What comes to mind when you hear the word gossip? Many imagine something magical, perhaps even some mysterious incantation. But that is a big mistake! Klevela is a traditional fruit delicacy that used to be common in the summer and autumn menu of our ancestors.
A treat for young and old
Preparing klevela is not difficult. Even though it used to be eaten quite commonly, today it ranks among completely forgotten dishes. Previously, the traditional dish was served to children, but of course it was also tasty for those born earlier. What is it actually about?
Welcome to the village
In the past, a fruit dish could not be missing from the table in any village. At the same time, it is not a cold pudding, as many of us would think. On the contrary. Klevela is a dish that is prepared by heat treating fruit. Its unmistakable aroma and taste decorated village backyards. During the festive day, klevela was served with fritters or even with sweet dumplings. For some regions it was typical to serve klevula with smoked meat.
Name from German?
The name klevela probably came into the Czech language from the German word kleben, which means to stick. If this word is familiar to you, but you know it in a different variant, this is also possible. Some regions work with the name klabera, or also klevera. In order to translate the name well into Czech, we could use the word závářka.
The dish is prepared from seasonal fruit, most often pears, plums or apples. Spices can be added to the base – cloves or cinnamon.
Klevela had to be cooked. She prepared for quite a long time, and also quite often. Basically the whole time the fruit trees were being harvested. Processed fruit was also stored during the winter months. For example, plum slaw served as the basis for a typical recipe for black Christmas carp.
While some linguists claim that the name comes from German, others believe that housewives cooked the dish together and gossiped a lot. In short, they had a pleasant chat. It was necessary to discuss who, with whom, and where. Similar to winter dragon feathers. Klevela may thus derive its name from the colloquial colloquialism of fruit processors.
We are preparing the klevla
For kvela, prepare a kilo of pitted plums, 20 blankets of sugar, a spoonful of ground cinnamon, 4 cloves and 5 spoons of rum. First, cook the plums with cinnamon and cloves – just cover the fruit with a little water. Boil the food well. You may or may not add sugar or honey. Then cook for another 10 minutes. Rum should come last in the recipe. Pieces of fruit are welcome, so do not mix or puree anything. Done? Have a treat to warm up during an autumn evening, or pour the hot mixture into glasses and turn them upside down.