A Christmas Eve dish from the 17th century. Hardly anyone remembers or makes it, but it is very tasty

In the past oat found many applications and more culinary. used medicinal agent for various diseases related to the digestive system, and was also used in the form of compresses for skin diseases. These grains also played an important role in various religious ritesespecially during Christmas. For Saint’s Day Stephen (December 26), people covered themselves with oats in the church, which was to symbolize the martyrdom of the above-mentioned Saint.

It was a popular dish prepared from oat grains kissel. It was mainly eaten on Kresy i Masovia. Interestingly, in the past, oat jelly reigned supreme on Polish tables Christmas Eve. Often, on this solemn day, poppy milk was also added to it. Christmas Eve oat jelly, depending on the traditions prevailing in a given house, was eaten salty or sweet.

If we want to cultivate old customs or simply want to try one of the most interesting old Polish dishes, we can prepare oat jelly independently. Recipe it is not complicated, and the effect may surprise you – this specialty is extremely nutritious, filling and tasty. You only need two to make it ingredients:

• 200 g oat flour;
• 500 ml of water.

Preparation method:

1. Pour oat flour into a bowl and then pour 400 ml of boiling water over it. Then we put the whole thing in a warm place for about 10-12 hours.
2. After the mentioned time, add 100 ml of water, mix, and then strain the whole thing through a strainer into the pot. This is a very important stage because it helps us get rid of lumps.
3. Cook the jelly for about 20 minutes, remembering to stir. Then pour everything into a bowl and leave for about an hour. After this time, the dish should be ready.

Oatmeal jelly we can serve it with onion, garlic and cracklings, unless we serve the dish on Christmas Eve – it is a fast day. It tastes great when supplemented with a small amount of linseed oil. If we prefer, we can also eat this type of jelly sweet – with some addition honey the fruit syrup. We can supplement the dish with a small amount oatmeal – then we will get something like thick porridge, which is perfect for breakfast.

Sources: Terazgotuje.pl, mazowieckiszlaktradycji.pl