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Food on the Move Tips | Page 54 of 66

Bulgaria

What to Bring Back from Bulgaria?

From Bulgaria I mainly bring back sirene, the white cheese that is my favorite local ingredient, and cured meats to go with it: sujuk sausage with its coat of noble mold and spicy pastarma. The cheap spice blends, led by colorful salt (sharena sol), really do get used at home, and a cream made with Damask roses from the famous Rose Valley has been a hit as a gift.

Turkey

Trabzon Pidesi: A Turkish Savory Boat-Shaped Pie

Trabzon pidesi is a traditional Turkish boat-shaped dough dish filled with cheese and butter. Its typical feature is an egg added just before baking is finished or mixed into the hot filling only after being taken out of the oven. It is often served with hot black tea or ayran. In appearance and composition, it resembles Georgian Adjarian khachapuri.

Turkey

Pide: Turkish Pizza

Pide is a traditional Turkish dish made of bread dough shaped like a boat. It is most often filled with a mixture of minced meat, cheese, or vegetables. Its appearance resembles a pizza. There are many regional variants, for example, the Black Sea version with butter and egg. The ideal drink for this filling meal is the salty yogurt ayran.

Turkey

Lahmacun: Crispy Turkish Flatbread With Meat

Lahmacun is a thin and crispy flatbread spread with a spiced meat mixture. The base of the filling is fattier minced meat complemented by finely chopped onions, garlic, tomatoes, and peppers. The mixture is manually pressed into the almost translucent dough, so the flavors combine even before baking. Cheese never belongs in the authentic recipe.