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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]
Outside the US, flatware is a term for "open-shaped" dishware items such as plates, dishes and bowls (as opposed to "closed" shapes like jugs and vases). Dinnerware is another term used to refer to tableware, and crockery refers to ceramic tableware, today often porcelain or bone china. [4]
The W. S. George Pottery Company produced semi-porcelain dinnerware, hotel ware, and toilet wares. At its peak the company was able to produce over 800,000 dozen-piece sets of dinnerware. At its peak the company was able to produce over 800,000 dozen-piece sets of dinnerware.
Granulate pressing, also known as dust pressing, is widely used in the manufacture of ceramic tiles and, increasingly, of plates. [25] [26] [27] Jiggering a plate; Jiggering and jolleying: These operations are carried out on the potter's wheel and allow the time taken to bring wares to a standardized form to be reduced.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Dishes frequently make use of stuffed vegetables [8] such as sarma which is made with stuffed vine leaves. Also popular is moussaka , a dish made with eggplants or potatoes. [ 1 ] Many dishes are served with the thick cream known as kajmak [ 17 ] and the egg-and-lemon sauce avgolemono is also widely used. [ 18 ]