The banitsa or banitza holds a very important place in Bulgarian homes. Of all meals, it is also for all occasions, even the greatest. Prepared with stuffed filo pastry, it is similar to our savory pies with its many variations, both savory and sweet. The traditional Bulgarian cheese and egg banitsa is the most classic and favorite among Bulgarians. For this recipe, mix the cheese with a Bulgarian yoghurt, 4 whole eggs, oil and melted butter. Everything is well mixed and then placed on the filo sheets, which are rolled into a sausage shape and placed like a snail in an oven dish. Depending on the region, the recipe will vary:stuffed with pumpkins and sugar (tikvenik), cabbage (zelnik), meat, spinach... During the holidays, dogwood buds are placed as beans in the banitsa that one draws to predict the future of the house during the coming year.
Very popular in Bulgaria, especially in summer, tarator is a popular Bulgarian culinary specialty that honors the famous Bulgarian yogurt. It is a cold soup (or liquid salad) prepared with yoghurt, cucumbers, garlic, dill, nuts, oil and water. Served mainly as an appetizer, tarator can also replace a salad or come as an accompaniment to the main course. There are many variations, you can replace the yogurt with water and vinegar, remove the nuts and put bread in it. Sometimes cucumbers are replaced with carrots or lettuce.
Very popular in the Thrace region and throughout the country, sarmis are baked stuffed leaf dumplings. There are many ways to prepare them. In summer, sarmis are prepared from vine leaves, while in winter they are wrapped in cabbage leaves. Likewise, the stuffing can be with or without minced meat added to the preparation of dumplings which contain onion, white rice, paprika and celery. If there is no meat, you can add raisins and nuts. Chopped bacon sarmi can be found in some areas.
