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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. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
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. -
Cookbook Page Format Test 7-27
May It Fill Your Bowl: A Cookbook from Planina Recipes from members and friends of Planina - Songs of Eastern Europe Jessica Bondy, Editor Forgotten Lore Press i May It Fill Your Bowl: A Cookbook from Planina Recipes from members and friends of Planina - Songs of Eastern Europe Jessica Bondy, Editor Published by Forgotten Lore Press for Planina - Songs of Eastern Europe 1328 So. Vine St. Denver, CO 80210 [email protected] www.planina.org (c) Copyright 2007 by Planina - Songs of Eastern Europe All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage or retrieval system, without permission in writing from the publisher. Printed in the United States of America ISBN 978-0-9798219-1-2 Cover design by Denise Gibson, The Design Den, www.designden.com See page 159 for cover photo credits Book design and layout by Julie Lancaster; see page 160 for illustration credits Planina is a 501(c)(3) corporation. Proceeds from the sale of this book benefit the group’s education and outreach. ii May It Fill Your Bowl: Recipes from Planina Contents Introduction..................................................................................................... vii Acknowledgements ............................................................................................ix About the Recipes ........................................................................................... xiii Appetizers ......................................................................................................... -
Баница Banitsa, Bulgaria
Баница Banitsa, Bulgaria Banitsa is a traditional Bulgarian dish that is a combination of eggs and white cheese between phyllo pastry sheets formed in a spiral before baking. It is easy to prepare, yet wonderfully delicious in its simplicity. When it is prepared for New Year's Eve, the Banitsa has lucky charms embedded in each piece – one for each member of the family and guests plus an additional one for the entire household. Ingredients: 12 sheets phyllo dough 8 tablespoons butter Prep Time: 45 min ½ lb (230 g) sirene (Bulgarian white cheese) or feta, coarsely Cook Time: 25 min crumbled Total Time: 1 h 10 min ¾ lb (340 g) Bulgarian yogurt (preferably sheep's milk yogurt) 4 whole eggs Course: Appetizer 1 egg yolk Cuisine: Bulgarian, Vegetarian Salt Servings: 6 people Pepper Instructions: 1. Whisk the yogurt and the 4 eggs together. 9. Repeat this process 3 more times to get 4 long rolls of three superimposed sheets of phyllo each. 2. Add the cheese, salt and pepper and mix. 10. Place the springform pan on a baking sheet (or just circle on 3. Melt the butter. baking sheet covered with parchment paper). 4. Take two sheets of phyllo and brush the top sheet with the 11. Begin by sticking the first roll to the edge of the circle, then melted butter. add the following, forming a snail to the center. 5. Superimpose a third sheet on the first two and brush the top 12. Beat the egg yolk and the remaining melted butter together with butter. and brush the whole banitsa. -
Rural Women's Livelihoods and Unique Transition Experiences in Bulgaria Dissertation
TEXTILE FACTORIES AND SUBSISTENCE PLOTS: RURAL WOMEN’S LIVELIHOODS AND UNIQUE TRANSITION EXPERIENCES IN BULGARIA DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Maria Catharina Polderman, M.A. ***** The Ohio State University 2006 Dissertation Committee: Dr. Kendra McSweeney, Adviser Approved by Dr. Paul Robbins Dr. Linda Lobao ________________________ Dr. Darla Munroe Adviser Graduate Program in Geography ABSTRACT The purpose of this study is to explore rural women’s livelihoods under varying trajectories of transition, which might be unevenly distributed and experienced across space, generations, and ethnicity. Previous research has shown that post-socialist transitions are unique, complex, and spatially uneven processes, with multiple outcomes. Much, however, remains poorly understood regarding these processes. The dominant macro-level focus of neo-liberal and evolutionary theories on transition has not been particularly helpful in understanding experiences of post-socialist rural women. It is therefore critical to complement this work with a focus on the micro- scale. Literature on transition ethnography, women and economic restructuring, and feminist political ecology has shown how insights at the micro-scale can begin to predict and explain the changes in rural women’s livelihoods. Overall, it is clear that incorporation in the global economy and the economic restructuring associated with transition has profound and differential impacts on women’s livelihoods and everyday lives. This literature does not make clear, however, whether rural women in particular are ultimately better or worse off, how transition experiences vary among rural women, and to what degree these are influenced by local uneven development. -
Interview with Dr. Stephan E. Nikolov (Bulgarian Academy of Sciences) About Macedonian- Bulgarian Relationships
New Balkan Politics Issue 13, 2013 Interview with Dr. Stephan E. Nikolov (Bulgarian academy of sciences) about Macedonian- Bulgarian relationships 1. M. Maleska: Mr. Nikolov, you published a text entitled “The Bulgaria obsession: Macedonia in the 20th century and Bulgarian Politics” as far back as 2001/2002 in the first issue of NBP. It’s been 13 years since. Is Macedonia still an obsession of Bulgarian politics? What are the priorities of Bulgaria today? What is its politics preoccupied with and where is its interest towards Macedonia in its agenda? The last foreign policy statements of the Bulgarian government before the pressure of mass protests appeared in the country showed clearly that Macedonia continues to be an obsession. This is so especially since the attitude towards present-day Macedonians, imposed as a dogma, is an attitude towards people who have forgotten their Bulgarian origins and who will one day “return” as the prodigal son. Unfortunately, this position is shared by scientists, especially historians, who are dogmatically attached to the concept of invariability of ethnic identity, believing its roots are deep in antiquity and that it is resistant to historical changes, which have caused long-lasting interruptions and lack of a feeling of belonging to a state – undoubtedly the most powerful factor of nation creation, then falling under strong influence of the neighboring countries, which have occasionally ruled over the territories and population that now belong to both states, as well as continual coexistence with people of many various ethnic backgrounds (tribes, peoples), religious beliefs and cultural backgrounds. It is impossible here to explain thoroughly these positions, but if I only limit myself to the relations of the Republic of Bulgaria, as well as the Bulgarian communities behind the border, I can mention the lack of consistency, being prone to long-lasting prejudices and stereotypes, as well as belonging to a group, including belonging to a party. -
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 -
DC 20 MENU ENG 2010 31.Cdr
For reservations +359 887 005 007 dockersclub.bg Fresh Starters Appetizers Salad of cabbage, carrots, beetroot and 300 g 5,97 BGN dressing of honey, horseradish, lemon and olive oil Tarama - homemade caviar dip of sea fish 200 g 5,97 BGN with olives and slices rustic bread1,4 Snezhanka Salad 250 g 6,47 BGN with pickled gherkins, strained yoghurt, dill, garlic and walnuts7,8 Slanina - homemade pork fatback 100 g 5,97 BGN Salad of roasted peppers, beetroot, sweet corn, 180 g 6,47 BGN Skewer of bacon on live coal and Tsarska Тurshia 180 g 6,97 BGN walnuts, dill and strained yoghurt7,8 Smoked pork cheeks on a hot plate 150 g 7,47 BGN Tsarska Тurshia 200 g 6,47 BGN traditional Bulgarian mix of pickled vegetables Bahur 200 g 7,47 BGN homemade traditional Bulgarian sausage made Shopska Salad 300 g 6,97 BGN from pork liver and blood, served either cold or pan-fried Traditional Bulgarian salad of tomatoes, cucumbers, roasted 1,7 peppers, red onion, parsley, olive oil and vinaigrette, mixed Yellow cheese on a hot plate with piquant honey 150 g 7,47 BGN with crumbled white cheese, garnished with green chili pepper7 Bruschetta with Boletus mushrooms, 150 g 8,97 BGN 1,7 Salad of tomatoes, cucumbers, roasted peppers, olives, 350 g 8,47 BGN garlic and parsley 7 red onion and a slice of white cheese 7 Veal tongue in butter, with herbs and garlic 120 g 8,97 BGN 7,8 Caprese Salad 300 g 8,97 BGN Crispy chicken fillets with honey-mustard sauce1,3,10 220 g 9,97 BGN Fresh green salad, yellow cheese on a hot plate, 300 g 8,97 BGN 7 Plate of traditional appetizers -
Ritual Year 8 Migrations
Institute of Ethnology and Folklore Studies with Ethnographic Museum at the Bulgarian Academy of Sciences — SIEF Working Group on The Ritual Year Edited by Dobrinka Parusheva and Lina Gergova Sofia • 2014 THE RITUAL YEAR 8 MIGRATIONS The Yearbook of the SIEF Working Group on The Ritual Year Sofia, IEFSEM-BAS, 2014 Peer reviewed articles based on the presentations of the conference in Plovdiv, Bulgaria, 26-29 June 2012 General Editor: Emily Lyle Editors for this issue: Dobrinka Parusheva and Lina Gergova Language editors: Jenny Butler, Molly Carter, Cozette Griffin-Kremer, John Helsloot, Emily Lyle, Neill Martin, Nancy McEntire, David Stanley, Elizabeth Warner Design and layout: Yana Gergova Advisory board: Maria Teresa Agozzino, Marion Bowman, Jenny Butler, Molly Carter, Kinga Gáspár, Evy Håland, Aado Lintrop, Neill Martin, Lina Midholm, Tatiana Minniyakhmetova, David Stanley, Elizabeth Warner The Yearbook is established in 2011 by merging former periodicals dedicated to the study of the Ritual Year: Proceedings of the (5 volumes in 2005–2011). Published by the Institute of Ethnology and Folklore Studies with Ethnographic Museum at the Bulgarian Academy of Sciences ISSN 2228-1347 © Authors © Dobrinka Parusheva & Lina Gergova, editors © Yana Gergova, design and layout © SIEF Working Group on The Ritual Year © IEFSEM-BAS CONTENTS Foreword 9 THE SEED-STORE OF THE YEAR Emily Lyle 15 MODERN SPORTS AWARDS CEREMONIES – A GENEALOGICAL ANALYSIS Grigor Har. Grigorov 27 THE RITUAL OF CHANGE IN A REMOTE AREA: CONTEMPORARY ARTS AND THE RENEWAL OF A -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.