venerdì 12 giugno 2009

Banitsa (also transliterated as banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene between filo pastry and then baking it in an oven.
Traditionally, lucky charms are put into the pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach (spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).

Tarator (Bulgarian: таратор) is a cold soup (or a liquid salad), popular in the summertime in Albania, Bulgaria and the Republic of Macedonia. It is made of yogurt, cucumbers, garlic, walnuts, dill, vegetable oil, and water. It is best served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.

Tarator is a popular dish in Bulgaria; a salad version of tarator is known as "Snowwhite salad", (Bulgarian: салата Снежанка- "salata Snezhanka" or "Snezhanka" ). It is made of thick yogurt and no water. It can be served as an appetizer or as a side to the main meal. It is a common refresher during the summer.


In Bulgaria it is part of the traditional "Banitsa with Boza" breakfast.
It has a thick consistency and a low alcohol content (usually around 1%), and has a slightly acidic sweet flavor.

Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a dairy yoghurt alternative, is made from soy milk.

Shkembe chorba
Shkembe chorba (Cyrillic: Шкембе чорба; is kind of tripe soup. It contains animal intestines and it is a traditional Bulgarian dish. Tripe is the thick lining of the cleaned stomach of cattle. Shkembe chorba is made with milk, garlic, vinegar, and chili peppers as seasoning. Different versions of the soup are quite common in the eating places all over Eastern Europe and the Balkans.According to popular belief and based on anecdotal evidence, shkembe chorba alleviates hangovers if consumed after drinking. This may be due to the combination of liquid, salt, vinegar, and fats like milk and sunflower oil used in the preparation, which are known to reduce gastrointestinal discomfort associated with hangovers.

In Bulgaria, meatballs are called 'kyufte' and are usually made of a mixture of beef and pork with breadcrumbs and sliced onions. Many other variations exist including different kinds of meat and chopped vegetables.

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