guyveche! But just two nights ago, we met up for an evening of sight-seeing/talking/eating/drinking with our new friend Carolyn. She has a really great blog called Karolinka In & Around Bulgaria (and if you think she seems funny and charming on that, she's even more so in person). Anyway, Carolyn came to Bulgaria 4 years ago as a Fulbright Scholar... and a vegetarian. That is to say, she is no longer one.
Veliko Tarnovo, breads were displayed with their corresponding celebration or occasion. There is a special design for the godmother or godfather, the bride or the groom, each individual saint's feast day. We were never served bread as festive or beautiful as this, but in a restaurant at which homemade bread was available, it was recommended with pride and passion. I have a feeling that in Bulgaria, a kitchen only becomes a true kitchen once it is filled with the smell of baking bread.
which we've already covered). I can't go without mentioning it again here. Above we have its thicker relative, snezhanka (Snow White). This is essentially tarator which has not been watered down - yogurt, cucumber, garlic, dill and walnut. There are an array of these sorts of salads in Bulgarian cuisine. Just as the word 'salad' can apply to tuna, egg, crab meat, potato or anything else mixed with mayonnaise in America - yoghurt-based mixtures are made from all of the above and more in Bulgaria. Ice cream scooped onto plates to start the meal, they are refreshing, simple and delicious.
cheesy gyuveche dishes day and night. Above is a surprise from a waiter in Arbanassi. We'd ordered house white wine, which came with slices of apple in the pitcher and he brought us this to go along with it. Your eyes are not deceiving you - that is a block of cheese fried and then charred on a grill with honey, crushed walnut and golden raisins on top. It was as good as you'd imagine.