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| Meat Croquetten |
It’s interesting to see how the festival has grown and changed over the years, reflecting how Winnipeg has done the same.
Some of the pavilions, such as the Greek Pavilion, have been a popular regular presence over the years since the start.
Some countries which had been the focus of two pavilions, such as the Hungarian Pavilions, have continued that way, while other countries, such as China, had been represented by two pavilions and is now in one pavilion, sometimes with a totally new sponsor.
Some of the pavilions in the current Folklorama50 brochure are new additions, reflecting the new waves of immigration.
And some pavilions, such the Mennonite, the Slovakia and the Lithuania Pavilions are no longer with us.
The people are still here, but sometimes there aren’t enough volunteers to keep the pavilion going.
It does take a lot of work to setup and take down the exhibits, not to mention providing entertainment, and then there's all that’s involved in feeding the crowds who come every night for the shows.
Today we’ll look back at two pavilions which are now just a memory - the Lebanon and the Dutch Pavilions.
Both of them were popular in their day, with fun, family-oriented entertainment and delicious food.
The Lebanon Pavilion took place at Prince Charles School, 1075 Wellington Avenue.
Its sponsor, the Lebanese Association of Canada Incorporated, said in the brochure
Come to Lebanon and live the life of a Sultan.
Well, who could resist that?
In addition to the costumes, there were exhibits of Lebanese-made cutlery and musical instruments, such as argil pipes.
Entertainment was provided by folk dancers - yes, they were belly dancers - performing to taped music while guests dined on national dishes, such as Lahm Mishwi in Khubz, Kibbi, followed by Ahwi or a Lebanese cocktail.
For dessert there were pastries, including Qras-bil-ajwi, Baqlawa and amardeen.
Along with the usual souvenirs, there were Lebanese cookbooks (in English) on sale.
I still have a copy and the recipes are excellent.
The Dutch Pavilion was at another school, Kelvin High School, 155 Kingsway Avenue.
The Dutch Canadian Society of Manitoba Inc., always put on an excellent show.
The highlight for the kiddies was eating the hot and fresh from the oven Speculass cookies which had been rolled out and baked while they watched.
The classrooms were filled with displays of folk art and crafts, historical items of the Netherlands, and windmills.
There was also a man carving wooden shoes in one classroom.
Along with many beautiful Delft items, there were boxes of chocolates, some shaped like wooden shoes, available for purchase.
In addition to eating the cookies, children enjoyed watching a puppet show and snacking on hot dogs and french fries, while we adults ate Dutch sausages on a bun, croquettes, Gouda cheese and Olie bolen, washed down with Dutch Citroen Jenever, Dutch Advocat brandy, Boere Jongens, Heineken beer, and Orange Boom beer.
There was no problem with the extra calories.
The Klompen Dancers, as well as Dutch Folk Singers and Dancers, invited everyone to participate in their activities.
In addition, during the final show, everyone was asked to join in their huge conga line and dance out of the building.
I do miss the sights and sounds of the Dutch Pavilion and will always remember the warm Welkome they gave to everyone.
Folklorama is happening now!
Be sure to visit a pavilion or two or twenty!!
Hints:
Don't have yeast cakes for the bread, Khubz?
Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.
While kneading the bread dough occasionally dip your hands in a bowl of water to give it a smooth, elastic finish.
The Khubz freezes well.
About the Meat Croquetten…
They can also be shaped into small round balls, deep fried, and served with cocktails.
Chicken can be used instead of beef.
The Maggi seasoning can be replaced by any bouillon concentrate powder or seasoning sauce you prefer.
Khubz
Yields 7 to 9 loaves
Place in a measuring cup
1/2 Cup lukewarm water
1 package or cake of yeast
1 Tablespoon sugar
let stand 5 to 10 minutes.
Place in a large bowl
6 Cups flour
2 teaspoons salt
Make a depression in the centre.
Combine in a medium bowl
1 1/2 Cups lukewarm water
1/3 Cup milk
the dissolved yeast / water mixture
Pour the mixture into the flour depression.
Mix flour with liquid, making sure all the batter is worked into the dough.
Knead until a smooth dough results and the sides of the bowl are clean.
Cover the bowl with a towel.
Let rise in a warm place until it doubles in size, about 2 to 4 hours.
Grab orange-size balls from edge of dough and form into smooth balls.
Place on a cloth, cover, and let rise 30 minutes.
Heat oven to 475º F.
Place dough directly on racks in oven.
As soon as the dough rises into a mound (2 to 5 minutes) place them under a broiler for a few seconds until lightly browned.
Meat Croquetten
Serves 4
Place in a saucepan
3/4 pound stewing beef
enough water to barely cover the meat
1 bay leaf
Bring to a boil, then reduce heat.
Add
1 large onion, chopped
Simmer until the meat is well done.
Turn off the heat.
With a slotted spoon take the meat out and place it on a cutting board.
Chop the meat very finely and set aside.
Pour the broth into a measuring cup.
You’ll need 2 Cups liquid.
Add water if you don’t have enough broth.
Place in a large pot
7 Tablespoons butter
Melt over medium heat and add, stirring constantly
1 cup flour
Continue cooking and stirring until the mixture is golden.
Stir in the broth and continue stirring until the mixture is thick.
Add
1 teaspoon Maggi seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon parsley flakes
Remove from head and add the finely chopped meat.
Cool and place mixture into a pan.
Cover and place in refrigerator until cold.
When thoroughly chilled, shape mixture into rolls, about 1 x 4 inches.
Place in a small bowl
bread crumbs, finely ground
Place in another small bowl
2 eggs
Beat well.
Roll the meat rolls in bread crumbs, then in the beaten eggs, then again in the crumbs.
Put the rolls in the refrigerator for an hour or more.
In a large pot heat to 400º F
enough oil for deep frying
Fry the rolls, a few at a time, until brown.
Drain on absorbent paper towels.
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