World Library  
Flag as Inappropriate
Email this Article
 

Blini

Blini
Thin Lithuanian blynai
Alternative names Blin, blini, blintchik
Type Pancake
Main ingredients Batter
Cookbook: Blini 

A blin (pl. blini) or blintchik (pl. blintchiki) is a type of thin pancakes which typically lacks a leavening agent;[1] blin and blintchick are Russian names for crêpes.

Blintzes are one of the types of blini. Blintze is a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or baked.[2]

Contents

  • Etymology 1
  • Overview 2
  • Varieties 3
  • See also 4
  • Notes 5
  • References 6
  • External links 7

Etymology

The preparation of blin
Blintzes

"Blin" comes from mlim Old Slavic mlinъ,[3] (cf. блин, Russian for blin).

Overview

Blins or blini were symbolically considered by early Slavic people in pre-Christian times as a symbol of the sun, due to their round form.[1] They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Butter Week, or Maslenitsa, also called "pancake week").[1] This tradition was adopted by the Orthodox church and is carried on to the present day. Blini were also served at wakes to commemorate the recently deceased.

Traditional Russian blini are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk. When diluted with boiling water, they are referred to as zavarniye blini. Traditionally, blini are baked in a Russian oven. The process of cooking blini is still referred to as baking in Russian, even though these days they are universally pan-fried, like pancakes. French crêpes made from unyeasted batter (usually made of flour, milk, and eggs) are also common in Russia. All kinds of flour may be used for making blini: from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.

Blini were popularized in the United States by Eastern European Jewish immigrants who used them in Jewish cuisine. While not part of any specific religious rite in Judaism, blini that are stuffed with a cheese filling and then fried in oil are served on holidays such as Chanukah (as oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served within the Ashkenazi minhag). Blini, also called "blinchiki" in Russian, and are ordinarily stuffed before frying a second time. Fillings include chocolate, mushrooms, meat, rice, mashed potatoes, and cheese.

Varieties

Frozen blintzes being fried in a pan

Some ways blini are prepared and served include:

  • Blini made from the batter which contain various additions, such as grated potato or apple and raisins.[1] These blini are quite common in Eastern Europe and Central Europe, and are more solidly filled than the spongy pancakes usually eaten in North America.
  • Blini covered with butter, sour cream, jam, honey, or caviar (whitefish, salmon, or traditional sturgeon caviar). They might be folded or rolled into a tube.
  • Blintzes. A filling such as jam, fruit, potato, quark, cottage cheese or farmer cheese, cooked ground meat, cooked chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions (for a Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked. Such blintzes are also called nalysnyky (Ukrainian: налисники) or blinchiki (Russian: блинчики). The caviar filling is popular during Russian-style cocktail parties.
  • Buckwheat blini are part of traditional Russian cuisine.[1] They are also widespread in Ukraine,[1] where they are sometimes known as hrechanyky (Ukrainian: гречаники), and Lithuania's Dzūkija region, the only region in the country where buckwheat is grown, where they are called Grikių blynai.

Blini are the traditional meal in Lithuania during Fat Tuesday.[4]

See also

Notes

  1. ^ a b c d e f Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. pp. 56–58. Retrieved April 18, 2012.  ISBN 9780470391303
  2. ^ "blintze | a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or baked". www.merriam-webster.com. Retrieved 2015-08-12. 
  3. ^ Этимологический словарь русского языка. — М.: Прогресс. М. Р. Фасмер. 1964—1973 (Russian)
  4. ^ "Lithuanian Pancake Recipe - Blynai or Sklindziai". Retrieved 2015-08-12. 

References

  • Kidd, Sue (March 21, 2012). "Blintzapalooza: It’s more than just blintzes".  

External links

  • Blintz recipe (with detailed photos) (Russian)
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.