“WE Estonians believe all kinds of things,” said Ell Tabur, a beaming blonde, her arms plunged to the elbow in a tub of barley, onions, blood and marjoram. Ms. Tabur was among about 30 Estonian-Americans who gathered on a recent Saturday to make traditional blood sausage for Christmas Eve at the New York Estonian House (Eesti Maja), a cozy town house near the mouth of the Midtown Tunnel.
Ms. Tabur, who came to the United States as a baby in 1949, had been waxing lyrical about the Estonian love of meat, especially the onion-laced patties called hakklihakotletid, or more familiarly, kotlet.
“We believe that the Germans copied our hamburger, the Russians copied our piroshki and the Finns stole our sauna and went international with it,” she said.
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