Kargopol grouse. Kargopol teters. Requirements for the carcass

She told me that she baked larks and grouse. Well, I knew about larks and usually bake them too, but this year it didn’t work out. And about the black grouse, I ran to find out what and how. Sveta, thank you! Without you I wouldn’t know what it is! And learning is so interesting!

Originally posted by t_kudelina at Rye cookies "Kargopol grouse"

Cookies "Kargopol grouse" - history

On the holiday of the solar equinox (March 22),

when day meets night, and the external sun begins to shine brighter,

housewives made special cookies from dough "grouse" in the form of a circle

consisting of three “circles” - contours, curled “in the direction of the sun”.

In its middle they often lay out a cross - a “tall sun”, surrounded by “curls”.
According to the cooks, “the real sun also has curls.”

Previously, grouse were made with water, from rye or rye flour: “They will pour in vodka, add salt, rye flour and skut.” This dough comes together easily and thinly. The sausages should be rolled out to 5-7 mm, and then the pattern should be rolled out according to the movement of the sun - clockwise.
Well-baked grouse were greased with linseed oil.

Grouse from rye flour came out black. To make the cookies beautiful, crushed boiled potatoes were added to the wheat flour. The preparations were taken out into the cold. In the cold they became even whiter.
They rolled out the dough and rolled and greased it sometimes for a whole month. Doing each one is like painting a picture. The whole family prepared one or two hundred “grouse” each, and curled them in different patterns.

Examples of drawings for designing grouse from the site danilova.ru

Kargopol craftswoman. Tea with grouse.

Kargopol grouse can be compared to other traditional forms of ritual cookies that existed in different regions of Russia.

They were treated to children, given to loved ones, given to livestock, presented to the awakening elements, raised higher to the Sun, looking into the light.

Over time, the magical meaning of the ritual associated with welcoming spring was lost, but the custom took on new forms: cookies took a place in family (wedding) rituals or simply turned into a treat or fun for children. But the designs of cookies remained just as complex.

Modern “grouse” are made from premium flour, add salt, sour cream, and sometimes an egg. Add butter, milk, condensed milk, yogurt, and sugar. In general, modern recipes for every taste.

Spring grouse cookies

Goals:

• compare ritual cookies and ordinary ones and find out how one differs from the other
• study the folk tradition of baking ritual grouse cookies. Make a model of such cookies from plasticine.
• Learn how to make a product using a technological map and a product layout.
• Develop creative imagination and fine motor skills.
• Learn to use the acquired knowledge in practice.
• To cultivate love for the Motherland and its traditions.

During the classes

Organizational moment (checking the organization of workplaces)

We will check it carefully again

Is everything ready for class?

View slide1.

Preparatory work

The merry Maslenitsa died down, the people spent the winter and began to wait for spring. But spring does not come immediately, not suddenly. According to the folk calendar, spring is celebrated three times.

First meeting spring falls on February 15th - this is CANDLE. “At Candlemas, winter and spring meet for the first time,” people said

The Annunciation - the release of birds. This is one of the big spring holidays and we will talk about it another time.

So today we’ll talk about how to welcome spring twice.

Second meeting March 22 arrives, the day of the vernal equinox. And in Rus' this day was called SOROKA. Since ancient times in Rus', on the day of forty, there has been a ritual - they call (invite) spring.

Oh, waders, larks,

Come visit us at the voronushka.

A sandpiper flew from across the sea,

The sandpiper brought nine locks,
Sandpiper, sandpiper, close the winter.
Unlock the spring, the summer is warm.
Chuvil-ville-ville-lark.

They not only called for spring, but also baked special ritual cookies

I brought a cookie design. What kind of cookies are these, ritual or ordinary?

In order to answer this question we must find out

3 Problematic question

1.What are ritual cookies?.

2. How do ritual cookies differ from ordinary cookies?

Let's try to figure this out.
WORKING WITH PRESENTATION

Where can we buy ordinary cookies? (in the shop)

When do we eat it?

What shape is it?

Filling data in a table

Now let’s watch the presentation about ritual baking and fill out the table to the end.

(View presentation)

When are these cookies baked?

What are the baking rules?

Is there a meaning

Ritual. (Filling out the table).

Let's answer the question: How do ritual cookies differ from simple cookies?

Let's see if we made the right conclusion.

Well done, you have made a real discovery.

Now let's see if these cookies are ritual.

What do we need to find out for this?

Let's work with the materials that are on your table. Let's find answers to the questions that interest us.

• What kind of cookies are these?(such cookies are baked in the Arkhangelsk region.
• What is the point?
• When it bakes
• Is there a ritual
• What are the baking rules?
• What is the symbol of the sun? Let's work with the notebook and complete task No. 1 p.4

Now let’s complete task No. 4, from 5 (SKETCH)

What kind of cookies are these?

Where can we use the knowledge we have gained? (We can bake it at home and give it to a friend for good luck)

PHYSICAL MINUTE

Now let’s try to make a mock-up of such cookies

Viewing the technological map of work planning

1. prepare thin strands
2. lay out in a circle
3. lay out the pattern in the center of the circle (cross, curls, etc.)

What material do we have to make this layout?

Let's remember the rules for working with plasticine

1. Make sure that the plasticine does not fall on the floor.

2. Keep track of your supplies. Pick up the plasticine from the floor in time.

3.You can’t heat up plasticine too much in your hands.

4. Do not put plasticine in your mouth, do not touch your face, eyes, or clothes with dirty hands.

5. Love the work material and appreciate it. Keep it clean, protect it from dust and dirt.

Independent work 20 minutes

Lesson Summary

Let's stretch your grouse to the sun and say a chant.

D. z. No. 2 with 5

Preview:

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Slide captions:

Ritual cookies How do ritual cookies differ from ordinary cookies? “Time gives birth to traditions. Traditions survive epochs..."

Let's find out: When are these cookies baked? What are the baking rules? Does meaning exist? Ritual (RITE) (Rituals, various obligatory actions performed on various occasions in life, for example, at weddings, funerals, based on endowing things with special (symbolic) properties)

Let's compare ordinary and ritual cookies. Simple ritual cookies. When are such cookies baked? What are the baking rules? Does it make sense? . Ritual (rite). At any time, the shape, recipe, pattern can be any Does not exist Does not exist

Cookies are ritual bread baked for magical purposes. Cookies or bread of various shapes were usually prepared on calendar holidays, especially often on Christmastide and some spring holidays (Annunciation, Forty Martyrs). Figured cookies are a treat at weddings and christenings.

Bread products in the form of figurines of animals, birds, agricultural implements have appropriate names: “kozulki”, “cows”, “bulls”, “hooves”, “larks”,

Such cookies in the shape of domestic animals (or with their image on the surface of the product) were often made for holidays dedicated to some animals or their patron saints. Dough figurines replaced the sacrificial animal.

roe roe Roe is an ancient ritual cookie in the shape of various animals, made from rye flour with spring (or better yet, holy) water: the dough is kneaded until it becomes warm from the owner’s hands. The figurines are not placed in the oven, not in the oven, but in a warm place, where they dry out until they harden, and then are placed in a basket. Now carry on: whoever gets a dog, the New Year promises him a new friend, a pig - you will be well-fed all year, a cat - for money, a chicken with an egg - expect an addition to the family, a deer with a crown on his head - for a crown, a cow - for prosperity. And the main figure is a goat with a beard. If you pull it out, happiness will not leave you all year. The figurine cannot be eaten; it must be kept all year, and next Christmas it must be thrown into the field over the left shoulder. The roe must break into pieces - the more pieces, the happier the coming year.

larks A spring custom is to bake shaped cookies in the shape of larks, storks, waders and other migratory birds. Russians baked “larks” mainly on March 9th. With these cookies, the children climbed onto the roofs of the barns and, throwing them up, shouted: “Larks, fly to us!” Bring us a red spring!” One of the figures was thrown into the oven. “Larks” were also taken to the threshing floor, left in the barn, given to livestock, thrown into running water, etc.

ladders On April 12, on the day of John the Climacus and on the Ascension - the fortieth day after Easter, everywhere in Rus' “ladders” were baked from dough for ascent to heaven in the future life. In the Yaroslavl province, staircases were made with seven steps.

Let's compare ordinary and ritual cookies. Simple ritual cookies. When are such cookies baked? What are the baking rules? Does it make sense? . Ritual (rite). For certain holidays and events At any time Special shape, pattern. A special recipe for the dough; the shape, recipe, pattern can be anything; a special (magical) meaning is assigned. Does not exist Does not exist There is always a ritual or ritual associated with cookies

Ritual cookies, unlike simple ones, are always baked for certain dates (holidays). There are certain rules by which they are baked, there is a magical meaning, there is a ritual (rite) associated with these cookies

grouse Spring cookies

Grouse are still baked in the north of our country in the Arkhangelsk region

What types of black grouse are there? Let’s complete task 1, 3 tpo

grouse Grouse cookies When such cookies are baked Rules by which a special form is baked Meaning Ritual Grouse cookies are made only once a year, on the days of the spring equinox. For the Feast of the Forty Holy Martyrs. thin threads are twisted into a pattern in the form of a circle, consisting of three “circles” - contours, curled “in the direction of the sun”. In its middle they often lay out a cross - “the sun is tall”, surrounded by “curls” they invited (called out) spring. The children ran with them, holding them out to the sun.

Let's make the product

Larks, quails, Birds - swallows! Come and visit us! Bring us a clear spring, a red spring!

In the old days, throughout Rus', March 21 was widely celebrated as the day of the vernal equinox - C O rocks or day of the forty martyrs of Sebaste. Children especially loved this holiday, because they were not only allowed to disrupt the decorous seriousness of Lent with noisy games, fun and songs, but they also prepared special ritual baked goods. In the central, southern and southwestern provinces of Russia these were funny buns in the shape of birds - Zhavoronki, and in the north they were treated to Teterki - round figured cookies made from unleavened rye dough. Today, Teterka’s spring ritual cookies are a wonderful occasion to get together with the whole family and do a good deed together. My step-by-step recipe with photos will be useful to everyone who wants to bake this interesting and tasty honey ritual cookies for March 21st.

How to cook Teterka in the oven

Let's start preparing the delicacy with the dough. Since C O The fates always fall during Lent, and Lenten rye dough is prepared for ritual baking. We will need:

• 200 ml water;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. honey;
• a pinch of salt;
• 400 grams of rye flour.

You can flavor our baked goods. Cinnamon or ginger work well for this purpose.

Measure water at room temperature, add oil, honey, salt and flavoring. If the honey is thickened, stir thoroughly until it is completely dissolved.

We weigh out the amount of flour. Pour approximately half into a spacious bowl for initial kneading. We could, of course, entrust the kneading to a food processor or bread machine, but we are preparing not just cookies, but ritual food, which must be imbued with the living warmth of our hands.

Pour the liquid into the bowl with flour and mix with a spatula or hand.

Pour the rest of the flour onto the board, lay out the contents of the bowl and continue kneading until all the flour is gone.

The result was an elastic and completely non-sticky dough. The consistency is similar to plasticine and is ready for further work. To prevent it from drying out during the molding process, place it in a plastic bag or cling film.

We pinch off pieces of dough, roll them into long thin flagella and begin to lay out Teterok, if possible, round in shape, with a diameter of 10 to 20 cm (as you like).

In the old days, these ritual cookies were made by the whole family, and children especially tried. Let's not break traditions, let's invite our kids into the kitchen. You can prepare templates from baking paper in advance, draw patterns, according to which the children will only have to lay out the outline of the drawing with strands of dough.

The round shape was usually filled with ancient ritual signs and symbols: spirals - the Sun; snakes - movement; braids - house, wealth. And also a flower, tree, bird, horse, cross, etc. Such cookies were considered not just a delicacy, but also a talisman.

To ensure that the individual flagella are combined into a single product, with light pressure we roll the finished “grouse” with a rolling pin. After this, it can be carefully transferred to a baking sheet.

Cover the baking sheet with baking paper or a silicone mat, lay out the molded products evenly, grease them with vegetable oil, place in an oven heated to 170-180 degrees and bake for 25-30 minutes.

Ready-made Teterki cookies are light, hard, ringing, and taste similar to dry cookies, only tastier and healthier.

For greater beauty, you can lightly grease the cooled baked goods with vegetable oil. It will become bright and shiny.

These spring cookies - Teterki cookies - are given to friends and relatives on the equinox day on March 21st. They are given with wishes of a friendly spring, a generous summer, health and good luck. A delicious, hand-made gift given from the heart can be eaten with tea, milk and any other drink, but it can also be kept for many months as a souvenir-amulet.

Teterki are a ritual Northern Russian cookie that was baked on March 22 (spring equinox). One of its purposes is to “call out”, call, to welcome spring. The shape of these cookies is usually round with an intricate design inside. Today, grouse are mainly prepared from wheat flour, with sugar, nuts, and raisins added. Sometimes the dough is prepared using eggs. But I wanted to try a traditional recipe, having dug through a lot of online material on the topic, I couldn’t find anything specific, only a general description of the cooking process, so the recipe given here is experimental. And one more thing, before baking, the grouse must spend the night in the freezer, so if you plan to prepare them for a specific day, start on the eve. If your family knows how to cook real grouse, please share the classic recipe.

Number of servings: I got 5 large cookies, but everything here is individual, it depends on what kind of utensil you use to measure the ingredients, and on the thinness of the dough rope.

You will need:

• measuring cup(we will measure products not in grams, but by volume, I took a small coffee cup of 125 ml.);
• 4-6 cups rye flour (the amount of flour will depend on other ingredients, such as whether you use honey);
• 1 cup of water;
• 1 cup honey (I used liquid honey);
• 1/2 teaspoon salt;
• 1 cup boiled potatoes(optional);
• sunflower seeds, flax seeds, sesame seeds(optional);
• vegetable oil for greasing prepared grouse(optional);

Preparation:

1. When choosing a recipe for grouse, I was guided by the following description: “Before, grouse were made in water, from rye or barley flour. “Pour in vodka, add salt, rye flour and skut (roll into ropes).” Sometimes hemp or flax seeds are added to the dough, then The vyukhi will be thicker, and the seeds in the finished cookies are crispy. Rye vyukhi come out dark, so to lighten them, sometimes crushed boiled potatoes are added. The twisted cookies placed on boards are placed in the cold and kept there until frozen, it is more convenient to put them in the oven. You can’t break the pattern. Well-baked grouse are greased with flaxseed oil and placed on the table. As you can see, my list of ingredients for the recipe is slightly different. Firstly, it seemed like a good idea to add honey to the dough. Secondly, I didn’t have any hemp ones. , no flaxseeds, no flaxseed oil. So I replaced the seeds with sesame, of course this is not a Northern Russian option, so I didn’t add sesame to the dough, but just sprinkled a couple of cookies, and instead of flaxseed oil I took olive oil ( unrefined I didn’t have any sunflower on hand), but first things first.
2. Pour 3 cups of rye flour into a heap, add salt, make a well in the middle and add water and honey, knead everything thoroughly. Add pre-boiled and mashed potatoes. It is distributed over the dough in small lumps, so knead thoroughly again. At this stage I even used a mixer.
3. I couldn’t find the proportions anywhere in the descriptions of preparing grouse, so the volume of ingredients was selected “according to how it felt.” The dough turned out to be quite soft, it could be stirred with a spoon, but not rolled, so I started adding flour. It took me another 2 cups of flour to get the dough into a ball. Since I used honey, the dough turned out to be very sticky, that is, sprinkling it with flour, it was already possible to work with it, but if you continued kneading, it still began to stick to your fingers.
4. Remembering the honey dough for gingerbread, which after being in the refrigerator became elastic and pliable, I formed my dough for grouse into a ball, wrapped it in film and put it in the refrigerator for a couple of hours. Having taken out the cold dough, we begin the process of rolling into ropes. We work with the dough as with plasticine, rolling “sausages” between our palms.
5. It should be noted that my dough did not lose its stickiness, so I had to periodically “dip” it in flour. In addition, the tourniquets turned out to be quite soft and constantly tore. But my daughter and I did not despair, placing future grouse on sheets of baking paper sprinkled with flour. In places where there is a break, we carefully connect the strands (this is where the stickiness of the tespa helps) and continue to “curl the pattern.” First, three rows of dough rope are laid out in a circle - a symbol of the sun, and then, inside the ritual circles, you can give free rein to your imagination. If you did not add seeds to the dough, then at this stage you can sprinkle the dough, slightly pressing the seeds into the dough.
   My daughter was completely delighted with the creative process of laying out the drawing of future cookies!
   Place the grouse blanks directly on the same sheets of paper in the freezer overnight.
6. Well-frozen cookies really hold their shape. Preheat the oven to 180 degrees and you can start baking. Before putting the grouse in the oven, separate the piece from the paper on which it was lying, sprinkle the paper again with flour, and then into the oven - in this case the dough will not “bake” and the finished cookies will be easy to remove.
   We bake the grouse for 15-20 minutes, maybe a little longer, this largely depends on the thickness of your rope; the cookies should not burn, but dry out. Since we used rye flour, the cookies will turn out quite dark, at some point it seemed to me that my grouse began to burn in particularly thin places, but perhaps this is how it should be, because they say that they were previously broken into pieces, and then The resulting crackers were chewed like sunflower seeds.
   I coated the finished cookies with butter and they immediately became glossy and shiny. The appearance, of course, only benefited from this procedure, the taste was not affected, but I would not recommend putting such crackers in your pocket.
   In general, I didn’t wait until all my cookies were completely browned (I was afraid they would burn), and I took the grouse out of the oven. They turned out to be very pleasant in taste, moderately sweet, crispy parts - like crackers, the thicker parts are quite dense and hard, like, for example, bread crusts that have not yet dried, but it is quite difficult to bite through. At some point, I was even upset because of the excessive hardness; we were still more accustomed to baked goods or crumbly cookies. I even decided that I would cover the grouse with varnish and hang it in the dacha as a decorative element :) However, all the grouse were eaten very quickly!

Imagine! Bon appetit!

If you have a more interesting or traditional recipe for grouse, please write, I will be very glad!

We all know that on Magpies - Calls of Spring - various birds are baked and baked in every house: stoneflies, larks, sandpipers, magpies. We will talk about them later, but this article is dedicated to a special stove: - Kargopol Teterki.

Tethers (also vitushki, tetyorki) are a ritual gingerbread product with a twisted shape, common in the vicinity of the cities of Kargopol and Mezen, as well as in villages along the banks of the Mezen River. (Arkhangelsk region)

This is the Northern Russian analogue of our “lark sandpipers”.
Cookies began to be baked on specially designated days - on Soroki.
(Christians celebrated the “Forty Martyrs” on March 22, just on our Komoeditsa, and they celebrated Maslyanitsa on the 20th of February, when, in fact, it was still too early to think about Spring. This “glitch” for two weeks occurred due to Lent, and also in order to “tear” people away from linking the holiday to the spring equinox, we can bake grouse from Zaklichek to Komoeditsa itself).

Tethers were baked for a ritual purpose: close to solar signs and ancient Russian ornaments, tethers were a symbol of the Sun, Spring, and warmth. In this way, migratory birds were “invoked,” which, according to local beliefs, brought spring and warmth with them. Tethers were offered to the awakening elements, in in the form of a demand or offering, raising it higher towards the Sun, looking straight ahead.

Teters are baked from rye dough, rolled out in the form of thin sausages-flagella, from which animal figures or geometric figures close to solar signs are then “twisted”. The circle consists of three “circles” - contours, curled “in the direction of the sun”. In its middle They often lay out a cross - a “tall sun”, surrounded by “curls.” The grouse came out black from rye flour. To make the cookies beautiful, crushed boiled potatoes were added to the wheat flour. The preparations were taken out into the cold.
They rolled out the dough and made grouse sometimes for a whole month.

Doing each one is like painting a picture.
The whole family prepared one or two hundred “grouse” each, and curled them in different patterns.
Well-baked cookies were greased with linseed oil and laid out on the table.
Such grouse could be stored for a whole year. Teterki are still baked in villages. True, now they are, as a rule, made from white flour (sometimes sour cream and an egg are added).
On this day, newlyweds are ritually honored with grouse; they were also used in wedding ceremonies.

For example, on the first day after the wedding, the mother of the bride and her relatives who were present at the wedding went to her son-in-law with grouse. Even intricate personalized teters were baked for weddings. The craftswomen used to say: “Teterka is the sun in the house.”

They also treated children with grouse, gave gifts to loved ones, and gave it to livestock.
Over time, the magical meaning of the ritual associated with welcoming spring was lost, but the custom took on new forms: cookies took a place in family (wedding) rituals or simply turned into a treat or fun for children. But the designs of cookies remained just as complex.

Modern “grouse” are made from premium flour, add salt, sour cream, and sometimes an egg. Add butter, milk, condensed milk, yogurt, and sugar. In general, modern recipes for every taste.
Several dough recipes for grouse:

1 cup rye flour,
2 tablespoons vegetable oil,
2 tablespoons of honey.
Add water very carefully - a tablespoon at a time until the dough becomes very stiff.
You need to knead the dough for at least 15 minutes. If the dough breaks when rolling, wet your hands with water and knead again. Make sure the dough rolls out like plasticine.

OR:
4-6 cups rye flour (the amount of flour will depend on other ingredients, such as whether you use honey);
1 cup of water;
1 cup honey (I used liquid honey);
1/2 teaspoon salt;
1 cup boiled potatoes (optional);
sunflower seeds, flax seeds, sesame seeds (optional);
vegetable oil for greasing finished grouse (optional);

ADVICE! If after baking the “Teterka” breaks or any part of the figure separates, moisten the joint with raw egg white and let dry.