Food
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- Written by: Булка Кусаева
- Category: Recipes
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3804
Pyrlenka recipe & story
Pyrlenka (пърленка) is a sort of traditional Bulgarian pastry, as well as mekitsi, banitsa, tumannik, pita and katmi. Roughly speaking, pyrlenka is a flatbread cooked in a special way, something between pancake, loaf and flatcake. Few people know that pyrlenka name came from Bulgarian word «пърлене», which means «scorch». Most of the Bulgarians are quite conservative, especially when it comes to food, so none of the local holiday feast is complete without homemade pyrlenka.
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- Written by: Белка Орехова
- Category: Restaurants
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Where to drink beer in Sofia
Blowing beer in small quantities is beneficial. Denying this is as stupid as climbing Everest in stiletto heels. There is a legend that Irish women in labor were given a pint of Guinness. You don't have to marry an Irishman to enjoy a good, strong, espresso-flavored stout from O'Hara's or a ruby red ale with a distinctly malty, nutty Kilkenny ale. The widest possible selection of the ancient drink can be found in the center of Sofia, in the Halbite biraria; there are three of them in the city. The author of the article left the sober-diet express on the beer road and ended up in a biraria located on Three Ears Street, house No. 13, a 5-minute walk from the busy Vitosha Boulevard. Prick up your ears because the article deserves your attention and the biraria deserves a visit.
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- Written by: Булка Кусаева
- Category: Recipes
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4566
Bulgarian Banitsa. Recipe & story
Banitsa is a traditional pastry made from thin layers of puff dough. Home banitsa is an essential part of the Bulgarian tableful. On holidays a “lucky coin” is baked inside: it is wishes, written on paper and wrapped in foil or a piece of dogwood with berries.
Traditional filling is white cheese (sirene/сирене) there are also options with spinach (spanachnik/спаначник), pumpkin (tikvenik/тиквеник), herbs (zelnik/зелник), potatoes (patatnik/пататник), onions (luchnik/лучник), fish and meat. The shape also differs: spiral banitsa is called “sviwnik/свивник”, layered like lasagna “nalozgena/наложена” banica.
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- Written by: Alina Zarubezhnova
- Category: Recipes
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3746
Lutenitсa recipe & story
Apart from Bulgaria lutenica is popular in Macedonia, Serbia, Greece, and even in Turkey thanks to their geography, climate and historical ties between these countries. The main ingredient of this chutney is capsicum - a sweet pepper, also known as bell pepper, well growing in Balkan region. Lutenica comes in many varieties, is available in any store and is served either as a relish or as a side to main courses in all local restaurants.
As for texture lutenica can be smooth (“finosmlyana”/финосмляна) or grainy (“edrosmlyana”/едросмляна), according to Bulgarian words “fino/фино” (“fine”) and “edro/едро” (“big”, “course”). This treat is traditionally enjoyed with chips or is spread on breads. It also can be served with grated cheese sprinkled on it, and is spotted to come as ketchup for European dishes.
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- Written by: smm
- Category: Restaurants
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Chinese food in Bansko. "Golden dragon" cafe
In the small tourist town of Bansko, better known as a ski resort, not long ago, namely on November 8 '18, a new restaurant with the ambitious name “Golden Dragon” opened. The establishment offers Chinese cuisine and (so far) has no competition in this area. Until recently, the most popular food in Bansko was simple traditional Bulgarian food (steaks, potatoes, beans, fresh baked vegetables), but with the development of infrastructure and increased competition, Bulgarian restaurateurs began to explore new directions of cuisine.
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- Written by: Булка Кусаева
- Category: Products
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What mushrooms grow in Bulgaria
There are few recipes for mushroom dishes in Bulgarian cookbooks, and local restaurants will at best offer you fried champignons. This does not mean that mushrooms do not grow in Bulgaria. They do, and a variety of species from russula and dung beetles to delicious Piedmontese truffles. It’s just that here they have never been one of the main sources of protein, nor a favorite delicacy. Just one of the gifts of the generous Bulgarian nature, fading against the background of nut-fruit-vegetable splendor.
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- Written by: Булка Кусаева
- Category: Products
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Honey in Bulgaria. Features, types and names
Bulgarian honey has exceptional taste and unique medicinal properties. The mild climate of the country creates favorable conditions for the development of this area. The abundance of honey-bearing herbs, as well as the almost complete absence of heavy industry, contributes to the collection of environmentally friendly honey. A large amount of honey is produced for export, and Bulgarian beekeeping products are always present at international exhibitions along with rose oil, wine and yogurt. On average, the country produces (for export) 5-6 tons of honey per year, mainly for the European Union, 5 € liter.
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- Written by: Булка Кусаева
- Category: Recipes
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How to make rose oil from petals at home
The oilseed rose is rightfully considered the national symbol of Bulgaria. Products based on rose oil are very popular around the world. Every summer, Bulgarians and guests of the country gather in the city of Kazanlak and celebrate the holiday magnificently roses. The country's climate is ideal for growing. Roses are mainly grown in mountain valleys, well warmed by the sun, sheltered from the wind by mountain ranges. In addition to plantations, roses also decorate private gardens, cities and parks. A lot of wild rose grows in Bulgaria; in the mountain forests you can find thickets of rose hips.
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- Written by: Булка Кусаева
- Category: Alcohol
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Review of cider in Bulgaria
Summer in Bulgaria is quite hot, drinking cider is one of the ways to combat overheating. On a hot day, you can see many Bulgarians cooling off with a glass of beer, but for those who are not fans of beer, there is an excellent option - cider. In Bulgaria, cider is called “sider”. This drink was first made by the French from fermented apple juice. Its strength is usually no more than 8 degrees.