Patatnik

Patatnik, sometimes spelled patetnik, is a cherished traditional Bulgarian dish originating from the Rhodope Mountains in the central southern region of the country. This hearty meal is prepared by grating potatoes and onions, then seasoning the mixture with salt and a mild mint called Gyosum. The blend is cooked slowly to develop its rich flavors.

While the classic recipe is straightforward, some variations incorporate additional ingredients such as sirene cheese, eggs, savory, and peppers. Traditionally, the dish involves forming two layers from the potato mixture and layering them with a spiced filling before cooking them to perfection.

Patatnik is particularly popular in the Rhodope region and surrounding areas, including Bansko, Smolyan, Zlatograd, and Chernichevo. The name "patatnik" is derived from the local word for potato, "patato" or "pateto" combined with the Bulgarian masculine suffix "-nik." Interestingly, in places like Nedelino, the dish is known as "kashnitsa."

The term "patatnik" is unique to the Rup dialects spoken in the Rhodope region, distinguishing it from the standard Bulgarian words for potato, "kartof" and "kompir." This regional specialty exemplifies the rich culinary traditions and cultural diversity found in Bulgaria.