Bulgarian cuisine Bulgarian cuisine AstikA is a brewery making a blond pilsner with an alcohol content of 5% ABV in the city of Haskovo, in Southern Bulgaria. The brand has a leading position in the bulgarian premium segment. The brewery draws on the best deep-lying water in Thrace. AstikA is characterized by a pale golden hue, a long-lasting white foam, and a taste which balances a slightly honey like flavor with a soft bitterness. It should be served cold at 5° C. ...more on Wikipedia about "Astika"
Ayran ( IPA: )is a popular drink in Turkey, made of a yoghurt and water. The ayran made from sheep yoghurt has a quite thick taste, fatty but also delicious. ...more on Wikipedia about "Ayran"
Baklava (or baklawa) is a popular sweet pastry that forms part of the cuisine of a variety of cultures in the Middle East and the Balkans. It has a high sugar and fat content, making it extremely rich. ...more on Wikipedia about "Baklava"
Banitsa, is a term used by Bulgarians for a flaky pastry. Macedonians refer to it as Vielnik, Masnik, or a more loosely as Pita ( Cyrillic: Баница, also transliterated as Banica and Banitza) is a traditional Bulgarian and Macedonian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (feta cheese) between filo pastry and then baked in an oven. ...more on Wikipedia about "Banitsa (pastry)"
Boza is a popular beverage in Bulgaria and Turkey. It is made from fermented maize in Turkey and wheat or millet in Bulgaria. It has a thick consistency and a low alcohol content (usually around 4%). ...more on Wikipedia about "Boza"
==Traditional Bulgarian Food== ...more on Wikipedia about "Bulgarian cuisine"
Chubritza ( Bulgarian, Чубрица) is the name of a Bulgarian table spice which is similar to savory. Chubritza plays an important role in Bulgarian cuisine, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. When mixed with salt and paprika, it is called sharena sol. ...more on Wikipedia about "Chubritza (cuisine)" Things Go Better with shortopedia. Bulgarian_cuisine
A compote or kompot ( Cyrillic: компот) is a sweet cooked preparation of whole or cut fruit (such as apples, pears, cherries, strawberries, plums) and sugar, usually more liquid in consistency than jams, jellies or preserves. Compotes may also contain spices. ...more on Wikipedia about "Compote"
Garash is a type of cake very popular in Bulgarian cuisine. The name comes possibly from Hungarian. It is a very popular cake in Bulgarian patisseries and restaurants. ...more on Wikipedia about "Garash cake"
Halva is a confection usually made from semolina. Originally from India, the recipe spread throughout West Asia, the Balkans and the Mediterranean, while being adjusted to the local taste of each region. Such is the variation, that the only ingredients common to all recipes are semolina and sugar. Most recipes include butter, though some substitute vegetable oil. Most South Asian recipes include pistachios; most Mediterranean varieties sesame instead. Raisins, dates or other dried fruits are common, though not essential. ...more on Wikipedia about "Halva"
Kamenitza ( Bulgarian: Каменица) is a peak in Pirin Mountain in Bulgaria. ...more on Wikipedia about "Kamenitza"
The term Kashkaval (кашкавал) in Bulgaria is generally used refer to all cheeses except Sirene. In English-language menus, it is normally translated as "yellow cheese". ...more on Wikipedia about "Kashkaval"
Lukanka is a sausage that is similar to soujouk but is often less mild. ...more on Wikipedia about "Lukanka"
Lyutenitsa (lutenitsa or lutenitza, Bulgarian: лютеница) is a spread made from tomatoes, peppers, onions, garlic, black pepper, vegetable oil, sugar and salt. Some types have a pleasant chilli taste. It may contain eggplant puree as well. It is mainly used as a spread on bread, sometimes sprinkled with grated white Feta cheese. A famous snack in Bulgaria! ...more on Wikipedia about "Lyutenitsa"
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Lyutika ( Bulgarian: лютика) is a traditional vegetable soup popular in the northern part of Bulgaria. It is consumed in the sumertime. Lyutika is made from peppers, tomatoes, garlic and vegetable oil and is served cold. The name comes from the chilli taste ("lyut" = hot, chilli). ...more on Wikipedia about "Lyutika"
Mastika (Bulgarian, Macedonian:мастика; Romanian: mastică) is an anise-flavored liqueur popular in the Southern Balkans, and is considered the national drink of Macedonia and Bulgaria. It contains 45% alcohol, has a fiery taste not unlike that of brandy and is usually made from grapes, plums or figs. It is usually mixed with water, or enjoyed as a 'shooter' or for a toast. ...more on Wikipedia about "Mastika"
Mavrud is unique red wine common only for the region of Thrace in Bulgaria. ...more on Wikipedia about "Mavrud"
Menta is a sweet mint liquor prepared from natural ingredients like spearmint oil. It is a refreshing drink popular in Bulgaria in the summertime. It is a component of some cocktails as the traditional "Cloud" (in Bulgarian - Облак) where it is combined with Mastica. ...more on Wikipedia about "Menta"
In some regions, Merudia is called a table spice comprised of mixed dried herbs and spices. The word merudia is sometimes used as a synonym of spice - like in the idiom "na vsiako garne merudia" (merudia for each pot), which is usually used to tell that something is universal, or, figuratively said, that someone is very inquisitive. ...more on Wikipedia about "Merudia"
Milk salad is made of strained yogurt, cucumber, and garlic. ...more on Wikipedia about "Milk salad"
Moussaka (Greek: moussakas; Romanian: musaca; Turkish: musakka; South Slavic мусака / musaka; Arabic: musaqqa a) is a traditional aubergine (eggplant)-based dish in the Balkans and the Middle East. The Greek version consists of layers of ground (minced) lamb, sliced aubergine, and tomato, topped with a white sauce and baked. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West. The Bulgarian, Serbian, Bosnian and Romanian versions are made with potatoes instead of aubergine. ...more on Wikipedia about "Moussaka"
Panagurska eggs is a traditional Bulgarian dish. ...more on Wikipedia about "Panagurska egg"
Pirinsko is a Bulgarian beer. Brewed in Blagoevgrad in SW Bulgaria it is named after the nearby Pirin Mountains. The brand has become a symbol of south-western Bulgaria. ...more on Wikipedia about "Pirinsko"
Pita (also called pitta or pita bread or Turkish pide bread, Cyrillic пита) is a round flat wheat bread made with yeast. Pita and other flat or pocket bread is traditional in many Middle Eastern and Mediterranean cuisines from North Africa through the Levant and the Arabian Peninsula to India and Afghanistan and is believed to have originated in Ancient Syria. It is also commonly called Lebanese, Syrian or Arabic bread, especially in the Arab world, Israel and communities with Arab immigrant populations. ...more on Wikipedia about "Pita"
Popara ( Bulgarian, Serbian: попара) is a meal made with left over or fresh bread. ...more on Wikipedia about "Popara" It's time to think about www.shortopedia.com.
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