/ world today news/ On February 14, we celebrate Tryphon Zarezan or the Day of the Vintner – a traditional Bulgarian folk holiday in honor of Saint Tryphon.
It is celebrated by winegrowers, falconers, gardeners and innkeepers on February 14 (according to the Gregorian calendar). The holiday is also known as Zarezanovden, Trifun Chipia, Trifun Zarezoi, Trifun pianitsa.
Early in the morning, the housewife kneads bread – fresh or yeast. He also cooks chicken, which is traditionally stuffed with rice or bulgur. The chicken is boiled whole and then toasted on a sajjak. Put the pita, the hen, and a bottle of wine in a new woolen bag. With such bags on their shoulders, the men go to the vineyard. There they cross themselves, take the shears and each cut three sticks from three hubs. After that, they cross themselves again and water the vines with the brought wine. This ritual is called “dumping”. Then everyone gathers and chooses the “king of the vines”. Only then does the general feast begin.
The “king” is adorned with a wreath of vines which he wears on his head, and another wreath which he places over his shoulders. He sits on a wheelbarrow. The vine-growers pull the wheelwright and, to the sound of bagpipes, bugles and drums, head for the village or town. They stop there in front of every house. The hostess of the house brings out wine in a white cauldron, first gives it to the king to drink, then draws the people from his retinue.
The remaining wine in the cauldron is splashed on the king and the blessing is pronounced: “Come on, let it be a blessing! Let it flow over the thresholds!”. The king responds to the blessing with “Amen”. After reaching his home, the king changes into new clothes and, garlanded on his head and across his shoulders, he sits down at a long table to welcome people from the whole village.
Therefore, a wealthy man is chosen as the king of this holiday. The next two days, called in folklore “trifunci”, are celebrated for protection against wolves. Then the women do not cut with scissors so that the wolf’s mouth does not open, they do not knit, they do not spin and they do not sew. They prepare ritual bread and, after distributing it to the neighbors, put morsels of the bread in the milk of the animals – to protect both livestock and people from wolves. It must be prepared with due care by the hostess. She gets up early in the morning to prepare fresh pita bread. For this purpose, only 1 kg of flour and 1 teaspoon of salt are needed. The flour is sifted so that only the purest of it remains. After that, it should be evenly salted and a dough should be kneaded from it, adding 2 tea cups of lukewarm water. Knead the dough until it starts to form hollows. After that, the made pita is baked in a well-heated oven. After the pita is ready, it is covered with a cotton towel so that the crust does not dry out. A stuffed chicken is recommended as the main dish according to an old Bulgarian custom.
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