“Nesho Bonchev” High School
Page makers: Donka Boyadzhieva
& Stephanie Navushtanova
Editor: Alexandra Maznekova
Researchers: Stilyana Markova
& Hrissimira Tsonevska
Game producers: Maria Gurbeshlieva
& Bozhidar Bekyarov
Hello dear Reader!
While you are reading this magical book,
you will be transferred to our beautiful city.
You will learn about our city, our culture and
our traditions. They are magnificent.
Are you ready about the journey?
Go ahead with our young guides.
This book is created in favour of TEAM project, Erasmus+
- Town history
- Geographical features
- Traditional dishes
- Traditions and habits (holidays, vacantions, travel)
- Exploring places and things
- Comparing places and things from different cultures
The root of the name, “panagyur”, comes from
the Greek πανηγύρι, panēgýri, a festival or fair.
The town is the administrative centre of the
homonymous Panagyurishte Municipality.
As of December 2009, it has a population of 17,959 inhabitants.
In the Middle Ages there was a settlement near the
modern town. In the course of the Bulgarian-Ottoman
Wars large part the population was killed and the rest
had to move to a new location. When the Turks seized
the village of Asenevtsi near Sliven which guarded the
road to the capital Tarnovo, its population moved to Panagyurishte.
It was capital of the Fourth Revolutionary District
which was the main centre of the rebellion.
The uprising was bloodily suppressed after 10 days
of declared freedom, and the town was burnt down
and almost completely destroyed by the Ottoman Turks.
Panagyurishte is a town in Pazardzhik Province,
Southern Bulgaria, situated in a small valley in
the Sredna Gora mountains. It is 91 km east of Sofia,
43 km north of Pazardzhik, and 37 km south of Zlatitsa.
Panagyurishte is overshadowed in tourism by nearby
Koprivshtitsa, which has a much larger collection of
restored Bulgarian Revival style houses. Like Koprivshtitsa,
Panagyurishte has a picturesque location in the Sredna Gora
mountains, and is one of the towns associated with the
historic April Uprising in 1876.
Bulgarian food is tasty, fresh and hearty. Bulgaria is
famous for its quality vegetables and dairy products
and its variety of mild spices. Pork and chicken are
the most common forms of meat, though seafood,
fish and veal dishes are also popular and lamb has
a special traditional place in Bulgarian cooking.
While many of the staples of Bulgarian cuisine you
would also find in Turkey, Greece or Serbia, in Bulgaria
each of those has its own local flavour to set it apart
from the Balkan neighbours’ version. From hearty
salads through delicious pastries to grilled meat classics,
here’s 7 Bulgarian dishes you absolutely must try during
your stay in the country!
Cheese on Shoppa, Omelette, Panagyurski eggs,
we remember these dishes whenever the refrigerator
is empty, and we die of starvation and we do not have
time to prepare complicated recipes with many
ingredients. In addition to the “Alaminuti” column,
the recipe for Panagyurski eggs is also included in
the column “Favorite Traditional Bulgarian Dishes”.
Delicious and easy to prepare, the recipe for
Panagyurski eggs is suitable for every novice in the
kitchen as well as for every student accommodation.
This piece of greasy pastry deliciousness can be purchased
in bakeries all over the country. Its standard variety includes
a filling of feta-like white cheese, though varieties filled with
onions, cabbage, spinach, mushrooms or pumpkin can also
be found. For your sweet tooth, you can also try banitsa with
apples and walnuts. Banitsa in any of its forms is an
inseparable part of a traditional Bulgarian breakfast.
Combine it with the thick fermented wheat drink boza
for a quintessential Bulgarian experience.
King of the grill:
The Bulgarian cousin of former Yugoslavia’s famous ćevapčići
and Romanian mititei, a kebapche is the perfect side dish to
a glass of cold Bulgarian beer on a summer day. Though
Bulgarians may argue about that, whether the beer is a
Kamenitza or a Zagorka makes no big difference. The important
part is that the kebapcheta are at least three and include some
kind of sides, usually French fries with grated sirene cheese on
top, to make the classic “three kebapcheta with sides”
Bulgaria’s internationally-renowned salad is a simple
— but effective — combo of diced tomatoes, cucumbers,
onions and peppers, with grated sirene cheese and parsley
on top. Whether a century-old meal of the Shopi
ethnographic group (as the name implies) or a 1950s
invention of communist Bulgaria’s state-owned tour
operator Balkantourist, Shopska salad is the perfect
appetizing companion to a shot of rakia at the start
of a Bulgarian meal. Curiously, Shopska salad’s
most prominent colours are white (the cheese), green
(the cucumbers) and red (the tomatoes and peppers),
which match perfectly to the colours of the Bulgarian
national flag. A not-so-subtle hint at Shopska salad’s
vital role in Bulgarian cuisine.
Goodness with goodness on top:
This dish is enjoyed in many variations throughout
the Balkan region. The Bulgarian version involves
potatoes, eggs and minced pork meat and is a known
favourite of Bulgarian men, among whom it is a popular
joke that they cannot marry a woman who is unable to
cook the perfect mousaka.
Ask a Bulgarian and they would say this thick relish of
tomatoes and peppers is the best thing you can spread
on your toast. Nowadays it is commercially produced
and sold in small jars, though it is still commonly made
at home by many Bulgarian families. When you can smell
the aroma of roasting peppers emanating from balconies
throughout the country in autumn, you know homemade
lyutenitsa season is soon to be upon you!
While lyutenitsa may be a kids’ favourite, shkembe
chorba is strictly the preferred territory of adults.
Indeed, it takes more than a bit of guts to try this
tripe soup, whether because tripe is a somewhat unusual
offal to be used in a soup or because of the way shkembe
chorba is customarily generously spiced. You are expected
to add vinegar, oil, salt and crude pepper to taste – though
you will discover that to Bulgarians this usually means in
Tarator and the previous soup on the menu, shkembe
chorba, couldn’t be any more different. Unlike shkembe
chorba’s firey spiciness, tarator is light, refreshing and
cold. A yogurt-base soup of cucumbers, garlic, dill and
sometimes walnuts (and even ice cubes!), tarator is a
must in those scorching summer days when, say, the
sun has forced you into the cool shade of a small
restaurant on the Black Sea coast. And if you want to
try it in the comfort of your home, here’s how to prepare it!
Traditions and habits
May 2 is a day off for the residents of the Panagyurishte
municipality. It was on this date that we celebrate the
new anniversary of the outbreak of the April Uprising in
Oborishte. The April Uprising of 1876 was an armed
uprising of Bulgarians in the Ottoman Empire. It
premieres prematurely on April 20 in an old style in
Koprivshtitsa and is organized by the Giurgiu
Revolutionary Committee. Although it is unsuccessful,
it represents a peculiar peak of the Bulgarian
National Liberation Movement.
Good Friday is the day when the Son of God, Jesus Christ,
is crucified to become a scapegoat for the sins of mankind.
On this day of the Holy Week, fasting in the Orthodox
Church is particularly strict – then neither is it eaten nor
drunk (even water). On Friday, Faith requires not to do any
work. Before the beginning of the service, a symbolic tomb
of Christ, decorated with flowers, was raised in a specially
raised place in the middle of the temple, and on the throne
was placed the Platinum – the cloth with which the dead
body of Christ was wrapped after its removal from the cross.
The payer is a sail on which the image of the savior laid
in the tomb is sealed.
The treasure consists of a phiale, an amphora,
three oinochoai and four rhytons with total weight
of 6.164 kg of 24-karat gold. All nine vessels are
richly and skilfully decorated.It is dated from the
turn of the 4th-3rd centuries BC. It is thought to have
been used as a royal ceremonial set by the Thracian
king Seuthes III.
The items may have been buried to hide
them during 4th century BC invasions of the
area by the Celts or Macedonians.The phiale
carries inscriptions giving its weight in Greek
drachmae and Persian darics.
Hello again! You have already
learned about our small pretty
We are waiting for you!
ADSSH from ‘Nesho Bonchev’ High School