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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.
The Wine Museum in Pleven. The Danubian Plain or North Bulgarian region encompasses the south banks of the Danube and the central and western parts of the Danubian Plain. The climate of the area is temperate continental, has a hot summer and many sunny days a year.
[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 .
In March, the couple opened the doors to the Border Stop, a Bulgarian bistro serving up decadent 16 inch crepes, open-face princessa sandwiches and fresh organic salads.
The following is a list of Bulgarian wine regions. Wine is, together with beer and grape rakia, among the most popular alcoholic beverages in Bulgaria.
Villa Melnik is a family-owned winery located near the village of Harsovo, about 7 km south of Melnik, Bulgaria.. The winery has 30 hectares of vineyards. [1] Grown are local (reds: Shiroka Melnishka Loza, also known as Broadleaved Melnik Vine, Melnik 55, Ruen, Melnik 1300, Mavrud; whites: Tamyanka, Keratzuda, Sandanski Misket) and international (reds: Cabernet Sauvignon, Merlot, Syrah, Pinot ...