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The kokoshnik (Russian: коко́шник, IPA: [kɐˈkoʂnʲɪk]) is a traditional Russian headdress worn by women and girls to accompany the sarafan. The kokoshnik tradition has existed since the 10th century in the city of Veliky Novgorod. [1] It spread primarily in the northern regions of Russia and was very popular from 16th to 19th ...
The dessert, famous for its lengthy preparation time, consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. [ 3 ]
Kürtőskalács is made of a relatively hard and dry yeast-dough. A "twine" of dough is wrapped around the length of the spit, and then the spit with the strip of dough on it is rolled in sugar. Before or during baking, it's brushed with melted butter. The cake is ready when its surface has an even, brownish–red color.
[1] [8] In this role, she wears long silver-blue robes and a furry cap [9] or a snowflake-like kokoshnik. During the usual scripts of New Year celebrations for children, Snegurochka's appearance is preceded by the audience screaming "Sne-gu-roch-ka" while waiting for her. [10] [11]
In Turkish language sometimes salt is used as a synonym to the word sugar and flavor. Saying "they added salt to their words" had the meaning of "they say sweet words." Newborns were bathed in salt water so they wouldn't smell, salt was believed to remove bad eye and there is a salt saint in Turkish folklore called Tuz Baba. Bread is considered ...
Kokoshnik is a semicircular or keel-like exterior decorative element in the Old Russian architecture, a type of corbel zakomara (that is an arch-like semicircular top of the church wall). Unlike zakomara that continues the curvature of the vault behind and carries a part of the vault's weight, kokoshnik is pure decoration and does not carry any ...
When the king cake made its way to Mardi Gras celebration balls in New Orleans, whoever found the stuffed item would be responsible for hosting the following year's ball. That tradition continues ...
[1] A Tula pryanik imprinted with the caption Tulsky (the adjective form of Tula) and the city's coat of arms. The cooking of the Tula pryanik starts with preparation of the dough. The dough is made from rye flour, honey, eggs, water and spices. Next the dough is cut into pieces and rolled out.