food pr0n

Welcome to a food blog that you are going to fall madly in love with, I assure you! This blog is devoted to all kinds of food, recipes, kitchen gadgets, and tips! There is also a wide variety of holiday-themed foods, as well as the National Food Holidays! Enjoy! Let's see what's on today's plate... ♥

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Kapama  is Traditional Bulgarian  dish from southwestern Bulgaria. It comes from the region of Razlog and is one of the most popular native dishes. It is prepared from many products: several types of meat - pork, chicken, veal, rabbit, sauerkraut, with sausage or sausage and rice added to this mixture. There are three important conditions to achieve the unique aroma and taste of capama. One is the spices - black, red pepper, bay leaf, the other is the ordering of the products in layers, and the third is to cook the dish for a long time - at least 4-5 hours, on low heat and in a sealed clay casserole.

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Patatnik (or patatnik, as it is called in some areas, from patat or potato patte) is a typical Rhodopean dish. It is made from grated potatoes, onions, salt and mint. All this is mixed and baked over low heat. Meat, cheese or egg may be added. Some put savory and grits.

The grated potatoes are drained from the separated liquid and mixed with eggs, onions and cheese. A dough is obtained, from which 2 rolls are rolled. At the bottom of the tray is placed the first, larger diameter so that it comes out of the container. Put a mixture of products flavored with mint, cover with the other bark and bite the ends. According to the original Rhodope recipe, it is baked on the rustic stove and when baked from below, flipped over the board and slipped with the unbaked side in the pan.

There are other common cooking options. In one embodiment, after grinding the potatoes, all the ingredients are mixed until a homogeneous mass is obtained. It is then baked in a deep saucepan over low heat. Twenty minutes later it turns and slams, continuing to simmer over low heat.

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Cheverme is the name for grilled sheep or goat meat or in a preheated oven prepared in a special way. Most often, the cheverma is prepared from a slaughtered animal - a ram (a sheep, a sheep, a lamb) or a goat (a kid) and processed by a butcher.

Roasted meat can be cooked in several ways &

traditionally - on a skewer, Komitsko - in a deep pit dug in the ground, in the countryside - in a brick kiln, homemade - in a home oven with wood on the oven. In traditional cheverm, the well-carved and clean animal carcass is strung on a large wooden skewer and then attached to two wooden supports placed on the side of the hearth or fireplace. For even roasting, the bottle is rotated slowly by hand and the meat is baked from the heat of about 30-60 cm. Of hot dry beech, oak or hornbeam fire for 5-8 hours.

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Gyuvech is the generic name of various Bulgarian dishes prepared in a clay pot for baking with a donut. In fact, a cuvech is the name of a dish, and when it is small and holds one serving, it is called a cuvete or a cuvece. The stew is cooked according to different recipes and can be either meat (pork, veal, lamb or rabbit) or lean.

[inthepitofmystomach]

Gyuvech is the generic name of various Bulgarian dishes prepared in a clay pot for baking with a donut. In fact, a cuvech is the name of a dish, and when it is small and holds one serving, it is called a cuvete or a cuvece. The stew is cooked according to different recipes and can be either meat (pork, veal, lamb or rabbit) or lean.

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Shopska salad is a Bulgarian salad, created as a product of the Bulgarian state association Balkantourist in the mid-1950s.

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Chicken soup is a popular traditional Bulgarian soup. It is built with yogurt and egg chicken soup, vegetables and noodles . 

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Moussaka traditional Balkan dish of diced potatoes, minced meat and vegetables stewed in an oven and covered with bechamel sauce

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Bulgarian Meatballs

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Mekitsa is a traditional Bulgarian dish made from pre-kneaded dough, which is fried in hot fat (usually the mecca is served for breakfast, sprinkled with powdered sugar or in addition with jam or cheese). A baking powder, baking soda or yeast can be used as an impeller.

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 Chicken with rice is a dish of traditional Bulgarian cuisine, popular throughout Bulgaria. One of the most delicious and preferred main courses.

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Tikvenik is a type of sweet dumpling, which will be filled with teak and zaxap. It will be prepared to greet the banitsa, from the pasta ĸopi, it will be pressed, then it will be drunk with dust, with a full addition to the table, and will be served. It also adds oil. Many of the recipes will add, together with the oil and some butter, it is not for drinking any more on Christmas Eve. These lumps of dust will strain in this way, they will usually be rolled up and fired. The vaccine will be wholly young or bored. It will be a fair night's experience for Christmas Eve.

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Baklava (in Arabic: البقلاوة) is a kind of sweet pie, syrupy cake.

Baklava is spread among the Iranian peoples, the Ottoman Empire, the Balkan peoples, Azerbaijan, Armenia and others.

It is made from dough, rolled and baked into very thin crusts. The crust is filled with walnuts (or pistachios) and covered with sugar syrup.

The Baklava Festival is celebrated annually in the trade village of Draganovets.

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 Rice with Milk also called sütlaç is a dish made from rice cooked with water or milk, and other ingredients such as cinnamon and raisins. Most often (but not always) it is served as a dessert. When it is dessert, it is most often sweetened with sugar. This type of dessert is found on many continents, especially Asia, where rice is a major raw material.

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Lutenitsa (in Bulgarian: Lutenitsa; in Serbian: Gutnik; in the Macedonian literary norm: Lutenitsa) is a food product, a seasoned vegetable salad (pasta, sauce), traditional for Bulgarian cuisine.

It is prepared from ground, usually roasted red peppers, tomatoes, onion, eggplant, carrots, spices. Peppers are the main constituent of chutney, which give it its characteristic red color. The chickpeas also contain fat (oil), and the most important among the spices are cumin, hot peppers and garlic, to which it owes its spicy taste, as well as its name.

The chutney products are cleaned well, the peppers are baked, peeled and finely chopped, the tomatoes are grated and all is ground into a meat grinder, the spices are put, then the mixture is fried with fat. The density is considered good after leaving a trace at the bottom of the tray when mixed with a wooden spoon. Put in jars and canned chutney so cooked at home can be stored for a long time. The chickpeas are also produced in industrial conditions and are usually much finer ground, not fried and contain additives such as starch and other substitutes.

It can be consumed with sliced ​​bread and sprinkled with crushed cheese, or as a side dish to grill, potatoes, rice or pasta. Lutenitsa is a traditional Bulgarian salad with onions or mixed with boiled beans.

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Кашкавал is a type of hard cheese that has undergone a cheerleading process. It is made only from sheep's or cow's milk and from a mixture of sheep's with skimmed milk. Germany has a yellow cheese day - 03.11. - and is celebrated with a parade that features all kinds of cheese and games for younger lovers. In Italy, this product is called kachakaval.

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White brined cheese or plain cheese is a dairy product created in Bulgaria and distributed in the countries of the Balkan Peninsula, the former Soviet republics, Turkey, Greece, the Arab world, and also in Mexico. It is made from cow, sheep or goat's milk, which is fermented and subsequently stored in brine. White brined cheese is slightly crumbly, with a fat content of about 40 - 50% in the dry matter.

When the dry substance in white slurry cheese is more different variants resemble the Bulgarian white brine cheese, some of which are widespread.

For example, Greek dry feta cheese in Bulgarian is used as the name of a type of dry white cheese called "feta type".

The Romanian name for white brined cheese "brunze" in Bulgaria is used with two meanings, one of which is for soft and porous cheese (pores and roughnesses in white straw cheese, show unsubstantiated cheese technology) and the other for soft cheese, obtained by mixing very dry cheese with cottage cheese or nail (the liquid left over from milk after the butter is beaten or the cottage cheese is strained).

The reason for the use of the bronze in the Bulgarian language is not pejorative, but descriptive, since most Romanian cheeses have such characteristics. Evidence of a missing element is the use of the name "brunch" in several dairy recipes, such as "Rhodope brunch", "Brunch breakfast", as well as menu names with alamini and brunch eats.