Mulgi korbid
Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)
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I have been already wrote about Mulgimaa. Estonian hidden treats.
Mulgi- Mulgimaa is area in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.
Traditionally Mulgi Korbid has curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.
Estonian Traditional Curd Filled Buns. Mulgi Korbid.
Estonian Traditional Curd filled Buns
Mulgi korbid
Ingredients
- 0, 5 litre milk
- 35 g yeast
- 2 tablespoon sugar
- 100 g butter
- 1 teaspoon salt,
- 8 dl flour
- 0, 6 litre milk
- 0,5 glass of semolina
- 2 tablespoon butter
- 1 egg
- salt, sugar Boil a thick porridge from milk and semolina. Add butter, season with salt and sugar. Let cool down and add beaten egg.
- 600 g quark
- 2 tablespoon sour cream
- 2 tablespoon melted butter
- salt, sugar and cumin If mix is too fluid, add some semolina or flour
- 700 g boiled and mashed potatoes
- 2 beaten eggs
- 2 tablespoon melted butter
- salt and cumin If mix is too fluid, add some semolina or flour
- 1 egg for coating buns
Semolina filling or use Bubert recipe
Curd/quark filling
Potato filling
Directions
- All materials must be in room temperature
- Dissolve yeast and sugar with lukewarm (37C) milk
- Add flour, mixed with salt
- add melted butter
- Knead the dough properly, until it separates from the bowl. If necessary, add more flour.
- Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size. During rising, press dough at least one time, back.
- Form the dough into rounds buns and place on the greased /baking paper covered oven plate to rise ca 20 minutes.
- Prepare filling
- Press depression with glass-bottom in to the bun , and fill it with filling
- Coat buns with beaten egg before putting into the oven. Bake at 200C 15 minutes .
NB! If you use potato filling. traditionally baked this buns on to cabbage leave. Put on to the oven plate cabbage leaves and on to the leave potato filled buns and bake.
Head isu!
Mulgi korbid
Soundtrack Mari Holm “Mari oli maias”
