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How to make a cage

How to make a cage

  • 1 kilogram of barley
  • 1 packet of cocoa
  • 1 pack of coconuts
  • 800 grams of sugar
  • 1 kilogram of ground walnuts
  • to taste colored candies
  • to taste lemon peel
  • 1 piece of rum free

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION How to make cage:

How to make a cage. The barley is boiled in water with a little salt, to see if the barley is boiled, test with a spoon, take a wooden spoon and put it in the middle of the pot if the spoon stands (right) and does not fall, it means that it is done , after you put the barley on the fire after 10 minutes, add the sugar.

At the end, when the barley is boiled, add the rum and lemon peel, and the ground walnuts and leave to cool, it is good to do it a day before being taken to church, no sooner than otherwise.

The next morning put the cage in a plate, shape it and put a thin layer of breadcrumbs, dress the cage in coconut and the cross is made of cocoa, or dress in cocoa and the coconut cross, decorate with candy colored and walnut.


Traditional and fast cage recipe

  • 500 g barley:
  • 350 g sugar
  • 350 g ground walnuts
  • 6 sachets of vanilla sugar
  • 5 teaspoons lemon peel
  • 100 g raisins
  • Essence
  • 1 packet powdered sugar for garnish.

Wash the barley and put it in cold water to boil. You need three and a half times more water than barley. Boil on very low heat for about an hour, until the barley crack cracks. Meanwhile, put the walnut through the mincer or grind, leaving a few halves for garnish.

In the barley that is still on the fire, add the sugar and a pinch of salt and stir constantly, so that it does not stick to the bottom of the pot. When the barley is cooked, set aside and leave to cool overnight. In the morning, mix the barley with the walnuts, vanilla sugar, lemon peel and raisins.

Once you have incorporated all the ingredients well, place the cage in a wide plate and garnish, forming a cross of candy, coconut flakes or cocoa.

Wheat cage with poppy seeds and walnuts

  • 1 cup wheat
  • 4 cups water
  • 200 g sugar
  • 2 sachets of vanilla sugar
  • rum essence
  • lemon peel
  • 3 simple biscuits
  • 100 g ground walnuts
  • a tablespoon of cocoa
  • poppy for decoration
  • 50 g raisins.

Boil the wheat over low heat. Then add the sugar, essence, lemon peel, biscuits, ground walnuts, cocoa to the wheat. Place the cage on a plate. Decorate with poppy seeds, raisins, cocoa or candy.

Cage with ground almonds

  • 1 kg of wheat
  • 3 l of water
  • 300 gr sugar
  • 3 tablespoons cocoa
  • rum essence
  • 1 tablespoon vanilla sugar
  • a handful of raisins
  • 3 tablespoons ground almonds
  • 300 gr walnut kernels and candies for ornament.

Boil the wheat in 3 liters of water over low heat, without stirring (just move the pot left and right from time to time, until all the water decreases), then add the sugar and boil until the juice that forms after dilution decreases. sugar. Now you can mix with the spoon so that it does not stick.

Set the pot aside and place 200 g of ground walnuts in a layer to cover the boiled wheat to cover the wheat and leave to cool until the next day. The role of the nut is to draw from the water that is left in the wheat.

The next day mix the wheat very well with nuts and raisins, add 2 tablespoons of cocoa, essences to taste and the rest of the nuts. Powder it with sugar and form a candy cross.

Rice cage

  • rice 100 g
  • water 220 ml
  • honey 3 teaspoons
  • raisins, candied fruit, pine nuts.

Cook the rice porridge. Hydrate the raisins with hot water. Add honey to the porridge and mix well. Then add the raisins, candied fruit, nuts & # 8211 mix well again and place in a flat plate or salad bowl.

From raisins or candied fruits a decorative cross is made on the cage.

Cage - monastery recipe

  • Wheat 1 cup
  • Hazelnuts 70 g
  • Walnuts 70 g
  • Almonds 70 g
  • Raisins 200 g
  • Coconut flakes
  • Powdered sugar
  • Cinnamon 1 teaspoon (to taste)
  • Sugar (to taste)
  • Wheat biscuits 200 g.

In the evening you need to prepare all the dry ingredients. Grind walnuts, raisins and biscuits into crumbs. Soak the wheat overnight in water.

It is better to cook when the time is right, but not too much, because the wheat dries quickly and becomes hard. In the morning, boil the wheat and mix with the rest of the ingredients.

Greek cage

  • Wheat flakes & # 8211 150 g
  • Water & # 8211 100 ml
  • Raisins & # 8211 50 g
  • Large dried apricots & # 8211 5 pieces
  • Pomegranate seeds & # 8211 2 tbsp
  • Chopped walnuts & # 8211 2 tbsp Powdered sugar & # 8211 3 tbsp.

Pour boiling water over the wheat flakes and leave for 3 minutes. Fry the walnuts in a pan and chop them. Cut the dried apricots into small pieces. Put the flakes in a bowl, add the walnuts, dried apricots, raisins, pomegranate seeds. Mix well.

Put in a bowl of dessert (or salad) and sprinkle with powdered sugar. Simplified version: prepare the cereals according to the instructions on the package. Mix with chopped dried fruits and nuts (no need to fry). Sprinkle with powdered sugar.

Wheat cage with a lot of poppy seeds

  • wheat & # 8211 2 cups
  • mac & # 8211 1 cup
  • sugar & # 8211 1/2 cup (or 100 g honey)
  • salt to taste
  • nuts to taste.

Choose the wheat, rinse it, pour boiling water over it, bring to a boil, put it in a sieve, pour cold water, put it in a pan or clay pot, pour water again, boil, close the lid tightly and leave in the oven until the wheat is ready.

Wash the poppy seeds, pour boiling water over it, then cold water, grind it until the mass turns white, add sugar or honey, you can add a little salt. Mix the resulting mass well with wheat. Garnish with walnuts.

Barley cage or barley bark

  • Barley or barley barley & # 8211 1 glass of 200 ml
  • Mac & # 8211 100 g
  • Nuts & # 8211 100 g
  • Raisins & # 8211 100 g
  • Honey (or sugar) & # 8211 to taste
  • Salt & # 8211 1 teaspoon without tip.
  • Apples and dried pears & # 8211 300 g
  • Prunes & # 8211 100 g
  • Raisins & # 8211 50 g
  • Honey (or sugar) & # 8211 to taste
  • Water & # 8211 1.5 L

Rinse the barley well and soak it in water for 6 hours or overnight. Then boil the barley for 20-25 minutes, until soft. Salt is added after boiling.

For the syrup, rinse the dried fruit well, pour water over them and cook for 30 minutes. Then sweeten them with sugar or honey. Leave for infusion for 2-3 hours. Pour 200 ml of water over the poppy seeds and cook over medium heat for 20 minutes, without boiling.

Grind the poppy. Hydrate the raisins with boiling water for 10 minutes. Dry the raisins with paper towels. Thoroughly cut walnuts and fry them in a pan. After frying, leave them for a while. Add honey or sugar to taste to boiled barley. Mix with poppy seeds, raisins and walnuts. Some of the raisins and nuts left for decoration and for the formation of the cross.

Simple barley cage recipe

  • barley & # 8211 2 glasses
  • water & # 8211 3 l
  • honey & # 8211 2-3 teaspoons
  • cranberry or currant jam & # 8211 2 tbsp
  • poppy seeds - an incomplete glass.

Rinse the cereals, boil them in water over medium heat, removing the foam all the time. After boiling, drain the excess water and transfer the porridge to a bowl. Separately prepare the poppy seeds: pour in boiling water, simmer for 5 minutes.

Then drain the water, rinse the poppy seeds, pour boiling water again and drain immediately after fat drops appear on the surface of the water. Mix the prepared poppy seeds with the barley porridge, adding honey, then heat over low heat for 5-7 minutes, stirring constantly. Remove from heat and stir gently.

Cage in clay pot

  • barley 2 cups
  • mac - 200 g
  • sugar, honey & # 8211 to taste
  • cherry jam & # 8211 2 tbsp
  • nuts - 100 g
  • raisins (without seeds) - 100 g.

Rinse the barley well, pick it up, put it in the clay pot, pour hot water so that the water covers the grains and put it in the oven. Add warm water if necessary. Rinse the poppy seeds, pour boiling water over it for 2-3 hours, then drain the water, grind the poppy seeds, add sugar, honey, cherry jam, chopped walnuts and soaked raisins, to taste.

After pouring 0.5-1 liters of cooled boiled water, combine this mass with boiled wheat and put it in a ceramic pot.

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Rice cage with almonds and raisins

  • rice & # 8211 1 cup
  • mac - 200 g
  • sugar & # 8211 to taste
  • almonds - 100 g
  • raisins (without seeds) - 100 g.

Choose the rice, rinse it, pour water over it and boil it. Pass through a sieve, rinse under cold water, put back in a saucepan and cook in a large amount of water, then pass through a sieve again and cool. Wash the almonds, chop them and crush them in a bowl.

Add granulated sugar, lightly dilute with water, mix, combine with the prepared rice. Add the washed and hydrated raisins. Stir, sprinkle with sugar on top.

Recipe for cage with walnuts, citrus fruits and raisins in multifierbator

  • 500 g barley
  • 1.5 l of water
  • 500 g walnut kernels
  • 100 g raisins
  • 150 g sugar
  • lemon essence
  • orange
  • rum
  • almonds to taste
  • 2 sachets of vanilla sugar
  • 100 g crushed biscuits
  • powdered sugar
  • cocoa
  • Coconut
  • candies for decoration.

The wheat is washed in 9 lukewarm waters, then boiled in the multi-bowl, adding water with a pinch of salt and selecting the Rice / Pasta program.

During cooking you can lift the lid to mix gently. When the appliance shows that there are 10 minutes left in the program, lift the lid, pour in the sugar, mix gently and continue cooking with the lid raised. The boiled wheat is poured into another bowl, sprinkled with ground walnuts and covered with a clean, damp towel.

In the morning, mix with vanilla sugar, essence, a few tablespoons of crushed biscuits, raisins, a few candies, place on a plate and garnish with crushed biscuits, cocoa, powdered sugar, coconut, candy.

Cage with raisins and coconut

  • 1/2 kg of barley
  • 1 bag of raisins
  • 1 rum essence
  • 1 bag of coconut
  • a little cocoa
  • walnuts
  • 1 sachet of vanilla sugar
  • sugar to taste
  • candy for decoration

Wash the barley well and bring to a boil over medium heat. Mix with a wooden spoon so that it does not stick. When it is ready, put it to cool, then incorporate all the above ingredients and decorate the cage to your liking.

Cocoa cage

  • 600 gr barley
  • 200 g walnut kernels
  • 200 gr sugar
  • salt
  • rum essence
  • the peel of a lemon
  • 2 teaspoons cocoa
  • Coconut flakes
  • Candies for decoration.

Wash the barley in as much water as possible, then leave it to soak in a saucepan with enough water for at least 3 hours. Meanwhile, heat 2 liters of water with a teaspoon of salt. Bring the barley to a boil. Leave on low heat until all the water is absorbed, stirring the pot from time to time so that it does not stick.

The time required for boiling is about an hour and a half, then turn off the heat and wait 30 minutes. After the temperature reaches somewhere around 60 degrees, add the rum essence, then the walnuts mixed with sugar and cocoa.

After complete cooling, put it on a plate and let it cool for an hour, after which you can decorate it as desired.

Monastery-like cage recipe

  • 1 kg barley
  • 1.5 kg walnut kernels
  • 250 g sugar
  • Grated peel of 2 lemons
  • Grated peel of 1 orange
  • 2 teaspoons of cinnamon
  • 3 tablespoons rum essence
  • For garnish: candy, cocoa, powdered sugar, honey.

Choose the barley and wash it in 9 lukewarm waters, then boil 3 liters of water in a pot. When the water starts to boil, turn on the heat and add the barley. Bring to the boil and stir the pot from time to time so that the barley does not stick.

When there is little water left, add the sugar and mix with a wooden spoon, then leave it on the fire for a few more minutes, until all the water evaporates. Pour the barley into a bowl and cover with a clean, damp towel. Give half the amount of walnut kernels through the mincer, and cut the other half into small pieces.

Let the barberry stay overnight. In the morning, add the chopped core and a quarter of the ground kernel, then mix with the lemon and orange peel. Pour the rum essence into the composition. Add the rest of the ground walnuts on top, then add the cage.

Recipe: prepare the rice cage with orange juice

  • Rice & # 8211 1 cup
  • Orange juice & # 8211 2,5 cups
  • Raisins & # 8211 100 g
  • Dried apricots & # 8211 100 g
  • Peanuts & # 8211 100 g
  • Almonds & # 8211 100 g
  • Prunes & # 8211 3 pcs
  • Honey & # 8211 1.5 tbsp.

Rinse the rice well, put it in a saucepan where you will cook it. Fill the pan with orange juice. Stir, put on the fire and cook until the rice is cooked. Cut the almonds into small pieces, then the hazelnuts. Put everything on a plate. Cut the dried apricots into small pieces and the dried plums into slices.

In the final rice, you can add raisins, dried apricots, plums, chopped hazelnuts, almonds, honey and mix everything well. Then form a cross over the cage using a template and powdered sugar.


Ingredients for the cage

  • 500 g gr & acircu or barley
  • 1 v & acircrf salt knife
  • 1.5 l of water
  • 250 g sugar
  • 300 g walnuts
  • grated peel from an orange
  • grated shell from a blade & acircie
  • 2 teaspoons cinnamon
  • rum essence
  • 200 g of popular biscuits
  • 100 g ground walnuts
  • honey (optional)

Ingredients for decorating the cage:

  • powdered sugar
  • walnuts
  • multicolored candies, pieces of chocolate, cocoa (according to preferences)

Traditional and fast cage recipe

  • 500 g barley:
  • 350 g sugar
  • 350 g ground walnuts
  • 6 sachets of vanilla sugar
  • 5 teaspoons lemon peel
  • 100 g raisins
  • Essence
  • 1 packet powdered sugar for garnish.

Wash the barley and put it in cold water to boil. You need three and a half times more water than barley. Boil on very low heat for about an hour, until the barley crack cracks. Meanwhile, put the walnut through the mincer or grind, leaving a few halves for garnish.

In the barley that is still on the fire, add the sugar and a pinch of salt and stir constantly, so that it does not stick to the bottom of the pot. When the barley is cooked, set aside and leave to cool overnight. In the morning, mix the barley with the walnuts, vanilla sugar, lemon peel and raisins.

Once you have incorporated all the ingredients well, place the cage in a wide plate and garnish, forming a cross of candy, coconut flakes or cocoa.

Wheat cage with poppy seeds and walnuts

  • 1 cup wheat
  • 4 cups water
  • 200 g sugar
  • 2 sachets of vanilla sugar
  • rum essence
  • lemon peel
  • 3 simple biscuits
  • 100 g ground walnuts
  • a tablespoon of cocoa
  • poppy for decoration
  • 50 g raisins.

Boil the wheat over low heat. Then add the sugar, essence, lemon peel, biscuits, ground walnuts, cocoa to the wheat. Place the cage on a plate. Decorate with poppy seeds, raisins, cocoa or candy.

Cage with ground almonds

  • 1 kg of wheat
  • 3 l of water
  • 300 gr sugar
  • 3 tablespoons cocoa
  • rum essence
  • 1 tablespoon vanilla sugar
  • a handful of raisins
  • 3 tablespoons ground almonds
  • 300 gr walnut kernels and candies for ornament.

Boil the wheat in 3 liters of water over low heat, without stirring (just move the pot left and right from time to time, until all the water drops), then add the sugar and boil until the juice that forms after dilution decreases. sugar. Now you can mix with the spoon so that it does not stick.

Set the pot aside and place 200 g of ground walnuts in a layer to cover the boiled wheat to cover the wheat and leave to cool until the next day. The role of the nut is to draw from the water that is left in the wheat.

The next day mix the wheat very well with nuts and raisins, add 2 tablespoons of cocoa, essences to taste and the rest of the nuts. Powder it with sugar and form a candy cross.

Rice cage

  • rice 100 g
  • water 220 ml
  • honey 3 teaspoons
  • raisins, candied fruit, pine nuts.

Cook the rice porridge. Hydrate the raisins with hot water. Add honey to the porridge and mix well. Then add the raisins, candied fruit, nuts & # 8211 mix well again and place in a flat plate or salad bowl.

From raisins or candied fruits a decorative cross is made on the cage.

Cage - monastery recipe

  • Wheat 1 cup
  • Hazelnuts 70 g
  • Walnuts 70 g
  • Almonds 70 g
  • Raisins 200 g
  • Coconut flakes
  • Powdered sugar
  • Cinnamon 1 teaspoon (to taste)
  • Sugar (to taste)
  • Wheat biscuits 200 g.

In the evening you need to prepare all the dry ingredients. Grind walnuts, raisins and biscuits into crumbs. Soak the wheat overnight in water.

It is better to cook when the time is right, but not too much, because the wheat dries quickly and becomes hard. In the morning, boil the wheat and mix with the rest of the ingredients.

Greek cage

  • Wheat flakes & # 8211 150 g
  • Water & # 8211 100 ml
  • Raisins & # 8211 50 g
  • Large dried apricots & # 8211 5 pieces
  • Pomegranate seeds & # 8211 2 tbsp
  • Chopped walnuts & # 8211 2 tbsp Powdered sugar & # 8211 3 tbsp.

Pour boiling water over the wheat flakes and leave for 3 minutes. Fry the walnuts in a pan and chop them. Cut the dried apricots into small pieces. Put the flakes in a bowl, add the walnuts, dried apricots, raisins, pomegranate seeds. Mix well.

Put in a bowl of dessert (or salad) and sprinkle with powdered sugar. Simplified version: prepare the cereals according to the instructions on the package. Mix with chopped dried fruits and nuts (no need to fry). Sprinkle with powdered sugar.

Wheat cage with a lot of poppy seeds

  • wheat & # 8211 2 cups
  • mac & # 8211 1 cup
  • sugar & # 8211 1/2 cup (or 100 g honey)
  • salt to taste
  • nuts to taste.

Choose the wheat, rinse it, pour boiling water over it, bring to a boil, put it in a sieve, pour cold water, put it in a pan or clay pot, pour water again, boil, close the lid tightly and leave in the oven until the wheat is ready.

Wash the poppy seeds, pour boiling water over it, then cold water, grind it until the mass turns white, add sugar or honey, you can add a little salt. Mix the resulting mass well with wheat. Garnish with walnuts.

Barley cage or barley bark

  • Barley or barley barley & # 8211 1 glass of 200 ml
  • Mac & # 8211 100 g
  • Nuts & # 8211 100 g
  • Raisins & # 8211 100 g
  • Honey (or sugar) & # 8211 to taste
  • Salt & # 8211 1 teaspoon without tip.
  • Apples and dried pears & # 8211 300 g
  • Prunes & # 8211 100 g
  • Raisins & # 8211 50 g
  • Honey (or sugar) & # 8211 to taste
  • Water & # 8211 1.5 L

Rinse the barley well and soak it in water for 6 hours or overnight. Then boil the barley for 20-25 minutes, until soft. Salt is added after boiling.

For the syrup, rinse the dried fruit well, pour water over them and cook for 30 minutes. Then sweeten them with sugar or honey. Leave for infusion for 2-3 hours. Pour 200 ml of water over the poppy seeds and cook over medium heat for 20 minutes, without boiling.

Grind the poppy. Hydrate the raisins with boiling water for 10 minutes. Dry the raisins with paper towels. Thoroughly cut walnuts and fry them in a pan. After frying, leave them for a while. Add honey or sugar to taste to boiled barley. Mix with poppy seeds, raisins and walnuts. Some of the raisins and nuts left for decoration and for the formation of the cross.

Simple barley cage recipe

  • barley & # 8211 2 glasses
  • water & # 8211 3 l
  • honey & # 8211 2-3 teaspoons
  • cranberry or currant jam & # 8211 2 tbsp
  • poppy seeds - an incomplete glass.

Rinse the cereals, boil them in water over medium heat, removing the foam all the time. After boiling, drain the excess water and transfer the porridge to a bowl. Separately prepare the poppy seeds: pour in boiling water, simmer for 5 minutes.

Then drain the water, rinse the poppy seeds, pour boiling water again and drain immediately after fat drops appear on the surface of the water. Mix the prepared poppy seeds with the barley porridge, adding honey, then heat over low heat for 5-7 minutes, stirring constantly. Remove from heat and stir gently.

Cage in clay pot

  • barley 2 cups
  • mac - 200 g
  • sugar, honey & # 8211 to taste
  • cherry jam & # 8211 2 tbsp
  • nuts - 100 g
  • raisins (without seeds) - 100 g.

Rinse the barley well, pick it up, put it in the clay pot, pour hot water so that the water covers the grains and put it in the oven. Add warm water if necessary. Rinse the poppy seeds, pour boiling water over it for 2-3 hours, then drain the water, grind the poppy seeds, add sugar, honey, cherry jam, chopped walnuts and soaked raisins to taste.

After pouring 0.5-1 liters of cooled boiled water, combine this mass with boiled wheat and put it in a ceramic pot.

Recommended articles

Rice cage with almonds and raisins

  • rice & # 8211 1 cup
  • mac - 200 g
  • sugar & # 8211 to taste
  • almonds - 100 g
  • raisins (without seeds) - 100 g.

Choose the rice, rinse it, pour water over it and boil it. Pass through a sieve, rinse under cold water, put back in a saucepan and cook in a large amount of water, then pass through a sieve again and cool. Wash the almonds, chop them and crush them in a bowl.

Add granulated sugar, lightly diluted with water, mix, combine with the prepared rice. Add the washed and hydrated raisins. Stir, sprinkle with sugar on top.

Recipe for cage with walnuts, citrus fruits and raisins in multifierbator

  • 500 g barley
  • 1.5 l of water
  • 500 g walnut kernels
  • 100 g raisins
  • 150 g sugar
  • lemon essence
  • orange
  • rum
  • almonds to taste
  • 2 sachets of vanilla sugar
  • 100 g crushed biscuits
  • powdered sugar
  • cocoa
  • Coconut
  • candies for decoration.

The wheat is washed in 9 lukewarm waters, then boiled in the multi-bowl, adding water with a pinch of salt and selecting the Rice / Pasta program.

During cooking you can lift the lid to mix gently. When the appliance shows that there are 10 minutes left in the program, lift the lid, pour in the sugar, mix gently and continue cooking with the lid raised. The boiled wheat is poured into another bowl, sprinkled with ground walnuts and covered with a clean, damp towel.

In the morning, mix with vanilla sugar, essence, a few tablespoons of crushed biscuits, raisins, a few candies, place on a plate and garnish with crushed biscuits, cocoa, powdered sugar, coconut, candy.

Cage with raisins and coconut

  • 1/2 kg of barley
  • 1 bag of raisins
  • 1 rum essence
  • 1 bag of coconut
  • a little cocoa
  • walnuts
  • 1 sachet of vanilla sugar
  • sugar to taste
  • candy for decoration

Wash the barley well and bring to a boil over medium heat. Mix with a wooden spoon so that it does not stick. When it is ready, put it to cool, then incorporate all the above ingredients and decorate the cage to your liking.

Cocoa cage

  • 600 gr barley
  • 200 g walnut kernels
  • 200 gr sugar
  • salt
  • rum essence
  • the peel of a lemon
  • 2 teaspoons cocoa
  • Coconut flakes
  • Candies for decoration.

Wash the barley in as much water as possible, then leave it to soak in a saucepan with enough water for at least 3 hours. Meanwhile, heat 2 liters of water with a teaspoon of salt. Bring the barley to a boil. Leave on low heat until all the water is absorbed, stirring the pot from time to time so that it does not stick.

The time required for boiling is about an hour and a half, then turn off the heat and wait 30 minutes. After the temperature reaches somewhere around 60 degrees, add the rum essence, then the walnuts mixed with sugar and cocoa.

After complete cooling, put it on a plate and let it cool for an hour, after which you can decorate it as desired.

Monastery-like cage recipe

  • 1 kg barley
  • 1.5 kg walnut kernels
  • 250 g sugar
  • Grated peel of 2 lemons
  • Grated peel of 1 orange
  • 2 teaspoons of cinnamon
  • 3 tablespoons rum essence
  • For garnish: candy, cocoa, powdered sugar, honey.

Choose the barley and wash it in 9 lukewarm waters, then boil 3 liters of water in a pot. When the water starts to boil, turn on the heat and add the barley. Bring to the boil and stir the pot from time to time so that the barley does not stick.

When there is little water left, add the sugar and mix with a wooden spoon, then leave it on the fire for a few more minutes, until all the water evaporates. Pour the barley into a bowl and cover with a clean, damp towel. Give half the amount of walnut kernel through the mincer, and cut the other half into small pieces.

Let the barberry stay overnight. In the morning, add the chopped core and a quarter of the ground kernel, then mix with the lemon and orange peel. Pour the rum essence into the composition. Add the rest of the ground walnuts on top, then add the cage.

Recipe: prepare the rice cage with orange juice

  • Rice & # 8211 1 cup
  • Orange juice & # 8211 2,5 cups
  • Raisins & # 8211 100 g
  • Dried apricots & # 8211 100 g
  • Peanuts & # 8211 100 g
  • Almonds & # 8211 100 g
  • Prunes & # 8211 3 pcs
  • Honey & # 8211 1.5 tbsp.

Rinse the rice well, put it in a saucepan where you will cook it. Fill the pan with orange juice. Stir, put on the fire and cook until the rice is cooked. Cut the almonds into small pieces, then the hazelnuts. Put everything on a plate. Cut the dried apricots into small pieces and the dried plums into slices.

In the final rice, you can add raisins, dried apricots, plums, chopped hazelnuts, almonds, honey and mix everything well. Then form a cross over the cage using a template and powdered sugar.


How to make COLIVA for those who are asleep

For those who do not know, the cage appeared as a result of a miracle performed by Saint Theodore Tiron during the pagan emperor Julian the Apostate (361-363).

During Lent, the emperor ordered all food in the markets to be sprinkled with the blood sacrificed to idols, wanting to mock Christians who fasted harshly, especially in the first week of Lent.

But by the will of God, Who cares for those who strive to carry out His commandments, St. Theodore Tiron appeared in a dream to Archbishop Eudoxia of Constantinople, notifying him of the king's vile plan.

Thus he commanded them to tell the Christians not to buy anything from the markets, but to boil wheat, to mix it with honey, and to consume this food, which he called a cage.

If at first it was consumed as a fasting food, later it was introduced into the practices of the Church, due to its deeply religious significance.

Boiled wheat represents the body of the sleeping person, as the main source of human food is bread.

As is clear from the Savior's parable, the cage is a symbol of our faith in the resurrection. like wheat grains, in order to germinate and bear fruit, must be buried in the ground and rot, as well as the human body, it must die in order to rise in incorruption (John 12, 24 / Corinthians 15, 36).

The sweetness of the cage signifies a foretaste of the sweetness of heaven and eternal life which we ask those asleep for whom we prepare the cage and make the remembrance.

Although it is most often associated with the memory of those asleep, the cage is a fasting and nutritious fasting, which can be consumed as such, on any day or period of the year.

Usually equal amounts of wheat / barley, sugar and ground walnuts, and a large amount of rum essence are used. This way you will get a particularly sweet and fragrant cage.

A good cage can also be obtained from a kilogram of wheat / barley and half a sugar and walnut.

• 1 kg of wheat / barley
• 3 liters of water
• 500 g of sugar
• 500 g of ground walnuts
• 1 tablespoon of salt
• rum essence
• optional: raisins, lemon / orange peel

Today the cage is prepared from barley, because it boils faster. Choose the barley and wash it in 9 waters. Rub it between your palms until clean water comes out.

Let it soak in water for about an hour. Then a small prayer is said in which the names of those for whom the cage is prepared are mentioned. Put the barley to boil with water and salt and put the lid on.

Mark the dish with the sign of the cross 3 times and let it boil over low heat.

When the barley is almost boiled, add the sugar and leave it on the fire for a while, until the water is completely reduced. If the spoon stuck in the bark is straight, it means it is ready.

Take the pot off the heat, turn it over in a bowl and add the walnut kernels and raisins (if using). Mix well and allow to cool to add the essence.

Place on trays and cover with ground biscuit powder, coconut flakes, grated chocolate, etc. Make a cross in the middle of cocoa powder (with a shape), dark chocolate squares, walnut kernels, raw almonds or hazelnuts, raisins, cranberries or other dried fruits. Avoid small and hard candies.

Source: Orthodox Christian, What does the cage symbolize? https://www.crestinortodox.ro/inmormantarea/ce-semnifica-coliva-97036.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to make a cage

Put the wheat to wash in warm water (repeat the operation 4-6 times) then put it in the pot and put it to boil over low heat. I put it in the oven because I didn't want to sit next to the stove and keep spinning in the pot. So I cooked in the oven at a temperature of 365 degrees F (200 degrees C) for about an hour.

I put the wheat in the pot and covered it with water (2 liters per 1 kg of wheat) I put a pinch of salt. I added as little water as the water was absorbed by the wheat. I didn't put a lot of water from the beginning so that my cage wouldn't come out too soft. After it boiled, I left it in the cold until the morning, after which I started kneading, adding sugar, spices, rum essence and ground walnuts (of course always stirring).

The water that is added (if necessary) during boiling must be warm. I used wheat, crushed not whole grains, we like it more pasty.

At the end I put (also to taste) a few tablespoons of cocoa (to change its appearance a little). Now if the cage is too soft you can add ground biscuits (they have the role of absorbing from the liquid) if it has good consistency it is no longer necessary to add biscuits. Then I prepared the forms in which I put the cage, I covered it with plastic wrap and I put the boiled wheat in them.

I covered it with foil and let it cool again until the morning before leaving for church. Before leaving, I nicely wrapped the cakes and decorated the cage with a layer of ground walnuts and flowers.


How to make COLIVA for those who are asleep

For those who do not know, the cage appeared as a result of a miracle performed by Saint Theodore Tiron during the pagan emperor Julian the Apostate (361-363).

În timpul Postului Mare, împăratul a dat poruncă să se stropească toate alimentele din piețe cu sângele jertfit idolilor, vrând să-i batjocorească pe creștinii care posteau aspru mai ales în prima săptămână a postului.

Dar prin voia lui Dumnezeu, Care poartă grijă de cei care se străduiesc să împlinească poruncile Lui, Sfântul Teodor Tiron s-a arătat în vis arhiepiscopului Eudoxie al Constantinopolului, înștiințându-l de planul mârșav împăratului.

Astfel i-a poruncit să le transmită creștinilor să nu cumpere nimic din piețe, ci să fiarbă grâu, să-l amestece cu miere și să consume această hrană, pe care a numit-o colivă.

Dacă la început era consumată ca o mâncare de post, mai târziu a fost introdusă în practicile Bisericii, datorită semnificațiilor ei profund religioase.

Grâul fiert închipuie însuși trupul celui adormit, întrucât principala sursă de hrană a omului este pâinea.

După cum reiese din pilda Mântuitorului, coliva este un simbol al credinței noastre în înviere. Precum boabele de grâu, pentru a încolți și aduce rod, trebuie să fie îngropate în pământ și să putrezească, la fel și trupul omului, trebuie să moară pentru a învia în nestricăciune (Ioan 12, 24 / Corinteni 15, 36).

Dulceața colivei semnifică pregustare din dulceața raiului și a vieții veșnice pe care o cerem celor adormiți pentru care preparăm coliva și facem pomenirea.

Deși este asociată cel mai des cu pomenirea celor adormiți, coliva este un preparat de post hrănitor și sățios, care poate fi consumat ca atare, în orice zi sau perioadă a anului.

De regulă se folosesc cantități egale de grâu/arpacaș, zahăr și nucă măcinată, și o cantitate mare de esență de rom. Astfel veți obține o colivă deosebit de dulce și aromată.

O colivă bună putem obține și dintr-un kilogram de grâu/arpacaș și jumătate de zahăr și nucă.

• 1 kg de grâu/arpacaș
• 3 litri de apă
• 500 g de zahăr
• 500 g de nucă măcinată
• 1 tablespoon of salt
• rum essence
• opțional: stafide, coajă de lămâie/portocale

Astăzi coliva se prepară din arpacaș, deoarece acesta fierbe mai repede. Alegeți arpacașul și spălați-l în 9 ape. Frecați-l între palme, până iese apa curată.

Se lasă la înmuiat în apă circa o oră. Se face apoi o mică rugăciune în care se pomenește numele celor pentru care se pregătește coliva. Se pune arpacașul la fiert cu apa și sarea și se pune capacul.

Se însemnează vasul cu semnul crucii de 3 ori și se lasă la fiert la foc mic.

Când arpacașul este aproape fiert, se adaugă zahărul și se mai lasă puțin pe foc, până când scade apa de tot. Dacă lingura înfiptă în arpacaș stă dreaptă, înseamnă că este gata.

Se ia vasul de pe foc, se răstoarnă într-un lighean și se adaugă miezul de nucă și stafidele (dacă folosiți). Se amestecă bine și se lasă să se mai răcorească, pentru a adăuga esența.

Se așază pe platouri și se acoperă cu pudră de biscuiți măcinați, fulgi de cocos, ciocolată rasă etc. Se face o cruce pe mijloc din pudră de cacao (cu o formă), din pătrățele de ciocolată neagră, din miez de nucă, migdale sau alune crude, stafide, merișoare sau alte fructe uscate. De evitat bomboanele mici și tari.

Sursă: Creștin Ortodox, Ce simbolizeaza coliva? https://www.crestinortodox.ro/inmormantarea/ce-semnifica-coliva-97036.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Retete cu arpacas de incercat oricand

Arpacasul este o idee minunata pentru a diversifica mancarurile pe care le pregatesti. In plus, este si foarte ieftin si o punga iti ajunge sa prepari chiar toate cele 3 retete pe care le vei citi mai jos. Asadar, tine minte retetele urmatoare si spor la gatit!

1. Salata usoara cu arpacas

Poate ca nu te-ai fi asteptat, dar retetele cu arpacas nu includ toate zahar. Bineinteles, exista si felurite deserturi cu arpacas, dar ar trebui sa incerci si ceva mai deosebit. De fapt, uite ce ingrediente iti trebuie pentru aceasta salata usoara:

- o mana de arpacas,
- ½ ceapa rosie,
- 100 g telemea de oaie,
- 100 g masline negre sau verzi,
- cateva foi de spanac,
- un ardei rosu,
- ulei de masline,
- sare si piper.

Practic, reteta presupune taierea tuturor ingredientelor si amestecarea lor, apoi condimentarea salatei obtinute. Insa este important de mentionat ca arpacasul se tine la inmuiat in apa rece peste noapte. Dar cu siguranta asta nu e o noutate pentru tine trebuie sa fi vazut macar o bunica preparand coliva!

Mai mult, aceasta salata poate fi servita pe bruschete simple, preparate cu ulei de masline si unse cu usturoi. Good appetite!

2. Mancarica de ciuperci cu arpacas

Aceasta reteta cu arpacas se prepara foarte repede si are un aport caloric scazut, fiind numai buna pentru cina sau pentru perioadele in care vrei sa fii mai atenta la ce mananci.

Uite, asadar, care sunt ingredientele de baza ale acestei retete:

- 300g arpacas,
- ½ kg ciuperci proaspete, nu din conserva,
- 2 ardei (rosu si verde),
- 1 ceapa galbena,
- putin unt,
- verdeata proaspata (patrunjet/marar),
- ulei de masline,
- sare, piper si alte condimente, dupa plac.

La fel ca la prepararea pilafului, arpacasul trebuie lasat sa se umfle putin. In timpul in care se intampla asta, poti curata bine ciupercile, toca ceapa si ardeii. Ciupercile, taiate potrivit, se lasa la sotat in ulei incins pana ce ajung de culoarea caramelului, apoi se dau la o parte.

In alta tigaie, se caleste ceapa in ulei incins, adaugandu-se la scurt timp si ardeiul. Dupa ce aceste legume sunt calite, poti trece la a combina toate ingredientele si a adauga untul topit, pentru un plus de savoare. Condimentele se pun la final, inainte de a presara verdeata in mancarica ta de ciuperci si arpacas. Este o combinatie bogata in fibre, ideala pentru zilele de post, dar si delicioasa langa o friptura. Good appetite!

3. Mancarica de arpacas cu carne

Asa cum ai citit, arpacasul merge foarte bine si cu carne. Pentru o mancare delicioasa care sa ii adune pe toti ai tai la masa, uite care sunt ingredientele de care ai nevoie:

- 300g arpacas,
- ½ kg carne de porc (dar poti opta si pentru pasare),
- 2 cepe galbene,
- pasta de tomate (dupa gust),
- verdeata proaspata (patrunjet/marar),
- ulei,
- sare, piper si alte condimente, dupa plac.

Dupa ingrediente iti poti da seama ca nu este deloc o reteta complicata. De preparat, se prepara foarte rapid, asta dupa ce ai lasat arpacasul la inmuiat peste noapte.

Apoi il fierbi 20 de minute in apa in care a stat peste noapte. Cat fierbe el, te poti ocupa de carne. O tai cuburi, o prajesti si apoi o pui la scurs pe un prosop de hartie. In acelasi ulei, calesti ceapa si, dupa ce ajunge de culoarea caramelului, pui peste arpacasul (cu tot cu apa in care a fiert daca a mai ramas), adaugi condimentele si pasta de tomate, iar, la final, carnea. Mancarica se da la cuptor pentru 20 de minute, acoperind oala cu un capac. Cand e gata, se presara peste verdeata proaspata. Good appetite!

Acum ai idee de trei retete simple cu arpacas. Sunt retete potrivite oricarei femei ocupate, nu sunt greu de facut si nici nu costa mult. I enjoy cooking!


How to make a cage

Se pune graul la spalat in apa calduta ( se repeta operatia de 4-6 ori) apoi se pune in oala si se pune la fiert la foc mic. Eu am pus in cuptor ca nu am vrut sa stau linga aragaz si sa tot invart in oala. Am fiert deci la cuptor la o temperatura de 365 grade F ( 200 grade C) circa o ora.

Am pus graul in oala deci si am acoperit cu apa (2 litri la 1 kg grau) am pus un praf de sare. Am adaugat tot cate putina apa pe masura ce apa a fost absorbita de grau. Nu am pus multa apa de la inceput ca sa nu imi iasa coliva prea moale. Dupa ce a fiert am lasat-o pana dimineata la rece dupa care am inceput framantatul adaugand zaharul, mirodeniile, esenta de rom si nuca macinata (desigur amestecand mereu).

Apa care se adauga (daca este cazul) in timpul fierberii trebuie sa fie calda. Eu am folosit grau, sfaramat nu boabe intregi, noua ne place mai pastos.

La sfarsit am pus (tot dupa gust ) citeva linguri de cacao (ca sa ii schimbe putin aspectul). Acuma daca este coliva prea moale se poate adauga biscuiti macinati (ei au rolul de a absoarbi din lichid) daca are consistenta bune nu mai e cazul sa adaugati biscuitiii. Apoi am pregatit formele in care am pus coliva, am tapetat cu folie de plastic si am pus graul fiert in ele.

Am acoperit cu folie si am dat din nou la rece pana dimineata inainte de a plecat la biserica. Inainte de plecare am impachetat frumos cozonacii si am ornat coliva cu un strat de nuca macinata si flori.


How to make a cage

Cand spun colivă, gindul mi se duce la copilărie și la zilele cind mami venea acasă cu o farfuriuță cu colivă de la vreun parastas, zi foarte fericită pentru noi deoarece iubeam acest desert. Incă il iubesc și am obiceiul de a face colivă cind și cind fără nici un motiv anume pentru că și băieții mei iubesc coliva. De astă dată trebuie să recunosc am facut această colivă pentru parastasul de un an de la dispariția lui mami, Dumnezeu să o odihnească in pace.

Multă lume spune că tre să fie un truc să iasă bună..să nu se intindă..bla bla. eu doar respect instrucțiunile mamei de cind mă știu și imi iese perfect. Așadar, să trecem la treabă. Punem o măsură de grau si 3 masuri de apă la fiert (in cazul de față 1kg grau si 3l apă) și la foc potrivit lăsăm să fiarbă, fără a amesteca in grau pe timpul fierberii - doar miscați oala stinga-dreapta din cind in cind - pină scade toată apa, apoi adăugați zaharul (eu de obicei pun 280 gr-nu imi place ff dulce) și mai fierbeți pină ce scade zeama ce se formează in urma diluării zaharului. In momentul de față puteți amesteca cu lingura să nu se prindă. Dați oala deoparte si peste graul fiert puneți 200 gr nuci macinate in strat care să acopere graul și lăsați la racit pină a doua zi. Rolul nucii e sa traga din zeama ce a mai ramas in grau. A doua zi amestecați fff bine graul cu nucile,stafidele, adaugați 2 linguri de cacao, esențe după gust și restul de nuci (mie imi place să pisez cu un sucitor nucile să ramină și bucăti mai mari. ) O pudrați după bunul plac..mie imi place cu un strat de cacao și cu un șablon pentru cruce pudrăm apoi cu zahăr pudră..adăugăm bombonele și gataaa..putem să ne bucurăm savurind o porție. )


Sigur nu ştiai asta! Coliva închipuie trupul mortului! Din ce trebuie să o faci şi cum, ca să fie primită:

Istoria bisericeasca arata ca, la 50 de ani dupa moartea Sfantului Teodor Tiron, imparatul Iulian Apostatul (361-363), dorind sa-i batjocoreasca pe crestini, a dat ordin guvernatorului orasului Constantinopol sa stropeasca toate proviziile din pietele de alimente cu sangele jertfit idolilor, in prima saptamana a Postului Mare.

Crestinii nu cunosteau nicidecum gandul cel rau al paganului imparat. Dar Domnul, Cel cu ochiul Sau atotvazator, a stricat mestesugul cel tainuit si inselator al calcatorului de lege, pentru ca a trimis, (aievea sau in vis), la Arhiepiscopul Evdoxie, care era pe atunci patriarh al Constantinopolului, pe rabdatorul Sau de chinuri, sfantul marele mucenic Teodor, care era din randuiala tironilor. Acesta, venind la arhiereu, i-a zis astfel: „Degrab sculandu-te, sa aduni turma lui Hristos si sa poruncesti cu tarie ca nimeni sa nu manance bucatele si bauturile cele ce se vand in targ, caci toate sant intinate cu sange din jertfele idolesti, dupa porunca paganului imparat“. Arhiereul intreba: „Cum s-ar putea ca cei saraci sa nu cumpere bucate din targ?“ Atunci i-a grait sfantul: „Sa li se dea coliva si se va mangaia neajungerea lor“.

Nepricepandu-se arhiereul ce este coliva, sfantul l-a luminat: „Coliva este facuta din grau fiert si asa ne-am obisnuit noi a numi graul fiert in Evhaita“. Dupa ce a aflat numele Sfantului care apoi s-a facut nevazut, patriarhul indata a adunat toata lumea crestinilor si le-a spus ceea ce a vazut si a auzit. Deci, facand crestinii coliva, s-au ferit neantinati de mestesugul vrajmasului. Nimeni n-a cumparat din bucatele imparatesti, incat toate s-au stricat in saptamana aceea si le-au aruncat in mare. Nelegiuitul imparat, vazand ca tainuita lui cursa s-a vadit si nimic n-a sporit, foarte tare s-a rusinat. El a poruncit ca iarasi sa se vanda in targ obisnuitele bucate.

Nu mult dupa aceasta, sarbatoarea Sf. Mare Mucenic Teodor in prima sambata a Postului Mare a fost randuita in calendar, pe vremea Patriarhul Nectarie al Constantinopolului (381-397). Vineri seara, la Sfanta Liturghie a Darurilor inainte Sfintite, dupa rugaciunea amvonului, se canta Canonul Sfantului Mare Mucenic Teodor, compus de Sf. Ioan Damaschin, dupa care se sfinteste coliva si se imparte credinciosilor.

Numele vine de la grecescul κόλλυβα, τά — ta kolliva sau κόλλυβον, τό — to kollivon, care inseamna coliva.
Sigur nu ştiai asta! Coliva închipuie trupul mortului! Uite din ce trebuie să o faci şi cum, ca să fie primită:

La inceput coliva a servit ca hrana, iar mai apoi la pomenirea mortilor, dupa modele si traditii care existau deja in lumea pagana a timpului. Coliva, facuta din grau fiert, indulcita cu miere sau cu zahar, inchipuie insusi trupul mortului, deoarece hrana principala a trupului omenesc este graul (din care se face painea).

Ea este o ofranda ce se aduce pentru sufletele mortilor la zilele randuite pentru pomenirea lor (in ritualul Bisericii Ortodoxe, la romani). Coliva inchipuie insusi trupul mortului si este o expresie materiala a credintei in nemurire si inviere, fiind facuta din boabe de grau, pe care Hristos insusi le-a infatisat ca simboluri ale invierii trupurilor dupa cum bobul de grau, ca sa incolteasca si sa aduca roada trebuie sa se ingroape mai intai in pamant si apoi sa putrezeasca, tot asa si trupul omenesc mai intai se ingroapa si putrezeste, pentru ca sa invieze apoi intru nestricaciune (Ioan 12, 24 I Cor. 15, 36 s.u,). Dulciurile si aromele care intra in compozitia colivei reprezinta virtutile sfintilor sau ale raposatilor pentru care se face coliva, sau dulceata vietii celei vesnice pe care speram sa o dobandeasca mortul.

Tot Coliva mai are o semnificatie profunda si tainica: Boabele de grau, care sunt adunate laolalta, simbolizeaza Biserica lui Hristos si pe membrii ei, cei vii si adormiti, care se gasesc impreuna in rugaciune. De aceea, la sfarsitul parastasului, cand preotul binecuvinteaza coliva, crestinii se apropie, apuca cu manile de marginile farfuriei si o leagana in semn de oferire catre Dumnezeu.

Coliva mai inchipuie si trupul celui adormit si este in acelasi timp un semn vazut al credintei nostre in Inviere, pentru ca este facuta din boabe de grau pe care insusi Mantuitorul le-a infatisat ca purtand in ele icoana sau asemanare invierii trupului: dupa cum bobul de grau ca sa incolteasca si sa aduca roada trebuie sa se ingroape mai intai in pamant, apoi sa putrezeasca si in final sa dea rod, tot asa si trupul omenesc mai intai se ingroapa si putrezeste pentru ca sa invieze apoi intru nestricaciune. De aceia la binecuvantarea colivei de catre preot cand se canta Vesnica Pomenire, rudele si prietenii celui adormit ridica farfuria cu coliva, leganand-o pe maini in semn de comuniune sau legatura cu raposatul. Acelasi lucru il inchipuie si gustarea din coliva dupa binecuvantarea ei.

Acelasi rost il are si coliva simpla, neinsotita de vin, adusa de cei vii in biserica la ziua numelui lor, spre cinstea si pomenirea praznicului sau sfintilor sarbatoriti in acea zi sau spre pomenirea mortilor care poarta numele acelor sfinti. Ea se binecuvinteaza de catre preoti fie seara, la sfarsitul vecerniei, fie (mai des) ziua, la sfarsitul Liturghiei, dupa rugaciunea Amvonului, printr-o rugaciune deosebita: «Doamne, Cela ce ai facut toate cu cuvantul Tau…».

Coliva se face la parastase (termene de pomenire: la 40 de zile, 3 luni, 6 si 9 luni si la un an de la deces, apoi in fiecare an, pana la 7 ani) la sambetele mortilor inscrise in calendar impreuna cu coliva se aduc si colaci sau paine, vin si lumanari, care inchipuiesc Trupul, Sangele si Lumina lui Hristos. Obiceiul de a aduce vin la inmormantare si parastas si de a stropi cu el crucis trupul mortului sau mormantul ori pardoseala bisericii (la parastas) reprezinta o datina veche care, dupa unele pareri, ar fi o prelungire a libatiunilor (stropirilor) cu vin, pe care stramosii nostri romani le faceau pe morminte. In crestinism, aceasta stropire aminteste de aromatele si balsamul cu care a fost uns Trupul Domnului la punerea Lui in mormant vinul acesta preinchipuie si invierea pentru viata cea vesnica. In unele regiuni vinul se amesteca cu untdelemn si simbolizeaza, prin stropire, curatirea trupului de intinaciunea pacatelor, iar in alte regiuni se amesteca cu apa indulcita ori cu agheazma si poarta numele de paos sau paus (lat. pausum = incetare, odihna, moarte de aici repausat sau raposat, adica mort) in unele parti prin paos (paus) se intelege ofranda (vin, paine, vase) ce se aduce pentru morti la biserica. In Ardeal se aduce la inmormantari si parastase numai un colac, fara coliva. In locul ei se aduce un „pom“ (de obicei un bradut) impodobit cu zaharicale si lumanarele, care se poarta inaintea mortului cand se indreapta spre cimitir, pomul se infige in mormant (cand se aduce la parastase se da de pomana). Uneori in loc de pom se ia o simpla ramura care se infige in colac si se ridica in timpul cantarii (asa cum se ridica coliva la „Vesnica pomenire…“). Obiceiul de a aduce in loc de coliva un colac si pom se intalneste si in Moldova, dar aici pomul se aduce numai la 40 de zile de la moarte si se binecuvanteaza impreuna cu lucrurile care se dau de pomana. La parastas se impart, in biserica, lumanari aprinse, mai intai preotilor, ca si la inmormantare: lumanarile acestea simbolizeaza atat pe Hristos „Lumina lumii“, cat si lumina candelei credintei si a faptelor bune, care insotesc sufletul celui raposat. Aceeasi semnificatie o au lumanarile din sfesnice si cele care se aprind la capataiul mortului ori la morminte, ca si candelele care ard la morminte.


Video: Beautiful cage and how to make a cage for dove and for New Kind Of Trap (December 2021).