www.byzcath.org Forums General Discussions Town Hall Food name (HELP!!!!)

OK folks,

We at St. John's are getting ready to take part in the International Festival here in Cow-lumbus. Along with the pierogies and kielbasi, we're doing some desserts.

I am making a pastry I grew up with. It's a triangular pstry filled with a poppyseed filling. 'sFar as I knew, growing up, these were Jewish festival food. Hamantaschen, especially made for Purim. Well, it seems that the Slavs like 'em too. I saw hamantaschen at the luncheon following Vladyko Judson's funeral. (Got a bit of a kick out of seeing them there in the pastry basket.) The Slavs apparently call them something else, but I haven't been able to find out what!

When I mention or make these pastries, ByzCath folks tend to smile, gobble them up, and get that faraway look on their faces, remembering having them....but nobody can remember what they are called. This is not a problem ordinarily, but we have to call them SOMETHING, and St. John Chrysostom Parish can hardly go to the International Festival & peddle Hamantaschen

Does anybody know what the Goyim call Hamantaschen?

Thanks!

Sharon

Maybe kokacky, kolace, or kolache? But they are usually rolls, not triangles, and are served at Christmas.

Then again, you can just call them Goyim Hamantaschen!

GLORY TO JESUS CHRIST!

Hi Sharon

There is something called KOLACHKY which are small versions the larger KOLACHE that are often made in a triangular shape and filled with poppyseed, nut or fruit or cheese fillings.

They can also be something called KIFLICE or ROSHKY.

Do you know what kind of dough is used?

KIFLICE and ROSHKY are made with a sour cream pastry dough where as KOLACHKY are made with a yeast dough.

hope this helps....

mark

Will look through my old cook books and try to find it. If I don't reply you know I could not find it.

Nicky's Baba

Try calling around the Pittsburgh or Parma area parishes and ask to speak to the head kitchen baba to verify proper names. I remember getting a dissertation from one baba a few years back. The head kitchen baba is usually the unmercenary co-pastor of the parish.

Mark et al,

Minor differences aside, the pastry is not yeast raised. My Mama's Jewish American cookbook gives two pastry options. One is pretty dull, the other is really a cookie dough - and it is YUMMY. I haven't seen a sour cream option.

These are cut in circles (a 32oz cup rim works well, or I suppose a tuna fish can, but I don't have any of those handy) a spoonful of filling dropped in the middle, then they are pinched up into a triangle around the filling & baked. We are toying with the non-traditional but crowd pleasing idea of drizzling a bit of chocolate across them....

Does this help?

Thanks for all the ideas- keep 'em coming!!

Sharon

Dang, Sharon! Youze gettin me very hungry again. Lunch was bland today.

Dear Sharon:

In our neck of the woods, those delicious cookies are sometimes put on sale (because they are relatively expensive) by our foodstores here.

My kids and I (my wife says her figure might suffer) love them and they are called "kolacky," without an "H"(?).

AmdG

Sharon,

One of my politically incorrect titled cook books "Womans' Glory: the Kitchen" put out by the Slovian Women's Union has 2 recipes one called Rozicki a rolled horn (no yeast) the other, Kolacki horn (no yeast) with a little curve over the c ,it is made as your described but with a nut filling,cottage cheese or jam. As a last resort ask someone who is proficient in Slovak to give the words for poppy seed and triangle or three put them together. You wouldn't be lying.

Nicky's Baba

The recipe I use.
1 pint vanilla ice cream regular no lower fat versions
1 lb. butter
4 cups flour

mix together refrigerate over night it bakes up nice and light.

Here's a picture that may help jog memories.
http://www.holidays.net/purim/goodies.html

These are sold, with apricot and with poppy seed filling, at the Moscow and Tblisi bakery on Geary St. in San Franciso, which is a first stop for me when visiting there. My Russian is not anywhere good enough to get the name (or to find out, depsite serious efforts, where they're hiding the lekvar ones). They add some rose water to the dough, which really adds an exquisite flavor.

From the net, kiflice seem very similar but almost exclusively at .hr and .yu URLs.

Looking for a food name, how about Bob?



David

My mother who is Slovak/Ruethenian makes a similiar cookie. She fills them with apricot, prune, walnut or poppy-seed filling. Sorry I can't help with the name - we always just called them "diaper cookies" since they look like little diapers! I know, very unappetizing image. You should have seen how my brothers & sisters and me were teased by ours friends at school when they showed up in our lunch! Oh well - they still tasted great.

PAX

Br. Elias

Thank you, all you lovely people!

Prune and apricot fillings are traditional in Jewish cooking too.

Let me close with a funny Hamantaschen tale.

45 years or so ago, my future parents were living in Married Student housing at Michigan State University, while my father pursued his doctorate. One fine spring, Mama baked up some hamantaschen for Purim. Being a friendly sort, she gave some to her neighbors. Poppyseed filling was not common in the midwest then (or even now...). Imagine her surprise whan she found that her neighbor had been telling everyone how brilliant Florence was for finding such a delicious way to use up old coffe grounds.

Thanks to all! I think that they shall be "kolacki" for the duration!

Sharon

Sharon, you're going to laugh at this. You obviously aren't aware that the caterer who works for the Seminary and the Metropolitan is Jewish and his baked goods come from a kosher bakery in Squirrel Hill. What you had were hamentashn, pure and simple--and kosher lemahadrin at no extra charge.

The nearest Rusyn equivalent is the pastry folks have been calling kifli (the Romanian name), or rozhky (the proper Rusyn name I think) or kolachky (little kolaches--but folded not rolled). The best I've had are made with a non-raised sour-cream based pastry dough. The ladies in Bethlehem PA were experts!
And thanks for the Jonathan apple!
FR .Jack

I've been using a recipe from St. Joseph's Hungarian Byzantine Catholic Church in New Jersey. The recipe is the flour and sour cream case with the yeast added. I follow the recipe (raise and punch down) and then use the Solo fillings. (WHY is there no longer a walnut filling? I get the poppy, almond, apricot and lekvar/prune filling and this year there was "cherry" filling. Where the heck are the walnuts?)

So, whne are we going to discuss baklava?

Blessings! (especially to the portly Slavs.)