In a restaurant you’ll usually see a section on the menu that comes after the starters and says ‘appetisers’. These are different types of dips that will generally include: katuk (made with sirene and Bulgarian yoghurt), kyopul (made with mashed aubergine and garlic), tarama (taramasalata) and snezhanka. The translation of snezhanka is ‘snow white’ and it has the same ingredients as tarator but without the water - it might also have pickled gherkin instead of cucumber. It’s perfect to eat in the sunshine on a summer picnic and goes very well with rakia.
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