Kepéné Bihar Mária - Lendvai Kepe Zoltán: Domonkosfai értékőrzők (Lendva, 2012)
Felhasznált irodalom
vitamins: E, Bl, B2, B6, A, C, D. To be able to harness the medicinal properties of pumpkin oil, one should consume one or two table spoons of cold-pressed pumpkin oil every day, but it is also an excellent salad dressing. With its strong flavour pumpkin seed oil can be used to enhance roasts, sauces, and soups, but it is also delicious on a slice of bread. Pumpkin seed crushing first started with de-shelling, which used to be one of the most popular group activities in the region. People talked, drank, sang while de-shelling the pumpkin seeds. The first part of the process involved de-shelling the pumpkin seeds. Today most pumpkin varieties are shell-free, which has basically made de-shelling a thing of the past. László Kardos in his book entitled “Folk Nutrition in the Őrség region” published in 1943 contains a detailed description of “oilmaking” and the “oil-makers” of Biikalja: “First, the pumpkin seeds are poured into a pan, or any other piate. Then they dry the seeds for at least a month. There are places where they dry the seeds in small linen pouches. When spring arrives, around the middle of February, in Szalafdfor example, 5-6 women gather up and go to “make oil”. People tend to gather to make oil in other villages as well. In some places even the men take part in the oil-making. In Biikalja everyone works round the clock until they have pressed everyone’s pumpkin seeds. Today this is done at the mills. That is where most of the pumpkin seeds are processed. But even loners, who do not like company, have their own presses. C..)It is in the back, made of bricks, in some places mud, with a ßreplace and a pan that can be used to roast the pumpkin seeds. The covered cauldron is right there next to the ßreplace, where the water is boiling to be used for the kneading later. (...) Pumpkin seeds are processed in the following way-' The dry seeds are milled with a stone twice. This used to be performed by manually driven stone mills. Today they use water-powered mills (in Biikalja). In more developed villages, they mill the seeds in between cylinders. The milled substance is then put into a crate and kneaded. In some places they knead the 24
