Nikulden is "The Day of Saint Nikolas" - a great winter festival celebrated by all Bulgarians on December Sixth.

It is the name day for everyone named Nikola, Nikolay, Kolyo, Nikolina, Neno, Nenka, Nikolina or Nina.

Saint Nikolas is believed to help all the sailors

and fishermen

He was born during the third century in Patara, a village which is now in Turkey.

His wealthy parents, who raised him to be a devout Christian,

died in an epidemic while Nicholas was still young.

Obeying Jesus' words to "sell what you own and give the money to the poor," Nicholas used his whole inheritance to assist the needy, the sick, and the suffering.

He is the master of the entire submarine realm - fish and water demons and the sea winds.

The autumn fishing season ends on this day.

The day's catch is to be offered to the saint. Fishermen eat the first fish caught right on the shore, before bringing the rest home.

Obeying Jesus' words to "sell what you own and give the money to the poor," Nicholas used his whole inheritance to assist the needy, the sick, and the suffering.

Saint Nikolas can walk on the seas and whenever there is a ship in trouble, he would save it.

Saint Nikolas is the protector of sailors and fishermen, the patron not only of those who bear his name, he is also a personal or family protector.

Sailors' wives put icons of Nikolas into the sea, praying to Saint Nikolas to bring their husbands safely back to shore.

The traditional Nikulden meal in each household is based upon a fish dish - “fish-pie” - a carp in dough - is traditional for the holiday.

Carp is regarded as Nikolas' servant. There are also two special loaves of bread.

The food is blessed at church or at home

before being served.

Instructions: You need a shallow ceramic utensil in the form of a tile. Apart from blue-fish you can cook also belted bonito and mackerel.

How to cook: 3-4 onions cut in onion rolls are lightly fried in oil. The fish is well scaled and washed. It is salted and powdered with red pepper. The fish is put into the tile and is covered by the onion and on top of it by sliced tomatoes. Some oil is put and is baked in a moderate oven. The dish is served with cold white wine.

Have a nice meal

Bon appétit