Bulgarian cuisine is a representative of the cuisine of Southeastern Europe.
Essentially South Slavic, it shares characteristics with other Balkans
cuisines. Bulgarian cooking traditions are diverse because of geographical
factors such as climatic conditions suitable for a variety of vegetables,
herbs and fruit. Aside from the vast variety of local Bulgarian dishes,
Bulgarian cuisine shares a number of dishes with the Greek, Turkish, and
Italian cuisines. Bulgarian food often incorporates salads
as appetizers and is also noted for the prominence of dairy products, wines and
other alcoholic drinks such as rakia. The cuisine also features a variety of
soups, such as the cold soup tarator, and pastries, such as the filo dough
based banitsa, pita and the various types of börek.
Main courses are very typically water-based stews, either vegetarian or
with lamb, goat meat, beef, chicken or pork. Deep-frying is not common, but
grilling - especially different kinds of sausages - is very prominent. Pork is
common, often mixed with beef or lamb, although fish and chicken are also
widely used. While most cattle are bred for milk production rather than meat,
veal is popular for grilling meats appetizers and in some main courses. As
a substantial exporter of lamb, Bulgaria's own consumption is notable,
especially in the spring. Similarly to other Balkan cultures the
per capita consumption of yogurt among Bulgarians is traditionally higher than
the rest of Europe. The country is notable as the historical namesake for
Lactobacillus bulgaricus, a microorganism chiefly responsible for
the local variety of the dairy product. Yogurt has been cultivated and consumed
as far back as 3000 BC. Bulgarian cuisine shares a number of
dishes with the Middle Eastern Cuisine as well as a limited number with the
Indian, particularly Gujrat cuisine. The culinary exchange with the East started
as early as 7th century AD, when traders started bringing herbs and spices to the
First Bulgarian Empire from India and Persia via the Roman and later Byzantine
empires. This is evident from the wide popularity of dishes like moussaka,
gyuvetch, kyufte and baklava, which are common in Middle Eastern cuisine today.
White brine cheese called "sirene", similar to feta, is also a popular
ingredient used in salads and a variety of pastries.
Holidays are often observed in conjecture with certain meals. On
Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and
cabbage leaf sarmi, New Year's Eve usually involves cabbage dishes,
Nikulden fish, while Gergyovden is typically celebrated with roast lamb.
Traditional Bulgarian foods = Cold cuts =
Lukanka Sujuk
Sazdarma Black pudding
Karnacheta Bahur
Banski Starets Strandjanski Dyado
Pacha Elenski but
= Soups = Tarator
Bob chorba Shkembe chorba
Kurban chorba Teleshko vareno
Tomato soup with cheese Supa Topcheta(Soup with little
meatballs.) Cold Gardening soup
Fisherman's soup Chicken soup
Mushroom soup Nettle soup
Milk soup with or without cheese = Salads and relishes =
Shopska salad Snow White salad or Milk salad
Milk salad with baked peppers Ovcharska Salad
Easter Salad Salad with Carrots and Cabbage
Bean salad Turshiya
Kyopolou Potato salad
Green salad Green salad with yogurt
Salad with sliced peppers, garlic, oil and vinegar
Mussel salad Fish and onion salad
Chiroz = Sauces and appetizers =
Lyutenitza Ljutika
Apetitka Pindjur
Ajvar Kyopolou
Podluchen sauce or yogurt sauce Katak
Razyadka Thracian walnut appetizer
= Hot appetizers = Katino meze
Drob po selski Ezik v maslo
Sirene pane Kashkaval pane
Mussels in butter = Skara =
Kyufte Kebapche
Parjola Shishcheta
Karnache Nadenitsa
Tatarsko kyufte Nevrozno kyufte
Chicken in caul Cheverme
Meshana skara Grilled vegetables
Grilled fish = Main dishes =
Gyuvech Yahniya
Plakiya Sarma
Drob Sarma Wine, Tepsi or Tas kebab
Kavarma Kapama
Mish Mash Pilaf
Moussaka Chomlek
Mlin Stuffed courgettes
Stuffed peppers Peppers börek
Roasted beans Beans with sausage
Pork with rice Roasted Chicken with Potatoes
Pork with Cabbage Chicken with Cabbage
Roasted Potatoes Drusan kebab
Rice with chicken Tatarian Meatball
Meatball(s) with White Sauce Stew Kjufteta po Chirpanski
Meatloaf 'Rulo "Stephanie"' Potato balls with Sauce
Panagyurishte-Style Eggs Fried Courgettes with Yogurt Sauce
Chicken in katmi Fish Zelnik
Fish in pastry Stuffed Carp or Nikuldenski Carp
= Breads and pastries = Pita
Sweet Pita Pita with Meat
Pogacha Kravai
Kolak Banitsa
Tikvenik Zelnik
Baklava Saraliya
Parlenki Patatnik
Kachamak Byal Mazh
Tutmanik Milinka
Gevrek Kozunak
Mekitsi Marudnitsi
Katmi Palachinki
Langidi Tiganitsi
Dudnik Popara
Sulovar Parjeni filii, "fried toasts"
Kiflichki with jam or white cheese Solenki
Yufka Trienitsa or Skrob
Trahana = Dairy Products =
Bulgaria as a homeland of yogurt has a strong tradition in the making of a
variety of dairy products. Sirene
Kashkaval Kiselo mlyako
Tsedeno mlyako Smetana
Izvara Urda
Katak Zira
= Sweets = The name Halva is used for several
related varieties of the Middle Eastern dessert. Tahan/Tahini halva is the most
popular version, available in two different types with sunflower and with
sesame seed. Traditionally, the regions of Yablanitsa and Haskovo are famous
manufacturers of halva. Pumpkin Dessert
Baklava Buhti with yogurt
Cookies "Peach" or Praskovki Fruit bread
Garash cake Katmi with jam or honey or cheese
Kazanlak Donuts Kompot
Kozunak Kurabiiki
Lokum Maslenki
Milk with Rice Oshav
Tart with cherries or sour cherries Tart with different fruits
Tatlii Tikvenik
Tulumbichki = Spices and herbs =
Summer savory Spearmint
Sharena sol = Other staples =
Yoghurt Honey
Traditional Bulgarian drinks = Wine =
= Distilled liquors = = Beer =
= Fermented beverages = = Hot beverages =
See also References
External links Bulgarian Cuisine
Many recipes from Bulgarian Cuisine Bulgarian Cuisine = Nutritious and
Delicious Cuisineeurope - Bulgaria
Eating the Bulgarian way Bulgarian Traditional Dishes
100 Essential Bulgaria Recipes