Bulgarian cuisine

Mistakenly believe that the Bulgarian national cuisine of many spicy dishes. However, under the influence of Turkish and Arabic cuisine in the past often ate spicy food, but do not do spicy dishes, and put on the table for those who want hot pepper or spicy pickle. Flour for refills are often used to highlight the natural flavor and taste of the main product in the dish.

But that is typical of Bulgarian cuisine is the use of fresh milk and fermented with certain types of products. For example, dishes with spinach served with sauerkraut necessarily milk and milk cooked with nettles, etc.

In Bulgaria there is no house in which the shelves in the basement or shed not be stored in the home-made banks. This necessarily pickled cucumbers, tomatoes and peppers; tomatoes in juice; tomato paste and tomato juice; Eggplant and tomato caviar; compotes, jams and even meat. Salted and dried sheep and goat meat, getting basturma. Prepared from milk cheese, cottage cheese, katyk.

In the summer, especially in nature, serving cold dishes and refreshing drinks - tarator (cold soup made from fermented milk with cucumbers), ayran, compote sour plums or cherries. For lunch, eat canned food often - salted meat, Babak, the elder, sazdarmu, basturma and others.

It is impossible to imagine without Banicza Bulgarian cuisine. Banica - a multi-layer layer cake of unleavened dough with rice, mushrooms, apples, pumpkin. Sometimes banitsa milk and even "battered". So it is called because the dough for her well discourage.

Stuffed cabbage, the so-called Greek CAPM necessarily served on New Year's table. Bulgarians believe how much cabbage will be in one pot a family member, as will be executed and his desires. Therefore, on New Year's wish: let come true you have so many good things as stuffed cabbage in a pot, or the same will love how much cabbage in a pot. Therefore, the more will be on New Year's table Greek stuffed cabbage on the festive meal, the family will be more profitable for the coming year.

And on the day of St. George Bulgarians decided to cut the lamb. Soup made from offal and meat lamb, called Eid al. On the day of St. George soup - Eid distributed to all for health.

On Christmas Eve (the evening before the feast of the Nativity) on the table must be nine meatless dishes (containing no animal products), one of which - baklava (more juicy and less cloying than baklava).

At Easter, or velikden in Bulgaria bake fragrant spongy cakes with sweet yeast dough, called Cozonac. Yet in every home make in large quantities kurabiyki - sweet biscuits from dough, which, together with colored eggs handed out to all children.

Bread is involved in many rituals and ceremonies of the Bulgarians. Bread and salt welcome guests. Bread-in-law takes home a daughter, and the first "test" for the young mistress - a knead and bake bread. When the godfather of the church brings only that infant baptism is a symbolic change it on the bread. Each holiday baked specific, dedicated to the holiday bread.

Bread once even treated. Hot bread, soaked in warm wine, considered the best remedy for severe injuries. Bread treated with cold, using it got rid of poisoning, chickenpox, and even from the evil eye.