Bulgarian cuisine – wow. com

Bulgarian cuisine ( Bulgarian: българска кухня, bylgarska kuhnja) is a representative of the cuisine of Southeastern Europe. Bulgarian food uk Essentially South Slavic [ citation needed] [ clarification needed] [ vague], it shares characteristics with other Balkans cuisines. Bulgarian food store online Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Bulgarian food store barking Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Russian, Italian, Greek cuisine and even Middle Eastern cuisines.

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. Bulgarian food store 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 borek.

Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken or pork. Bulgarian food shop london Deep-frying is not common, but grilling – especially different kinds of sausages – is very prominent. Bulgarian food shop karlovo Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used. Bulgarian food shop in london While most cattle are bred for milk production rather than meat, veal is popular for grilling meats appetizers ( meze) and in some main courses. Bulgarian food shop As a substantial exporter of lamb, Bulgaria’s own consumption is notable, especially in the spring. Bulgarian food seattle [1]

Similarly to other Balkan cultures the per capita consumption of yogurt (Bulgarian: кисело мляко, kiselo mlyako, lit. Bulgarian food san francisco “sour milk”) among Bulgarians is traditionally higher than the rest of Europe. Bulgarian food safety agency The country is notable as the historical namesake for Lactobacillus bulgaricus, a microorganism chiefly responsible for the local variety of the dairy product. Bulgarian food recipes [2]

Bulgarian cuisine shares a number of dishes with the Middle Eastern Cuisine as well as a limited number with the Indian, particularly Gujarat cuisine. Bulgarian food prices The culinary exchange with the East started as early as the 7th century, when traders started bringing herbs and spices to the First Bulgarian Empire from India and Persia via the Roman and later Byzantine empires. Bulgarian food pictures [3] This is evident from the wide popularity of dishes like moussaka, gyuvetch, kyufte and baklava, which are common in Middle Eastern cuisine today. Bulgarian food online usa White brine cheese called “sirene” (сирене), similar to feta, is also a popular ingredient used in salads and a variety of pastries.

Holidays are often observed in conjecture with certain meals. Bulgarian food online store usa On Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and cabbage leaf sarmi, New Year’s Eve usually involves cabbage dishes, Nikulden (Day of St. Bulgarian food online store Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. Bulgarian food online George, May 6) is typically celebrated with roast lamb.

As in many areas of the Balkans that were formerly part of the Ottoman Empire, food in Bulgaria is influenced by the Turkish— ayran, baklava, gyuvech, and moussaka are all of Ottoman derivation. Bulgarian food nyc [4] Traditional Bulgarian foods

• Banitsa — breakfast pastry of eggs, white cheese, and yogurt between phyllo layers [5]

• Banski starets (also banski staretz) — spicy sausage, [6] native to the Bansko region. Bulgarian food new york [7]

• Elenski but — air-cured ham sausage, seasoned with herbs [8]

• Pastarma — spicy beef sausage; [10] a variant of Anatolian dried meat, called pastourmas to Greeks, bastirma in Azerbaijanis, and basterma to Arabs [11]

• Sujuk (also soudjouk, sukuk, sukuk, or sucuk) — flat cured, dark red sausage, common in the Balkans, Eastern Mediterranean, and North Africa [12] [13]

• Tarator — cold soup of cucumbers, garlic, yogurt and dill [16]

• Shkembe chorba — spicy soup made of tripe, [17] reputed in Bulgaria to be a ” hangover cure” [18]

• Pacha — a sour lamb’s-trotter soup,” with sour ingredients such as pickles, bitter fruit, or vinegar in the broth [21]

• Ovcharska salata ( shepherd’s salad) — shopska salad, with the addition of grated egg, mushrooms, and sometimes ham. Bulgarian food near me [25]

• Ruska salata — salad with potatoes, carrots, gherkins, and mayonnaise [26]

• Shopska salad — a common salad of chopped cucumbers, onions, peppers, and tomatoes with white cheese [27]

• Snezhanka (” Snow White salad”) — chopped cucumbers with yogurt, walnuts, dill, garlic, and often walnuts [28]

• Turshiya (also torsi) — pickled vegetables, such as celery, beets, cauliflower, and cabbage, popular in wintertime; variations are selska turshiya (country pickle) and tsarska turshiya (king’s pickles). Bulgarian food market bristol [29]

Lyutenica is a traditional Bulgarian sauce made from tomatoes and peppers

• Lyutenitsa (also lyutenitza) — puree of tomatoes, red peppers, and carrots, often served on bread and topped with white cheese [30]

• Kyopulu (also kyopolou) — roasted eggplant (aubergine) and bell peppers, mashed with parsley and garlic and other ingredients [31]

• Podluchen sauce or yogurt sauce — yogurt with garlic, oil, paprika, salt and sometimes dill.

• Katino meze—Hot starter with chopped pork meat, onion, mushrooms with fresh butter and spices.

• Mussels in butter — with onion and fresh herbs, traditionally from Sozopol

• Kyufte (meatballs of minced pork meat, seasoned with traditional spices and shaped in a flattened ball)

• Kebapche (similar to meatballs, but seasoned with cumin and shaped in a stick)

• Shishcheta (marinated pieces of chicken or pork and vegetables.)

• Cheverme (used in celebrations such as weddings, graduations and birthdays: a whole animal, traditionally a pig, but also chicken or a lamb, is slowly cooked in open fire, rotated manually on a wooden skewer from 4 to 7 hours.)

• Meshana skara (mixed grill plate): consists of kebapche, kyufte, shishche and karnache or nadenitsa [33]

Traditional Bulgarian pogacha (left) and a pile of mekitsi with jam (right)

• Pita with Meat (Variably with Mushrooms or with Tomatoes and Onion.)

• Banitsa (The most popular pastry in Bulgaria with a number of varieties.)

• Zelnik (Banitsa with white brine cheese and cabbage, spinach, leek, scallion, parsley or sorrel)

• Mekitsi (Deep fried kneaded dough made with yogurt and eggs)

Bulgaria has a strong tradition of using milk and dairy products. Bulgarian food market [35]

• Sirene — soft and salty white brine cheese; appears in many Bulgarian dishes [36]

• Kashkaval — hard yellow cheese, often used in mezes; [37] kashkaval Vitosha is made from cow’s milk, while kashkaval Balkan is made from ewe’s milk [38]

• Kiselo mlyako (literally “sour milk)—Bulgarian yogurt, produced using Lactobacillus delbrueckii subsp. Bulgarian food los angeles bulgaricus; used in many Bulgarian dishes [39]

• Katak — a “traditional fermented curd/yogurt-like product” [40]

The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Bulgarian food london Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types with sunflower and with sesame seed. Bulgarian food las vegas Traditionally, the regions of Yablanitsa and Haskovo are famous manufacturers of halva.

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