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EMPTYING STAGE 7. Food. WORKSHEET 1. BULGARIA. Soups  T arator, Bob chorba, Shkembe chorba. Salads  Shopska salad, Ovcharska Salad, Snow White salad. Main dishes  Moussaka, Kavarma, Mish- Mash, Elenski but, Kufte. Breads and pastries  Tikvenik, Pita bread, Banitsa.

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Worksheet 1
WORKSHEET 1

BULGARIA

  • Soups  Tarator, Bob chorba, Shkembe chorba.

  • Salads  Shopska salad, Ovcharska Salad, Snow White salad.

  • Main dishes  Moussaka, Kavarma, Mish- Mash, Elenski but, Kufte.


  • Breads and pastries  Tikvenik, Pita bread, Banitsa.

  • Cheeses  Kashkaval, Sirene.

  • Sweets  Baklava, Halva, Kozunak, Tolumbichki.

  • Drinks  Rakia, Mastika, Menta.


France
FRANCE

- DAILY FOOD

  • South: influence of Italy  pasta, rice and pizza.

  • North  potatoes, cream and pancakes.

  • Typical food  baguette,

    cheese, wine and croissants.

  • Drinks  water, juice and refreshes.


  • SPECIAL MENU

  • Christmas, Easter, St. Nicolas` s Day, St. George’s Day etc.

  • Christmas  "foie gras", oysters, turkey, chestnuts, deserts composed of different fruits, almond pate, dried fruits...

  • Easter  lots of chocolate and cakes.


Spain
SPAIN

- DAILY FOOD

  • Home food  Meat, fish, pasta

    and salads.

  • Typical food  Calçots,

    paella and tapas, omelette potatos, 

    bread with tomato and ham.

  • Drinks  Wine, cava and sangria.


- SPECIAL MENU

  • Kings, Saint Stephen, easter...

  • Kings  tapas,  galets soup, pig roast and dessert a cake.

  • St. Stephenn  tapas, cannelloni of meat, meat and Catalan cream or custard.

  • Easter  special meal and for dessert a cake with decoration that brings chocolate eggs.







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