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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.
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 ]
[17] [18] The development and popularization of the salad is attributed to a leader in Bulgarian tourism Petar Doychev (1924–2019). [19] 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]
Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling—especially different kinds of meats—is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava.