Mattinese Cuisine
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This public article was written by [Deactivated User], and last updated on 25 Oct 2022, 03:14.
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1. Mattinese Cuisine
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2. Mattinese names
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3. Mattinese people
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8. Old Mattinese
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9. The Paxpa family
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This article is a work in progress! Check back later in case any changes have occurred.
This article is a work in progress! Check back later in case any changes have occurred.
Mattinese cuisine shows substantial influences from Indo-European peoples, but few dishes are still shared with the Kuvimo people.
Traditionally Mattinese people eat cereal grains, barley and wheats are the most important among them. Meat are an important part of their diet and meat is highly valued in Mattinese culture. Beef, pork, muttons and chickens are all common types of meat among Mattinese people; besides steaks, sausages, bacons and hams are also common among Mattinese people.
Flour made of wheat and roasted barley is one of the most common food materials of Mattinese people. Traditionally, wheat and barley flour are made into dumplings or porridge by being blended with water, occasionally beer, tea or milk. The dumplings and the porridge made of wheat and barley flour are called do and manst respectively in the Mattinese language. Similar dishes made of wheat and barley flour can also be seen in other Garric peoples like the Kuvimo people. The barley flour is made of roasted barley.
Besides do and manst, Mattinese people traditionally also eat breads and cakes made of wheat flour, barley flour, or a mixture of wheat and barley flour. A kind of barley bread called kent is considered the staple food of Mattinese people; besides kent, flatbread made of barley and wheat called meem are also pretty common. do, manst, kent and sometimes meem are seen as some representations of traditional Mattinese dishes.
As for meat dishes, steaks have always been popular among Mattinese people, especially wealthier ones. Mattinese beaf steaks were so famous, to the degree that steaks was almost a pronoun of Mattinese people during the 18th and 19th century.
In modern times, hamburgers, sandwiches, fried doughs(like doughnuts) and fried potatoes have become widely popular among Mattinese people.
Doh
Doh is a dish made of glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with salt and water. Do is similar to the Kuvimo tuko and to a lesser extent Tibetan tsampa.
Mattinese doh shares the same root as Kuvimo tuko; also due to contacts with Indo-European speakers, some variants of Mattinese doh might have butter and milk as additional ingredients.
Manst
Manst is a more watery variant of doh, like doh, it is a dish made of glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with salt and water. Manst is usually a gruel made of barley flour; however, in
Mattinese the word Manst can indicate porridge and gruel in general.Mattinese manst shares the same root as Kuvimo monto; also due to continuous close contacts with Indo-European speakers, milk and dairy products were introduced to Mattinese society as a result of cultural contact with Indo-European peoples. As a result of this cultural contact, some variants of Mattinese manst might have butter and milk as additional ingredients. Manst made of milk are similar to kama/talkkuna of Estonia, Finland and Russia.
Meem
Meem is a kind of unleavened flatbread made of roasted barley flour. Meem is dry and free from water so it is possible to store it for a long period of time. It is similar to Norwegian flatbrød and Scottish bannock to some extent. Mattinese meem shares its root with Kuvimo mimo.
Kent
Kent is a type of bread made from roasted barley flour derived from the grain of the roasted barley plant.
Kolch
Kolch is a type of bread of Slavic origin, it is commonly served during various ritual meals.
Wheat Bread
Wheat bread is also common among Mattinese people.
Fried Doughs
Fried doughs are a common pastry of Mattinese people.
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food, though over time it has become prevalent worldwide.
Sandwich in Mattinese culture is of Germanic origin, it was first introduced to Mattinese people by migrants from the Sandwick village(known as Sandwich /sandwit͡ʃ/ by inhabitants of the village) in the Megnland area of Seeland, as a result, this type of food gained the name sandwich from the village. The exact story of how sandwich entered Mattinese cuisine is unknown, but it is generally agreed that the introduction of sandwich occured during the 18th century, when many people from the Megnland area of Seeland were hired as cooks for noble families of the Kingdom of Mattin.
Steaks
Steak is a dish of Germanic origin. It is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone and is normally grilled or fried. Usually steaks are made of beef, but there are also steaks made of pork, mutton, chicken, and fish. There are also vegetarian steaks made of soy beans for vegetarians and vegans.
Minced Meat
Meatballs
Like varieties of fried doughs and pickled/fermented vegetables, varieties of meatballs are a common dish cross-culturally. The Mattinese word for meatball is masecowl. Mattinese masecowls are made from ground beef or pork, or a mix of the two. They can be fried or grilled and sometimes contain minced onion, butter, and seasoning might be added. Masecowls are often served with sauce and mashed potato.
Note that the Mattinese word masecowl does not just indicate the local variety of meatballs, but is used to indicate meatballs in general in
Mattinese.Sausages
Clobs, a kind of Mattinese sausage made from pig intestines, minced pork and sometimes beef, is a common dish of Mattinese cuisine.
The word clobs is of Slavic origin, it is from Proto-Slavic *kъlbasa. This word used to indicate all types of sausages, but it has undergone semantic narrowing and now is only used to indicate a specific type of sausage.
Offal
Mattinese cuisine does not feature offals, eating animal innards is largely a taboo in Mattinese society as innards are often associated with uncleanness, poverty, famine, or animal feeds; however, a kind of sausage made of pork offal, called humble clobs or droben clobs, is known to be occasionally eaten by peasants in the past; besides, minced meat sometimes contain material from animal innards.
Capstoff mase
Capstoff mase, or simply Capstoff, is a dish of Slavic origin, it is made of cabbage(often in the form of zelley, the Mattinese version of sauerkraut), onions, pork and flavoured with salt, pepper and sugar. The word capstoff is derived from kapusta, the word for "cabbage" in a variety of Slavic languages.
Zelly
Zelly, also called Seekey, is a pickled forms of cabbage of Mattinese people. It is made of salted and fermented cabbage and is often eaten as a side dish. The name zelly is from zell, an old word for cabbage in Mattinese, which is inturn borrowed from Proto-Slavic *zelьje "vegetation, herbs, cabbage".
Zelly has a long shelf life and a sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Borscht
Being traditionally influenced by Slavic peoples, borscht is also a part of traditional dish of Mattinese people. The Mattinese variant of borscht is called reepzen or borsht and is made of beetroot and several other ingredients.
In many states of the Mattinese Republic, only soup made of beetroot may be legally called borsht, soup made of other vegetables must be known by other names.
Yellowcake
Yellowcake is a sponge or butter cake in traditional Mattinese cookery. Yellowcake has its origin from the Megnland area of the Seeland Republic. The yellowcake is similar to the Madeira cake.
The Mattinese yellowcake is derived from the Megnland yellowkake, and the Megnland yellowkake is derived from Pão-de-Ló, a kind of Portuguese cake.
Yellowcake was first introduced to Mattinese people by migrants from the Megnland area of Seeland. It is generally thought that the introduction of yellowcake occured during the 18th century, when many people from the Megnland area of Seeland were hired as cooks for noble families in the Kingdom of Mattin.
The main ingredients of a yellowcake include wheat flour, sugar and eggs, oftentimes these are the only ingredients of a yellowcake and baking soda, powder, butter, or oil are not used.
Fruitcake
Like Europeans and peoples influenced by Europeans, Mattinese people eat fruitcakes as a traditional part of Christmas and Epiphany celebration, it is also traditionally served at a wedding ceremony. The traditional Mattinese variant of fruitcake is a sponge cake with a substantial content of nuts, raisins, figs and candied fruits. Fruitcakes were considered as a luxury for most people before the industrial era, this is because Mattinese people traditionally live in a humid continental climate area, figs are imported goods for people in this area and sugars were expensive luxuries themselves for pre-industrial societies.
Besides Christmas, Epiphany and wedding ceremonies, some Mattinese communities also eat fruitcakes as a part of the coming of age ceremony.
Beer
Vodka
Whisky
Mongoive is a Mattinese variant of Whisky and is the most iconic distilled alcoholic beverage of Mattinese people. Mongoive is a kind of distilled alcoholic beverage made of malted barley. Oftentimes malted barley is the sole material used to make Mongoive Whisky.
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