BORN UNDER THE STAR OF BETHLEHEM

 

THE GREEK ORTHODOX OF AMERICA : AND THE STAR OF BETHLEHEM

GOARCH : THE STAR OF BETHLEHEM This article by Rev. Dr. Eugen J. Pentiuc, who is Archbishop Demetrios Professor of Biblical Studies and Early Christianity and Professor of Old Testament and Semitic Languages at Holy Cross Greek Orthodox School of Theology in Brookline, MA. explores the controversy and includes some notions based on modern astronomy but also takes in the Jewish prophecy.

Excerpts: Nevertheless, in a continuous and thrill-driven rush for a scientifically accurate and definitive identification of the “star of Bethlehem,” we are often inclined to overlook some important prophecies of the Hebrew Bible (Old Testament), prophecies which would place securely the New Testament proclamation (kerygma), in our case the episode of the “star” travelling along with the magi from the East, in its cultural-religious setting so necessary to understand the gospel narratives that refer to natural phenomena or historical events by wrapping them up in the time-honored, mystically smelling / perfumed garment of old prophecies. ...

The case in point for such a scriptural contextualization of the “star of Bethlehem” is an old prophecy found in the book of Numbers—a prophecy that was traditionally labeled as “The Star of Jacob.” ... According to Matthew 2:11, the three magi brought gifts of gold, frankincense, and myrrh. Each gift was telling Jesus’ fate on earth from a particular viewpoint: Gold indicated that he would be a king; frankincense that he would be a God; and myrrh that he would die, emphasizing his humanity.

***

I'm not too familiar with the differences between Roman and Greek Catholic theology, but I do know that Greek Catholic means the missionaries who brought Christianity to certain ethnicities were from Greece, which is reflected also in the recognized saints and sometimes the names given to children in baptism...

VENI VENI EMMANUEL : ZOLTAN KODALY

A HALO OF FLOWERS

 

ANGELS OF THE CONSTELLATIONS

 

SZENT MATTHE

 

THANKSGIVING IN THE UNITED STATES

A day that celebrates PLENTY.  

In the United States there are many Thanksgiving meals that are given freely at churches, homeless shelters, senior centers, and other food distributions or outreaches.

 

HUNGARIAN PUMPKIN or BUTTERNUT SQUASH and POPPYSEED STRUDEL

HUNGARIAN PUMPKIN AND POPPYSEED STRUDEL

Tökös-Mákos Rétes

1 small pie pumpkin (or butternut squash) - about 2 pounds

3/4 cup ground poppyseed

2/3 cup sugar, or to taste
2/3 cup sour cream (more or less. This is included to bind the poppy seeds and quite possibly plain yogurt drained of liquid can be used - spoon into the mixture gently and don't use too much.)
1 lemon. First use a grater to get the zest, then squeeze to get the juice.
1/2 tsp ground cinnamon

2 tbsp melted butter

1/2 cup of stick butter, also melted.

For the pastry and finish:8–10 sheets phyllo dough, thawed
1 stick (1/2 cup) unsalted butter, melted
2 tbsp breadcrumbs (optional, to absorb excess moisture)
Powdered sugar for dusting

 
PUMPKIN FILLING:

Peel and coarsely grate the fresh pumpkin. Toss it lightly with a pinch of salt and let it sit in a sieve a while so any excess moisture can drain. Squeeze the pumpkin to remove as much liquid as possible. If using canned pumpkin, make sure it's not too watery. Generally canned pumpkin is usually good as is.

POPPYSEED MIXTURE:

In a bowl, mix the ground poppy seeds, sugar, sour cream, lemon zest and juice. The mixture should not be runny, so add that sour cream gently and by the spoonful.

Then stir in the 2 tbsp of melted butter and cinnamon.

COMBINE THE TWO MIXTURES

***
Preheat your oven to 375°F (190°C). (Note the higher temperature than the last recipe.)

Line baking sheet with parchment paper.

***

PHYLLO DOUGH TECHNIQUE

Phyllo can be purchased at the market. It needs to be defrosted when bought frozen.

On flat surface, lay out a clean cloth and carefully place one sheet of the phyllo dough on it. Brush it lightly with melted butter.

Place a second sheet of phyllo on top of the first sheet, and also brush with butter.
Continue until you have eight players of phyllo. (Note that this is two sheets more than the last recipe, probably to accommodate the poppyseed mixture.)

Spoon the pumpkin mixture on the phyllo dough and evenly spread it, leaving a two inch border on all sides so that dough will stick together.

Roll the strudel. First fold the sides of the phyllo dough inward to enclose the filling. Then roll the strudel tightly into a log shape, starting from the filled end - which will be in the center.

Carefully place the rolled phyllo dough strudel seam down on the baking sheet that has been lined with parchment paper. Bake for 25-35 minutes or until the top is golden brown. Let the strudel cool for at least 30 minutes before cutting.

Dust generously with powdered sugar just before serving.

***


C 2025 Magyar-American

THE HUNGARIAN VERSION OF PUMPKIN PIE? TRY PUMPKIN STRUDEL! RECIPE THAT USES PHYLLO AND BREAD CRUMBS!

HUNGARIAN PUMPKIN STRUDEL, known as Tökös Rétes, uses phyllo dough, which can be purchased in many markets in the United States. Layered phyllo dough is wrapped around a sweet pumpkin filling. If it isn't in your local market, try Hungarian, Polish, Slovak, Greek, or Armenian markets. (In my area I found it at a market that all the caterers buy from.) The baked texture is crispy and flakey. 

INGREDIENTS

1 small pie pumpkin (about 2 cups grated) ... see note about canned pumpkin.

3/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1/8 tsp ground ginger
1/3 cup toasted breadcrumbs 
1/3 cup vanilla-infused caster sugar (superfine sugar) or to taste

THE STRUDEL

6 sheets of store-bought phyllo dough, defrosted
1/2 cup unsalted butter, melted
1/4 cup light oil (optional, for brushing)
Powdered sugar, for dusting

FIRST MAKE THE FILLING:

Peel and grate the raw pumpkin. Toss it lightly with a pinch of salt and let it sit in a sieve a while so any excess moisture can drain. Squeeze the pumpkin to remove as much liquid as possible.(If using canned, be sure it's not too watery. If so, give it a little time in a sieve to drain. Generally, most canned pumpkin is usable as is.)

THEN MAKE THE CRUMB MIXTURE:

Melt the butter in a small pan, add the breadcrumbs, and cook until golden brown. 

NOW THE DOUGH FILLING:

In a bowl, combine the grated pumpkin, buttered breadcrumbs, caster sugar, and spices. Mix thoroughly and set aside.

***
Preheat your oven to 350°F (180°C).

Line baking sheet with parchment paper.

***
PHYLLO DOUGH TECHNIQUE

On flat surface, lay out a clean cloth and carefully place one sheet of the phyllo dough on it. Brush it lightly with melted butter.

Place a second sheet of phyllo on top of the first sheet, and also brush with butter.

Continue until you have six players of phyllo.

Spoon the pumpkin mixture on the phyllo dough and evenly spread it, leaving a two inch border on all sides so that dough will stick together.

Roll the strudel.  First fold the sides of the phyllo dough inward to enclose the filling. Then roll the strudel tightly into a log shape, starting from the filled end - which will be in the center.

***
Carefully place the rolled phyllo dough strudel seam down on a baking sheet. Bake for 25-35 minutes or until the top is golden brown. Let the strudel cool for at least 30 minutes before cutting.

Dust generously with powdered sugar just before serving.

***

Just a note that you might experiment using some squash. 

C 2025 Magyar-American

GOT A QUESTION FOR YOU! HOW DO YOU CELEBRATE A HUNGARIAN-AMERICAN THANKSGIVING HOLIDAY?

 HOW DO YOU CELEBRATE A HUNGARIAN-AMERICAN THANKSGIVING HOLIDAY?

You may be a recent immigrant to the United States or a few generations away from an ancestor who came, but, if you're reading MAGYAR-AMERICAN, there's a good chance you claim some Hungarian heritage.

And if so, how do you celebrate THANKSGIVING with some Hungarian cultural inclusion?

It's my idea that including Hungarian recipes - food - is what many people include!  

Leave me a comment!

EMBROIDERY

 

A YOUTUBE CHANNEL THAT I FOUND TO BE INTERESTING : DNA SCIENCE - LANGUAGE - CULTURE - ETHNICITY - HISTORY - ARCHEOLOGY

It's long been my policy not to embed videos from YouTube if there are commercials. I have no control of the commercials that come up and I hear that the poster doesn't either - therefore I can only offer you the links.  But what a YouTube Channel this is!  

I listened with fascination the following....

RUSYNS: Scientists Are Stunned by the Genetic Origins of the Rusyns : MYSTIC VOYAGE CHANNEL   (quick mention towards the end of Hungarians....)  CARPATHIANS

POLAND: What Polish DNA Reveals Will Rewrite European History? : MYSTIC VOYAGE CHANNEL

HITTITE: The Surprising Story Of Hittite DNA : MYSTIC VOYAGE 

ROMA GYPSIES : Why Roma Gypsies Carry DNA That Europe Tried to Erase? : MYSTIC VOYAGE

The Channel is sophisticated and reveals not just the latest understanding of DNA but also a knowledge of language, culture, history...  Archeology! I love it!

C 2025 Magyar-American BlogSpot

Just a note that I had a Hungarian friend of mine listened to the Poland one (I notice that the station has yet to date to do the Hungarians) and challenged it...

CROW EATS A WORM

 

MINDENSZENTEK : DEEP INTO THE HUNGARIAN TRADITIONS : ALL SAINTS and ALL SOULS

All Souls Day in Hungary is a time of religious and/or spiritual attention to the humans who have lived their lives and gone before us.

According to It's Hungarian, a publication online:
In the 8th century Pope Gregory III has started the holiday of the All Saints’ Day, which is celebrated on the first day of November. The pope has stood out for that – beside the martyrs – the saints, who are canonized after the recognition of the Christianity, must be celebrated too. So, this way the All Saints’ Day is become the feast of the hollowed souls, who are because of the large number of their kind, not mentioned in the calendars uniquely.

All Saints Day in November 1st.

But this day became a way to celebrate our ancestors - saintly or not. This is done by visiting graves, cleaning them, leaving flowers, lighting candles; it became All Souls Day,.

ITS HUNGARIAN : CELEBRATIONS OF THE DEAD IN HUNGARY - ALL SAINTS and ALL SOULS

Excerpt: According to the folkways, the night between the All Saints’ Day, and the All soul’s day the deceased have mass in the church, and when the bell tolls, they are going to the house of their beloved ones. In the peasant’s house, an extra plate has been placed to the tables, bread, salt and water has been served into them. In Székely Land a loaf has been cooked, which is called God’s pie or the bread of the dead.

In Hungary, food and charity has given to and cared about the homeless and poor ones, to advance the reach of the bliss of the dead souls. Mainly bread and honey coated scone is given at the gates of the cemeteries.

VOLCANIC HUNGARY : HARKANY SPA : THE DEVIL IS RESPONSIBLE FOR THE HEAT!

HARKANY HUNGARY : HISTORY AND LEGEND AND POETRY OF THE SPA 

Excerpt:  The Legend of Harka Popular belief created its own legend explaining the origin of medical water of Harkány and of the neighbouring natural formations. The legend of Harka, existing in different variations, attaches the rising of medicinal water to the surface to the devil who failed on a trial. He did not manage to get Harka a beautiful girl whose tricky mother, also referred to as a witch, outwitted the devil.

From the South, if you watch,

Harsány’s peaked hill

You can see more furrows

Plowed in the rocky boroughs

And rooster, goat, cat

Footprints appear on the ridge’s back.

An old granny used to live there

Had a daughter with a name of Harka

A wonderful maid

The devil fancied her

At nights he watched

Just couldn’t be fed up.

If you want the girl,

Until rooster crowing,

Plow the hill of Harsány!

Said the devil: On my way!

Hooked in a cat, a goat, and a rooster

In his golden plow.

Granny through the attic hole,

Watching-waiting,

The devil doing.

Her bulging eyes are watching

The devil almost finishing

On the ridge.

If he is so fast,

He will finish while we rest.

Granny in a hurry,

Down the road to the hen house,

Crowing like a mad grouse.

Then joined the rooster

Like a booster.

The devil tearing his hair,

The three animals became hills,

As the devil saw his defeat,

In his anger, stamped with his feet,

A hole appeared and absorbed him,

Where he got back to hell,

Sulphured hot water came up well.