Anyone who has already encountered such an unpleasant, but mandatory Orthodox tradition as the day of the commemoration, he is aware that on the third, ninth and fortieth days after the funeral, it is customary for the relatives of the deceased to set the memorial table. It doesn’t matter at all how many people will be present on the day of the commemoration of the deceased, but there must be special dishes at the commemoration dinner.
Dishes that are usually prepared on the memorial day
To each Orthodox person it is known that an integral part of the memorial ceremony is nothing more than kutya. This is a kind of symbiosis of their millet cereals, rice, raisins, dried apricots and honey, which looks more like porridge. They prepare such a dish only because it symbolizes the new birth of the soul of a deceased person in the other world. In addition, such a dish as kutya, as it were, makes his stay “sweeter” in the Garden of Eden.
It goes without saying that due to the fact that kutya is the main dish at the wake, it is customary to serve it in a certain order and ahead of all other dishes. First of all, kutya is given to taste the blood relatives of the deceased, soon after which kutya is betrayed by close friends, former colleagues work and friends of the deceased.
Another one of the most important dishes, which must be at the wake, are pancakes. It is pancakes, exactly like kutia, that are not just food, because their presence on the mournful table carries powerful symbolism about the other world. It is customary to serve pancakes to guests at a memorial dinner without filling. They can be served either with honey or washed down with a glass of jelly.
An interesting fact: Few people know, but such a drink as jelly has been prepared in Rus' on the day of commemoration for centuries. If you serve it on the table to guests, this means proper observance of Orthodox traditions.
Alcoholic drinks: allowed or not?
Arranging a wake, it is extremely important to know that such strong alcoholic beverages like cognac, vodka, rum and many others should not be on the memorial table. The same applies to low-alcohol products in the form of white or red wine. According to Christian faith, alcohol at the wake - inappropriate.
In the event that the relatives of the deceased nevertheless decided to drink a little alcohol in order to remember and pay tribute to the deceased "without clinking glasses", then this can only be done in moderation. Otherwise, an excess of alcohol consumed at the evening in memory of the deceased will be considered an insult to the honor and blessed memory of the deceased.
What else can be prepared on the day of the memorial ceremony?
As mentioned above, kutya, jelly and, of course, pancakes are the main thing on the day of remembrance of a deceased person, but not the only thing that guests need to serve. In addition to these dishes and drinks, it is allowed to serve various soups, light salads, some types of meat or cooked of which are dishes (i.e. homemade cutlets, stew, hodgepodge). The presence of fish, young potatoes and bakery products (patties) is also not forbidden. The only thing you need to know for someone who will start the process of preparing lean food for a wake is the preparation of all dishes without frills and frills. That is why, many people cook vinaigrette from beets and carrots, herring under a fur coat, sourdough cabbage and the most common tomato and cucumber salad. As for pies, it is best to cook them not empty, but with various fillings. For example, pies with cabbage, the rule, rice and eggs, apples and mushrooms - it will be perfectly appropriate to take their place on the memorial table.
The main thing is properly prepared dishes, their serving and the design of the table itself. Under the design of the table means modestly served food, without much pomp and even more pretentiousness. It is necessary that cups, spoons, forks, plates and other utensils at the wake have a calm shade. The same applies to the tablecloth on the table, it should be in muted, unobtrusive color tones and not catch the eye. During this event, you can not rush the gathered guests, and you should not rush yourself. Let this day last exactly as long as everyone deems it necessary.
Recipes for funeral dishes: a sample menu
It’s worth mentioning right away that absolutely everyone can cook this or that dish on a memorial evening, regardless of culinary talent and even religion. Perhaps the most important thing that is needed to dull these dishes is pure and immaculate thoughts that are directed towards the good memory of a deceased person.
Recipe for kutya with rice and dry fruits.
- Step 1. We take a small amount of rice cereal and a handful of dried fruits. Soak both products in water for 15 minutes. We pour out the water.
- Step 2. Rice groats must be placed in a saucepan and put on a slow fire. The approximate time for rice to be cooked is 15-18 minutes.
- Step 3. Drain the remaining water and rinse the rice under cold water.
- Step 4. Raisins, dried apricots, prunes or honey can be added to the finished rice.
Exactly the same procedure for preparing kutya must be followed if it is prepared from wheat, and not from rice groats.
Pancakes without filling, pies, bakery products. The only thing you need to pay attention to when preparing these dishes is to minimize the amount of milk and eggs, and if possible eliminate them altogether..
- Step 1. The dough, from which the pies will soon be prepared for the funeral table, should contain only ordinary flour, yeast, and a little sugar.
- Step 2. All three components must be mixed in one small bowl and diluted warm water. The resulting mixture should be mixed several times, then add a few drops of vegetable oil to it and wait until the dough rises and is ready.
As for pies, the recipe is identical to lean pancakes. There is only one principle - do not add milk and eggs to the dough. Pies can have absolutely any filling, that is, with vegetables, berries or fruits.
Kissel recipe.
- Step 1. Pour water into a liter saucepan and bring it to a boil. Why, while stirring, add boiling water to 1 tsp of starch with 2 tsp of sugar
- Step 2 After the jelly thickens, you need to add any berry syrup to it.
- Step 3. Cool the jelly until fully cooked and serve on the funeral table.
It is customary to see the dead, to support, and our main duty is to pray for them, because they can no longer pray for themselves, and they almost always need help. Read about that for 9, 40 days and the anniversary of death.
According to Christian tradition, the deceased are commemorated three times. On the day of the funeral, for 9 and 40 days. On the day of the funeral, everyone who came to say goodbye to the cemetery is invited to dinner.
It should be remembered that the memorial dinner is just a dinner and nothing more. In no case should you turn it into a long feast with excesses. In no case should there be alcoholic drinks on the table. Food should be as simple and satisfying as possible.
Definitely hot (especially in winter and off-season). So that tired people who come to say goodbye to a close and dear person can calm down, warm up and pray together for repose, remember the person and his good deeds.
If the commemoration falls on a fast day, then a fast lunch is also prepared. I will provide two options. memorial menu, taking into account modest and fast days you can choose the most suitable option for you.
Many "customs" observed with incredible tenacity have nothing to do with Orthodoxy. For example, it is customary to put a glass of vodka covered with a piece of bread, supposedly for the deceased. But think for yourself - why does your dear dead need vodka in the next world?
Do you think it doesn’t bother him to “swing a hundred grams” before he comes to the judgment of the Heavenly Father? Agree - this is not only stupid, but also blasphemous. Just like putting cigarettes in a coffin, or even sticking lit cigarettes in a grave. Instead of a candle - a cigarette.
Even if your loved one was a heavy smoker and drinker during his lifetime, after death he needs only your prayers, and not alcohol and nicotine.
To do this, there is a tradition to give those who came to the funeral small little things for remembrance. These things are really commemorative, they serve as a reminder to us, a kind of “alarm clock”. Using such a thing, we remember for what reason it turned out to be with us, and we offer up a prayer for this person.
What to cook for a funeral dinner
What to cook for a funeral dinner
Most often, these things are handkerchiefs. But my grandmother, for example, packed her things for her funeral in advance, and in addition to handkerchiefs, she prepared combs for women and soap for men. She was practical, and she knew that a handkerchief was not often used in the villages. But soap and a comb are needed daily, which means they will commemorate her more often.
Traditions to hang mirrors in the house of the deceased, not to use for memorial table forks and knives are also pagan and have nothing to do with Christianity.
In the same way, the common phrase “earth rest in peace” is in no way suitable for parting with the deceased. Only those who have to dig a grave need the "earth down in peace". And it is better for the relatives of the deceased to express condolences with the words "God rest his soul."
Before the start of the memorial meal, the prayer "Our Father" and 17 kathisma from the Psalter are read. At the end of the dinner, a prayer is read "with the saints, give rest to Christ, the soul of your servant (name) in a place of greenery, in a place of rest, and make him eternal memory." After that, all those present sing “Eternal Memory” three times and disperse.
If a lot of people came, then the memorial dinner is held in two or three queues. As a rule, first of all, guests who have come from afar are seated at the table. In the second - all the other guests. In the third place, close relatives and those who helped to bury and set the table sit down at the table. That is why lunch is not accepted for a long time. We prayed, we ate, we prayed. They quickly brought the table in order and set it again.
Another misconception is that they don’t thank at the commemoration. What do words of gratitude to those who prepared dinner and set the table have to do with the deceased? Restrained and sincere words of gratitude are always in place.
Menu memorial dinner for 40 days
For a funeral dinner, it is customary to cook soup. This is either borscht (which can be lean) or homemade noodle soup. For the second course - cutlets, or fried chicken, or fried fish.
If you are submitting meat dish, then separately, on common plates, you can put a fish dish. As a side dish - mashed potatoes or buckwheat porridge. You can make a vegetable salad according to the season. But I recommend not putting it on common plates, but adding 2-3 tablespoons of salad as a garnish to the second course.
Drinks - compote from fresh berries or dried fruits or jelly. Tea and coffee - on request. Be sure to prepare kutya, which is consecrated in advance in the church. This dish symbolizes Eternal Life and each of the guests should try it.
Pancakes (1-2 for each guest) are laid out either on common plates or on a small pie plate for each guest directly. It is customary to bake small buns and put vases with sweets. As a rule, guests do not eat buns and sweets at the table, but take them with them. To later, perhaps at home, to remember the deceased again.
On fast days, if meat is served as a second course, you can put fried fish on the table separately on common plates.
Now I will give the proportions and the amount of products that you will need to prepare funeral dinner dishes.
Kutya
For a memorial table for 50 people:
500 grams of round rice
200 grams seedless raisins
200 grams of dried apricots
3 tablespoons honey
1 teaspoon salt
Cut dried apricots into small pieces and soak with rice in boiling water for 30 minutes. Then discard in a colander.
Rinse rice, pour 1 liter of water, salt and cook without stirring over medium heat. Cook rice for 7-10 minutes after boiling. Then remove from the stove and leave covered for 10 minutes. Then add raisins and dried apricots, add honey and stir well. Kutya should be served in small bowls with a teaspoon. Each of those present should eat three teaspoons of this dish.
Memorial dinner recipes for 9 days
Homemade noodle soup
For 50 servings you will need:
Chicken meat (you can chicken legs) 1.5-2 kilograms
Carrots - 600 grams
Vegetable oil - 100 grams
Water - 12 liters
Salt - 2 heaping tablespoons
Ground pepper, fresh or dried dill, Bay leaf
For noodles:
1 kilogram of premium flour
6 eggs
1 teaspoon salt
Boil chicken meat in salted water. Strain the broth. Sort the chicken - separate the meat from the bones and cut into small pieces. Peel the carrots and grate on a fine grater. Spasser carrots in vegetable oil. Add chicken meat and browned carrots to the broth and bring to a boil.
Prepare the noodles separately in advance. Combine eggs, salt and flour. Knead a stiff dough. Divide it into 10 parts. Roll each part very thinly with a rolling pin and dry slightly. Then cut thin noodles from the resulting juicy.
Immediately before the arrival of the guests, dip the noodles into the broth with chicken meat and browned carrots. Bring to a boil and immediately remove from the stove. Add pepper, dill and bay leaf.
Lenten borscht
For 50 servings you will need:
2-3 kilograms of fresh or 2 kilograms of sauerkraut
1 kilogram of beets
500 grams of onion
500 grams of carrots
300 grams of tomato paste
3 kilograms of potatoes
200 grams of vegetable oil
10 liters of water
2.5 tablespoons of salt
Ground pepper
Greens, bay leaf
Peel the potatoes, cut into large cubes. When the water boils, dip the potatoes in it and salt.
Finely chop fresh cabbage. If sauerkraut is sauerkraut, rinse it well running water and throw it in a colander. Add fresh cabbage to soup along with potatoes. Pickled - almost at the very end - when the potatoes are cooked.
Boil potatoes (with or without cabbage) for 25 minutes after boiling again.
Finely chop the onion, chop the carrots on a grater and sauté with half the vegetable oil. 5 minutes before done, add the whole tomato. Separately, sauté the beets cut into small strips in the remaining oil.
After the potatoes and cabbage are ready, dip the sautéed vegetables (onions, carrots, tomatoes and beets) into the soup. Bring to a boil, boil for 5 minutes and turn off. Add herbs, bay leaf, spices. You can season borscht with chopped garlic. Let the borscht brew under the lid for 15-20 minutes and then pour into plates.
If the day for commemoration is not Lenten, you can cook borscht on meat broth.
Pancakes
For 50-60 pancakes you will need:
8 eggs
3.5 cups flour
1 liter of milk or kefir
5 glasses of water
6 tablespoons of sugar
1 teaspoon soda
2 teaspoons salt
8-10 tablespoons vegetable oil
Mix all products well with a whisk so that there are no lumps left. Let the dough stand for 20 minutes and then bake thin pancakes. Ready hot pancakes can be greased with melted butter. Serve pancakes on plates, rolled into a corner or tubules.
Lean pancakes
For 50-60 pancakes you will need:
4.5 cups flour
7 glasses of water
2 teaspoons dry activated yeast
4 tablespoons of sugar
1.5 teaspoons salt
6 tablespoons vegetable oil
Heat the water to 30-40 degrees. IN warm water Dissolve yeast and sugar and leave for 10 minutes. Then add salt, all flour. Mix well with a whisk, adding vegetable oil at the end. Leave the resulting dough in a warm place for 30 minutes. Then bake thin pancakes. Ready hot pancakes can be smeared with a little honey. Serve pancakes rolled into a corner or tubules, either on shared or a la carte patty plates.
Fried fish
For 50 servings you will need:
6 kg fillet of any fish
Salt pepper
Flour for breading (200 grams)
250 grams of vegetable oil for frying
Defrost the fish, cut into right amount servings. Mix salt and pepper with flour. Bread each piece of fish in flour and fry on both sides in vegetable oil.
Mashed potatoes
For 50 servings you will need:
8 kilograms of potatoes
Salt
Peel potatoes, cut into 4 parts. Rinse and transfer to a suitable saucepan. Fill with water, add salt. Boil 30=35 minutes after boiling.
Then drain the potato broth separately. Transfer the hot potatoes to a bowl and quickly mash into a puree. Slowly pour the hot potato broth into the mashed potato mixture and stir well until the desired mashed consistency is obtained. At the end, season with butter or vegetable (if the day is lean) oil and stir again.
Memorial dinner recipes for 1 year
Buckwheat
For 50 servings you will need:
1.5 kilograms of buckwheat
1.5 tablespoons of salt
Butter or vegetable oil
Sort and rinse the buckwheat. Fill with 5 liters of water. Salt. Cook until done. Season the finished porridge with butter or vegetable oil.
Dried fruits compote
For 50-60 servings you will need:
15 liters of water
1 kilogram dried fruit
1 kilogram of sugar
1 teaspoon citric acid
Soak dried fruits in cold water for an hour, and then rinse thoroughly to get rid of impurities. Transfer dried fruits to a saucepan with water, add sugar. Bring to a boil and cook for 20 minutes. A few minutes before the end of cooking, add citric acid. Ready compote must be allowed to brew. Therefore, you need to cook it in advance, in the evening. Move the cooled compote to the refrigerator.
Kissel from fresh berries
For 50-60 servings you will need:
1.5-2 kilograms of fresh (freshly frozen) berries to your taste (cherries, currants or any berry mixture)
1 kilogram of sugar
100 grams potato starch
15 liters of water
Boil the berries with sugar. Separately, a small amount cold water dilute starch. Then add starch to water with berries, stir. Bring to a boil, but do not boil. Remove the jelly from the stove and leave to cool.
lean bun
For 50 servings you will need:
2 kilograms of premium flour
1 liter and 100 grams of water
1 small packet dry activated yeast
300 grams of sugar
1.5 teaspoons salt
50 grams of vegetable oil
Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water. Leave the yeast for 10 minutes. Then add salt, add all the flour and knead the dough. At the end of kneading, pour vegetable oil into the dough.
Let the dough rise 2 times. Then divide the dough into 50 equal parts. Shape into buns and place on a greased baking sheet. Give the buns time to proof (30-40 minutes). Then bake in an oven heated to 220 degrees for 15-20 minutes. Ready hot buns can be smeared with sugar syrup.
Instead of the usual buns from this dough, you can bake lean oven pies stuffed with jam, or form sugar buns.
Once again, I sincerely wish that my advice will never be useful to you. But if you still have to use them, then I hope that they will help you save both time and money during this difficult time for you.
You can easily create a menu for 9 days of commemoration at home in this case will follow all known rules.
What to cook for the wake?
After the funeral, it is customary to commemorate the deceased on the ninth day. In this case, it is not necessary to invite guests, since those who wish to remember him will come themselves. It is imperative to figure out what should be prepared for the commemoration, as this is an important event in the lives of people who have lost loved one. You can organize them for 9 days in the dining room or at home.
It should be remembered that the menu should not be too rich, as this event is not a holiday. It is better to put dishes on the table home cooking. The most acceptable first courses are cabbage soup and chicken noodles.
In the event that you fell on a post, give preference to very tasty mushroom noodles.
As the most acceptable side dish, cook mashed potatoes or peas, buckwheat porridge. Place cabbage rolls, bean garnishes, stuffed peppers or pilaf on the table. Among the hot dishes for the wake, it is better to cook chops or cutlets. Menu can be varied fish dishes which have long been ideal option for a menu acceptable in the post.
Be sure to put vegetable salads on the memorial table. The menu should include kutya, which is best prepared from millet or rice, where raisins and honey are added. At the end of the meal, glasses with compote or jelly should be placed on the table. For dessert, serve plain pancakes, cookies, and sweets.
You can't put alcohol on the table.
Recipes for the most accessible dishes
As mentioned above, kutya should be on the memorial table. This dish is filled with dried fruits, honey, candied fruits and poppy seeds. In slightly salted and boiling water, put a handful of rice, which must be washed. Rice needs to cook for half an hour. After that, dried fruits are added to it. Before you cook kutya, you should definitely pray in order to fill your soul with good thoughts.
It must be remembered that it is a symbol of the obligatory resurrection of the deceased. In addition, this dish is served at the beginning of the meal at such an important event.
Kutya should be put in a cauldron, dish or bowl.
The simplest dish is a lean vinaigrette. To prepare this dish, take:
- 400 g beets;
- 300 g carrots;
- 200 g pickled cucumbers;
- 200 g sauerkraut;
- vegetable oil;
- 400 g potatoes;
- some salt;
- 150 g onions.
Boil beets, carrots and potatoes, cut into small cubes and mix. In the resulting mass, add chopped onions and cucumbers. sauerkraut rinse thoroughly and add to the future salad, which should be seasoned sunflower oil and salt.
There is a fairly simple recipe. chicken soup with noodles, which is 100% suitable for the funeral menu. You need to take:
- 1 bunch of parsley;
- 1 chicken;
- 2 l. water;
- 2 carrots;
- Bay leaf;
- 300 g of homemade noodles;
- a few peas of allspice.
Put the chicken in a saucepan clean water, add parsley, bay leaf, pepper, carrot, salt. Cook the chicken until done.
Then we take it out, and filter the resulting broth, add noodles and bring to a boil. You need to cook until the noodles float.
Soup is served at the table in bowls, where pieces of chicken are previously laid out.
Be sure to include salads on the wake menu. To prepare hearty and delicious dish take:
- 150 g of canned corn;
- 300 g of boiled chicken fillet;
- 200 g of hard cheese;
- 150 g boiled beans;
- 4 pickles;
- 3 slices of black bread;
- some mayonnaise;
- 3 cloves of garlic;
- bunch of parsley;
- salt.
Bread cut into small cubes and dried in a hot pan. All other ingredients are also finely chopped, mix, add bread, salt, mayonnaise.
As mentioned above, meals do not have to be luxurious. However, why not offer guests a very delicious salad, which will look harmoniously on the memorial table. Take:
- 10 g vegetable oil;
- 300 g beef tongue;
- 5 g sugar;
- 3 g salt;
- 10 g soy sauce;
- 5 g of garlic;
- a little concentrated chicken broth;
- 5 g pine nuts;
- 10 g of sesame oil;
- 30 g green onions;
- egg.
You need to boil the tongue and cut it into strips. Add finely chopped pepper, onion and garlic to it. Then add concentrated chicken bouillon, sesame oil, sugar, soy sauce, vinegar, vegetable oil, salt. Ready salad should be put in the refrigerator for about 3 hours.
Before serving, decorate the salad with nuts and an egg.
Inexpensive wake salad can be prepared from Chinese cabbage. Take 25 g lemon juice, half a cabbage, some greens, 1 bell pepper, vegetable oil, 3 small tomatoes. First you need to cut the cabbage, sprinkle it with lemon juice and salt. Then mix it with chopped tomatoes, peppers, herbs. The whole mixture is seasoned with oil.
great post- the most important and strict of all Orthodox posts. Commemorations in Great Lent take place on special days. This parent Saturdays: second, third and fourth. Wake 9 and 40 days in this period are transferred to the next Saturday or Sunday.
At this time, the liturgies of John Chrysostom or Basil the Great are held. Also suitable Annunciation Holy Mother of God, Thursday and Saturday Holy Week. You can submit a note of repose for the liturgy. You need to find out in advance at the temple whether it is possible to hold a memorial service on a particular day. If the commemoration in Great Lent falls on the most strict weeks - the first, fourth and seventh, then only the closest relatives are invited to the memorial dinner. One should not forget to pray for the repose and do good deeds in memory of the deceased, give alms.
The Church does not forbid the family and friends of the deceased to gather. But it is worth remembering that, according to the rules, during Great Lent it is permissible to use fish for the Annunciation and in Palm Sunday. Vegetable oil it is allowed to add to food only on weekends and days of memory of the most revered saints. If among the invitees there are people who strictly adhere to the fast, you should take care of special fasting foods. The task of the memorial dinner is to strengthen the strength for prayer.
Traditionally Lenten table includes pickles, sauerkraut, peas, potatoes, cereals without butter and milk, raisins and nuts. Bagels, bagels, saiki and other bread.
Wake in Lent: what dishes to serve?
Slavic peoples have long been preparing kutya for a funeral dinner. This is a very easy dish of soaked and boiled wheat grains, raisins and honey. Later wheat was replaced by rice. In fasting time, pancakes, without which the commemoration is indispensable, are baked without eggs and milk. The taste is not affected by this.
Compote is a traditional drink. In ancient times, it was called "uzvar" and was prepared from dried fruits and honey. Nowadays, you can make compote from dried apricots or from frozen berries, such as cranberries with sugar or soaked cranberries. No need to replace compote with juices or sparkling water.
Another important part of the meal is pies. By tradition, they are given after dinner to all guests. Eggs are also not used for the test. The filling can be onions, sorrel or mushrooms.
First meal
A good choice is to give preference to soups, of course, not on meat broth. You can add lentils or beans. Mushroom soup with dried bread it will be appetizing and pleasant in taste, not inferior to the usual meat dish.
Main dishes
Dishes with the addition of mushrooms can be served on the second. For example, stew potatoes with mushrooms or boil them and pour over mushroom sauce, or replace potatoes with pasta. Vegetables added to rice will add flavor and make the dish more satisfying. It is prepared simply, like a vegetarian pilaf. Cutlets are suitable soy or cooked from cabbage or carrots. Breaded cutlets will acquire an excellent taste and will not yield to meat cutlets.
Soaked or salted vegetables, salads without meat and mayonnaise, vinaigrettes are served with first courses. Simple vegetable salads can be a side dish. Cucumbers with tomatoes, cabbage with cucumbers are good for snacks.
Christian commemoration seems to continue prayers through eating food. The arrangement of a funeral dinner is considered alms from the family of the deceased person. Before starting, someone should read the 17th kathisma from the Psalter over the burning church candle. Then the "Our Father" is read. In the memorial meal, only spoons are usually used. According to the canon, alcohol is prohibited during fasting, but nowadays they put vodka on the table, less often cognac or red wine. A glass of vodka is left on the edge of the table, covered with a slice of black bread. Sometimes it stays intact for 40 days.
At times Ancient Rus' they also prepared kanun (sati) from beans with the addition of honey and sugar, as well as jelly. Today, the choice of dishes remains with the hostess, although during Lent it narrows a little. At the end of the wake, do not forget to distribute the leftovers to the guests so that they commemorate the deceased at home with those who did not come to the memorial dinner.
This is not a feast and not a simple lunch. This is a ritual of farewell to the soul of a relative (or friend). The question of what to cook for a wake is often asked by young housewives, who for the first time are faced with the need to prepare dishes for a funeral meal.
The abundance of expensive dishes at the wake is inappropriate. But there are dishes that are mandatory at funeral dinners.
Kutia - a dish worth knowing more about
Without kutya - sweet grain porridge - neither village commemoration, nor city funeral meals can do. The spiritual meaning of this dish is interesting and important: grain symbolizes the immortality of the soul, raisins and honey “remind” of the eternal sweetness that spirituality gives.
The question of how to cook kutya for a wake is relevant for those who are preparing to conduct a "seeing off" on the fortieth day after the death of a relative. The recipe for this dish is often asked by those who are instructed to organize a meal a year after the mournful event.
Recall that kutya can only be prepared from whole grains of wheat or rice. You will need five hundred grams of this ingredient. In addition to wheat (rice), you need to prepare the following products:
- Raisins (one hundred and fifty - two hundred grams).
- Eighty grams of honey.
- Chopped walnut kernels (thirty grams).
- You will also need a liter of water.
The nuances of cooking kutya
To make kutya crumbly, rice (or wheat) is soaked in water for five to seven hours before cooking. Then the rice should be put on medium heat and cook until the grains become soft. A few minutes before readiness, add honey diluted with water, raisins (well washed), nuts to the porridge. The finished dish must be taken to a memorial service (to the nearest temple) so that the priest consecrates the kutya. Recall that the memorial meal begins with this dish. Each invited person should eat a little kutya, and then move on to other dishes - soup, sandwiches.
What to cook for the wake of 40 days
The Forties is not an easy date, but one might say, a decisive one. After all, it is on the fortieth day that the soul of the deceased will know what future is prepared for her. Higher Powers: whether she will join the Lord's Angels or plunge into chaos and darkness. Relatives and friends of the deceased, gathering at the memorial table, pray for the soul of the deceased, remember his noble deeds. It is good if there are many people who commemorate, and the prayers of these people will be sincere.
The most popular dishes for the funeral meal
The main purpose of the memorial meal is to strengthen the guests, to unite them in grief. That's why meatless dishes should be as simple as possible, but satisfying.
What to cook for a wake 1 year
If you are preparing for a commemoration dedicated to the anniversary of the death of a relative, remember that this meal is only for the closest people of the deceased. Do not create unnecessary culinary difficulties for yourself. In addition to kutya (she is the “queen” of any funeral meal), you can cook the following dishes:
Standard dishes for the anniversary of the death of a loved one
- Borsch.
- Mashed potatoes or stewed potatoes with mushrooms.
- Fried fish fillet.
- Pancakes.
- Kissel.
- Chicken cutlets.
Knowing the preferences of the deceased, you can prepare a dish that he loved especially strongly (roast, pies, salad).
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