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Rakia, rakija, rakiya, rachiu or rakı (/ ˈ r ɑː k i ə, ˈ r æ-, r ə ˈ k iː ə /), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV , but home-produced rakia can be stronger (typically 50–80%).
In many of these regions, the term raki or rakia is still used to describe grape-based pomace brandies or other spirits, often with regional variations in production methods and flavour profiles. For example, in Turkey, rakı is flavoured with anise and is distinctively served diluted with water, creating a milky-white appearance.
[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 .
Balkan cuisine is characterised by very diverse, strong and spicy food. [14] [15] Pickled vegetables and small hot peppers are common ingredients, [16] with peppers appearing in ajvar spread. [6]
Pages in category "Bulgarian distilled drinks" The following 4 pages are in this category, out of 4 total. ... Rakia; S. Slivovitz This page was ...
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
Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa. Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling—especially different kinds of meats—is very common.
Pindjur or pinjur or pinđur (Serbo-Croatian: pinđur / пинђур; Bulgarian: пинджур, romanized: pindzhur; Macedonian: пинџур, romanized: pindžur; Albanian: pinxhur), is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.