...these here are not goose, these are ducks, but the Festival I had been was Festival of Duck
In Hungary there are not only birthdays but also namedays. Unfortunately there is no name like Faklava, so all my life is celebration.So, 11th of November is the day of Márton.It's a male name. There is a long history of this day, why people must eat goose. All story started in 316-317, looong time before connected with Márton the Saint...but I don't remember all the story...when mom reach this part, I allways fall asleep.
What is important for me, that day of the year everyone should eat goose, to have rich food in the next year.Also, must drink new wine ...but of course I can't, in front of my parents...This year there was a Festival in Eger, where we went with mom, looking for a Duck in Hungarian language it is KACSA.
We were searching and asked help from many friends on the way.
In the end I became too tired, mom couldn't stop talking luckily, and I love her voice, like a fairy tail :)When I woke up, the Duck was allready cooked :p
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NATIONAL BAKLAVA DAY
17th November
A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. With its high sugar and fat content, it is very rich. Sprinkled with chopped walnuts and pistachio nuts and soaked in a solution of sugar or either lemon juice or syrup or honey and spices with rosewater.This dessert is usually served cold.
Fun Facts about Baklava
One of the oldest known recipes for a sort of proto-baklava is found in a Chinese cookbook written in 1330 under the Yuan (Mongol) dynasty under the name güllach (Buell, 1999). "Güllaç" is found in Turkish cuisine. Layers of phyllo dough are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan. A typical baklava, sweetened with syrup.In Turkey, Gaziantep is famous for its baklava and regarded there as its native city, though it only appears to have been introduced to Gaziantep from Damascus in 1871. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.
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