The pie gathers us at the table and distinguishes Bulgaria on the culinary atlas of the world
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Photo: BGNES archive
Food is what connects people around the world, through which we know each other and through it we unite. In this capacity, popular or forgotten dishes from around the world appear in the culinary encyclopedia of visiting dishes from around the world.TasteAtlas ”. Bulgaria has something to be proud of on the culinary map, but it seems that the best Bulgarian pie is best presented there.
“The pie can tell a lot about the territoryon which a person is located“- says the researchers of the ethnographic regions Desislava Dimitrova to BNR-Vidin:
“As the Bulgarian colorful salt was at the top of the list in this atlas, so our pie is now beginning, and in Bulgaria every region has varieties of pastries similar to pie.
For example, in the Ivaylovgrad region you can start a pie with sesame and tahini. In the mountainous areas there is a pie with green things, less rich pie with eggs and cheese. I would say that this is our regional, not national food. I can’t commit to the historical moment, the time when the pie was made, but I think it started when people took advantage of wheat flour, because in order to roll it well, it must have a very high gluten content, which is typical. for wheat flour. From this I judge that the pie is a relatively new dish in historical terms. Banitsa is not called that way anywhere else, except in our country, but it does not make it our only dish.
It is ours popularized by Bulgaria, but we must keep in mind that there are many masters of exact songs abroad. This is not a connection and it does not unite here in the Balkans. “
The idea of dough crusts and stuffing between them, such as the ingredients of the traditional pie, exists from the Middle East to the end of the Balkan Peninsula in the west – said ethnic researchers. The pie for the Bulgarian, however, has become synonymous with home, coziness, in memory of the grandmother’s kitchen and childhood.. “Banitsa is the only Bulgarian dish for which it is good to have company. It is made for everyone in a large pan, it is good to eat it still warm. That is why the pie is made for the holiday and encourages people to gather to eat a pie ”- this is Desislava Dimitrova:
“The very strong connection of the pie with my childhood, because as a child I lived with my grandmother in Montana, who was a great master. The moment I smell the aroma of baked crusts and pie in general, I return to my childhood taste. One of my grandmothers, the one from Montana, comes from the mountain villages in the Balkan Mountains, and the other was from Zlatia, which is on the fertile land along the Danube. From my grandmother from Montana she knows various pies with a dock, with quinoa – with such green things, and the grandmother from Zlatiya told me that the pie is with eggs and cheese. This proves that in a Northwest, which is the corner of Bulgaria, there are different perceptions of the pie. Therefore, I consider the pie as a characteristic of the status, ie. we from the flat field can afford the pie to be rich, with eggs and cheese, and people who have lived harder in the mountains have used the greenery they had on hand for their pie. ”
Compiled by: Gergana Mancheva (after an interview with Victoria Topalska from BNR-Vidin)
Photos: BGNES archive, Facebook / TasteAtlas, archive
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