Dolno Draglište 3

1 (a) [0:00]      In the old days, we would make our own bread.

one sg n adj time sg n
dat refl clt
knead 1pl impf I nom 1pl bread sg m def

2 (VZh)       [How did you bake the bread?]

3 (a) [0:03]      How do I bake it?

how interr
acc m 3sg clt
bake 1sg pres I
interr clt

4 (a) [0:05]      Haven’t you seen the outdoor oven tenders [who] bake it over there?

disc disc
oven.tender pl m def
neg
2sg pres aux clt
interr clt
see sg m L.part P ost bake 3pl pres I

5 (a) [0:07]      And we [also] bake it that way. Like this: we knead it in the kneading trough,

and
nom 1pl thus adv bake 1pl impf I
ost
thus adv knead 1pl pres I
acc m 3sg clt
in
kneading.trough pl.t def

6 (a) [0:10]      and then we’ll shape it into loaves, put them on a board

after adv fut
acc m 3sg clt
knead 1pl pres P
in
small.loaf pl n put 1pl pres I
to
one f sg adj board sg f adj

7 (a) [0:14]      [to let them] rise, and then toss them in the oven with a peel.

comp
rise 3sg pres P there adv
and
shovel sg f def throw 1pl pres I
in
oven sg f def

8 (a) [0:18]      We called it “pesh”. Not “furna” (outdoor oven) but “pesh” (home oven).

stove sg f
acc n 3sg clt
call 1pl impf I nom 1pl neg oven sg f
but
stove sg f def

9 (a) [0:20]      And then we would make some smaller loaves, we call them “fudulchi”.

and
after adv again adv make 1pl impf I
dat refl clt
one pl adj small.loaf pl f
dat n 3sg clt
call 1pl pres I nom 1pl

10 (a) [0:25]      Back then [we made] “fudulchi” because they bake fast, while the oven is heating up.

small.loaf pl f at.one.time adv
for
quickly adv
comp
become 3sg pres P while conj burn 3sg pres I stove sg f def

11 (a) [0:27]      When we put the bread into one end [of the oven],

and
when conj throw 1pl pres P bread sg m def
in
that sg m adj end sg m

12 (a) [0:29]      they bake at the other end. They’re flattened thin –

from
this sg m adj region m sg
acc refl clt
bake 3pl pres P flatten pl P.part P such pl adj
to
thin adv

13 (a) [0:32]      we flatten out the bread [dough into] – “fudulchi” –

from
bread sg n def
dat refl clt
flatten 1pl pres P small.loaf pl f

14 (VZh) [0:34]      Yes?

yes

15 (a) [0:34]      "fuduli, fuduli"

small.loaf pl f small.loaf pl f

16 (VZh) [0:35]      Yes, [that’s the word].

yes

17 (a) [0:36]      While the bread is baking, we [take] them – when we toss the bread in,

while conj
acc refl clt
bake 3sg pres P bread sg m def nom 1pl
acc 3pl clt
while conj throw 1pl pres P bread sg m def

18 (a) [0:38]      we take them out, and eat [them]. The bread bakes after that.

nom 1pl
acc 3pl clt
extract 1pl pres P
and
eat 1pl pres I bread sg m def
acc refl clt
bake 3sg pres I after adv

19 (a) [0:40]      It takes more hours to bake. And we take it out

nom m 3sg
acc refl clt
bake 3sg pres I more adv hour pl m there adv
and
extract 1pl pres I

20 (a) [0:43]      and then we eat [it]. That’s how it was.

later adv
comp
eat 1pl pres I this sg n adj 3sg impf cop

21 (VZh)       [Where did you knead the dough?]

22 (a) [0:44]      [In] the kneading trough. We would knead [dough] in the kneading trough,

kneading.trough pl.t def kneading.trough pl.t def knead 1pl impf I

23 (a) [0:47]      [In] a kneading trough this big! We put in the flour, add salt and water to it,

and
ost big pl adj kneading.trough pl.t put 1pl pres P flour sg n def put 1pl pres I salt sg f water f sg
there adv

24 (a) [0:52]      and stir and stir. We knead it in the evening so it’ll ferment;

stir 1pl pres I stir 1pl pres I evening sg f knead 1pl pres P
comp
ferment 3sg pres I

25 (a) [0:54]      in the morning we get up, add flour, knead it again, it ferments again,

morning sg f arise 1pl pres P again adv put 1pl pres P flour sg n again adv knead 1pl pres I again adv fut ferment 3sg pres I

26 (a) [0:58]      then you’ll make it into small loaves, and that’s that.

after adv fut
acc m 3sg clt
make 2sg pres I
in
small.loaf pl n

27 (a) [1:01]      Like that. In the old days [bread] was [made] with starter, there was no yeast.

and
disc
this sg n adj
3sg pres cop clt
one sg n adj time sg n 3sg impf cop
with
leavening sg m impf neg exist yeast sg f

28 (a) [1:04]      We mix it up with starter, and when we knead the bread,

with
leavening sg m
dat refl clt
mix 1pl pres P there adv
and
when conj knead 1pl pres I bread sg m def

29 (a) [1:07]      we set aside a piece of bread dough the size of a small bun

leave 1pl pres P
dat refl clt
such.size sg n adj bun sg n
from
bread sg m def dough sg n

30 (a) [1:09]      and it awaits the next week for when we make bread again.

fut wait 3sg pres I
and
for
other sg f def adj week sg f again adv
comp
knead 1pl pres I bread sg m

31 (VZh)       [When did you roast lambs?]

32 (a) [1:12]      We get together, as many from the neighborhood as have [food to cook]

gather 1pl pres P
acc refl clt
from
neighborhood sg f def how.many rel people pl pres exist

33 (a) [1:15]      particularly when there’s a celebration. On St. George’s Day

especially adv when rel pres exist sacrifice sg m
to
St.George’s.day

34 (a) [1:17]      five or six of us gather together, and fire up the large communal oven,

gather 1pl pres P
acc refl clt
five
six people pl light 1pl pres P large.oven sg f def

35 (a) [1:20]      the oven there. We sweep it out, and then shove the pans inside

there adv
stove sg f def
and
sweep 1pl pres P
acc f 3sg clt
throw 1pl pres P pan pl f def inside adv

36 (a) [1:24]      so the lambs will roast. In the evening we take them out [when] ready,

comp
acc refl clt
bake 3pl pres P lamb pl n def evening sg f extract 1pl pres P
acc 3pl clt
ready pl adj

37 (a) [1:27]      and carry [them] to the church for the priest to bless them. [laughter]

carry 1pl pres I
in
church sg f priest sg m def
acc 3pl clt
bless 3sg pres P

38 (VZh)       [How do you know when it’s done?]

39 (a) [1:32]      How do you know when it’s ready? Well, don’t we turn it over

disc
how interr
acc n 3sg clt
know 2sg pres I disc interr
acc n 3sg clt
turn 1pl pres P

40 (a) [1:35]      [when] it’s gotten red on top, [when] it’s nicely roasted?

redden 3sg pres P
acc refl clt
above adv become 3sg pres P nicely adv bake sg n P.part I

41 (a) [1:37]      Later we turn it over [again] and add rice.

after adv
acc n 3sg clt
turn 1pl pres P put 1pl pres P rice sg m def

         In the old days, we would make our own bread.


         [How did you bake the bread?]


         How do I bake it?


         Haven’t you seen the outdoor oven tenders [who] bake it over there?


         And we [also] bake it that way. Like this: we knead it in the kneading trough,


         and then we’ll shape it into loaves, put them on a board


         [to let them] rise, and then toss them in the oven with a peel.


         We called it “pesh”. Not “furna” (outdoor oven) but “pesh” (home oven).


         And then we would make some smaller loaves, we call them “fudulchi”.


         Back then [we made] “fudulchi” because they bake fast, while the oven is heating up.


         When we put the bread into one end [of the oven],


         they bake at the other end. They’re flattened thin –


         we flatten out the bread [dough into] – “fudulchi” –


         Yes?


         "fuduli, fuduli"


         Yes, [that’s the word].


          While the bread is baking, we [take] them – when we toss the bread in,


         we take them out, and eat [them]. The bread bakes after that.


         It takes more hours to bake. And we take it out


         and then we eat [it]. That’s how it was.


         [Where did you knead the dough?]


         [In] the kneading trough. We would knead [dough] in the kneading trough,


         [In] a kneading trough this big! We put in the flour, add salt and water to it,


         and stir and stir. We knead it in the evening so it’ll ferment;


         in the morning we get up, add flour, knead it again, it ferments again,


         then you’ll make it into small loaves, and that’s that.


         Like that. In the old days [bread] was [made] with starter, there was no yeast.


         We mix it up with starter, and when we knead the bread,


         we set aside a piece of bread dough the size of a small bun


         and it awaits the next week for when we make bread again.


         [When did you roast lambs?]


         We get together, as many from the neighborhood as have [food to cook]


         particularly when there’s a celebration. On St. George’s Day


         five or six of us gather together, and fire up the large communal oven,


         the oven there. We sweep it out, and then shove the pans inside


         so the lambs will roast. In the evening we take them out [when] ready,


         and carry [them] to the church for the priest to bless them. [laughter]


         [How do you know when it’s done?]


         How do you know when it’s ready? Well, don’t we turn it over


         [when] it’s gotten red on top, [when] it’s nicely roasted?


         Later we turn it over [again] and add rice.


1 (a) [0:00]       едно̀ врѐме си месу̀ваме нѝе лѐбу

2 (VZh)       [Как печахте хляб?]

3 (a) [0:03]       ка̀к гу пѐкъ ле

4 (a) [0:05]       әми йа̀ фу̀рнәџѝите не сѝ ли видѐл на̀ пека̀

5 (a) [0:07]       и нѝе тәка̀ печѐ:ме е тека̀ мѐсимѐ гу ф нуштувѝте

6 (a) [0:10]       по̀сле ч’е гу нәмѐсиме нә пита̀рчетә сла̀гәме нә една̀ дәска̀

7 (a) [0:14]       дә вузѝде та̀м и лупа̀тәтә мѐтәме ф пешта̀

8 (a) [0:18]       пѐш му вѝка:ме нѝе нѐ фу̀рнә а пешта̀

9 (a) [0:20]       и по̀сле па̀ пра̀ве:ме си еднѝ фуду̀л’ч’и му вѝкәме нѝе

10 (a) [0:25]       фуду̀л’ч’и нѐкуга̀ш зә бъ̀рзу дә ста̀не дукәту гурѝ пешта̀

11 (a) [0:27]       та кәту ме̇̀тнеме лѐбу ф о̀н’е кра̀й

12 (a) [0:29]       ис то̀о кра̀й се изпека̀ спле̇̀скәни тәквѝйә нә тъ̀нку

13 (a) [0:32]       уд лѐбә си сплѐскәме фуду̀л’к’и

14 (VZh) [0:34]       да̀

15 (a) [0:34]       фуду̀ли фуду̀ли

16 (VZh) [0:35]       да̀

17 (a) [0:36]       дукәту се испечѐ лѐбу нѝе hи дукәту ме̇̀тнеме лѐбу

18 (a) [0:38]       нѝе hи изва̀диме и йәде̇̀ме лѐбу се печѐ пòслe

19 (a) [0:40]       то̀й се печѐ по̀вече чәсувѐ та̀м и изва̀ждәме

20 (a) [0:43]       сѐтне дә йәдѐм тәва̀ бѐше

21 (VZh)       [Къде го месихте?]

22 (a) [0:44]       нуштувѝте нуштувѝте месу̀ваhме

23 (a) [0:47]       тә ѐй гулѐми но̀штуви сло̀жиме брәшно̀ту сла̀гәме со̀л вода̀ там

24 (a) [0:52]       бръ̀кәме бръ̀кәме вѐчер пудмѐсиме дә ч’ѝсне

25 (a) [0:54]       су̀трин ста̀неме па̀ прету̀риме брәшно̀ па̀ мѐсиме па̀ ч’е ч’ѝсне

26 (a) [0:58]       по̀сле ч’е гу пра̀виш нә пита̀рчетә

27 (a) [1:01]       и тә тәва̀ е едно̀ врѐме бѐше сос ква̀с нѐмәше мәйа̀

28 (a) [1:04]       с ква̀с си зәбръ̀кәме та̀м и кәту мѐсиме лѐбу

29 (a) [1:07]       уста̀име си то̀леџѐву кула̀ченце ут хлѐбә тесто̀

30 (a) [1:09]       ч’е чѐкә пә зә дру̀гәтә сѐдмицә па̀к дә мѐсиме лѐп

31 (VZh)       [Кога печахте ягнета?]

32 (a) [1:12]       субере̇̀м се ут мәәла̀тә ко̀лкуту хо̀рә ѝма

33 (a) [1:15]       осо̀бену га̀ту ѝмә курба̀н нә герг’о̀вдѐн

34 (a) [1:17]       собере̇̀м се пет шѐс ду̀ши упа̀лиме фу̀рнәтә

35 (a) [1:20]       там пешта̀ и изметѐм йә му̀шнеме тәвѝте въ̀тре

36 (a) [1:24]       дә се испека̀ йа̀гнета̀тә вѐчер изва̀диме ѝ гуто̀ви

37 (a) [1:27]       но̀симе ф чѐрквә по̀пу и прека̀ди [смях]

38 (VZh)       [Как го познаваш кога е готово?]

39 (a) [1:32]       ѐ ка̀к гу пузна̀вәш әми лѐ гу убъ̀рнеме

40 (a) [1:35]       исцръ̀ви се удго̀ре ста̀не у̀бәву пѐчену

41 (a) [1:37]       по̀сле гу убъ̀рнеме сло̀жиме урѝзә

Text copyright © 2011-2016 Ronelle Alexander and Vladimir Zhobov. Texts and other parts of the website may be copied only for non-commercial, research, or educational purposes, provided the source of the material is cited accordingly. Cited material may not include the entire website or substantial portions thereof.
Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

Text | by Dr. Radut