Traditional Bulgarian cuisine

The Bulgarian cuisine differs with own Slavonic originality and light influence of the Eastern countries. With its simple principles: moderate oven, stewing, firmly closed pots, wide variety of ingredients, the Bulgarian gastronomy is various. Through the centuries lots of people crossed the country and contribute to the variety of dishes, salads, appetizers, desserts, etc.

The aperitif is always taken accompanied by salad. The most popular and delicious salad is the Shopska salad made of chopped tomatoes and cucumbers, some fresh peppers, some onion, grated white cheese usually prepared from sheep`s milk (cow`s milk is also possible), parsley and some vegetable oil. Another very popular salad is Trakiiska salad which is a mixture of yoghurt, chopped fresh cucumbers, garlic and crushed walnuts, spiced with garlic and parsley. Among the popular dishes is also the Kavarma which is made of pork or chicken meat, tomatoes, peppers, mushrooms, onion and eggs. This dish si served in pottery. Grilled minced meat is typical of the Bulgarian cuisine. Kebapcheta (prolonged pieces of mince) Kyufteta (mince balls), Shishcheta (made of chopped grilled meat and spiced with spices) For dessert the Bulgarian cuisine offers lots of variations of the Turkish desserts ( Tulumbichki. Kadaif, Baklava), “mekitsi” (batter fried in deep oil), Cream-Caramel, pancakes, cakes and the famous Bulgarian yoghurt.

Spices play an important role in the Bulgarian cuisine. Aromatic, gustatory or tinctorial, all of them have their place in the traditional Bulgarian cuisine. Bulgaria produces mixed spices in form of powders,sauces and purees.

People like eating Bulgarian food because it is delicious and healthy. These dishes are world famous and everybody enjoys eating them.