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Project № CB005.1.23.017 „Virtual Maritza

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Project № CB005.1.23.017 „Virtual Maritza EUROPEAN UNION The project is co-funded by EU through the Interreg-IPA CBC Bulgaria–Turkey Programme 2014 - 2020 Project № CB005.1.23.017 „Virtual Maritza - Merich Cuisine“, Subsidy contract: РД- 02-29-61/20.03.2017, funded by EU through the Interreg-IPA CBC Bulgaria–Turkey Programme 2014 - 2020. This document has been produced with the assistance of the European Union through the Interreg-IPA CBC Bulgaria-Turkey Programme 2014 - 2020, CCI No 2014TC16I5CB005. The content of this document are the sole responsibility of RMA „Maritza“ and can in no way be taken to reflect the views of the European Union or the Managing Authority of the Programme. EUROPEAN UNION The project is co-funded by EU through the Interreg-IPA CBC Bulgaria–Turkey Programme 2014 - 2020 CONTENT INTRODUCTION ................................................................................................................................... 5 I.SURVEY DESIGN ............................................................................................................................... 6 1. Survey topic ......................................................................................................................................... 6 2. Purpose and tasks of the survey........................................................................................................... 6 3. Scope of the survey ............................................................................................................................. 6 4. Theoretical model of the survey .......................................................................................................... 7 4.1. Concept ............................................................................................................................................. 7 4.2. Terms ................................................................................................................................................ 7 5. Research toolbox. Methodology for data registration. ........................................................................ 8 5.1. Study of documents .......................................................................................................................... 8 5.2. Studying opinions ............................................................................................................................. 8 5.2.1. Inquiry ........................................................................................................................................... 8 6. Sampling methodology ........................................................................................................................ 9 7. Organization plan of the survey. ......................................................................................................... 9 II. TRADITIONAL REGIONAL CULINARY CULTURE AND TRADITIONAL CUISINE IN THE HASKOVO REGION ........................................................................................................................... 11 1. Specifics of Bulgarian national cuisine ............................................................................................. 11 2. Haskovo region – regional profile ..................................................................................................... 12 2.1. Cultural and historical heritage ...................................................................................................... 13 2.2. Traditional regional culinary culture and traditional cuisine. ......................................................... 15 2.3. Analysis of the information obtained through the inquiries and collected data from document sources. .................................................................................................................................................. 18 2.3.1. Summary of the survey results .................................................................................................... 18 2.3.2. Analysis of information obtained through online inquiries ......................................................... 20 2.3.2.1. Analysis of the information received through online inquiries from representatives of the community centers in Haskovo region .................................................................................................. 20 2.3.2.2. Analysis of the information collected through the online inquiry for physical persons ........... 26 2.3.3. Analysis of information collected by interviewer ....................................................................... 27 2.3.4. Study of documents ..................................................................................................................... 30 III. TRADITIONAL RECIPES OF HASKOVO REGION .................................................................. 32 1. Traditional recipes of Dimitrovgrad Municipality ............................................................................ 32 1.1. Shepherd’s gyuvetch, Gorski izvor village .................................................................................... 32 This document has been produced with the assistance of the European Union through the Interreg-IPA CBC Bulgaria-Turkey Programme 2014 - 2020, CCI No 2014TC16I5CB005. The content of this document are the sole responsibility of RMA „Maritza“ and can in no way be taken to reflect the views of the European Union or the Managing Authority of the Programme. EUROPEAN UNION The project is co-funded by EU through the Interreg-IPA CBC Bulgaria–Turkey Programme 2014 - 2020 1.2. Rabbit kapama – Raynovo village and Dobrich village ................................................................. 33 1.3. Osmyanka ....................................................................................................................................... 34 1.4. Bumbar ........................................................................................................................................... 34 1.5. Mashed beans with meat pieces, Dobrich village........................................................................... 34 1.6. Fish-tavaluk, с. Kasnakovo village ................................................................................................ 35 1.7. Tatlii, Gorski izvor village ............................................................................................................. 36 1.8. Thracian maslenitsa ........................................................................................................................ 36 1.9. Thracian baklava – Saraliya, Bryast village ................................................................................... 37 1.10. Puska from Yabalkovo ................................................................................................................. 37 2. Traditional recipes of Haskovo Municipality .................................................................................... 39 2.1. Katino meze, Klokotnitsa village ................................................................................................... 39 2.2. Soup of onions with cheese ............................................................................................................ 39 2.3. Soup of fresh garlic ........................................................................................................................ 40 2.4. Dock soup ....................................................................................................................................... 40 2.5. Dish with flat sausage and leek from Haskovo .............................................................................. 40 2.6. Keshkek, Voyvodovo village ......................................................................................................... 40 2.7. Tarkalatsi ........................................................................................................................................ 41 2.8. Tutmanik ........................................................................................................................................ 41 2.9. Smigdal ........................................................................................................................................... 42 3. Traditional recipes of Harmanli Municipality ................................................................................... 43 3.1. Bulgur soup .................................................................................................................................... 43 3.2. Green beans .................................................................................................................................... 43 3.3. Ripe beans with chickpeas.............................................................................................................. 44 3.4. Pork kebap, Polyanovo village ....................................................................................................... 44 3.5. Kebap in a clay pitcher ................................................................................................................... 44 3.6. Knuckle of pork in a pot ................................................................................................................. 45 3.7. Sesame buiscuits ............................................................................................................................. 45 4. Traditional recipes of Lyubimets Municipality ................................................................................
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