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Dips Салати | Salads Супа | Soup Предястия | Appetizers
РАЗЯДКИ | DIPS g BGN Тиро 150 6.00 Tiro Хумус 150 6.00 Hummus Кьопоолу 150 6.00 Eggplant caviar Tарама хайвер 150 6.00 Tarama caviar САЛАТИ | SALADS Шопска 250 9.00 Shopska домати, краставици, сирене, tomatoes, cucumbers, white cheese, пресен пипер, лук, маслини peppers, onion, olives Дзадзики 250 8.00 Dzadziki цедено кисело мляко, strained yoghurt, cucumbers, краставици, мента, зехтин mint, olive oil Табуле 250 8.00 Tabbouleh булгур, магданоз, домат, bulgur, tomatoes, parsley, чесън, зехтин, лимон garlic, olive oil, lemon Печен пипер 250 9.00 Roasted peppers катък, чесън, зехтин garlic, cream cheese, olive oil СУПА | SOUP Рибена супа 250 7.00 Fish soup ПРЕДЯСТИЯ | APPETIZERS Запечено халуми с домат 150 10.00 Grilled Halloumi with tomatoes Хрупкави тиквички 200 7.00 Crispy zucchini Хрупкави калмари 200 9.00 Fried crispy calamari Миди с чили 300 10.00 Mussels with chili Пържен сафрид 200 11.00 Fried scad fish Пържен патладжан 250 9.00 Fried eggplant with с доматен сос и сирене фета tomato sauce and feta cheese Пържен свински дроб 200 8.00 Fried pork liver Патешки сърца 250 8.00 Fried duck hearts БАРБЕКЮ | BARBECUE g BGN Пилешко филе 250 12.00 Chicken fillet Свинска вратна пържола 250 15.00 Pork neck steak Свинско шишче 100 6.00 Pork skewer Пилешко шишче 100 6.00 Chicken skewer Телешки шиш кебап 250 16.00 Beef kebap Телешки карначета 200 12.00 Beef sausages Агнешки кюфтета 180 12.00 Lamb meat balls Адана кебап 200 14.00 Adana kebap Плескавица 250 13.00 Pleskavitsa Ястията, приготвени на барбекю, се сервират с гарнитура арабски булгур, запечен -
Amcham Body 69V4.Qxd
issue 69 may 2006 Bulgaria, United States Sign on Joint Training Facilities ■ IMF Performance Review Completed With Three Waivers ■ AmCham and Symix Host an Award Ceremony ■ Maritsa Forum Mulls Infrastructure, Industrial Zones and Support of SMEs ■ Member News ■ New Members NATO IN SOFIA: An April Walk Through a Global Agenda American Chamber of Commerce in Bulgaria Business Park Sofia, Mladost 4 Area, Building 2, Floor 6, 1715 Sofia Tel.: (359 2) 9769 565 Fax: (359 2) 9769 569 homepage: www.amcham.bg e-mail: [email protected] editorial Dear Readers: Each of us has a personal interpretation of the beneficial corollaries for Bulgaria from the just-concluded NATO meeting in Sofia (please read in-depth analyses by Boyko Vassilev and Panayot Angarev on pp. 4-14). Most of you, too, have a position on whether Bulgaria and Romania's EU entry will be delayed by a year. Neither I, nor any other journalist can answer this question definitively at this time (for details, see Yuliana Boncheva's article on p. 22.) NATO and the European Union have been subjects of numerous articles in our publica- tion, among others. So I would rather switch your attention toward another topic now. Namely, it is the story by Chris Warde-Jones in the New York Times on Sofia as a tourist destination, which was published in the newspaper of record in early May. (We present it for you on p. 44.) This travel feature offers a refreshing view of the Bulgarian capital, written by someone who was impressed by images of the city that are, generally speaking, flattering. -
Traditional Bulgarian Cooking Free
FREE TRADITIONAL BULGARIAN COOKING PDF Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 18 Traditional & Tasty Dishes • A Little Nomad BulgariaWhere to Eat. If Bulgaria has a national dish, it is certainly shopska salad, the queen of all Bulgarian food. This Bulgarian dish is simple and best eaten in the height of summer, when tomatoes are at their very best. It is somewhat similar to a Greek salad but the ingredients and preparation are slightly different. A true shopska salad is made of roughly chopped fresh summer tomatoes and cucumbers, plus sweet green peppers and red or green onions with a truckload of finely grated sirene cheese a local Bulgarian feta and some parsley on top. This coats each bite of salad with delicious, salty cheese — just how it should be. Fun fact: the salad is the same colors of the Bulgarian flag! Funner fact: It is often served with a shot of rakia at the beginning of a meal, which is how I think all future salads should be consumed, tbh. Banitsa is a traditional breakfast pastry or anytime snack. It is similar to borek which is found in other Balkan countries but the filling is a little different and so is the shape of Traditional Bulgarian Cooking pastry. Made of a phyllo dough brushed with butter, inside it houses a blend of Bulgarian dairy deliciousness. Local Traditional Bulgarian Cooking, sirene cheese, and eggs are all mixed together and baked in their phyllo house, rolled into a snail-like coil which is then served in slices. -
Kebapche Kyufte
Kebapche Minced meat grilled sausage Ingredients 2 lbs minced meat (60% pork, 40% beef) 1 tablespoon salt 1 tablespoon ground black pepper 1/2 teaspoon cumin 1 glove garlic, minced (we prefer it with garlic but it's not necessary) Preparation Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and roll in sausage like pieces. Makes about 30 pieces. Kyufte Minced meat meatball Ingredient 2 lbs minced meat (60% pork, 40% beef) 1 onion, chopped 1 tablespoon salt 1 tablespoon ground black pepper 1 teaspoon cumin 1 glove garlic, minced (we prefer it with garlic but it's not necessary) Preparation Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and shape in balls then flatten in patty-like pieces. Makes about 20 pieces. If you think this recipe is exactly like the one for kebapche, look again - this one has onion in it and it makes all the difference Shopska Salad Traditional Bulgarian salad Ingredients 4 ripe tomatoes 2 long cucumbers 1 onion 1 red or green pepper 1/3 bunch of parsley 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup (1/2 lb) Bulgarian cheese (or feta cheese) Preparation Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top. About Shopska Salad Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). -
SENSE CAPTURE™ SOY the Natural and Unique Flavour Solution to Eliminate Soy Protein Off-Notes SENSE CAPTURETM SOY
SENSE CAPTURE™ SOY The natural and unique flavour solution to eliminate soy protein off-notes SENSE CAPTURETM SOY Meat & vegetable proteins The use of vegetable proteins is widespread in both sweet and savoury foods When it comes to meat, vegetable proteins are used in delicatessen applications but are much more present in minced meat applications, Different varieties of vegetable proteins exist but soy protein is the dominant one, The more vegetable protein incorporated, the less meat content present. Whilst using soy proteins in meat products has a lot of advantages, they represent a true challenge in terms of taste as a result of the off-notes they generate. MANE Flavours 2014 Page 2 SENSE CAPTURETM SOY Taste & vegetable proteins Flavourists use traditionnal methods to cover the off-notes generated by the vegetable protein using ingredients that will dominate the overall taste The use of those ingredients will overload the whole aromatic profile at the detriment of the meat taste Onion Tomato Garlic HVP Yeast ... As the 1st consumer preference driver is taste, masking the vegetable protein off-notes without impacting the meat taste is key. MANE Flavours 2014 Page 3 SENSE CAPTURETM SOY Sense Capture™ Soy The natural and unique solution to eliminate soy protein off-notes in beef burgers without flavour overload MANE Flavours 2014 Page 4 SENSE CAPTURETM SOY Sense Capture™ Soy A cross-category synergy coupled with our meat expertise for a natural soy masking flavour MASKING SOY PATENTED BURGER IN-HOUSE PROTEIN IN CHEMESTHESIS APPLICATION -
Intergovernmental Conference on the Accession of the Republic of Bulgaria to the European Union
CONFERENCE ON ACCESSION Brussels, 6 July 2001 TO THE EUROPEAN UNION - BULGARIA - CONF-BG 43/01 DOCUMENT PROVIDED BY BULGARIA INTERGOVERNMENTAL CONFERENCE ON THE ACCESSION OF THE REPUBLIC OF BULGARIA TO THE EUROPEAN UNION NEGOTIATING POSITION ON CHAPTER 7 AGRICULTURE 20486/01 CONF-BG 43/01 1 EN TABLE OF CONTENTS ABBREVIATIONS______________________________________________________________________________4 OVERALL POSITION __________________________________________________________________________5 HORIZONTAL MEASURES _____________________________________________________________________5 EUROPEAN AGRICULTURAL GUIDANCE AND GUARANTEE FUND (EAGGF)__________________________________5 GUARANTEE SECTION _____________________________________________________________________________5 GUIDANCE SECTION_______________________________________________________________________________6 TRADE MECHANISMS_____________________________________________________________________________6 LICENSING SYSTEM _______________________________________________________________________________6 EXPORT REFUNDS ________________________________________________________________________________7 CUSTOMS TARIFF_________________________________________________________________________________7 QUALITY POLICY ________________________________________________________________________________7 SPREADABLE FATS_______________________________________________________________________________10 ORGANIC FARMING _____________________________________________________________________________10 FADN________________________________________________________________________________________11 -
Bulgarian Culture
BULGARIAN CULTURE The most famous Bulgarian meatballs are Kebapche (shaped like a sausage) and “kyufte” (round), made of minced meat with specific spices (setureja). Each area cooks all dishes in its own way using their own spices, so it is always worth tasting, for example, Tarator on the coast and in the mountains. Tarator is a very popular cold soup made mainly of Bulgarian yogurt and cucumbers. Local traditions may change the receipt and add a variety of vegetable oils, grated walnuts, chopped fresh herbs, garlic and so on. Whatever you add, this soup is incredibly useful and nutritious. In summer heat it can satisfy hunger and tone you up. Children are particularly fond of Tarator, because it is delicious, cold and not greasy. In various national restaurants called meyhanes it may have different but always reasonable prices: from 1 BGN (20 rub) to 5 BGN (100 rub) for a very big plate of 300-500 g. Among hot soups Bulgarians offer a chicken noodle soup — Pileshka soup and a various soup Chorba. It is made of a lamb stomach and other pluck. For example, Shkembe Chorba is a fat, nutritious, flavorful soup, said to alleviate a hangover very well. Chorba can also be made of fish and vegetables — beans and herbs. The Bulgarian yogurt Kiselo Mlyako has an important place in the national cuisine. It is used to cook Ayran, Tarator, Kiselo Tsedeno Mlyako (a cultured milk product such as sour cream) and an incredibly delicious ice cream — Zamrazeno Kiselo Mlyako s Plodove. This is one of the healthiest desserts — a frozen yogurt with fruits. -
Kebapches Traditional Bulgarian Cuisine
TRADITIONAL BULGARIAN CUISINE www.bulgariatravel.org multimedia recipe KEBAPCHES Operative Program “Regional Development 2007-2013 www.bgregio.eu We invest in your future! The project is financed by the European Regional Development Fund and the state budget of Republic of Bulgaria Grant Scheme BG161PO001/3.3-01/2008 “Support for Effective National Marketing of Tourist Product and Improvement of Information Service”, Contract No BG161PO001/3.3-01/2008 /001-5 “Multimedia Catalogue of the Tourist Sites and Electronic Marketing of Destination Bulgaria” This multimedia brochure is created within the framework of the project “Multimedia Catalogue of the Tourist Sites and Electronic Marketing of Destination Bulgaria”, Contract No BG161PO001/3.3-01/2008/001-5, which is performed with the financial support of Operative Program “Regional Development” 2007 – 2013, co-financed by the European Union through the European Regional Development Fund.The entire responsibility for the contents of this multimedia brochure is brought by the beneficiary – The Ministry of Economy, Energy and Tourism, and under no circumstances it can be considered that this multimedia brochure presents the official position of the European Union and the Managing Body. www.bulgariatravel.org KEBAPCHES Kebapches find a place on the table of each Bulgarian family. They often turn into a favorite dish of many guests of the country, along with Tarator and Shopska Salad. Kebapche is a dish made of minced meat with spices, with oblong shape, which is baked on a barbeque. Besides being present in Bulgarian cuisine, kebapche is also a popular dish in the Serbian cuisine. In Bulgaria kebapche is prepared by mixed pork and veal minced meat with various spices - pepper, cumin, salt, etc. -
Специалитети На Заведението Specialities Салати Salad
Специалитети на заведението Specialities 1 1. БИСЕР/ BISSER _____ г _____ лв. (свинско филе, шунка пане, пилешко филе, домат пане, кашкавал пане, панирани филийки, гъби, пържени картофи) (филе из свинины,ветчина панированные, куринная отбивная, поми- доры панированны, сыр панированны, хлеб панированны, грибы, жа- ренный картофель) (pork fillet, ham fried in eggs and bread-crumbs, chicken fillet, tomato fried in eggs and bread-crumbs, yellow cheese fried in eggs and bread-crumbs, slices of bread fried and bread-crumbs, mushrooms, fried potatoes) (vepřový řízek, smažená obalovaná šunka, kuřecí řízek, smažené obalované rajče, smažený sýr, topinky, žampiony, hranolky) 2. СПЕЦИАЛИТЕТ НА 2 МАЙСТОРА _____ г _____ лв. (пилешко филе, гъби, бекон, кашкавал, гарнитура) (куринная отбивная, грибы, бекон, гарнир) (chicken fillet, mushrooms, bacon, yellow cheese, garnish) (kuřecí řízek, žampiony, slanina, eidam, obloha) 3. САЧ _____ г _____ лв. (пилешко филе/свинско филе, зеленчуци, кашкавал) (куринное/свининое филе, овощи, сыр) (chicken/pork fillet, vegetables, yellow cheese) (kuřecí / vepřový řízek, zelenina, eidam) 3 Салати Salad 4. БИСЕР _____ г _____ лв. (домати, краставици, млечна салата, сирене, кашкавал, зеле, варени картофи, боб, яйца, печен пипер, маруля, яйца, печен пипер, луканка, 4 пастърма, маслини) (помидоры, огурцов, салат с огурцы и кислое молоко, брынза, сыр, отварной картофелы, фасолъ, салат-латук, яйцо, жарены перец, колбаса сыровяленная, маслины) (tomatoes, cucumbers, cucumbers and yogurt, cheese, yellow cheese, cabbage, boiled potatoes, bean, lettuce, eggs, roasted pepper, flat sausages, olives) (rajčata, okurky, okurko-jogurtový salát, balkánský sýr, eidam, zelí, vařené brambory, fazole, hlávkový salát, vejce, pečená paprika, klobáska, pršut, olivy) 5. САЛАТА ДОМАТИ _____ г _____ лв. (Салат с помидорыр, Tomatoes, Rajčatový salat) 5 6. -
Download Traditional Bulgarian Cooking Free Ebook
TRADITIONAL BULGARIAN COOKING DOWNLOAD FREE BOOK Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 21 Classic Dishes of Bulgarian Cuisine Kavarma is a slow cooked stew with a choice of meat, onions, and spices — normally with chubritsa too. Originally from Romania, Traditional Bulgarian Cooking Urda is a cheese made from the whey of milk from sheep, cows or goats. Guest Poster. Karnache is a spiral sausage normally made from fresh pork, sometimes lamb, in a sheep casing. A tip from a local — that eggplant-tomato paste goes perfectly on top of any savory bread and for the people who eat cheese — with some white Bulgarian cheese — similar to feta. That said, the Bulgarian version with sirene cheese is always a winner too. Patatnik can be prepared with or without meat. George, May 6 is typically celebrated with roast lamb. Many details and choices From vegetarian to meat lovers Dishes Article is written with care and love Of the ethnic food Thank you Keep up the good work Now where can none find the Sirina cheese? Some important spices and blends that characterize Bulgarian cuisine include:. The taste of wild mint is also excellent. Sign in Join. Its recipe contains products, which had always been present there in large quantities — potatoes and white cheese. This post may contain affiliate links. Subscribe free and get Traditional Bulgarian Cooking episodes of The Dish every week:. This is a dish which is also popular in other countries; in Bulgaria there are a lot of versions for its preparation. -
ÛTlap Szentendre 2019 Faceboo
ÉTLAP __________________________________________________________ CARTE A Hajósinas... Egyedülálló bolgár étterem Magyarországon, Szentendre óvárosában, az egykori dézsmaház pincéi felett. Éttermünket 2016-ban nyitottuk meg, hogy bemutassuk a Balkán eme gyöngyszemének gasztronómiáját kedves vendégeinknek! Bulgária ősi és gazdag történelemmel rendelkezik. Szinte minden nagykultúra rajtahagyta lenyomatát az Európa és Ázsia küszöbén lévő kis országban, mint a trákok, görögök, rómaiak, bizánciak, az Oszmán birodalom, mely megjelenik a bolgár gasztronómiában is. A bolgár konyha alapja a joghurt és a szirene sajt, a bárány és rengeteg a zöldség. Fűszerek tekintetében a borsikafű (csombor), a kömény, a kapor és a fodormenta a legjellegzetesebb. Nemzeti ételeik többek között a sopszka saláta, a küfte, kebabcse, kavarma és a banica. Az ételek többsége frissen készül, alacsony a készételek aránya. Minden krémünket és savanyúságainkat saját magunk készítjük bolgár és / vagy helyi alapanyagokból! A friss bolgár ételek mellett nagy hangsúlyt fektetünk a borokra is, melyet a trákok már 4.500 éve is készítettek azon a vidéken. Ez a több ezer éves örökség a jelenlegi bolgár borkészítésben is képviselteti magát legendákban, elnevezésekben és szimbólumokban is, mint például Terra Tangra, Zagreus, Zeyla, Copsa - és helyi szőlőfajtákban, mint a Mavrud, Melnik, Gamza, Rubin. Viszont a világfajtákból, mint a Syrah, Malbec, Cabernet Sauvignon, Merlot is szép borokat kóstolhatunk. Borlapunkat folyamatosan frissítjük, de átlagosan legalább 30 féle borból mindig választhatnak kedves vendégeink! A kiváló borokon kívül 17 féle pálinkát, 8 féle kézműves sört és számos minőségi italt is fogyaszthatnak! A Hajósinas Étterem a régió egyik legizgalmasabb kulináris színfoltja, kitűnő választás családi ebédre, romantikus vacsorára és üzleti vagy baráti összejövetelekre is! Jó étvágyat kívánunk, kóstoljon bele az igazi bolgár konyha ízeibe! Meze / Előételek / Appetizers Snacks for beer & wine Bolgár mártogatós 1.800 Ft Saját készítésű padlizsánkrém, kjopalu és ljutenica pirítóssal. -
EATOIN SHRDLU (Formerly Antic Antilleana) C.K
EATOIN SHRDLU (formerly Antic Antilleana) C.K. Starr's newsletter to family and friends No. 44 Caura Village, Trinidad 20 August 2007 176th anniversary of Nat Turner's slave rebellion WHAT? A WHOLE NEW NAME? Reading a short biography of the brazilian author Machado de Assis, I was It was the previous habit of this newsletter to delighted to learn that his literary debut was a change its name every time the editor made poem in the journal Marmota Fluminense. a substantial move. Starting as Notes from Delighted I was, because the name so Midamerica (Kansas), it became Georgia on obviously meant the Burning Groundhog. My Mind (Georgia, obviously), then Far Out Quite a disappointment to find that, in fact, it Far East Notes (Philippines), DC/AC is the Rio [de Janeiro] Rascal. (Washington), Georgia Automotive (back to ******************************* Georgia), Tropic of Cancer (Taiwan), and Antic Antilleana (Trinidad). Blast from the Past As it now stands, I have no plans to HOW PAUL REEDER move from Trinidad. I expect to stay right DEMONSTRATED HIS COOLNESS ONCE here in the Caura Valley, quite possibly to the AND FOR ALL end of my days, after which I will repose in the Rada cemetery in Belmont. Even so, the [This piece was composed for the newsletter is getting restless and wants to proceedings volume of my Ohio high-school shed its skin once again, so I give you Etaoin class's 40-year reunion this year. As it Shrdlu. Sharp-eyed readers will recognize happens, the proceedings were a bust, but this as Beowulf's battle cry when he first it's still a pretty good story.