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Poparnik (proya) Ingredients: 3–5 eggs, 1 cup corn flour, 1 cup wheat flour, a little coarse flour, 1 cup oil, 1 cup milk, baking powder...
Uzundzhovo katmeri Ingredients: wheat flour, lard, salt, water, yeast Method: Sift the flour, add yeast, salt and water. Make dough...
Yalova banitsa Ingredients: white flour, yeast, salt, water, sunflower oil Method: Make dough from the ingredients and leave it to rise. Divide the dough...
The Interactive culinary map of the Bulgarian language territory, fully aligned with the latest information technology standards, represents the first-ever fundamental applied research in linguistic geography on the subject of the Bulgarian culinary lexis which at the same time explores the experience and exchange in the area of food and nutrition, thus tracking the evolution in traditional popular culture. The concept behind this interdisciplinary research project has been prompted by the need for an integral approach in collecting, research and mapping the culinary lexis over the entire Bulgarian language territory (inside and outside the state borders of Bulgaria).
