Search results
Results From The WOW.Com Content Network
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.
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]
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 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.
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. Regions for Production of Regional Wines
The Bulgarian-made shopska salad is also a very popular meze. It is made with tomatoes, cucumbers, onion, peppers, and sirene. Ajvar and pindjur are popular mezes in North Macedonia. In Romania, mezelic means a quick appetizer and includes zacuscă, cheeses, and salamis, often accompanied by tuică.
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.
Other Bulgarian wine regions growing some Dimyat include Haskovo and Varna. [6] After Rkatsiteli, it is the second most widely planted white grape variety with over 23,720 acres (9,600 hectares) planted in 2005. [4] Dimiat is most commonly found in south and eastern Bulgaria, areas that used to be part of the historical region of Thrace.