Talk:Bulgarian cuisine

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Help welcomed[edit]

Assistance with gyuvetch and mekitsas welcomed. I wanted to start tolumbichki, but I couldn't find enough information on it. It's a syrupy fried dough of some sort? ChildofMidnight (talk) 22:37, 18 November 2009 (UTC)

I rewrote your gyuvetch article based on info from the Bulgarian Wikipedia article and placed it at Gyuvech, which is the official transliteration of the name. I hope you like it. Preslav (talk) 09:36, 19 November 2009 (UTC)
Mekitsa already existed, so I redirected your article there. Preslav (talk) 09:40, 19 November 2009 (UTC)

Hi. This is totally wrong, people!! Half of the dishes are Turkish and not Bulgarian! Come on! Kyopolou, baklava, tulumbi, lokum, etc. these are NOT bulgarian. The cuisine became mixed in the years of the turkish reign, but these are not national specialties! 95.87.201.145 (talk) 02:13, 7 December 2010 (UTC) Many of these dishes are also considered national in Greece and in Cyprus. Besides, national cuisine is considered to be the dishes that are traditionally cooked by the people and considered local. All of the dishes you mentioned are. (Otherwise we can also remove the pizza and the pasta from the Italian cuisine, since the first was invented in the US and the second was first made and is still traditional for China and other Asian cuisines). That being said, I find this remark absolutely irrelevant. We can also speak about Lokum, also known as Turkish Delight as there is enough of proof that it was actually invented it what is nowadays Karlovo in Bulgaria and one can speculate that the Turkish took it from the Bulgarian cuisine much like the Rakia. However, you should check the definition of the words "national cuisine" as you seem to be misunderstanding them. You can also check on some history to see that the "Turkish reign" was actually occupation of Bulgarian territories and it's logical that the occupants actually learned how to make food with the products available locally from the local people and not the other way around. 78.86.82.106 (talk) 18:00, 21 January 2011 (UTC)

The Stuffed Pepppers The Picture showing stuffed peppers is not ideal since the peppers used are not typical Bulgarian. They are Bell Peppers and Bulgarians usually cook with longer thinner peppers. — Preceding unsigned comment added by 81.100.214.241 (talk) 16:15, 9 April 2012 (UTC) The Bulgarian Kebab with rice picture is also wrong. That is not at ALL what Bulgarian Kebab looks like. The picture is just a homemade casserole or manja. — Preceding unsigned comment added by 81.100.214.241 (talk) 16:19, 9 April 2012 (UTC)

No Bulgar ,Turkish Cuisine[edit]

Many foods and dishes of Turkish cuisine here is not mutfak bulunmaktadır.Bulgaria these foods.

example: yogurt, buttermilk, Stew, Shkembe chorba,Sish kebab

Yogurt,Ayran,Yahni,Shkembe chorba,şiş kebab, even the origin of the name is Turkish food, Turkish cuisine, foods offered. — Preceding unsigned comment added by 78.160.18.212 (talk) 20:28, 14 April 2012 (UTC)

turks,really?[edit]

Could you please explain how exactly you conclude the origin of the dishes, when turkey, Bulgaria, Greece, Serbia, etc. were part of one state called Ottoman Empire and these very dishes are present in all these regions? Do you claim that you have cook books from the 15, 16, 17th centuries that describe the specific dishes? And also these books or sources describe the origin of the food by ethnicity and not by a Regional origin? Or perhaps the lambs and veal meet is specific only for the turkish cuisine? You must think, before you speak or write. And what about the names of the dishes? Could you please count how many of these claimed by you "turkish" words actually are of Iranian/Persian origin? — Preceding unsigned comment added by 77.70.66.233 (talk) 12:51, 9 February 2013 (UTC)