Ethnologica Dalmatica, Vol. 1 , 1992.
Prethodno priopćenje
A soparnik as ritual and festive dish in Poljica
Zorica Šimunović-Petrić
; Hrvatska akademija znanosti i umjetnosti Zagreb, Etnološki zavod
Sažetak
A soparnik is very specific dish in Poljica. It consists of two pieces of dough rolled out on two round boards called sinije. Stuff is made of chopped mangel, a piece of an onion, salt and a glass of olive oil mixed together and spread on the first piece. The second half of the rolled dough is placed over it and well twisted on the edge, so that stuff could not get out. The soparnik is baked after twenty minutes. It is done on a hearth in a special small house – komin, nowadays. When ready, it is rebbed by beaten garlic and spread by olive oil. In special occasions some chopped figs, raisins and cinnamon is added. The soparnik is fast food and it is eaten on the Christmas Eve, Lent and Good Friday. It is also prepared during seasonal work on the fields and for the special guests. The soparnik probably originates from the oriental culture.
Ključne riječi
Hrčak ID:
109126
URI
Datum izdavanja:
10.4.1992.
Posjeta: 1.709 *