Banitsa is a traditional Bulgarian dish made by layering sheets of buttered phyllo pastry with a mixture of eggs, yoghurt and white cheeses like white brine cheese (sirene) and feta for the simple and classic version of banitsa. Besides the classic cheese filling, this pie can be made with a myriad of different fillings, either savory or sweet. This is how the culinary guide Taste Atlas describes the authentic Bulgarian dish.
Taste Atlas has catalogued more than 10,000 foods and beverages. There are dozens of thousands yet to be researched and mapped- the popular ones as well as the forgotten tastes and aromas of every city, village and region in the world.
“Bulgarians sometimes fill banitsa with lucky charms, coins or pieces of paper that have wishes written on them, a practice that is especially popular during the festive winter season”, Taste Atlas writes.
The Bulgarian community in the Northeast of the United States traditionally marks May 24, the Day of the Slavic Alphabet and of Bulgarian Education and Culture, with a series of concerts . The celebrations will be even more festive for the Bulgarian..
Immediately before the outbreak of the Balkan War 1912-1913, the Bulgarians living in the region of Edirne Thrace numbered 410,724 people, according to the information of the then Ministry of Foreign Affairs of Bulgaria. With the capture of the Edirne..
The "digital brain" of Burgas - the integrated information system Smart Burgas has a new addition - the Smarty chatbot . This is a useful digital tool that brings together the services of the municipality in a popular and easy to access and interact..
Immediately before the outbreak of the Balkan War 1912-1913, the Bulgarians living in the region of Edirne Thrace numbered 410,724 people, according to..
The Bulgarian community in the Northeast of the United States traditionally marks May 24, the Day of the Slavic Alphabet and of Bulgarian Education and..
The European Commission Representation in Sofia will today host a conference on "Cardiovascular Health in Europe: Challenges and Prospects". The event..
+359 2 9336 661