Tikvenik: A Little Taste of Bulgaria

October 19, 2014

If you ever travel to Bulgaria, be sure to try a banitsa, one of the country’s most popular dishes. In Mystical Emona, this is one of Maria’s specialties. One reason for the dish’s popularity is that it can be eaten for breakfast, lunch, or dinner. Another is that it’s simple to make. Traditional banitsa is made with filo dough, feta cheese, eggs, and yogurt. However, since autumn has arrived, we’d like to introduce you to a special variety called Tikvenik (teek-vah-neek), a pumpkin banitsa.

The recipe for this scrumptious meal follows, but first we’d like to tell you about an interesting tradition involving banitsa. To celebrate New Year’s Eve, Bulgarians make a banitsa with fortunes. The mother of the household makes lucky charms or fortunes (small sheets of paper on which wishes are written then rolled up and wrapped in foil). She places them inside the banitsa before it’s baked.

At the evening meal, each member of the family takes a piece that contains a fortune. An additional piece is reserved for God, to keep the house safe from bad luck. Each charm tells the person his fortune for the coming year: perhaps a new job, a new house, health, a wedding, and so forth. Bulgarians have many customs that focus on health and fortune, and protection from evil. Similar to this tradition is the more common one performed at Christmas. A coin (and sometimes fortunes) are baked into a bread (pitka). The person who get the coin will have good luck throughout the year. If the coin is found in the piece set aside for the house or God, then the entire family will be healthy and have good luck.

Tikvenik is made with homemade or commercially made filo dough pastry sheets, sugar, nuts (optional), cinnamon, and butter. You can also sprinkle powdered sugar on top to make it a little sweeter. And, of course, don’t forget the pumpkin.

tikvenik_web

It’s best to place the pieces of banitsa flat while they cool, rather than stacked. If you stack them, the ones on the bottom won’t be crispy. It’s fine to pile them up on top of each other once they have cooled. If you don’t like pumpkin you can use apples 🙂

Banitsa is delicious as a dessert or for breakfast with your morning coffee or tea. We hope you enjoy it.

Here is a video showing a variation of the above recipe: https://www.youtube.com/watch?v=LfrRdCxFECE

Enjoy!!!!

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Author: Ronesa Aveela

Ronesa Aveela is “the creative power of two.” Two authors that is. The main force behind the work, the creative genius, was born in Bulgaria and moved to the US in the 1990s. She grew up with stories of wild Samodivi, Kikimora, the dragons Zmey and Lamia, Baba Yaga, and much more. She’s a freelance artist and writer. She likes writing mystery romance inspired by legends and tales. In her free time, she paints. Her artistic interests include the female figure, Greek and Thracian mythology, folklore tales, and the natural world interpreted through her eyes. She is married and has two children. Her writing partner was born and raised in the New England area. She has a background in writing and editing, as well as having a love of all things from different cultures. Together, the two make up the writing of Ronesa Aveela. Her writing goal is to make people aware of a culture rich with traditions that date back thousands of years to the ancient Thracians who inhabited parts of Greece, Turkey, and Bulgaria, and other Slavic nations.

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