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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.
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 ]
Banitsa is considered a symbol of Bulgarian cuisine and traditions. Traditionally, Bulgarians prepare and serve banitsa on two holidays –Christmas and New Year's Eve. [4] On these days, people add kasmeti ("lucky charms") into the banitsa. These are usually small pieces of dogwood branch, which symbolize health and longevity.
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.
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 ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български