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Zlataritsa is a atown in Northern Bulgaria. It lies in the municipality of Veliko Taarnovo, close to the town of Lyaskovets. It is situated amidst the lowest hills of the Balkan mountain, on the bank of the Zlatarishka River. The names of the town and the river come from the extraction of gold from the waters of the river (as “zlato” in Bulgarian stands for gold). This activity was developed during the later period of the Ottoman rule of Bulgaria, as miners settled here after the Chiprovtsi uprising was suppressed by the Turkish authorities. click here to see photos from Zlataritsa The first settlement in tahe place of Zlataritsa emerged already in the 14th century, while the avillages in the Zlataritsa municipality were established even earlier, during the Second Bulgarian State. Nevertheless, traces of human presence in the municipality date back 6,000-7,000 years ago. Remains of a fortress can be found in the Gradishteto area, while to the south of Zlataritsa, archeologists have uncovered an old Roman road to Tsarigrad (present-day Istanbul). Location of Zlataritsa Source: http://www.picturesofbulgaria.com/article/zlataritsa.html ShareThis

Bulgaria traditions On this day the vines are being “notched” and the vine King is elected. Early in the morning the women would bake bread and prepare colorful bags full of with a grilled chicken and a wooden wine vessel. Taking the bags, the men would then leave to the vine fields. Each will stop at his own vineyard, will say a prayer, then will cut sticks from three vines with the cutting scissors. All the cut places of the vine then would be poured with wine. It is believed that this way all the illnesses would be driven away and a rich yield will come from the crops all over Bulgaria. Boiled hen Products: 1 whole hen, a bunch of roots for soup, 3-4 potatoes, 1 leek, 30 g of butter, 1 spoon full of flour, 1 egg, 1 tea glass of milk, salt. Method of cooking: Wash the hen and boil it in 3 l of cold water for about 2 hours. Take out of pot and remove the bones, and place the roots, the leek and the potatoes in the bouillon. Make a souse from the flour, the butter and the milk, and slowly add it to the soup. Add the meat and boil for another 5-6 minutes and remove from fire. Add the beaten egg, salt and lemon juice on taste. Keshkek (Boiled wheat) Necessary products: 1 kg of clean wheat, 400-450 g of sugar, 500 ml of cooking oil. Method of cooking: Clean and wash the wheat and put to boil slowly. Wait for some time, then add the oil and stir well with a wooden stick. Leave to cool and add the sugar. ShareThis

May 6th.Gergyovden is the biggest spring holiday. It is celebrated in honor of the Christian Saint George, THE SAINT HOLY MARTYR VICTORY WINNER/MESSENGER AND MIRACLE-DOER. St. George who lived during the ruling of the Roman emperor Diokletian (284-305 B.C). He was born in the family of noble parents He grew up beautiful and strong. At that time the Emperor ordered chasing of the Christians. Christian books were burned, their temples were destroyed and the Christian themselves were tortured. The brave warrior George defended the Christians before the Emperor and the governing council. He talked to them about the devout life of Christians, for Jesus Christ - the true faith and God. Saint George is believed to be the protector of the flocks and herds, so each family sacrifice to him the first male lamb to be born in the New year. When the lambs are ready and roasted, people bring them to the common village tables in the yard of the Church. The priest would then say a prayer and symbolically dedicate the meal to Saint George. On a green tree in the consecrated ground, a cradle would be made, covered with flowers picked before sunrise, and young never married girls would rock on the cradle wearing on their heads flowers wreaths, and singing the song “A cradle, a cradle rocked, you, maid”. The culmination of the holiday is the unique graceful and lively Bulgarian dance Horo, which is headed and danced only by women. Ritual table Roasted Lamb Products: 1 whole lamb, 350 g of butter, 6 bunches of fresh green onions, half a cup with rice, 400 g of mushrooms, dill, parsley, spice, red pepper, 1-2 hot peppers, salt. Method of cooking: Boil the chopped lamb edible organs in salt water. Stew the green onions in oil to soften. Add the rice, and boiled and chopped edible internal organs. Fill the already washed and salted lamb with this mixture. Sew with cotton thread to close the lamb. Oil with the rest of the butter, dust over with red pepper and put in a large baking tin. Add some water in the tin and place in the oven to roast at normal temperature until well rested. Milk with rice Products: 1 l of fresh milk, a cup full of rice, a glass full of water. Method of cooking: Put the rice and the water in the boiling milk. Boil for 30 minutes at low temperature, until rice gets soft. Add canella at will. Gergyovden (St. George s Day) ShareThis

Easter eggs and cakes Easter is the greatest Christian holiday, rich in Christian and Pre-Christian elements. Easter holidays are in three consecutive days – Sunday, Monday and Tuesday. Before and after these three days, many specific habits, rites and rituals take place. The most interesting and the most popular one is the painting of the boiled Easte egg in red color - the symbol of the Jesus’ blood and his sacrifice. Usually, on the Great Thursday before Easter, all eggs collected during the St. Lazar’s Day would be painted in red. The entire family would go to the church ceremony. They will bring back home lighted candles and would salute everyone they meet by the words :”Jesus has raised from the dead!”, and answering: “Yes, He really did raise from the dead! Easter eggs take part in the “knock” ritual – who among all wil have the strongest egg. In addition, Easter cakes, different for the different regions of the country are traditional for the Bulgarian holiday table during these days. Kozunak /kolach/ (Caster cake, permanently soft) Products: 500 g wheat flour, 700 ml fresh milk, ½ glass full of yeast, 1.2 glass full of sugar, 50 g of flour, ½ glass full of melted butter, 2 kg of flour. For aroma – vanilla powder, 16 drops of rose essence or the skin of 2 oranges, or a teaspoon full of coffee, 200-400 g sugar. Method of cooking: take 3 glasses full of flour and pour them with 3 glasses full of milk. Mix well, cover the dough for 1 hour. Add 1,5 glasses with milk, 1/2 glass with yeast, add ½ glass of sugar and the vanilla or other aroma, add 200-400 g sugar, 50 g of flour and wait to well rise. Then continue with 1,5 glass of melted butter, to receive a thick dough. Form the cake, wait to relax and put in the oven. Watch Egg Fight Video   Watch How the Painted Eggs should look like:  Watch Official Video of the celebration in the church:  ShareThis

Ivanovden is to be celebrated on January 7th, in memory of The Prophet, The Prosecutor and St. John the Baptist. St. John the Baptist preached the penance. He is also called the Prosecutor, because he walked in front of Jesus, just like the express messenger walked before the noble man to announce his arrival. So John the Prosecutor announce the arrival of the Son of God. John the Baptist baptized with penanc all who came to listen to his preaches, and the Savior accepted his penance baptizing like everyone else. Taking a bath in this day is an obligatory ritual. Just married, all who have the name day and guest should have a bath. Music, dances and rich food on the table are obligatory for the holiday. The menu on this holiday includes: Wheat, beans, dried fruits, pastry with cheese and butter, dry salami, roasted pork meat, pork ribs with cabbage. Roasted pork meat Products: 1 kg of pork meat, 15 g salt, 100 fat, 1 spoon full of red peppe Method of cooking: Washed meat should be salted and dusted with red pepper. Oil with fat and put in a large baking tin, or pottery. During roasting, pour with the fat dropping from the meat. When ready from one side, turn over the meat to roast the other. Consume while warm. Pork ribs with cabbage Products: 0,5 kg of pork ribs, 2 big sour cabbages, 250 g fat, 200 sour cabbage brine, 2 spoons full of red pepper. Method of cooking: Meat should be salted and dusted with red pepper. Cut the cabbage to small pieces, press to remove the juice and arrange in a pot as follows: a layer of cabbage, a layer of meat, etc. Dust with red pepper on top. Pour the pot with the melted fat, the brine and some warm water. Cover tightly and boil at high temperature. ShareThis