Blini

see also: Etymology of Blini

A blin or blintz (in Russian: блин, plural блины bliny sometimes retranscribed like blinis ; in Ukrainian: млинці, mlyntsi ; plurals: blintz, blini, bliny), are a very fine Pancake often been useful in several cultures in relation to a religious rite or a festival. For bliny, in Russian one also uses the word оладьи ( olad' I ).

The word blin comes from the old Slavic mlin , which means “to grind” (to compare with the Ukrainian word for blin, млинець, mylnets' ). The blinis had ritual a enough significance for the Slavic ones at the era pre-Christian woman because they were a symbol of the Sun due to their round form. They were traditionally cooked at the end of the winter to honor the rebirth with the sun (the week of the pancakes, or Maslenitsa). This tradition was adopted by the orthodoxe Église and is celebrated even today. The blinis were also been used for death-watch to commemorate deaths.

The traditional Russian blinis are made with a paste with the leaven which is let inflate and which is then diluted with water or cold or ebullient milk (заварнеблины, zavarnye bliny ), before charging them in a traditional Russian furnace (to date, the development process of the blinis is invited “to cook with the furnace”, even if they are almost universally cooked with the frying pan like pancakes).

The blintz (блинчики, blintchiki, considered a borrowed dish), are made with a paste without leaven (normally with flour, milk and eggs), and are almost identical to the Crêpe S Frenchwomen.

One can make blinis with almost any flour: of Corn, of buckwheat, oats, or Millet, but the flour of corn remains most popular.

The word " blini" was borrowed by the Yiddish (בלינצע, blintse ) and by German ( Plinsen ), and was introduced with French under the name of blintz . Though they are not associated with a religious rite in particular in the Judaïsme, the lined blintz cheese and fried in oil are been useful during festivals as the Hanoucca (oil has an important place in the history of the miracle of Hanoucca), and the Chavouot (during which dishes made with dairy are traditionally served).

The blinis can be worked out and serve as three different manners:

They can be eaten “natural”. In this case, the paste can contain additional ingredients, such as Potato grated, Pomme or Raisin S. These blinis is very common in Europe of the East and is more “solid” that the spongy pancakes eaten elsewhere.

They can be been useful rolled up and pasted with Beurre, Lard, a little sour fresh cream (сметана, smetana , a Slavic speciality), Confiture or Caviar. They are thus similar to the French pancakes.

the blintz lend themselves more easily to this third version. The paste can be pre-chip then stuffed with jam, fruits, potato, cottage or other Fromage, with Viande chopped cooked, Poulet cooked or even with chopped Champignon S, germinated broad beans, cabbage and Oignon (for a blintz “Chinese” way), then slightly refrite, jumped or cooked with the furnace. In this form, the blintz are called nalysnyky in Ukrainian (налисники).

The blintz with buckwheat belong to the Russian traditional kitchen, but were almost forgotten at Soviet time . They are still common in Ukraine, or they are called hrechanyky (гречаники).

Be-X-old: Бліны

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