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[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.
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.
Cozonac (Romanian:) or Kozunak (Bulgarian: козунак) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes.Often mixed with raisins or nuts, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. [2]
Panzanella, Italian salad of soaked stale bread, onions and tomatoes; Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food; Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture
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 ...
Next, he bakes up crispy, buttery garlic bread. He finishes the menu something sweet, a big cup of decadent hot chocolate. This meal is just as comforting as a cashmere scarf, but way more satisfying!
Wedding korovai in Kyiv, 2020. The korovai (Ukrainian: коровай [kɔrɔˈʋai̯] ⓘ, Russian: коровай before the 1956 reform), karavai (modern Russian: каравай [kərɐˈvaj], Belarusian: каравай, Old East Slavic: караваи), [1] or kravai (Bulgarian: кравай) is a traditional Bulgarian, Ukrainian, and Russian bread, most often served at weddings, where it ...
Salo or slanina [a] is a European food consisting of salt-cured slabs of pork subcutaneous fat [1] with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Central, Eastern and Southeastern Europe. It is usually dry salt or brine cured.