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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 .
There are different poaching techniques such as swirling the water before gently adding an egg in the middle, [5] [6] or "bathing" the yolk with a spoon, e.g. After poaching, the eggs are immediately rinsed with cold water in order to stop further cooking and to remove any sourness from the vinegar. [ 7 ]
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 ...
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.
Bob chorba (Bulgarian: боб чорба; lit. "bean soup") is a chorba, a Bulgarian soup. [1] It is made from dry beans, onions, tomatoes, chubritza or dzhodzhen and carrots. [1] [2] Local variations may also exclude the carrots or include paprika, potatoes or even some kind of meat.
Bulgarian cuisine also features a variety of hot and cold soups, for example tarator. Many different Bulgarian pastries exist as well, such as banitsa , a traditional pastry prepared by layering a mixture of whisked eggs and pieces of Bulgarian cheese with filo pastry and then baking it in an oven.
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.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български