Search results
Results From The WOW.Com Content Network
[5] [6] Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough-based banitsa, pita, and the various types of börek.
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.
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 ...
Banitsa (Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; [1] North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica.
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 ...
In March, the couple opened the doors to the Border Stop, a Bulgarian bistro serving up decadent 16 inch crepes, open-face princessa sandwiches and fresh organic salads.
Kyopolou – Bulgarian-Turkish dish, an eggplant-based relish in Bulgarian and Turkish cuisines Malidzano , a similar relish in Macedonian cuisine Biber salçası – Paste made from peppers or tomato and salt, originating in Turkey Pages displaying short descriptions of redirect targets , a Turkish paste made from red peppers alone
The 12th century canonist Theodore Balsamon maintained that koliva as a ritual food practice was originated by Athanasius of Alexandria during the reign of the Emperor Julian the Apostate. [ 6 ] The association between death and life, between that which is planted in the ground and that which emerges, is deeply embedded in the making and eating ...