Priprava velikonočnihoblatovZa velikonočni blagoslov jedi (žegen)na veliko soboto večinomagospodinje pripravijo umetelnopletene jerbase, košare in cekarjeter jih napolnijo z vzorci velikonočnihjedi. Na območju občine Dol priLjubljani, v Tuhinjski dolini in doliniČrni graben so ohranili navado, dajedem priložijo tudi posebne hostijeoziroma oblate.V košari so praviloma meso (šunka,klobasa ali danka), ki predstavlja Kristusovotelo, kolač, potica ali štrukljiso trnjeva krona, trije hreni pomenijožeblje, rdeči pirhi pa Kristusove rane alikaplje krvi. Dodajo še kvašen kruh, jabolka,kakšno pomarančo in ponekodtudi oblate. Košaro za blagoslov jedinato prekrijejo z vezenim ali čipkastimprtičem, ki je narejen in okrašen pravza to priložnost. Žene in dekleta so sinekoč zadale pripravljene jerbase naglavo, podložile pa so jih s svitkom. Taokrogla blazinica z luknjico v sredini seje lepo prilegla glavi in ublažila pritisktežkega jerbasa.V župniji svete Helene v Dolskemžegnu še vedno dodajo oblate. Oblatiso opresen oziroma nekvašen kruh,izdelani pa so kot velike ovalne hostije.Pripravljeni so iz moke in vode, zapeko pa se uporablja poseben pekač,ki pusti v končnem izdelku odtis Jezusovegamonograma. Okoli 1400 kosovoblatov se peče mesec dni. Pečejo se vposebnem pekaču, ki deluje samostojnona elektriko, za peko enega oblataje potrebna dobra minuta. Prvotno jeoblate pekel mežnar in si s tem prislužilkakšen dodaten denar za preživetje.Pozneje je to vlogo prevzela župnikovagospodinja, ko sta odšla z župnikomv drugo župnijo, pa nekaj časa oblatovni pekel nihče. V Dolskem danesdelajo oblate pri Borc (pri Bokalovih),poseben pekač so dobili v župnišču,ko se je pokvaril, pa so kupili novega vItaliji. Jože Bokal, ki peče oblate, je tudisicer mežnar v župniji, vendar je bilapobudnica za prevzetje naloge pekeoblatov njegova žena. Žal marsikjeprimanjkuje pekačev za peko, vendarJože Bokal iz Dolskega rad naučipeke oblatov vsakogar in tudi pekačz veseljem posodi na dom. Jožetupri peki oblatov pomagajo družinskičlani. Oblate razdelijo med farane predcerkvijo po mašah na cvetno nedeljo,nekateri pa jih pridejo iskat na domk Bokalovim. Navadno dajo ljudje zaoblate prostovoljne prispevke. Oblatiso zelo priljubljeni zlasti med otroki, sajso prijetnega blagega okusa in čvrstohrustajo.Jerbas (košaro, cekar) so po blagoslovuprinesli domov in ga postavili napraznično pogrnjeno mizo. Jedi so navadnopočakale kar v njem do naslednjegajutra, ko se je ob velikonočnemzajtrku zbrala vsa družina. Takrat sočlani družine na začetku obedovanjazaužili še oblate in vsakdo je dobil vsajen kos.V Tuhinjski dolini, v župniji Zgornji Tuhinj,ohranjajo tradicijo peke oblatov,ki jih med vernike razdelijo v tednupred veliko nočjo. Spečejo vsaj 900oblatov, za vsakega po enega. Enakošego ohranjajo v Blagovici, Krašnji in naVačah. Oblate pečejo tudi redovnicena Mali Loki pri Ihanu.32
Preparation of Easter wafersOn Holy Saturday the ladies of thehouse prepare food to be taken tochurch for Easter benediction inlarge woven wicker baskets and anarrow, two-handled bag, usuallyof straw. In the area of the municipalityof Dol near Ljubljana, in theValley of Tuhinj and the Črni grabenValley a special custom has beenpreserved, namely, to put specialhosts or wafers among the food.As a rule there is meat in the wickerbasket (a ham, sausage or a colon, i.e. afat sausage with the ingredients stuffedinto a colon) which represent the bodyof Christ, a cake, potica (a traditionalcake consisting of a sheet of pastryspread with a rich nut/poppy filling androlled up; translator’s note) or dumplingsstand for the thorn crown, three roots ofhorseradish stand for the nails, red-colouredeggs are Christ’s wounds or dropsof blood. Leavened bread, apples, anorange or two and wafers are added insome places. The wicker basket containingfood for benediction is then coveredwith an embroidered or lace napkinwhich has been made and decoratedfor this very occasion. Women and girlsused to put the prepared wicker basketson the head and padded them with acoil made of fabric. This round cushionwith a hole in the centre matched thehead beautifully and relieved the pressureof the heavy basket.In the parish of Saint Helen in Dolskothey always add wafers to the food tobe taken to benediction. The wafersare basically unleavened bread andare made as large oval hosts. They aremade from flour and water and theyare baked in a special baking pan whichleaves an impression of Christ’s monogramon the final product. About 1400pieces of wafers are baked over a periodof one month. They are baked in a specialelectric baking pan which functionsindependently and a good minute isnecessary for one wafer to be done.Originally it was the sacristan whobaked wafers thus earning some additionalmoney to make ends meet. Lateron the job of baking wafers was takenover by the sacristan’s housekeeper:When the priest and his housekeeper leftthe parish nobody baked wafers for awhile. Today, in Dolsko wafers are madeat the Bokals (informally: at Borc); theywere given a special baking pan in thepresbytery and when it broke down theybought a new one in Italy. Jože Bokalwho bakes wafers is also the sacristanbut the initiative for taking over bakingwafers was originally his wife’s. Unfortunatelyin many places baking pans arescarce, yet Jože Bokal from Dolsko likesto teach baking wafers to everyone andis happy to lend you his baking pan totake home. When baking wafers Jože ishelped by his family members. Wafersare distributed among the parishionersin front of the church after serviceson Palm Sunday, and many come tothe Bokals’ house to get them. Usually,people pay for the wafers by giving voluntarycontributions. Wafers are verypopular among children as they have adelicate taste and are very crunchy.After the benediction, a wicker basket(a narrow, two-handled bag, usually ofstraw) was brought home and placedon the festively set table. Usually, foodwas left in there until next morningwhen the entire family gathered forEaster breakfast. It was then that thefamily members ate wafers, too, andeverybody got at least one wafer.In the Valley of Tuhinj, in the parishZgornji Tuhinj, people have been preservingthe tradition of baking waferswhich are distributed among the faithfulduring the week before Easter. Atleast 900 are made, one for each parishioner.The locals of Blagovica, Krašnjaand Vače have been preserving thesame custom. Wafers are also made bynuns in Mala Loka near Ihan.33