{"id":1584,"date":"2022-06-17T17:26:08","date_gmt":"2022-06-17T17:26:08","guid":{"rendered":"http:\/\/kulinar.ibl.bas.bg\/\/?p=1584"},"modified":"2022-07-04T11:56:21","modified_gmt":"2022-07-04T11:56:21","slug":"alfatar","status":"publish","type":"post","link":"https:\/\/kulinar.ibl.bas.bg\/en\/alfatar\/","title":{"rendered":"Alfatar"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-heading\"><strong>Groats with armia (sour pepper)<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-500x333.jpg\" alt=\"\" class=\"wp-image-2575\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulgur-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u89495-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u89495-7\">1 cup groats, 1 onion, pickled vegetables (peppers, tomatoes, carrots), lard, 3 cups hot water, salt, dried and crushed mint<\/p>\n\n\n\n<p id=\"u89495-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u89495-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u89495-12\">Wash the groats thoroughly and brown in lard together with the chopped onion. Next, add the water and the chopped pickled vegetables. Season with salt to taste and cook at a moderate temperature until fully ready. Finally sprinkle with crushed dry mint. This used to be a traditional dish during fasting.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-bulgur-armia.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Lamb soup (kurban)<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-kurban-500x333.jpg\" alt=\"\" class=\"wp-image-2576\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-kurban-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-kurban-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-kurban-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-kurban-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-kurban-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u89571-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u89571-9\" class=\" translation-block\">lamb meat (from a weaned animal) taken from the ribs and neck; 2\u20133 onions, water, salt<\/p>\n\n\n\n<p id=\"u89571-10\">&nbsp;<\/p>\n\n\n\n<p id=\"u89571-12\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u89571-14\">Cut the lamb meat into pieces and put into a copper with water to be cooked. The ratio of meat to water is 1:3. Skim the kurban several times. When it clears, add the chopped onions and some salt. After a while, remove the onion from the soup as it continues to simmer, and taste to check whether the salt is enough. During cooking, the fire should burn from all sides, and the firewood pieces should be slimmer. The kurban is ready when the meat separates easily from the ribs. Optionally, you may add hot peppers to it. Kurban is traditionally consumed during weddings, christening ceremonies, local festivals and name days.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-kurban.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Madzhun halva<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva-500x281.jpg\" alt=\"\" class=\"wp-image-2577\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva-500x281.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva-768x432.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva-1536x864.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva-18x10.jpg 18w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-madzunena-halva.jpg 1920w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u89565-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u89565-7\">madzhun (water-melon syrup), oil, flour, water<\/p>\n\n\n\n<p id=\"u89565-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u89565-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u89565-14\">Brown the flour in oil until golden. Add the madzhun diluted with some water. As the mixture simmers at a low temperature, stir until it thickens. Scoop servings from the halva with a spoon and place on a plate. Serve as pudding.<br>\u0421\u0435\u0440\u0432\u0438\u0440\u0430 \u0441\u0435 \u043a\u0430\u0442\u043e \u0434\u0435\u0441\u0435\u0440\u0442.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-madzunena-halva-2.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Milky milina<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-500x333.jpg\" alt=\"\" class=\"wp-image-2578\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-mlechna-malina-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u90298-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u90298-7\">flour, 1 egg, vinegar, salt, sugar, white cheese, oil<\/p>\n\n\n\n<ul class=\"wp-block-list\" id=\"u90298-11\"><li><strong>For the topping:<\/strong>&nbsp;300\u2013400 g yoghurt, 300\u2013400 g milk, 6\u20137 eggs<\/li><\/ul>\n\n\n\n<p id=\"u90298-12\">&nbsp;<\/p>\n\n\n\n<p id=\"u90298-14\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u90298-16\">Sift the flour, add the water, the beaten egg, the salt, vinegar and sugar and make soft pastry, then leave it to rise. Roll out the pastry into sheets. Sprinkle crumbled white cheese on each sheet and arrange the sheets \u2013 rumpled in a greased baking dish. Pour over the topping made from the milk, yoghurt and the beaten eggs. Bake in a preheated oven. Optional: consume with water-melon syrup.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-Mlechna-milina.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Fundichki<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-500x333.jpg\" alt=\"\" class=\"wp-image-2579\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-fundichki-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u90319-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u90319-7\">wheat flour, 1 cup yoghurt, 2\u20133 eggs, baking soda, sugar, salt, oil<\/p>\n\n\n\n<p id=\"u90319-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u90319-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u90319-12\">Sift the flour, make a well and put into it the yoghurt, the beaten eggs, the baking soda, sugar and salt. Make soft dough and roll it out into a sheet. Use a knife or a glass to cut figures shaped like ribbons or circles, and fry them in heated oil. These fundichki are taken as a gift to the young mothers after childbirth or to midwives for Babinden (Midwife Day).<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-fundichki.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Bride\u2019s milina<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina-500x281.jpg\" alt=\"\" class=\"wp-image-2580\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina-500x281.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina-768x432.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina-1536x864.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina-18x10.jpg 18w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-bulchenska-malina.jpg 1920w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u90359-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u90359-7\">flour, baking soda, salt, sugar, lukewarm water<\/p>\n\n\n\n<ul class=\"wp-block-list\" id=\"u90359-11\"><li><strong>For the stuffing:<\/strong>&nbsp;white cheese, walnuts, sugar<\/li><\/ul>\n\n\n\n<p id=\"u90359-12\">&nbsp;<\/p>\n\n\n\n<p id=\"u90359-14\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u90359-16\">Mix the flour, baking soda, salt, sugar and the lukewarm water to make dough, and leave it to rise. Use the dough to roll out sheets and after winding them up on the rolling pin, take them down and into a baking dish. Spread stuffing made from crumbled white cheese, crushed walnuts and sugar over the sheets. Bake the milina in the oven, at a moderate temperature. It the past the milina was made by the bride prior to the wedding.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-bulchenska-milina-2.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading translation-block\"><br><strong>Sorghum syrup<\/strong><\/h2>\n\n\n\n<p id=\"u90385-8\"><strong>Method:<\/strong><\/p>\n\n\n\n<p id=\"u90385-10\">Clean the twigs of the sorghum plant from the leaves, then cut and press them. Cook the sorghum juice until it thickens. The sorghum syrup is lighter in color than the water-melon syrup. Use the sorghum syrup as topping for various pastries.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Alfatar-petmez.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n\n<\/pre>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2564\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-5000x3333.jpg\" alt=\"\" class=\"wp-image-2564\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2565\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-5000x3333.jpg\" alt=\"\" class=\"wp-image-2565\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-13-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2562\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-5000x3333.jpg\" alt=\"\" class=\"wp-image-2562\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-1-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2561\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-5000x3333.jpg\" alt=\"\" class=\"wp-image-2561\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-2-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2566\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-5000x3333.jpg\" alt=\"\" class=\"wp-image-2566\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-3-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2563\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-5000x3333.jpg\" alt=\"\" class=\"wp-image-2563\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-4-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2567\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-5000x3333.jpg\" alt=\"\" class=\"wp-image-2567\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-5-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2568\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-6-5000x3333.jpg\" alt=\"\" class=\"wp-image-2568\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-6-5000x3333.jpg 5000w, 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https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-11-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-11-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-11-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-11-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-11-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2573\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-5000x3333.jpg\" alt=\"\" class=\"wp-image-2573\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/alfatar-galeria-12-az-iskam-mamo-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>\u0411\u0443\u043b\u0433\u0443\u0440 \u0441 \u0430\u0440\u043c\u00f9\u044f (\u0442\u0443\u0440\u0448\u0438\u044f) \u041f\u0440\u043e\u0434\u0443\u043a\u0442\u0438: 1 \u0447.\u0447. \u0431\u0443\u043b\u0433\u0443\u0440, 1 \u0433\u043b\u0430\u0432\u0430 \u043a\u0440\u043e\u043c\u0438\u0434 \u043b\u0443\u043a, \u0437\u0435\u043b\u0435\u043d\u0447\u0443\u0446\u0438 \u043e\u0442 \u0442\u0443\u0440\u0448\u0438\u044f (\u0447\u0443\u0448\u043a\u0438, \u0434\u043e\u043c\u0430\u0442\u0438, \u043c\u043e\u0440\u043a\u043e\u0432\u0438), \u0441\u0432\u0438\u043d\u0441\u043a\u0430 \u043c\u0430\u0441, 3 \u0447.\u0447. \u0433\u043e\u0440\u0435\u0449\u0430 \u0432\u043e\u0434\u0430, \u0441\u043e\u043b, \u0438\u0437\u0441\u0443\u0448\u0435\u043d \u0438 \u0441\u0442\u0440\u0438\u0442 \u0434\u0436\u043e\u0434\u0436\u0435\u043d &nbsp; \u041d\u0430\u0447\u0438\u043d \u043d\u0430 \u043f\u0440\u0438\u0433\u043e\u0442\u0432\u044f\u043d\u0435: \u0411\u0443\u043b\u0433\u0443\u0440\u044a\u0442 \u0441\u0435 \u0438\u0437\u043c\u0438\u0432\u0430 \u0434\u043e\u0431\u0440\u0435 \u0438 \u0441\u0435 \u0437\u0430\u043f\u044a\u0440\u0436\u0432\u0430 \u0432 \u043c\u0430\u0441 \u0437\u0430\u0435\u0434\u043d\u043e \u0441 \u043d\u0430\u0440\u044f\u0437\u0430\u043d\u0438\u044f \u043b\u0443\u043a. \u0421\u043b\u0435\u0434 \u043a\u0430\u0442\u043e \u0441\u0435 \u0438\u0437\u043f\u044a\u0440\u0436\u0438, \u0441\u0435 \u0434\u043e\u0431\u0430\u0432\u044f \u0432\u043e\u0434\u0430\u0442\u0430 \u0438 \u043d\u0430\u0440\u044f\u0437\u0430\u043d\u0438\u0442\u0435 [&hellip;]<\/p>","protected":false},"author":1,"featured_media":2575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u0410\u043b\u0444\u0430\u0442\u0430\u0440 - \u0418\u0411\u041b<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kulinar.ibl.bas.bg\/en\/alfatar\/\" \/>\n<meta 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