Mulgi food
Recipes like, mulgi porridge, mulgi sauerkraut, blood sausage, smoking meat and using mushrooms in cooking, all spread from Mulgimaa to other parts of Estonia.
It was popular in Mulgimaa to bake curd pastry, barley pie and bread stuffed with meat. Cannabis seeds were mashed to make butter, fat and milk substitutes. Temp (Kanepitemp) was spread on bread or used for stuffing pies.
During summer, people ate foods made from kama. For instance, kama flour was mixed with (full fat) milk, sour milk, taar or cannabis milk (made from cannabis flour and water). Everyday drink was taar (made from mixing hot water with barley flour and was left to stand for few days) and during festivities, mulgi people drank homemade beer.
Source: Haapsalu Education Centre and KätlinBlogiAsjadest
Mulgi porridge
2 dl pearl barley
1,2 kg potatoes
approximately 0,75 l water
(1 dl milk)
salt
250 g smoked meat or bacon
2 big onions
Wash and soak the barley in a bowl of water for at least few hours (to overnight) to soften up. Peel the potatoes, cut into cubes and put to boil. After few minutes, add the soaked pearl barley onto the potatoes and cook on low heat until barley is soft. It might take several hours. If necessary, add water during the cooking process.
When the potato-barley mixture is soft, add milk (optional) and stir or mash the mixture with wooden spoon.
Cut the smoked meat and onions into small cubes and fry on a pan until golden. Pour the onion-meat mixture onto or stir it into the porridge. Best served with cold milk.
Recipe and photo: Ülle Jukk
Put the sauerkraut, diced pork and peppercorns into a pot. Place the pearl barley onto (do not stir) and pour on the water, so that all the ingredients will be covered. Add salt and cook on low heat for approximately 2 hours.
During the cooking process, check that there is at least few centimeters of water in the pot. When cabbages are ready, season with salt and sugar and serve with boiled potatoes.
Recipe and photo: Ragne Värk
Mulgi sauerkraut with pork and barley
1 kg sauerkraut
500 g pork
5 peppercorns
2 dl pearl barley
Water
Salt
Sugar
Whip the double cream with sugar and vanilla sugar, add quark and kama flour. Add a dash of lemon juice to the mixture. Mix well. Divide dessert into bows and enjoy.
Recipe and photo: Ragne Värk
Good old barley pie
4 eggs
50 g butter
0, 5 l kefir
1 tsp salt
2 tbsp sugar
1 tsp baking soda
barley flour
Beat the eggs slightly with sugar and salt, add the melted butter and kefir. Stir in the baking soda and barley flour mixture.
Add as much flour as needed, the dough texture should be slightly thicker than sour cream, but it should be still soft enough to mix it with a spoon.
Pour the dough into baking form (approx. 32 x 22 cm) and cook at 180 degrees approximately 25-30 minutes.
Recipe and photo: Ülle Jukk
Kama dessert
400 g quark paste
200 ml double cream
3 tbsp sugar
1 tsp vanilla sugar
3 tbsp kama flour
1 tsp lemon juice
