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A soparnik as ritual and festive dish in Poljica

Zorica Šimunović-Petrić ; Hrvatska akademija znanosti i umjetnosti Zagreb, Etnološki zavod

Puni tekst: hrvatski, pdf (1 MB) str. 95-98 preuzimanja: 620* citiraj
APA 6th Edition
Šimunović-Petrić, Z. (1992). Soparnik kao obredno i svečano jelo u Poljicima. Ethnologica Dalmatica, (1), 95-98. Preuzeto s https://hrcak.srce.hr/109126
MLA 8th Edition
Šimunović-Petrić, Zorica. "Soparnik kao obredno i svečano jelo u Poljicima." Ethnologica Dalmatica, vol. , br. 1, 1992, str. 95-98. https://hrcak.srce.hr/109126. Citirano 08.05.2021.
Chicago 17th Edition
Šimunović-Petrić, Zorica. "Soparnik kao obredno i svečano jelo u Poljicima." Ethnologica Dalmatica , br. 1 (1992): 95-98. https://hrcak.srce.hr/109126
Harvard
Šimunović-Petrić, Z. (1992). 'Soparnik kao obredno i svečano jelo u Poljicima', Ethnologica Dalmatica, (1), str. 95-98. Preuzeto s: https://hrcak.srce.hr/109126 (Datum pristupa: 08.05.2021.)
Vancouver
Šimunović-Petrić Z. Soparnik kao obredno i svečano jelo u Poljicima. Ethnologica Dalmatica [Internet]. 1992 [pristupljeno 08.05.2021.];(1):95-98. Dostupno na: https://hrcak.srce.hr/109126
IEEE
Z. Šimunović-Petrić, "Soparnik kao obredno i svečano jelo u Poljicima", Ethnologica Dalmatica, vol., br. 1, str. 95-98, 1992. [Online]. Dostupno na: https://hrcak.srce.hr/109126. [Citirano: 08.05.2021.]

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.

Hrčak ID: 109126

URI
https://hrcak.srce.hr/109126

[hrvatski]

Posjeta: 981 *