Bulgarian cuisine adopted the best traditions of Byzantine cooking. Her recipes are known to many Slavic housewives. Bulgarian dishes are characterized by their originality. Local residents try to preserve their culinary traditions, despite the influence of other peoples. By the way, “Delicious!” in Bulgarian it will be "Good appetite! (Dobãr apetit)".
Bulgarian cuisine adopted the best traditions of Byzantine cooking. Her recipes are known to many Slavic housewives. Bulgarian dishes are characterized by their originality. Local residents try to preserve their culinary traditions, despite the influence of other peoples.
Bulgarian cuisine is based on vegetable dishes . Various vegetables are popular in Bulgaria : carrots, cucumbers, potatoes, zucchini, various types of cabbage, eggplants, etc. Vegetables are consumed in any form. They are eaten raw, fried, boiled, pickled, stewed and stuffed. Vegetables are an invariable component of meat dishes .
Meat is often cooked together with vegetables, serving the dish in clay pots. Basically, local housewives make 3 meat dishes : kavarma in pots (meat, sweet bell pepper, onion, red wine), casserole (stewed meat, potatoes, garlic, tomatoes and other vegetables) and moussaka (casserole from potatoes and chopped meat). Another popular dish is sach - meat and various vegetables are fried in a special pan. Fish and seafood dishes are popular in coastal areas .
Among the vegetable salads, the most popular is "Shopsky", which is somewhat reminiscent of the well-known "Greek". It is prepared from cucumbers, tomatoes, sweet pepper (usually baked, but sometimes raw), onion, sprinkled with cheese, parsley and seasoned with vegetable oil and wine vinegar. Also popular are "Vivcharsky" (similar to "Shopsky", but with the addition of ham and mushrooms), "Selyansky" (tomatoes, onions, olives, cheese, roasted pepper), "Snezhanka" (cucumbers, walnuts, garlic, sour milk ). Most vegetable salads here are usually dressed with vegetable oil and wine vinegar, mayonnaise is practically not used.
Vegetable salads are eaten for breakfast, lunch and dinner in Bulgaria . Or they simply serve components (sliced cucumbers, tomatoes, cheese, oil, vinegar) that you can easily mix yourself or eat separately. As for restaurants, the portions of vegetable salads are usually large (which, after all, applies not only to salads) - at least 300 g, and sometimes 500. For some reason, it makes sense to take a salad for two or three.
There are always cold and hot snacks on the table. For their preparation, they take stewed and dried meat, mushrooms, fried telbukhs, sausage, etc. Each village has its own recipes for making soups called chorba. The first place among them is bean soup with the addition of fried meatballs and boiled and smoked sausages. For the holidays, soup is prepared from veal carcasses. Tarator is the most popular of the cold soups. It is made from finely chopped cucumbers, walnuts, garlic, dill and sour milk. The peculiarity of Bulgarian cuisine is an unusual method of heat treatment of ingredients. The products are thoroughly steamed over low heat for an hour. At the same time, all components undergo heat treatment at the same time. This is how Bulgarians prepare second courses and soups.
Also, Bulgarian cuisine is rich in recipes that are known all over the world. For example, Bulgarians were the first to start preparing the popular yogurt . Dairy products are very common in Bulgaria . They are included in the list of basic products and are added to many snacks. Various types of cheese are also popular among the local population. Most often, soft cheese, kashkaval, tukmanik are consumed.
Bulgaria 's desserts are also diverse. Here they make delicious cakes, Viennese cakes, oriental sweets (baklava, tulumba). Various fruits are also widely consumed in Bulgaria .
Bulgarian wines deserve special attention. It has been scientifically proven that winemaking is one of the oldest crafts practiced by the Bulgarian people. Therefore, it is not surprising that for such a long time the Bulgarians were able to improve the technology of growing grapes and producing wine to a very high level. Today, about 1,300 first-class grape varieties are grown under the Bulgarian sun. Here you have the opportunity to taste not only such well-known wines as Hamza, Dimyat, Pamid, Muscat, Misket, Mavrud and Melnik, but also aromatic homemade wines from small farms.
And those who prefer stronger drinks will be able to appreciate all the benefits of rakia. Rakia is a national Bulgarian drink made from various fruits. The most popular type of rakia is slivovitsa, which is made from juicy Bulgarian plums. There are also many types of homemade rakia, which are prepared according to old family recipes.
The epithets "most popular" can be assigned to the following two dishes of Bulgarian cuisine . The first is an amazingly tender bean soup, which is best served in a clay pot. It is called "bean stew".
And many Bulgarians will definitely name the second one among their favorites, especially sweet tooths. This is a light "Banica" pie, which is made from puff pastry with a traditional Bulgarian cheese filling. On New Year's Eve, housewives hide "kismets" in such a cake - leaves with good wishes for the coming year.
By the way, “Delicious!” in Bulgarian it will be "Good appetite! (Dobãr apetit)".