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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. [1]
A common dish with kashkaval is kashkavalka, a little pastry containing kashkaval inside and on top. As in the other Balkan countries, kashkaval substitutes for other cheeses, especially in pizzas. A popular Bulgarian snack is princesa (Bulgarian: принцеса; lit. ' princess '), toast topped with kashkaval or with ground pork and kashkaval.
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.
Today, the online market for Pyrex dishes is booming. A quick Instagram search of the hashtag #pyrexforsale reveals nearly 18,000 posts of colorful, vintage glassware available for purchase.
The original recipes for this dish are from the town of Panagyurishte, as the name suggests, and are quite different from the modern version. The actual Panagyurishte style eggs recipe was invented in the system of the Balkantourist restaurants, in socialist era Bulgaria. Based on traditional Bulgarian ingredients - sirene and yogurt, it was ...
The dish was initially served in Bulgaria only in the hotels of Balkantourist. [18] It is the only survivor of five or six recipes similarly created for and marketed by the tourism industry. [18] It became an emblem of Bulgarian tourism. [20] It was approved as a national culinary symbol during the 1970s and 1980s. [21]