Nicholas Day: traditions, names and table

Nicholas Day: traditions, names and table

On December 6, we celebrate one of the biggest Christian national holidays, Nicholas Day.

Nouns

Nikola, Nikolai, Nikolina, Nicoleta, Nenka, Nina, Nino, Kolyo

Customs

Bulgarians honor Saint Nicholas as the patron of fishermen and sailors and as the lord of the vast expanse of water - the oceans, seas, rivers and lakes. According to folk beliefs, the saint causes sea storms and hurricanes. When he is angry, he gives free rein to the winds, shakes the sea and sinks the ships. Thus, on Nikulden, all gemia stop moving to propitiate and honor the patron saint.

On this day, neither housework nor outside work is done: in the yard, in the barn, in the barn. On this day, our grandfathers wore a belt, which they loosened or tightened according to the meal, which is why the old Bulgarian proverb says "Let's loosen it like a Christmas tree!" The hole was also widest at the beginning of the belt, so that it could withstand the many services and the many tables. The brides go to church to present flowers and gifts to the icon of the saint, and to the last festive dance - the bride, the brides are caught in the dance, and the bachelors and their parents look at them. They put flowers and gifts in front of the saint's icon and fervently ask him for help.

For example, fish with scales must be placed on the Nikulden table. When cleaning the fish, the scales should be carefully separated and kept so as not to be stepped on. If dandruff occurs, it brings bad luck. It is traditional to cook carp on the holiday. The use of this particular fish lies in the myth of plugging the hole in the boat with carp.

Only the head bone of the fish is preserved, as it is assumed to be in the shape of a cross. People believe that the bone is healing, so it is sewn to the hat of the newborn to protect him from evil eyes and diseases.

A meal

It is clear that on Nikulden the main presence on the table is fish, and more precisely carp. The carp is prepared in a dough stuffed with rice, nuts and raisins - this dish is called "fish tank". Various ritual breads and many lean dishes are also placed on the table. The table is not raised all day and is available to hosts and guests until late at night. In addition, ritual pita, sarmi and sweets are prepared.