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Rakı Harmony in Global Cuisine / Bulgaria

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Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment.

The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences

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Rakı Harmony in Global Cuisine / Bulgaria

  1. 1. 05 Funda İnansal rakı harmony in global cuisine Bulgaria
  2. 2. OfferingYeniRakıtoyourguestsisanopportunitytointroducethem not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment. The main reason why mezes, the basis for rakı gastronomy, adapt so readily to all cuisines, is that they are snack foods and starters served in small portions, and consumed with different rituals. These small portioned dishes accompanying spirits have different names in different countries depending on their lifestyle and food rituals, such as ‘tapas’ in Spain, but all these names correspond to the concept of ‘meze’. Themanydifferentflavoursinsnackfoodsor“appetisers,”coldstartersandhotstarterscaneachbecome a perfect meze when served in small portions. Rakı will inspire you based on the basic harmony principles detailed in the guide. Regardless of how the rakı will be drunk – as an aperitif or an accompaniment to a long and enjoyable dinner – the pleasant times will start with the one and only constant: mezes. Keep in mind that the technical aspects are not the only criteria in rakı-food harmony; the culinary customs and rituals of different countries encourage you to discover the best harmony. In thıs guide, which provides basic rules for the pairing of foods with rakı, you will find, in addition to traditional national dishes, examples of new dishes based on local tradition, fusion between national cusines, and complex dishes from the menus of Michelin-star chefs. The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences. 01
  3. 3. Starters •Podluchenitikvichki–friedcourgetteslicescoveredwithagarlicyoghurt and dill sauce • Sirene platter – Bulgarian feta cheese • Sirene po shopski – feta cheese baked in a ceramic pot, topped with an egg and chilli pepper • Palneni chushki – stuffed peppers, usually with mince meat and rice, often served with a Béchamel sauce • Tutmanik – a flaky pastry usually filled with white cheese • Liutenitsa crostini – canned vegetable spread made from tomatoes and red peppers served on sliced bread • Chushka Byurek – peppers stuffed with cheese • Tarator – cold soup of yoghurt, cucumber and garlic • Sarmi – vine leaves stuffed with rice and mince • İmam Bayıldı – aubergine with caramelised onions cooked in olive oil • ‘Katak’ – paste of sheep’s cheese, yoghurt, garlic and walnuts • Kiopulu – aubergine purée with tomatoes and garlic • Aivar – chutney with chopped feta cheese 02
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  5. 5. Salad • Shopska salad – tomatoes, peppers, onions and parsley in a vinaigrette dressing • Kalugerska salad – haricot beans, gherkin, onions, roasted peppers, olives • Sborianska salad – lettuce, radishes, boiled egg, onion, olive oil •Salata tikvitchki courgette salad – fried courgettes with a creamy garlic sauce 04
  6. 6. Main course • Velikdensko agney – whole roast lamb stuffed with rice • Kyufteta – spicy meatballs • Kebapcheta – mild mincemeat in a sausage shape • Svinsko sus zele – chicken, slow-baked in the oven with shredded cabbage and tomatoes • Kavarma – slow-cooked meat stew served in a traditional small earthenware pot, topped with a fried egg 05
  7. 7. • Meshane Skara – mixed grill kebab • Moussaka – sliced aubergine baked with a ground beef sauce • Grilled trout with green salad • Riba na mogila – fried white fish garnished with stewed potatoes and garlic purée • Katino meze – gratin of beef cuts with mushrooms, hot peppers and spices on a hot clay plate • ‘Shishche’’ shashlik, meat skewer • Mackerel in a wine and tomato sauce • Kapama – stewed lamb with onions • Gyuvech – meat stew with onions, mushrooms and rice • Roasted lamb brains and tongue – served on a hot plate • Lamb haslets with onion and yoghurt • Pecheno agne – oven-baked lamb (with offal and rice, served with a green salad and creamy sauce) • Agneshki kebap – lamb, shallots, onions, carrots 06
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  9. 9. Dessert • Baked apples & walnuts • Sladoled Palachinka – pancakes with ice-cream • Tulumbichki – traditional Turkish dessert with sugar syrup • Baklava – traditional Turkish puff pastry dessert – layers of filo pastry in honey syrup and pistachios • Crème caramel • Buffalo yoghurt with jam • Sütlaç – a rich creamed rice pudding • Halva – warm semolina dessert with jam and buffalo yoghurt 08
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