Ad
related to: bulgarian cuisine recipes traditional cooking techniques easy as life
Search results
Results From The WOW.Com Content Network
Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine .
There are different poaching techniques such as swirling the water before gently adding an egg in the middle, [5] [6] or "bathing" the yolk with a spoon, e.g. After poaching, the eggs are immediately rinsed with cold water in order to stop further cooking and to remove any sourness from the vinegar. [ 7 ]
Mish-mash (in Bulgarian: Миш-маш) is a Bulgarian spring dish made with fresh vegetables (typically tomatoes, peppers and onions), eggs and sirene (a type of Balkan brined cheese), and often garnished with freshly cut parsley. There are variations in which garlic, scallions, eggplant, okra or carrots are added to the dish. There are ...
The pastry is then baked at 200–250 °C. In some recipes, just before the banitsa is finished, a glass of lemonade or sparkling water is poured into the tray, and the baking continues for several more minutes. An alternative method of preparation is taking each sheet of dough, laying it out flat, and sprinkling some of the fillings on it.
Mekitsa (Bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. [1] [2] They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing.
Princess sandwiches are a purely Bulgarian invention, as no neighboring country have any similar recipes, and they are a typical socialist dish, most probably invented sometime in the mid-1960s as a clever way to make a satisfying meal without using too much of the expensive at the time meat, and even though they may not be particularly esthetically pleasing, being delicious and easy to make ...
Patatnik or patetnik (Bulgarian: пататник or патетник) is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. [1] Patatnik is made of grated potatoes, onions , salt and a type of very mild mint called Gyosum in Bulgarian, all mixed and cooked on a slow fire.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български