Bulgarian traditional food

  1. Tarator – A type of Bulgarian soup


Tarator is a cold soup made of yoghurt, cucumbers, and garlic. It is best enjoyed in the summertime when the blazing sun scorches your head. You can eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. We have discovered that you can have a rakia or beer with it with no negative side effects but stay away from combining it with wine.


1 long cucumber, chopped or grated (we prefer it peeled)
1 garlic clove, minced or smashed
4 cups Bulgarian yoghurt
1 cup water
1 teaspoon salt (we like it saltier)
1 tablespoon dill, finely chopped
4 big pecans, well crushed
3 teaspoons olive oil


Put all those together and mix well. When ready garnish with olive oil (or other favorite oil) Best when very cold.
Try it without the dill and the pecans – Bulgarian restaurants favorite.

2.Shopska salad – A type of Bulgarian Salad


Shopska salad (Shopska Salata) is the salad that defines Bulgaria. Not only is it the most popular Bulgarian salad but is also named after a big group of very frugal people called shopi who live in the capital of Bulgaria, Sofia. Shopska salad is made from chopped tomatoes, cucumbers, onions, and peppers sprinkled with Bulgarian white cheese. Eat it with a chilled double rakia on the rocks.


4 ripe tomatoes
2 long cucumbers
1 onion
1 red or green pepper
1/3 bunch of parsley
2 tablespoons (olive) oil
3 tablespoons of red wine vinegar
1 cup (1/2 lb) Bulgarian cheese (or feta cheese)


Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top.

3.  Moussaka – A type of Bulgarian meal


One of the several Bulgarian foods confused in the West for being Greek.
Moussaka is made with potatoes, ground meat, and tomatoes then it is topped with a white sauce and baked. Throw in some bay leaves too and you will not want to leave the table until you have finished up the entire baking pan. Eat this with some yoghurt on top.


2 lb potatoes, cut in small cubes
1 lb ground meat
1 onion chopped
4 eggs
2 cups milk
2 tablespoons paprika
1 tablespoon salt
1 teaspoon crushed black pepper
1/2 cup oil


Cook the onion in 1/4 cup oil in a pan until golden brown. Add the meat, half of the salt, the pepper, and the paprika. Fry until the meat gets brown. Remove the pan from the heat. Add the potatoes, add the other 1/4 cup of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on 425 F. Mix the eggs and the milk separately and pour on top. Cook for another 10 minutes or until the top turns brownish.

4.  Lozovi Sarmi( Stuffed Grape leaves)


Another Bulgarian dish confused with its Greek cousin. Zelevi Sarmi, or Dolmas, are made of grape stuffed with combination of rice and minced meat and then boiled. They can be served both hot or cold to you liking. Definitely try it with some yoghurt on top. Eat with mineral water.


15-20 grape leaves
3 onions, chopped
2 cups white rice
1 teaspoon dried celery or oregano
3 tablespoons oil
1 teaspoon paprika
3 cups water


Steam the grape leaves. Fry the onion in the oil until brown, add the rice, paprika, celery, and oregano and add the water. Boil until water is absorbed. Use the mixture to fill the leaves, shaping them like small bundles. Put in a pot, fill with water so the bundles are fully submerged, boil for about 45 mins on 350 F. You can bake them in the oven in a caserole pan full of water instead. Best when served with some yoghurt on top.

5.  Zelevi Sarmi ( Stuffed Cabbage Leaves ) 


Another Bulgarian dish confused with its Greek cousin. Zelevi sarmi are made of cabbage leaves stuffed with combination of rice and minced meat and then boiled. They can be served both hot or cold to you liking. Go great with wine.


1 cabbage, pickled
3 onions, chopped
1 carrot
1 root celery
2 cups white rice
1 teaspoons salt
1 teaspoon black pepper
bunch of Italian parsley, chopped
2 tablespoons tomato juice or puree


De-leaf the cabbage. Combine the onion, carrot, celery and cook in the oil until onion turns golden. Add the rice, parsley, salt and the pepper.
Use the mixture to fill the leaves, shaping as small bundles. The best way to do it is to put some mixture on a big leaf, put a small leaf on top and wrap the big leaf around the small one. Put in a pot, cover with water and boil. You can bake them in the oven in a casserole pan full of water instead.

6. Stuffed Peppers – A type of Bulgarian meal


Very very delicious meal – try it if you can. If you like Dolmas you are guaranteed to love this meal too. It’s pretty much what it says – green or red peppers stuffed with ground beef or pork and rice and boiled. Sometimes the peppers are topped with a seasoned tomato sauce or whisked eggs. Another variation of stuffed peppers is fried peppers stuffed with cheese and whisked eggs. Eat with lots of beer.


6 green or red peppers
1/2 lb minced meat
1 cup white rice
2 tablespoons oil
1 tomato, peeled and minced
1 carrot, minced
1 onion, minced
1 teaspoon paprika
1 clove of garlic, minced
1 tablespoon of Italian parsley, minced
pinch of oregano, cumin, savory, black pepper


Fry the onion until golden in the oil, add the garlic, carrot, red pepper, oregano, cumin, savory, black pepper and the meat. In a separate pan, cook the rice in some oil for about 5 minutes, then add a cup of water and let it simmer until the rice absorbs it all. When ready add everything together.
Add the tomato and stir well until well mixed. Take off the heat and use the mixture to stuff the peppers. Put the stuffed peppers in a casserole or a pot, fill with water just below the top of the peppers and bake/cook for about 30 minutes on 400 F.

7.  Banitza – A type of Bulgarian Dessert


This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.


1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt


Mix the crumbled cheese, milk and eggs together. Don’t over mix – cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between – use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).

8.  Lyutenitsa


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!

Ingredients for 6/8 people :

  • 1 kilo of red peppers (= 8/10 red peppers),
  • 1 eggplant,
  • 1 tbsp of tomato concentrate,
  • 3 tbsp of ordinary oil (ex. sunflower),
  • 1 garlic clove,
  • 1 tbsp of sugar,
  • 1 tbsp of vinegar,
  • 2/3 pinch of salt,
  • 1 pinch ground red pepper,
  • + a blender or robot to mix all the preparation. 

Pre-wash all vegetables. Take the red peppers in first. Evaporate and seed it and arrange on a baking sheet. Place the plate in the grill position at 200°C and roast by turning each time when large brown blistering forms. Grill the peppers and on all sides. A sweet pepper smell spreads throughout the kitchen. Reserve the peppers in a covered dish, the skin will be removed more easily. Wrap the eggplant in aluminum foil, place it halfway in the oven and bake at 200 °C for 30 minutes. Let it cool in a salad bowl by splitting it in 2-3 places to make it juice. Normally, you have to peel the peppers and the eggplant but I peeled only the eggplant, chop the garlic (For better digestion, remove the heart from the garlic clove). Put all the ingredients in an electric robot or as me in a blender and mix enough to obtain a smooth and homogeneous paste. Serve fresh as an appetizer or spread on toast as an aperitif. I tasted it, and for a first time, I’m very proud of myself, very nice!

 9.  Bob Chorba – Bulgarian bean soup


This soup is associated with the Bulgarian oldest traditions and customs. In the past bob chorba was preferred dish, especially for the poorer people. Nowadays, we eat it on the regular basis just because it is delicious and easily made.


1 lbs beans (white is possible – haricot, fava, etc.)
2 liter water
2 onions, chopped
2 tbsp oil
3 tbsp flour
1 tsp paprika
4 tomatoes (or a can of tomatoes)
1 tsp oregano (or dried mint)
salt to taste


Soak the beans in the water overnight. Next morning drain off the water, add the same amount and bring to boil. If you don’t want to wait one day to get this done, you can simply boil the beans for an hour, then discard the water, add water again and bring to a boil again. Simmer gently for about an hour or until the beans soften. In a separate pan fry the onions in the oil until golden brown, add the flour, stir and fry for less than a minute. Add the paprika, stir and add to the beans. Add the tomatoes and oregano as well. Leave the soup to simmer on a low heat for about 20 minutes.

13 World’s Strangest Fruits!

1) Pitaya(also called Dragon Fruit)


Dragon fruit is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America and Israel. The plant is actually a type of cactus, and the fruit comes in 3 colors: 2 have pink skin, but with different colored flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, and calcium, plus fiber and antioxidants.


2) Rambutan


Rambutan is a hairy red fruit that looks more like something out of a fairy tale than anything grown in real life. But while rambutans may seem exotic to Westerners, they’re a common snack throughout Asia, and increasingly in Australia and in tropical countries in Central America. They’re also available in specialty produce stores around the U.S., and you can often find them in Chinatown produce stalls.

5) The Durian
Durian is a fruit from Southeast Asia that’s famous for its large size, its thick and spiky shell, and its pungent smell and potent flavor. In fact, durian is known as the world’s smelliest fruit, and it has even been banned in some public spaces because of its smell. Durian can be eaten raw, served with rice, or even fried. When you buy a whole durian, you must use a sharp knife to cut open the shell to reveal the custard-like fruit inside before you can eat it.
6) Sapodilla
Spondilla Tree


Sapodilla or sapota (chikoo) is another popular tropical fruit in line with mangobananajackfruit, etc. Sapota composes of soft, easily digestible pulp made of simple sugars like fructose and sucrose.

Sapota is a tropical evergreen, fruit-bearing tree belongs to the family of Sapotaceae, in the genus: Manilkara. Scientific name: Manilkara zapota.

Sapodilla is one of the high-calorie fruits; 100 g provides 83 calories (almost same as that of calories in sweet potato, and banana). Additionally, it is an excellent source of dietary fiber (5.6 g/100g), which makes it a good bulk laxative. This fiber content helps relieve constipation episodes and help protect mucosa of the colon from cancer-causing toxins.


 7) Mangosteem


Unique for its appearance and flavor, mangosteen is often revered as “the Queen” of tropical fruits, particularly in the South-East Asian regions. This exotic, round, purple color fruit is quite popular for its snow-white, juicy, delicious arils all of the Asian countries, and in recent years by the European and American fruit lovers as well!

Botanically, it is the fruit belonging to the family of Clusiaceae, of the genus: Garcinia. Scientific name: Garcinia mangostana. Known as “Mangkhud” in Thai, Thailand is the largest producer and exporter of mangosteens.

Mangosteen plant is an evergreen, upright tree reaching about 20- 60 ft in height. It commonly found in tropical rainforests of Indonesia, Malaysia, Thailand, and the Philippines as well as in some cultivated orchards in Sri Lanka, and India, where annual precipitation and relative humidity are favorable for its growth. Fresh purple fruits can be available in the markets from June until October.

8) Custard Apple


Custard apples are a decadent and deliciously sweet sub-tropical fruit. The Australian custard apple is a hybrid of the sugar apple (Annona squamosa) and the cherimoya (Annona cherimola), and is unique to any other custard apples grown around the world. Originally native to South America, this luscious and flavoursome fruit has Australia as its largest commercial producer.

9) The rose Apple


Crisp and bursting with juice, rose apples are the perfect thirst quencher when you’re coming in from an intense workout, and a bit different than you might expect.

Wander around Southeast Asia’s markets and you’ll hear the word rose apple applied to at least four different fruits belonging to genus SyzygiumThey’re all similar but distinct, and go by a lot of names on the local level. Whatever locals are calling them in their own language, however, when you ask them to translate they usually just say, “rose apple,” or some variation of that name.

10) Red Bananas


Red bananas are shorter, plumper and heartier than the average banana. It should only be eaten when ripe as an immature Red banana taste’s like a dry and chalky starch. When ripe, it will have a thick, brick red peel and ivory-hued semi soft flesh. Its flavor is sweet and creamy with raspberry highlights.


Red bananas are available year-round.

The Red banana has more beta carotene and Vitamin C than yellow banana varieties. All bananas contain three natural sources of sugar: sucrose, fructose, and glucose, making them a source of instant and sustainable energy.

11) The Physalis 


Physalis scientifically known as Physalis peruviana is actually a tasty and helpful fruit. It is closely associated to the tomatillo as well as the Chinese lantern, also members of the genus Physalis. As it is a member of plant family Solanaceae, it is more related to a huge number of edible plants, like potato, tomato, eggplant as well as other members of the nightshades. Small, round Physalis is in fact  a stockroom of several  health promoting nutrients, minerals and vitamins.


12) Square Watermelon


So where did the idea come from and why on earth would anyone think of a watermelon grown square? The idea of growing square watermelons began in Japan. Japanese farmers needed to find a way to work out the issue of traditionally round watermelons being too awkward by rolling around or taking up too much space in the refrigerator. After playing around with different ideas, they finally came up with one that worked—a watermelon grown square!

So how did they get the square shaped fruits to grow this way? Simple. The square watermelons are grown in glass boxes, which encourage the cubed shape. To solve the issue of having them too big, growers remove the fruit from the container once it reaches about 19 square centimeters. Then they simply package and ship them off for sale. Unfortunately, these unique square shape fruits can be a bit pricey at about $82 USD.

13) Puhala tree seed pod


The odd looking fruit is a major source of food in Micronesia, especially in the atolls. The tree’s leaves are often used as flavoring for sweet dishes, and are also said to have medicinal properties,the oil to cure headaches and the flowers to cure constipation

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Why I choose to be vegetarian

There are many reasons for which I decide to quit eating any kind of meat,but here I am going to share with You some of the most important reasons :

 As You might assume already!                                                  Yes!   ……

 I am a proud vegetarian for 4 years and I am so happy with what it has given me!

I could never been happier with this self-made decision! ❤

1) Your health: prevent disease. Meat-eating has been linked with cancer, heart disease, strokes, diabetes, hypertension, osteoporosis, kidney stones, and many other devastating diseases. By eliminating meat from your diet you can take a crucial step towards a long life of health and happiness.



2) Increased energy and endurance: A vegetarian diet improves your stamina, concentration, and sense of well-being. In one study, athletes who switched to a vegetarian diet improved their endurance to almost 3 times as much as those who remained carnivorous.

3) Humans are by design vegetarian: our flat teeth are perfect for grinding grains and vegetables, not for tearing apart animal flesh. Similarly, our hands are designed for gathering, not for flesh-ripping. Our saliva contains the enzyme alpha-amylase, the sole purpose of which is to digest the complex carbohydrates in plant foods. (This enzyme is not found in the saliva of carnivores.) Basically we have all the right apparatus to consume vegetarian products, and none of the right apparatus for flesh foods.


4) Care for the environment: by improperly using animals for food, we are eating ourselves off the planet. The raising of animals specifically to kill them and eat them has resulted in incredible waste and devastation of our precious resources. Just one example of the consequences is the fact that due to plundering our farmlands to fatten animals for slaughter, over 4 million acres of cropland are being lost to erosion in this country every year.

5) Help end world hunger: every day forty thousand children on this planet needlessly starve to death. According to the Department of Agriculture statistics, one acre of land can grow 20,000 pounds of potatoes. That same acre of land, when used to grow cattlefeed, can produce less than 165 pounds of edible cow flesh.

6) Have compassion for animals: animals who are raised for slaughter needlessly experience incredible suffering throughout their life and death. Many people try not to think of the torturous experiences of the animal whose flesh ended up in their hamburger or on their dinner table. But if it is distasteful to think about, consider what it is like to experience it.

7) Animals are God’s property and have a right to life: the living beings temporarily encaged in animal bodies are not here for us to harm and exploit. We are meant to act as caretakers and protectors of animals and the planet, not exploiters and killers.

8) The meat food stops the progress of human kind.

When one food stops your progress,better not eat it! The person attains the qualities of the animals he eats!



Remember :   There is no need to become a vegetarian,as long as You think about meat,because You will only torture yourself ! The truth vegetarian not only do not eat meat,but he also do not think about it!

Make money with Neobux- A simple guide to get started! <3

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When you have purchased your first 3 refs, you should enable “AutoPay”, which is a very good tool. Referrals cost 30 cent to extend for one month, but with AutoPay enabled all referrals who clicks on ads that day will automatically be extended for 1 day. It will only cost you one ad, or 1 cent (if a ref view 4 ads you will get paid for 3 of them and get to keep the ref for another day). You could say that the refs pay for themselves, but only if they’re active. For example, if one of your refs doesn’t click any ads one day, you won’t have to pay for that ref that day.

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There are many different ideas and methods of how to best use the recycle tool. A good strategy in the beginning is to recycle any ref that hasn’t clicked on any ads today, yesterday or the day before that and has a “Click Average” (the amount of clicks per day in average) below 2.0. If a ref has a Click Average between 2.0 and 4.0, you should wait 4 days before recycling it. You should wait a whole week before recycling a ref with a Click Average above 4.0. Maybe he/she went on holiday and it would be unfortunate to recycle an otherwise great and very active ref.

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With less than 20 days remaining for a ref AutoPay will not work, which we of course want to use. So, as soon as any of your refs gets below 20 days to the next payment (you can find “Next Payment” on the same page as your rented refs are), you should pay for another 30 days for that ref.

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Life has its dawn, its sunrise and its zenith.
The dawn of life is love;
The sunrise of life is wisdom;
The zenith of life is Truth.
This is eternal life which, ceaselessly renewed,
Springs forth from God – from Love.



People often ask about the goal of life. The answer is simple: we live in order to form just, pure and balanced thoughts, to refine our feelings, to purify our heart, to strengthen our will and learn how best to use it.

We come to earth to acquire what we lack. But very few realise what they really need: knowledge and the correct application of the laws of pure and luminous thought, of noble feelings, and of just and selfless actions. Everything else follows from this.

The mission of each person is to send thoughts of love to those nearest to them and to all the peoples of the earth. You cannot grasp the outer effect of your thoughts, but you will notice a gradual change within; every day you will acquire new strength and more light; you will know more peace and joy. In this way you will verify the powerful action of the law of Love.


What is essential in life?
A pure and warm heart,
A clear and inspired mind.
Then you will be working for the glory of God
On earth and in heaven.

To do the will of God
Is to do good to all beings without exception.

God gives us the impulse to do good;
But it is up to us to make the effort and do the work.

If you consecrate your life to love, you will realise that you have the strength to put up with your difficulties.


If you consecrate your life to wisdom, you will realise that you have the knowledge and light necessary to see things clearly.

If you consecrate your life to truth, you will realise that you are free.


I have passed through all mysteries of Life and now I am existing in the Spirit of Truth.

Beinsa Douno

1864 Peter Konstantinov Deunov was born on the 11th of July (29th of June by the Julian calendar – the Day of St Peter) in the village of Nikolaevka, near the Black Sea in the district of Varna. He was the third child in the family of Konstantin A. Deunovski (an Orthodox priest and a teacher) and Dobra Georgieva (her father Atanas Georgiev was a National Revival functionary and a mayor of Nikolaevka).

1872 – Peter Deunov entered the Elementary school in  Nikolaevka.

1876-1881 – He studied and obtained his secondary degree in the male school in Varna.

1886 – Peter Deunov graduated from the American  Theological School in Svishtov.


1887-1888 – He was a teacher in the village of Hotantsa, Ruse district.

1888-1892 – Peter Deunov went to the USA, where he graduated from the Drew Methodist Seminary in Madison, New Jersey.


1893 – He was conferred a degree in Theology at the University of Boston with the graduation thesis “The Migration of the German tribes and their Conversion to Christianity”.

1894 – He also took a course in Medicine at the University of Boston.

1895-1900 – Peter Deunov returned to Bulgaria, but refused to become a Methodist preacher or an Orthodox priest in Varna. He lived alone in seclusion and meditation, in prayer and profound inner work. During this period He received His Initiation and Mission of a Spiritual Master.
1896 – He published the book “Science and Education”, in which he analyzed the human path in the world drama and the coming of a new culture.
1897 – 33 years old, Peter Deunov founded in Varna a Society for Spiritual Elevation of the Bulgarian nation and published his mystic booklet “Hio-Eli-Meli-Mesail”. This was a turning point in his life – the beginning of his activities as a spiritual leader.
1898 – In Varna, before the members of the Charitable Society Maika (Maika means mother in Bulgarian). Peter Deunov delivered a message for the social and spiritual rec- ognition of the Bulgarians – “An Appeal to the Bulgarian nation”.
1899 – He wrote “The Ten Testimonials of the Lord” and “God’s Promise”.
1900 – The Master summoned His first three disciples: Penyo Kirov, Todor Stoimenov and Dr Georgi Mirkovich to a meeting in Varna in July. It was the First Spiritual Council.

1900-1942 – Annual councils were held, initially called meetings of the “Chain” – spiritual assemblies attended only by people personally invited by the Master. They were usually held in the summer in different locations throughout Bulgaria: in Varna (1900-1908), in Veliko Tarnovo (1909-1925), in Sofia
(1926-1941), in the Rila and Vitosha Mountains.
1901-1912 – The Master traveled through the country. He gave lectures, carried out phrenological researches and studied the fundamental characteristics of the Bulgarian nation.
1901 – He published 5 phrenological articles titled “Heads and Faces” in the Rodina Magazine (Rodina means motherland in Bulgarian).
1906 – Peter Deunov settled in Sofia, the capital of Bulgaria, at 66, Opalchenska Street, where He began to deliver weekly Sunday lectures open to the general public.
1912 – The Master created the sacred book “The Testament of the Color Rays of Light” in the village of Arbanasi, close to the old Bulgarian capital Veliko Tarnovo.
1914 – He began to give regular Sunday lectures to the general public in Sofia. These lectures were recorded in short- hand by his stenographer disciples. Later they were decoded, edited and published in the series of lectures “Power and Life”, which presented the fundamental principles of the New Teaching.
1917-1932 – Beinsa Douno lectured a special spiritual course for married women in Sofia.
1917-1918 – During the First World War he was interned in Varna for a certain period of time. According to the govern- ment of that time his lectures “demoralized” the Bulgarian soldiers. The followers of the New Teaching increased after the war and reached approximately 40,000 people in the first 30
years of the 20th century.
1922, 24 February – A Spiritual School was opened in Sofia with two classes: a General Class and a Special Youth Class of disciples. The Master delivered his lectures before the two classes twice a week in the course of 22 years (1922-1944).

1927 – The Izgrev Spiritual center was gradually estab- lished in Sofia and Beinsa Douno moved to live there with many of his disciples (Izgrev means sunrise in Bulgarian).

1929 – The first summer tent camp was carried out at the Seven lakes in the Rila Mountain. It became a tradition for the followers from the country and abroad. Nowadays it takes place every year in August as a spiritual school with thousands of participants.

1930-1944 – The Master held Sunday early morning lec- tures – a new line in his spiritual work, the so-called Morning word.

1933-1934 – He gave the first “28 exercises” of the PanEuRhythmy (Universal Cosmic Rhythm). Later he added the two parts“Solar Rays” and “Pentagram”. The PanEuRhythmy was finally completed in 1942.

1944 – Beinsa Douno with a group of disciples spent the hardest months during the Second World War (11 January1944 – 19 October 1944) in the village of Marchaevo, near Sofia, in the house of Temelko Gyorev. This house was preserved – nowadays it functions as a museum.
1944, 27 December – The Master ended His earthly path in Sofia. By the ordinance of a special permission he was laid to rest in the Izgrev district. His sacred place has turned into a beautiful garden, which is daily open for free visitation.

Beinsa Douno – Peter Deunov left an invaluable spiritual heritage in his numerous talks and lectures, prayers, formulas and songs, gymnastic and breathing exercises, spiritual meth- ods and practices for group work, self-development and con- scious living.



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After you go through a hundred million solar systems, you will come to me and then we will experience together the deepest Mystery of Life.

Beinsa Douno