Cookery terms and definitions


AIRYAN - a beverage of water mixed with yoghurt

BANITSA - thin sheets of dough spread alternately with mixture of eggs and white brined cheese (sometimes leeks or spinach), and butter

CHUBRITSA - this plant, which botanists claim to be a species of the herb Satureia hortensis appears to grow particularly well upon Bulgarian soil

KAPAMA - stew prepared in earthenware dish, containing meat, game, chicken and pickled cabbage

KEBAB - stew made of meat cut into small pieces

KEBABCHE - minced meat with seasonings, formed into rolls and grilled

KISELO MLYAKO (yoghurt) - sour milk, produced also from sheep, cow or buffalo milk

MOUSSAKA - dish made of minced meat and vegetables

SHOPSKA SALAD - a tasty mix of tomatoes, cucumbers, onions (and occasionally roasted peppers) topped by sirene (white brined sheep cheese)

SIRENE - a brined white cheese, produced from sheep, cow or buffalo milk

SURMI - mixture of rice and seasoning, or minced meat and seasonings, rolled in cabbage leaves or in vine leaves






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