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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]
Based on traditional Bulgarian ingredients - sirene and yogurt, it was given that particular name that highlights its folk origin. With time, the dish made its way to the average Bulgarian family's table, and with its easy preparation and great taste became a beloved breakfast or lunch for generations of Bulgarians.
The concept of supermarkets (and later hypermarkets) came to Bulgaria after 1989 and most supermarkets are made up of joint ventures between Bulgarian and foreign investors. Since 2000, there has been a strong growth in the number of supermarkets in the country, particularly in Sofia and other main urban areas. [ 1 ]
According to TODAY, vintage Pyrex sets can sell for up to $1,800 online, with single bowls even retailing for a whopping $900. However, not all bowls can fetch such a handsome sum.
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.
A contemporary Bulgarian registration plate (privately owned vehicle) Standard Bulgarian vehicle registration plates display black glyphs (alphanumeric characters) on a white background, together with – on the left-hand side of the plate – a blue vertical "EU strip" showing the flag of Europe (or, for older-registered cars, the flag of Bulgaria) and, below it, the country code for Bulgaria ...
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]
Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings (shkvarky in Ukrainian, shkvarki in Russian, spirgai in Lithuanian, skwarki in Polish, čvarci in Serbo-Croatian, ocvirki in Slovene, škvarky in Czech, (o) škvarky in Slovak, jumări in Romanian, kõrned in Estonian, töpörtyű in ...