#412685

Anonymous

I found a quote and translated it via google. Sorry if it doesn't help. Perhaps mratinjak can explain it better

The population of the Western Balkan and East Central Forest has cooking till the end of the XIX century, a kind of homemade beer called olovina, alovina, Lovina. It is prepared either from rye or rye and barley, or rye, oats, and in some places of oats, corn and barley.

Very popular pickup Bulgarians was called Armenia razeol, pressing, Lahana. This is the cabbage soup that gets risen disc of cabbage in winter.

As of drinks also includes folk Boza and mead. Making mead is an old Slavic tradition that is now forgotten. Mead is obtained by flooding honey with warm water and keep the mixture warm. After 4-5 days the mixture was filtered
and fermented in open court. Sometimes mead made from crushed honeycomb, honey where as distilled spirits (Radeva, 1983, 296).
By the middle of the XIX century in Bulgaria differentiate two types of food – rural and urban. Rural retains the characteristics of the old Bulgarian cuisine while cooking technology change occurs in cities. But along with new dishes in the kitchen urban tar and typical Bulgarian food – pulses roasted, steamed foods and pies (Radeva, 1983, 296).

For calendar and family celebrations and customs of an old tradition in Bulgaria and the Bulgarians living outside its borders, even to the middle of the XX century (especially in villages) are made a certain kind of ritual food consisting of boiled wheat bread is rich symbolic images, or other offering strict calendar for the celebration or ritual meals.ични изображения, курбан или други строго определени за съответния календарен празник или обред ястия.

http://www.promacedonia.org/nk_etno/nk_5b.htm

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