zelnik
English
[edit].jpg)
Etymology
[edit]From Bulgarian and Macedonian зелник (zelnik).
Noun
[edit]zelnik (countable and uncountable, plural zelniks)
- A traditional pastry eaten in Bulgaria and North Macedonia, composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.
- 1983 April 27, “She Shares Heritage”, in The Indianapolis News, Indianapolis, Ind., page 38, column 3:
- A zelnik, a stuffed, layered pastry, is one of the family’s favorite dishes. […] You will need a round zelnik pan — about 16 inches in diameter, about 2 inches deep and available from the Greek store in City Market — to make this Macedonian specialty.
- 1995, Lillian Petroff, “Community Life”, in Sojourners and Settlers: The Macedonian Community in Toronto to 1940 (Ethnic and Immigration History Series), Toronto, Ont.: Multicultural History Society of Ontario; University of Toronto Press, →ISBN, pages 118–119:
- An accomplished performer on the gaida, the proprietor would close his store in order to ‘play for the girls’ as they drank coffee and ate zelnik.
- 2003, Chris Stefou, Oshchima: The Story of a Small Village in Western Macedonia, Toronto, Ont.: Risto Stefov Publications, pages 118, 128, and 280:
- Easter is a very important holiday for Eastern Christians (Pravoslavi) and is lavishly celebrated with roast lamb, Easter eggs, zelnik, sweets, breads, and much more. […] Depending on the size of the family, a variety of zelniks may be prepared and stuffed with onions, leeks or cheese (bourek). […] To celebrate the Easter holiday, Ristana recalls that each Partisan was issued a small piece of zelnik and half an egg, which was all they could afford.
- 2014, Mirjana Lozanovksa, “House behaviour in the Australian suburb: consumption, migrants and their houses”, in Daniel Maudlin, Marcel Vellinga, editors, Consuming Architecture: On the Occupation, Appropriation and Interpretation of Buildings, Abingdon, Oxfordshire; New York, N.Y.: Routledge, →ISBN, part 1 (Occupations), page 53:
- Households Rocco Monte Piano, Nono and Trieste made tomato sauce, and Household Abruzzo also made salami and preserves; household Bitola made pickles and preserves, ‘ajvar’ a special paprika relish, and because Kiril was a patisserie chef, various zelniks, and sweet delicacies such as baklava and tolumbi were prepared in the summer kitchen.
