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Kulich[lower-alpha 1] is the Russian name for Easter bread. For the Eastern Slavs, festive bread was round and tall, and dough decorations were made on top of it. The cylindrical shape of the cake is associated with the church practice of baking artos. The Paska bread tradition spread in cultures which were connected to the Byzantine Empire and it's a traditional cultural part of countries with an Orthodox Christian population. It is eaten in countries like Russia, Belarus, Ukraine, Romania, Georgia, Moldova, North Macedonia and Serbia.[4][5][6] Kulich is a variant of paska Easter breads and represents not only Easter but also the spring.[7] Easter is a very important celebration in Eastern European countries, even more important than Christmas.[8]

For other uses, see Kulich (disambiguation).
Kulich
TypeYeast cake[1]
CourseBefore breakfast
Babushka with Kulich bread and colorful Easter eggs, Stavropol region, Russia
Babushka with Kulich bread and colorful Easter eggs, Stavropol region, Russia
This illustration by Ivan Yakovlevich Bilibin from Russia uses old Russian language orthography that can be translated to a modern rendition along the lines of Kulich-city is standing, glorifying itself; Lauding itself over other cities; There is no other place better than me!; For I am all quark and dough! The Х and the В are for Христос воскрес (Christ is Risen)
This illustration by Ivan Yakovlevich Bilibin from Russia uses old Russian language orthography that can be translated to a modern rendition along the lines of "Kulich-city is standing, glorifying itself; Lauding itself over other cities; There is no other place better than me!; For I am all quark and dough! The Х and the В are for Христос воскрес ("Christ is Risen")

Preparation


Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with paskha for dessert.

Kulich is baked in tall, cylindrical tins (like coffee or fruit juice tins). When cooled, kulich is decorated with white icing (which slightly drizzles down the sides) and colorful flowers. Historically, it was often served with cheese paska bearing the symbol ХВ (from the traditional Easter greeting of Христос воскрес (Khristos voskres, "Christ is risen").

Kulich is only eaten between Easter and Pentecost.[9]

The recipe for kulich is similar to that of Italian panettone, but is more dense and thus weighs considerably more.




See also



Notes


  1. Russian: кули́ч, romanized: kulích, Belarusian: куліч, romanized: kulich, Armenian: կուլիչ, romanized: kulich (from Ancient Greek κόλλῑξ, romanized: kóllīx, "roll of coarse bread"); Georgian: პასკა, Ukrainian: пáска, romanized: páska[2][3]

References


  1. Karen Evans-Romaine; Helena Goscilo; Tatiana Smorodinskaya, eds. (2013). Encyclopedia of Contemporary Russian Culture. Taylor & Francis. p. 160. ISBN 978-1-136-78785-0. Retrieved November 5, 2016.
  2. Vasmer's Etymological Dictionary, s.v. "кулич"
  3. κόλλιξ, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  4. "Orthodox Easter in Ukraine".
  5. "Kiev Kulich (Ukraine) - sweet Kiev - dessert Kiev - desserts Kiev - sweets Kiev".
  6. "Why No Slavic Easter Is Complete Without Kulich". Kitchn. Retrieved 2018-09-24.
  7. Kharzeeva, Anna; RBTH, special to (2015-04-10). "Kulich: A cake that means spring, not just Easter". www.rbth.com. Retrieved 2019-03-08.
  8. "What to Know if You're Visiting Russia on Easter". TripSavvy. Retrieved 2019-03-08.
  9. Dee, Aliza. "Kulich – Russia's Classic Easter Cake", The Moscow Times, Moscow, 10 April 2015. Retrieved on 29 February, 2016.


Wikimedia Commons has media related to Kulich.

На других языках

- [en] Kulich

[ru] Кулич

Кули́ч (из ср.-греч. κουλλίκι(ον), от κόλλιξ[1][2] — «хлеб круглой или овальной формы») — русское название пасхального хлеба[en]. У восточных славян праздничный хлеб был круглым и высоким, сверху на нём делали украшения из теста. Цилиндрическая форма кулича связана с церковной практикой выпекать артос[3]. Высокий и рыхлый кулич называют «бабой».[источник не указан 49 дней]


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