layout of the book with the three great ones first appear as they are called Alexander Bozhinov, Ilia Beshkov, Raiko Aleksiev, Kiril Buyukliiski, Alexander Zhendov, Stoyan Venev, Sirak Skitnik. The Bulgarian sculpture is also developing: Boris Shaz and Zheko Spiridonov, Andrey Nikolov and Ivan Lazarov, Lyubomir Dalchev, Vaska Emanouilova, Marko Markov, Ivan Funev give it its foundation. But the development of Bulgarian art continues to develop vigorously and independently in our time also. Cuisine The relatively warm climate and diverse geography afford excellent growing conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine (, bulgarska kuhnya) offers great diversity. Famous for its rich salads required at every meal, Bulgarian cuisine also features diverse quality dairy products and a variety of wines and local alcoholic drinks such as rakia (), mastika () and menta (). Bulgarian cuisine also features a variety of hot and cold soups, for example tarator. Many different Bulgarian pastries exist as well, such as banitsa, a traditional pastry prepared by layering a mixture of whisked eggs and pieces of Bulgarian cheese with filo pastry and then baking it in an oven. Traditionally, Bulgarian cooks put lucky charms into their pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. Such charms may include coins or small symbolic objects (such as a small piece of a dogwood branch with a bud, symbolizing health or longevity). , people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Messages may include wishes for happiness, health, long life or success throughout the new year. Bulgarians eat banitsa — hot or cold — for breakfast with plain yogurt, ayran, or boza. Some varieties include banitsa with spinach (, spanachena banitsa) or the sweet version, banitsa with milk (, mlechna banitsa) or pumpkin (, tikvenik). The Bulgarian lyutenitsa () is a spicy mixture of mashed and cooked tomatoes, aubergines, garlic, hot peppers and vegetable oil, seasoned with salt, pepper and parsley. Variations of lyutenitsa exist in the national cuisines of most Balkan states. Tripe soup (, skhembe chorba) takes as its basis the thick lining of the cleaned stomach of cattle, prepared with milk and seasoned with vinegar, garlic and hot peppers. Under Ottoman rule, the sultans allegedly preferred tripe soup made by Bulgarian cooks, whose mastery in preparing the dish remained unmatched in the Balkans. In