Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
July 15
Saint of the day:
Saint Vladimir of Kiev
Saint Vladimir of Kiev's Story
St. Vladimir I, 956-1015, Grandson of St. Olga and illegitimate son of Sviastoslav, grand duke of Kiev, and his mistress, Malushka, he was given Novgorod to rule by his father. Civil war broke out between his half-brothers Yaropolk and Oleg; Yaropolk made himself ruler by defeating and killing Oleg, and when he captured Novgorod, Vladimirwas forced to flee to Scandinavia in 977. Vladimir returned with an army and captured Novgorod and defeated and slew Yaropolk at Rodno in 980; Vladimir was now sole ruler of Russia, notorious for his barbarism and immorality. After his conquest of Kherson in the Crimea in 988, he became impressed by the progrerss of Christianity and approached Eastern Emperor Basil II about marrying the emperor's daughter Ann. He was converted, reformed his life and married Anne. On his return to Kiev, he invited Greek missionaries to Russia, let his people to Christianity, borrowed canonical feacures from the West and built schools and churches. His later years were troubled by rebellions led by the sons of his first marriages, although two sons by Anne, SS Romanus and David became martyrs. In 1014 he was obliged to march against his rebellious son Yaroslav in Novgorod, fell ill on the way and died at Beresyx, Russia. He is patron of the Russian Catholics. Feast day July 15.
https://en.wikipedia.org/wiki/Vladimir_the_Great
Prayer:
Visit:
Saint Vladimir Monument, Saint Vladimir Hill, Shevchenko Raion, Kyiv, Ukraine
The Vladimir Cathedral in Chersonese
Recipe
Easy Beef Belyashi
Ingredients
Dough Ingredients:
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2 cups kefir
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3½ cups flour
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½ tsp salt
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1 tsp baking soda
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4 tbsp sunflower oil
Filling:
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1 lb ground beef or lamb
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2 medium onions, peeled and pureed
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2 tbsp fresh cilantro, finely chopped
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⅓ tbsp salt
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1 tsp freshly ground black pepper
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frying oil (I used sunflower oil)
Directions:
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To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.
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To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
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Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
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Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
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Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
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Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
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Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
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Place 3-4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
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Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
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Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.
