For centuries, yogurt has been a popular food in Bulgaria; however, in 1905, Dr. Stamen Grigorov, a Bulgarian scientist working in Geneva, identified one of several bacteria used in the production of yogurt. As homage to Dr. Grigorov’s discovery, the scientific community named the bacterium Lactobacillus delbrueckii subspecies bulgaricus (also known as Lactobacillus bulgaricus).

While living in a small town in Bulgaria, I noticed many of my neighbors used yogurt containers as seed starters. I thought this was a great way to reuse a common item and, subsequently, I began to think about other uses.

Below are a few ideas for reusing large yogurt containers: 

1. Drinking cup
2. Pencil/pen holder
3. Toothbrush holder
4. Rinsing paint brushes
5. Storing leftovers in either the frig or freezer

Cultural Lesson: During the summer months, Bulgarians enjoy tarator (a cold soup made with yogurt and cucumbers).

Filed under: Yogurt on April 6th, 2010 | 1 Comment »

Photo courtesy of Christin McConnell.

As I enter the cheese section of Central Market, I’m happy to find the only item in the store that I covet: Bulgarian sheep’s milk cheese (which is similar to Greek feta, but saltier). In Bulgaria, the cheese is known as сирене / sirene (pronounced “seer-e-ne”).

Nestled among the Greek and Israeli feta, this white, crumbly cheese reminds me of living in Bulgaria. In fact, it exudes Bulgaria.

After being laid-off, I scrutinize every purchase I make; however, paying $3.00 for a ½ pound of sirene is well worth the cost. (Besides, I use it sparingly.)

At home, I drain the water from the packaging, so the cheese will retain its yummy saltiness. Next, I use the cheese to prepare Shopska salad. This Bulgarian staple consists of cucumbers, tomatoes, sirene, red onion, red wine vinegar, and sunflower oil, and is topped with a sprig of parsley and one black olive.

In Bulgaria, I could not forgo eating a tomato everyday during the month of August (when tomatoes were in season) and, eventually, I discovered topping a freshly-sliced tomato with a small amount of sirene made a great snack.

Fortunately, stateside, I can have my sirene and eat it, too! 

Cultural Lesson: Bulgarians crumble sirene over French fries (a dish that is not for folks who are on a low sodium diet).

Filed under: Shopska Salad on March 21st, 2010 | 2 Comments »

According to an article written by the Associated Press, “The Bulgarian oil-bearing rose, or Rosa damascena, has 30 petals and is the richest in essential oil. It has been cultivated in…central Bulgaria for more than 300 years.” Also, the news agency states, “Bulgaria is now one of the world’s leading exporters of rose oil, producing more than half of the world’s output.”

When I lived in Bulgaria, there were days when life was like a bed of roses; however, I spent many days learning valuable lessons from living in a post-Communist society.

Recently, I reflected on one lesson that I learned—i.e., that money should be spent wisely. A few days later, I discovered roses were on sale at Central Market and, in an effort to lift my spirits during these tough economic times, I purchased a dozen of the hot pink perennials.

Some would argue that purchasing a dozen roses—particularly on a day that doesn’t mark a special occasion—is extravagant. Normally, I would agree; however, several days later, I stretched my investment by using the petals to make potpourri.

Also, the potpourri would make a great gift, which, again, would increase the return on my investment. Now that’s a good deal!

Cultural Lesson: When invited to a Bulgarian home, offer the hostess an odd number of flowers. An even number of flowers should be offered at a funeral.

Filed under: Roses on March 9th, 2010 | No Comments »

Ah, rakia…the multi-purpose fruit brandy that, during tough times, can be quite useful.

For those of you who may be living on a budget, purchasing a bottle of rakia could be a practical move.

Want to impress guests with an unusual offering from your bar? Offer them a sip–just a sip–of rakia.

And if you believe in Bulgarian superstitions, then you can use the remaining rakia for medicinal, spa, and cleaning purposes.

Got a cold? Add some rakia to a cup of herbal tea.

Want to relax? Soak your toes in a warm, rakia-infused foot bath.

Need to clean your windows? Replace your favorite multi-surface cleaner with rakia.

How often do you find a product that can do so much?

Cultural Lesson: When making a toast with a glass of rakia, be sure to look your fellow drinkers in the eye and say, “Na zdrave!”–which means “To health!” and sounds like “Nice driveway!” in English–and, then, take a sip.

Filed under: Rakia on February 23rd, 2010 | No Comments »