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The PriMaria serves mishmash

The pan dish is popular in Bulgaria. Especially in summer and autumn, there are fresh peppers everywhere. Maria Duness-Rose from the PriMaria restaurant also needs a lot of peppers for the vegetarian specialty.

Ingredients for the Bulgarian mixed dish Masch-Masch (Photo: Lena Ganssmann)

Typical Bulgarian!

“Bell peppers are used in Bulgaria for almost all dishes, in different versions, dried, baked, peeled … Baked, roasted and peeled peppers belong in the mishmash. If you peel the peel, the peppers have a very sweet, pleasant, mild taste Taste!” – Maria Duness-Rose

A glass of Bulgarian wine in the PriMaria restaurant in Berlin (Photo: Lena Ganssmann)

A little home

Maria Duness-Rose called her restaurant PriMaria – that means “with Maria”. Many regular guests come to her who appreciate this personal atmosphere. The guests should feel at home and a bit like in Bulgaria. That is why only Bulgarian wine is on the menu.

Maria Duness-Rose, operator of the PriMaria restaurant in Berlin (photo: Lena Ganssmann)

From Sofia to Berlin

“It was my first time in Berlin in 1991 and I found the city very beautiful and very open, a real metropolis. Berlin is very wide, very bright, very green. And here I met a very personable man!” – Maria Duness-Rose

Preparation of Misch-Masch, a Bulgarian pan dish (Photo: Lena Ganssmann)

Easy to prepare

Mishmash is a popular dish in Bulgaria because it is very easy to cook. The name already describes the preparation, all ingredients are mixed together in a large pan. Only the Bulgarian sheep’s cheese comes at the very end and is carefully lifted in.

Misch-Masch, a vegetarian pan dish with Bulgarian sheep's cheese (Photo: Lena Ganssmann)

True Balkan culture

With the vegetarian stir-fry Misch-Masch, you eat bread and drink a traditional schnapps like rakia or mastika. It may be a simple dish, but the food culture is very important in Bulgaria. People like to linger over food – and guests become friends.

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