Preserving cooking traditions of Bulgaria one story at a time …
Preserving cooking traditions of Bulgaria one story at a time …
Tulumba is a syrup soaked, deep fried dessert made from dough which has been squeezed from a pastry bag with ridged nozzle. The batter is similar to a French pate a choux dough. This pastry originates from the Ottoman Empire. It is popular in Turkey, Bulgaria, Greece, Egypt, Cyprus, Armenia, Albania, Bosnia, Macedonia and Serbia. …
Mekitsi are made of kneaded dough that is deep fried in sunflower seed oil. Depending on the region in which they are made will determine if the recipe calls for a rising agent of yeast or baking soda. Also, because of the price difference, baking soda is preferred as well as that in Bulgaria yeast …
PREP 25 minutes COOK 20 minutes Tikvenik is a Bulgarian style pumpkin pastry made out of phyllo dough. It is the sweet version of their well-known banitsi made out of feta cheese. Although this recipe calls for canned pumpkin, most Bulgarians would use fresh grated pumpkin and even more impressive the older generations make their …