Lukanka
Cured and dried sausages and salami are another thing Bulgarians love. In this country there are so many types of sausages and salami that they cannot be counted so that the locals cannot tell one from the other. However, the only type of sausage that stands out is the lukaka.
This is a very popular type of sausage. Lukanka is a semi-dry sausage that is flavorful and flat in shape. This sausage is made from pieces of pork mixed with beef, then seasoned with spices such as black pepper, cumin, and salt and is generally stuffed into dried beef intestines.
After that, the sausage is dried for several weeks and then pressed into a flat shape which is its characteristic shape. During the drying process, a thin layer of white mold forms over the casing, which affects the taste of the lukanka.
Lukanka has three regional variants known and sold throughout Bulgaria, namely Karlovska, Panagyurska and Smyadovska. Each of these sausages comes from the cities of Karlovo, Panagyurishte and Smyadovo in the Balkan region.
The Karlovo and Smyadovo versions both have a higher pork ratio. For Karlovska added red pepper for taste, while Smyadovska relies on cardamom and garlic.
Meanwhile Panagyurska lukanka, which has TSG or “traditional specialty guaranteed” status (one of three quality labels in Europe), has a higher ratio of beef in the mix.
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Kyopolou
This delicious vegetable spread is a Bulgarian specialty. Kyopolou is most often associated with Bulgaria although it is also popular in Turkey. With its simple shape, this spread is made using ingredients such as roasted eggplant and garlic. However, each region has its own variant.
Some versions include roasted kapia peppers, onions, tomatoes, chilies, bay leaves and parsley. In some other areas there are also chefs who add walnuts to this mixture. Kyopolou is a dish that has no specific use. This food can be consumed as a spread for bread or crackers.
However, kyopolou can also be served as a condiment accompanying various grilled meat dishes and in some cases. Even this food is consumed as a salad. Kyopolou is usually made at home in late summer or fall, then stored in jars and eaten all year round.
Patatnik
Patatnik is a dish that uses potatoes as its basic ingredient and is characterized by a distinctive mint flavor from the Rhodope Mountains. The villages in the area offer dishes with various regional products.
This dish is made of grated potatoes, onions, oil, salt and a very mild type of mint called gyosum in Bulgarian. The ingredients are mixed and then cooked in a traditional pan using low heat.
Today, it is baked in the oven and some variants include grated Siren cheese, eggs and even bell peppers. There are two ways to cook papatnik. One of them is by forming two layers of grated potatoes which are then squeezed and mixed with onions and in the middle filled with the remaining dough with savory spices.
Another way is to make it without layers, just cook the potato mixture for 20 minutes and then turn it over and cover it so that both sides are cooked. The name of this food comes from the word "potato" with the ending -nik, which is the masculine ending in Bulgarian.
Moussaka
In a joke the Bulgarians say that a perfect match should know how to make a delicious Bulgarian moussaka. While moussaka may be considered a more Greek dish, the Bulgarians have their own unique recipe that is loved all over the country.
The Bulgarian version of the moussaka replaces the eggplant found in the Greek variant with potatoes and adds minced or ground meat, eggs, and sometimes mushrooms.
This Bulgarian delicacy is easy to make and very tasty. Some recipes add a yogurt topping for a bit of tanginess, while others add cheese on top of the moussaka.
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Shkembe Chorba
While most Bulgarian food is fairly easy to eat, maybe sampling shkembe chorba takes a little more courage. The problem lies in its main ingredient, tripe, which not everyone likes.
Usually the Bulgarian version of the recipe calls for beef or lamb tripe which is boiled for hours and before being added to the soup, the tripe is diced and combined with fried paprika, red chilies and chili peppers.
As the soup can be quite spicy this is another reason why shkembe chorba might take courage to eat it. Garlic, which is often added to this soup, gives it a strong aroma, but it can be avoided if you want fresh breath. For some people, this soup can be used as medicine after drinking.
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