vrechiski

Vrechiski is a traditional Bulgarian dish that has been a staple in Bulgarian cuisine for centuries. The name "vrechiski" translates to "little bags" in English, referring to the small, triangular pockets of dough that are filled with a mixture of meat, rice, and spices. The dish is typically prepared during the Easter holiday, but it can also be enjoyed throughout the year.

The preparation of vrechiski involves several steps. First, a dough is made from flour, water, and yeast, which is then rolled out and cut into small triangles. The filling for the vrechiski is made by cooking ground meat with onions, garlic, and spices such as paprika and cumin. Rice is added to the meat mixture and cooked until the rice is tender. The filling is then mixed with eggs and the dough triangles are filled with the mixture. The vrechiski are then boiled in water until they float to the surface, indicating that they are cooked.

Vrechiski are often served as a side dish, accompanied by other traditional Bulgarian Easter dishes such as shopska salad and banitsa. The dish is also popular in other countries where Bulgarian cuisine is appreciated, such as the United States and Canada. Despite its traditional origins, vrechiski has gained popularity in modern Bulgarian cuisine and can be found in many restaurants and homes across the country.