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Bulgarian Cuisine
Bulgarian Cuisine
Sora, Italy
27th February 2nd March 2012
it is made of the
diluted yogurt, finely
dices fresh
cucumbers, grated
walnuts, dill, a touch
of garlic vegetable
oil.
is a traditional
Bulgarian
pastry
prepared by
layering a
mixture of eggs
and pieces of
sirene between
filo pastry and
then baking it
in an oven.
is a Bulgarian
spicy, half-raw
and half dried,
flattened,
cylindrical
sausage, unique
to Bulgarian
cuisine;
To render homage
to every feast, the
Bulgarian tradition
requires the
preparing of special
dishes. The dishes
must be cooked
from the lady of the
house. They
shouldnt be
bought as semimanufactured
goods or prepared
from other woman.
. The
vegetarian
fast having
ended,
everyone
enjoys an
enormous
dinner on
Christmas
Day, with a
main dish of
some type of
meat (often
pork).
29 June
6 December
Holiday: Nikulden (St. Nicholas Day)
The day is dedicated to St. Nicholas, patron of water. St. Nicholas reigns
over the seas, the rivers, the lakes and the whole underwater world fishes,
storm-demons, mermaids and nymphs. He is a white-bearded old man who
helps sailors in trouble. A legend tells how St. Nicholas saved a ship from
sinking - he corked the whole in the bottom of the ship with a live carp. That
is why people must have carp on the table that day. The other dishes must
be vegetarian sarmi, peppers and legumes. After lunch, the table must
remain as is and not be cleaned up the whole day. The woman of the
house keeps the head bone from the carp, called the cross, and uses it as
an amulet against bad luck and diseases. The Old Greek Nike means
victory, victor.