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Bulgaria Cuisine


Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially Slavic, it shows Turkish, Greek and Middle Eastern influences, and to a lesser extent Armenian, Italian, Mediterranean and Hungarian ones. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is particularly diverse.

Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Certain entries, salads, soups and dishes go well with alcoholic beverages and the alcohol of choice for some is Bulgarian wine.

Traditional Dishes

• Tarator (cold soup)
• Shopska salad
• Shepherd salad (Ovcharska salad)
• Moussaka
• Gyuvetch
• Sarmi rolls with grape or cabage leaves
• Pita Bread
• Banitsa
• Kebabche
• Mish-Mash
• Kozunak
• Elenski but
• Drob Sarma Lamb liver and lung with rice
• Tripe Soup (Shkembe chorba)
• Pacha
• Popara
• Bean Soup (Bob chorba)
• Lyutika
• Lyutenitsa
• Flat sausages (Soujouk, Lukanka, Babek, Sushenitsa and others)
• Sirene (white brined cheese)
• Kashkaval (yellow cheese)
• Tikvenik (pumpkin pastry)
• Halva
• Honey
• Spices and herbs:
- Merudia
- Summer savoury (Chubritsa)
- Spearmint (Djodjen or gyozum)
• Samardala
• Turshiya
• Kompot
• Garash cake
• Kadaif Dessert
• Tolumbichki – Fried Dough
• Baklava
• Yogurt (Kiselo Mlyako, lit. sour milk)

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