Bulgaria Ski discussion board

The normal and most enjoyable way to drink rakiya is with several types of salads (one at a time, unless of course you wish to try them all together). The most popular one is shopska salad (with tomatoes, cucumbers, onion, feta cheese, oil and vinegar), which really complements the good taste of rakiya. Can also be consumed woth marinated fish and other types of salads based on potatoes, vegetables, or even specially made thick sour yoghurt. It is typically drunk before dinner, as it mainly serves as an aperitif (rakiya actually sharpens your appetite nicely and is a good prelude to the main course). It also relaxes you and contributes to an enjoyable evening at home. Best drunk in slightly colder conditions, which makes it perfect for exhausted skiers.

Rakia, is the traditional bulgarian spirit, it is something absolutly different as Ouzo or Turkish raki, these kind of Anissette is called Mastika in Bulgaria.
The famoust Rakia is these made from Grapes, there two species one from grape only and the other one made from Muskat wine grapes called muskatova. Even there is Rakia made from apples- javloka, especially in the Balkan mountain area, from plums- slivenska, from Quitten, sorry don't know in English- djuleva, rakia, in the coast area from Dobritsch, apricot- kaisseva rakia.
But everytime the best is the homemade.

Sune

P.S. In winter is good to drink hot.