{"id":15147,"date":"2015-12-23T16:00:00","date_gmt":"2015-12-23T18:00:00","guid":{"rendered":"https:\/\/www.silutesnaujienos.lt\/lt\/lietuvininkai-kaledu-stalo-neisivaizduodavo-be-pipiernesciu\/"},"modified":"2015-12-23T16:00:00","modified_gmt":"2015-12-23T18:00:00","slug":"lietuvininkai-kaledu-stalo-neisivaizduodavo-be-pipiernesciu","status":"publish","type":"post","link":"https:\/\/www.silutesnaujienos.lt\/lt\/lietuvininkai-kaledu-stalo-neisivaizduodavo-be-pipiernesciu\/","title":{"rendered":"Lietuvininkai Kal\u0117d\u0173 stalo ne\u012fsivaizduodavo be pipiern\u0117\u0161\u010di\u0173"},"content":{"rendered":"

\"sisioniskiu<\/a>Gru\u010dko ko\u0161\u0117, barboryn\u0117, muiz\u0117, klekerzup\u0117, \u017euvien\u0117 i\u0161 p\u016bki\u0173, pl\u0117kyn\u0117, kasleris, zelcas, kliopsai, \u0161mant\u0161inkis, pipiern\u0117\u0161\u010diai, \u0161trucelis, krendelis – tai pavadinimai valgi\u0173, kuriuos gamindavo lietuvininkai.
<\/strong>
Pra\u0117jusiame \u0161imtmetyje garav\u0119 ant daugumos \u0161i\u0161ioni\u0161ki\u0173 stalo, \u0161iandien \u0161ie pateikalai – tikra egzotika.
<\/strong>
Etnograf\u0117 i\u0161 kaimynin\u0117s Pag\u0117gi\u0173 savivaldyb\u0117s Aksavera Mik\u0161ien\u0117 i\u0161leido knyg\u0105 \u201eLietuvinink\u0173 valgiai\u201c, kurioje sura\u0161yti tradiciniai Pag\u0117gi\u0173 kra\u0161to receptai. Prie leidinio prid\u0117ta ir kompaktin\u0117 plok\u0161tel\u0117, kurioje senieji lietuvininkai pasakoja apie Ma\u017eosios Lietuvos papro\u010dius ir maist\u0105.
<\/strong>
Vien\u0105 advento vakar\u0105 p. Aksavera sve\u010diavosi \u0160ilut\u0117je, kur susirinkusiems \u0161iluti\u0161kiams pasakojo apie sen\u0105sias maisto gaminimo tradicijas. Prie bendro stalo sus\u0117d\u0119 edukacin\u0117s vakaron\u0117s dalyviai ne tik klaus\u0117si, bet ir kep\u0117 pipiern\u0117\u0161\u010dius – kal\u0117dinius sausainiukus.
<\/strong>
H.\u0160ojaus muziejuje lank\u0117si ir Pamario pagrindin\u0117s mokyklos pirmokai, jie puo\u0161\u0117 kal\u0117dinius meduoliukus.<\/strong><\/p>\n

Nu\u0117jo dainos, gavo recept\u0105\"sisioniskiu<\/a>
<\/strong>
A.Mik\u0161ien\u0117 senuosius receptus rinko tik Pag\u0117gi\u0173 kra\u0161te ir tik i\u0161 lietuvinink\u0173.<\/p>\n

Ji prisimena, kaip pirm\u0105 kart\u0105 u\u017era\u0161\u0117 autenti\u0161ko patiekalo recept\u0105. A.Mik\u0161ien\u0117, daug met\u0173 vadovaujanti Pag\u0117gi\u0173 folkloriniam ansambliui \u201eKamana\u201c, kart\u0105 nu\u0117jo pas \u201ebajav\u0105\u201c senol\u0119 papra\u0161yti dainos \u017eod\u017ei\u0173.<\/p>\n

Aksavera puikiai prisimena, koki\u0105 dain\u0105 tuomet u\u017etrauk\u0117 senol\u0117: \u201eA\u0161 i\u0161\u0117jau pavaik\u0161\u010dioti, \u017ei\u016briu \u017eiba \u017eiburys, a\u0161 pri\u0117jau prie langelio, pasirod\u0117 reginys. A\u0161 pabeld\u017eiau \u012f langel\u012f ir atdar\u0117 man duris, visos gra\u017eios, visos puikios, kelnes pak\u0117lusios…\u201c<\/p>\n

Padainavusi \u0161iuos posmelius senol\u0117 pasi\u016bl\u0117 u\u017esira\u0161yti ir patiekalo su moli\u016bgu recept\u0105, kur\u012f i\u0161moko i\u0161 savo mamos. \u201eNuo to ir prasid\u0117jo sen\u0173j\u0173 patiekal\u0173 recept\u0173 fiksavimas\u201c, – sako etnograf\u0117.<\/p>\n

Senosios lietuvinink\u0117s etnografei pasakojo apie savo gyvenimus, apie visk\u0105, k\u0105 jos patyr\u0117, o bekalbant atskleisdavo, ir k\u0105 gamino bei kaip gamino. A.Mik\u0161ien\u0117 su kiekviena lietuvininke bendravo po tris, po keturis kartus – kuo daugiau ateidavo, tuo daugiau senol\u0117s prisimindavo.<\/p>\n

Ne\u017einojo, kas yra cepelinai<\/strong><\/p>\n

\"sisioniskiu<\/a>Leidinyje \u201eLietuvinink\u0173 valgiai\u201c pateikti sriub\u0173, m\u0117sos, \u017euvies, dar\u017eovi\u0173, miltini\u0173 patiekal\u0173, g\u0117rim\u0173 receptai. \u012edomu, kad lietuvininkai gamindavo var\u0161k\u0117s, alaus ar kiaul\u0117s storosios \u017earnos sriub\u0105, raugindavo burok\u0117lius, kepdavo bulvi\u0173 kotletus. Rugin\u0119 duon\u0105 jie kepdavo ne tik paprast\u0105, bet ir su la\u0161iniais ar bulvi\u0173 ko\u0161e.<\/p>\n

K\u016b\u010di\u0173 vakarienei knygos sudarytoja rekomenduoja pasigaminti virt\u0105 lyn\u0105. I\u0161skrost\u0105, i\u0161valyt\u0105 ir nuplaut\u0105 lyn\u0105 reikia \u012ftrinti druska, prieskoniais ir susukti \u012f sudr\u0117kint\u0105 drob\u0119. Drob\u0117s galus u\u017eri\u0161ti ir taip paruo\u0161t\u0105 lyn\u0105 d\u0117ti \u012f verdant\u012f vanden\u012f. Vanden\u012f pas\u016bdyti ir virti apie 30-40 minu\u010di\u0173. I\u0161virusi\u0105 \u017euv\u012f i\u0161vynioti i\u0161 drob\u0117s, d\u0117ti \u012f duben\u012f ir u\u017epilti par\u016bg\u0161tintu sultiniu.<\/p>\n

Anot A.Mik\u0161ien\u0117s, labai skanu ir lynas drebu\u010diuose. Nuo \u017euvies kaul\u0173 reikia nuimti m\u0117s\u0105, supjaustyti gabaliukais ir nepamir\u0161us prieskoni\u0173 i\u0161kepti keptuv\u0117je. V\u0117liau pagal savo skon\u012f pasigaminti sald\u017eiar\u016bg\u0161t\u012f marinat\u0105, \u012fd\u0117ti \u012f j\u012f \u0161auk\u0161t\u0105 i\u0161brinkintos \u017eelatinos ir u\u017epilti ant i\u0161kept\u0173 lyno gabaliuk\u0173. Pad\u0117ti \u0161altai, kad sustingt\u0173, ir valgyti su kar\u0161tomis bulv\u0117mis.<\/p>\n

\u201eVisi patiekalai atrodo tokie patys, kokius ir mes gaminame, bet lietuvininkai t\u0105 patiekal\u0105 valgo kitaip\u201c, – sako Aksavera.
Pavyzd\u017eiui, yra \u012fprasta, kad paraugintas avi\u017einis kisielius b\u016bdavo K\u016b\u010di\u0173 patiekalas, o lietuvininkai j\u012f valgydavo ir ne \u0161ven\u010di\u0173 metu kartu su bulv\u0117mis ir spirgu\u010di\u0173 pada\u017eu.<\/p>\n

Pl\u0117kin\u0117 sriuba daug kam \u017einoma kaip sriuba, i\u0161virta i\u0161 kiaul\u0117s skrand\u017eio su morkomis ir bulv\u0117mis. O lietuvininkai irgi turi pl\u0117kin\u0119 sriub\u0105, ta\u010diau j\u0105 gamindavo kitaip. Kiaul\u0117s skrand\u012f i\u0161virdavo, supjaustydavo gabaliukais, padarydavo marinat\u0105 kaip silkei ir marinuot\u0105 valgydavo su bulv\u0117mis.<\/p>\n

Anot Aksaveros, \u012fdomus patiekalas – garinukai. Reikia pasigaminti mielin\u0119 te\u0161l\u0105, tada \u012f puod\u0105 d\u0117ti sietel\u012f ir ant jo sud\u0117ti tru\u0161i\u0173 (nendri\u0173) \u0161iaudelius. \u201eI\u0161 te\u0161los darykite nedidelius rutuliukus ir d\u0117kite ant nendri\u0173. Puodo dugne esantis vanduo virdamas garuoja, ir garai i\u0161verda garinukus – didelius kaip obuolius. Tuos garinukus daugiausiai valgydavo su vy\u0161ni\u0173 uogiene\u201c, – pasakojo etnograf\u0117.<\/p>\n

Pag\u0117gi\u0173 kra\u0161te negamino nei kugelio, nei cepelin\u0173, ta\u010diau darydavo tarkuot\u0173 bulvi\u0173 kukulius. Tarkius mai\u0161ydavo su piene i\u0161virtomis man\u0173 kruopomis (250 g bulvi\u0173 tarki\u0173 reikia litre pieno i\u0161virt\u0173 100 g man\u0173).<\/p>\n

A.Mik\u0161ien\u0117 teigia, kad tokie tarkiniai kukuliai su manais – labai skan\u016bs, paband\u017eiusi taip gaminti te\u0161l\u0105, ji jau nebededa \u012f cepelin\u0173 te\u0161l\u0105 virt\u0173 bulvi\u0173.<\/p>\n

Gaminti kugel\u012f ir cepelinus Pag\u0117gi\u0173 kra\u0161to lietuvininkus i\u0161mok\u0117 at\u0117j\u0119 \u017eemai\u010diai.<\/p>\n

Sausainiukus kepdavo likus m\u0117nesiui iki Kal\u0117d\u0173<\/strong><\/p>\n

\u201eNu \u0161trucelis yr pyrags, kuris kartum susukts su var\u0161ke arba marmeliode\u201c, – vien\u0105 pagrindini\u0173 skan\u0117st\u0173 apib\u016bdino lietuvinink\u0117. Lietuvinink\u0117s kepdavo ir \u012fvairius keksus, krofkes (spurgas), pyragus.<\/p>\n

Neb\u016bdavo Kal\u0117d\u0173 be pipirnie\u0161\u010di\u0173. Unikalus \u0161i\u0173 sausaini\u0173 komponentas – cukrini\u0173 runkeli\u0173 sirupas. Kadangi anks\u010diau nebuvo cukraus, \u0161eiminink\u0117s sirup\u0105 i\u0161sivirdavo pa\u010dios. \u0160iandien \u0161io gaminio galima rasti ir parduotuv\u0117se, ta\u010diau \u0161i\u0161ioni\u0161k\u0117s sakydavo, kad be cukrini\u0173 runkeli\u0173 sirupo sausain\u0117liai nei\u0161eina.<\/p>\n

Meduolin\u0119 te\u0161l\u0105 gamindavo anksti, likus m\u0117nesiui iki Kal\u0117d\u0173. Te\u0161l\u0105 palikdavo dien\u0105 pastov\u0117ti, subr\u0119sti ir \u0161altoj kamaroj palaikydavo, kad \u0161altesn\u0117 b\u016bt\u0173.<\/p>\n

Su stiklin\u0117mis, su puodukais i\u0161 ko\u010diotos te\u0161los darydavo saulytes ir m\u0117nuliukus. Jeigu nor\u0117davo kabinti ant eglut\u0117s, prie\u0161 kepdamos \u0161eiminink\u0117s padarydavo skylut\u0119.<\/p>\n

Piln\u0105 duben\u012f i\u0161kept\u0173 sausainiuk\u0173 pad\u0117davo ant spintos laukti Kal\u0117d\u0173. I\u0161 prad\u017ei\u0173 jie b\u016bna kieti, o v\u0117liau pradeda mink\u0161t\u0117ti, tada b\u016bna subrend\u0119 ir skan\u016bs.<\/p>\n

Jeigu susigund\u0117te ir j\u016bs u\u017esiminkyti toki\u0105 te\u0161l\u0105, jums reik\u0117s 1 stiklin\u0117s cukrini\u0173 runkeli\u0173 sirupo, 3 \u0161auk\u0161t\u0173 medaus, milt\u0173, 100 g sviesto, prieskoni\u0173.<\/p>\n

Cukrini\u0173 runkeli\u0173 sirup\u0105 (galima pakeisti cukrumi), med\u0173, sviest\u0105 ir prieskonius (imbier\u0105, gvazdik\u0117lius, muskato rie\u0161ut\u0105, cinamon\u0105, citrinos \u017eievel\u0119, kvepan\u010diuosius pipirus) sumai\u0161yti, d\u0117ti \u012f keptuv\u0119, \u012fpilti stiklin\u0119 vandens ir pakaitinti, bet neu\u017evirti. Mas\u0119 at\u0161aldyti, milt\u0173 berti tiek, kad te\u0161l\u0105 b\u016bt\u0173 galima minkyti. Te\u0161l\u0105 pabrandinus, j\u0105 i\u0161ko\u010dioti, daryti ma\u017eus meduolius ir kepti.\"alt\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Gru\u010dko ko\u0161\u0117, barboryn\u0117, muiz\u0117, klekerzup\u0117, \u017euvien\u0117 i\u0161 p\u016bki\u0173, pl\u0117kyn\u0117, kasleris, zelcas, kliopsai, \u0161mant\u0161inkis, pipiern\u0117\u0161\u010diai, \u0161trucelis, krendelis – tai pavadinimai valgi\u0173, kuriuos gamindavo lietuvininkai.Pra\u0117jusiame \u0161imtmetyje garav\u0119 ant daugumos \u0161i\u0161ioni\u0161ki\u0173 stalo, \u0161iandien \u0161ie pateikalai – tikra egzotika.Etnograf\u0117 i\u0161 kaimynin\u0117s Pag\u0117gi\u0173 savivaldyb\u0117s Aksavera Mik\u0161ien\u0117 i\u0161leido knyg\u0105 \u201eLietuvinink\u0173 valgiai\u201c, kurioje sura\u0161yti tradiciniai Pag\u0117gi\u0173 kra\u0161to receptai. Prie leidinio prid\u0117ta ir […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-15147","post","type-post","status-publish","format-standard","category-kultura-ir-svietimas"],"yoast_head":"\nLietuvininkai Kal\u0117d\u0173 stalo ne\u012fsivaizduodavo be pipiern\u0117\u0161\u010di\u0173 - \u0160ilut\u0117s naujienos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.silutesnaujienos.lt\/lt\/lietuvininkai-kaledu-stalo-neisivaizduodavo-be-pipiernesciu\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lietuvininkai Kal\u0117d\u0173 stalo ne\u012fsivaizduodavo be pipiern\u0117\u0161\u010di\u0173 - \u0160ilut\u0117s naujienos\" \/>\n<meta property=\"og:description\" content=\"Gru\u010dko ko\u0161\u0117, barboryn\u0117, muiz\u0117, klekerzup\u0117, \u017euvien\u0117 i\u0161 p\u016bki\u0173, pl\u0117kyn\u0117, kasleris, zelcas, kliopsai, \u0161mant\u0161inkis, pipiern\u0117\u0161\u010diai, \u0161trucelis, krendelis – tai pavadinimai valgi\u0173, kuriuos gamindavo lietuvininkai.Pra\u0117jusiame \u0161imtmetyje garav\u0119 ant daugumos \u0161i\u0161ioni\u0161ki\u0173 stalo, \u0161iandien \u0161ie pateikalai – tikra egzotika.Etnograf\u0117 i\u0161 kaimynin\u0117s Pag\u0117gi\u0173 savivaldyb\u0117s Aksavera Mik\u0161ien\u0117 i\u0161leido knyg\u0105 \u201eLietuvinink\u0173 valgiai\u201c, kurioje sura\u0161yti tradiciniai Pag\u0117gi\u0173 kra\u0161to receptai. 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