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Banitsa (Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak , where it is known as milina by Ukrainian Bulgarians ; [ 1 ] North Macedonia; and southeastern Serbia.
Many varieties of gibanica and related dishes can be found throughout the Balkans; different gibanica are known as part of the national cuisines of Bosnia and Herzegovina, Croatia, Serbia, North Macedonia, Slovenia, and Friuli-Venezia Giulia (Italy, where it is called ghibanizza [7]), Greece, and Bulgaria, where it is usually called Banitsa. [4 ...
Mekitsa (Bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. [1] [2] They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing.
You’ll love these easy 5-ingredient snack recipes, like yogurt parfaits and stuffed mini peppers, which take less than 10 minutes to prepare.
Bulgarian cuisine is part of the cuisine of Eastern Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit.
In Bulgarian cuisine sauerkraut is known as "кисело зеле", and many of traditional Bulgarian dishes is made with sauerkraut, like свинско със зеле(pork with sauerkraut), сарми(cabbage rolls), зелник(Bulgarian banitsa with sauerkraut), капама(sausage and meat with cabbage rolls and sauerkraut in clay pot ...
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The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added.