The Main Products Of Bulgarian Cuisine

The dishes of Bulgarian cuisine have some differences that give it a national flavor. Among them, we can mention a large amount of meat, dairy products, as well as a love for clay pots and cooking on the hearth. Differences in the recipe for cooking the same dishes may appear depending on the stay in one or another ethnographic region. There are seven of them in the country: Severnyashka, Shopska, Dobrudzhanska, Thrace, Rhodope and Pirin.

Vegetables

The climate in Bulgaria is very favorable for growing vegetables. Therefore, there are many of them here and they are widely used in Bulgarian cuisine . Tomatoes, cucumbers, sweet and hot peppers, zucchini, eggplants, beans - this is far from a complete list of vegetables that are grown and cooked in Bulgaria . Vegetables are stewed in pots with cheese, stuffed, baked and, of course, vegetable salads are prepared - everything that comes to mind.

Bulgarian tomatoes are sweet and juicy. These are special varieties intended for immediate consumption as food, and not for long-term transportation. Therefore, Bulgarian tomatoes cannot be compared with those supplied to our stores.

Cucumbers in Bulgaria are usually eaten without the skin. This is a fairly common culinary technique and almost every home has a special vegetable knife to peel the cucumber before cutting it into a salad.

Speaking about Bulgaria , one cannot fail to mention one of the most important ingredients for many dishes - pepper, which got the name of this country. In autumn, the streets are filled with the fragrant smell of roasted peppers. Sweet pepper, which we call "Bulgarian", in Bulgaria is often called "chushka", and hot pepper - "hot chushka". In salads, sweet pepper is often used in a roasted form, which gives it a unique taste. In Bulgaria , they even invented a special device for baking it - "chushkopek".

Stuffed Bulgarian pepper is also prepared in our country, but it will be prepared with special talent in the homeland. In Bulgaria , this dish is called "chushka burek", and it is filled with cheese, the taste of which cannot be compared with our counterparts.

Named bacterium

In general, tourists often note the unique properties of local dairy products. And the whole thing is a special lactic acid bacterium, Lactobacillus Bulgaricus, which lives only on the territory of this republic. It gives such a delicate taste and allows the production of dairy products without the addition of artificial substances.

In Bulgaria , a product with the funny name "sour milk" is in particular demand, it is similar to sour cream - slightly sour condensed milk.

This drink is often consumed for breakfast or as a snack. Bulgarians also like to add it to salads and desserts. Sauces are made on its basis: for example, "white sauce", which includes sour milk, chopped dill and garlic, goes well with moussaka (a casserole of minced meat, potatoes, tomatoes and eggs). Not only is Bulgarian sour milk tasty, but it is also useful to the extent that it increases life expectancy - there is an opinion that the number of long-lived people in Bulgaria is directly related to its daily consumption.

Brynza and cheese

Bulgarians call it sirene. It is extremely popular in Bulgaria : it is added to snacks, soups, stewed meat, and dough products. Brynza with white bread and capsicum is a must on the Bulgarian table , just like the English, for example, sandwiches or puddings. In addition, Bulgarians prepare it in a special way: they sprinkle the cheese with red pepper, add a little butter, then tightly wrap it in parchment paper and bake it in the oven. Brynza prepared in this way has a very delicate and juicy taste and a pleasant aroma. The taste of cheese goes well with many foods.

Yellow mature cheese in Bulgaria is called "kashkaval". It doesn't taste like any of our cheeses. Real Bulgarian cheese is made from sheep's or goat's milk. This gives it a specific taste. Kashkaval, of course, can be consumed simply "sliced", but it is especially tasty and popular in the form of the Bulgarian dish "Kashkaval pane" - cheese fried in breadcrumbs. On the other hand, this is a very simple and unpretentious dish - a piece of cheese is rolled in breadcrumbs, and then fried in oil. It turns out a crispy crust with melted cheese inside.

Fire and meat

Bulgarians respect meat no less than dairy products . Many national dishes of Bulgaria contain pork, beef or lamb. And they are mostly cooked over an open fire. Meat lovers will definitely like the "mixed grill" - a mixture of several types of cutlets and kebabs cooked on the grill. All assorted components are also prepared as separate dishes, but always on fire.

Also, Bulgarians will fervently convince you to try the local soup "skembe chorba". Among local men, it is considered an effective remedy for hangovers. However, the soup is quite specific, because its main ingredient is the stomach of a pig (or beef or lamb).

Spices

Spices in Bulgaria are not very spicy. Rather spicy. And they are used in moderate quantities. Two spices can be distinguished - thyme and fenugreek. Ready-made spice mixtures are also widely used in Bulgaria . For example, "Colored salt", which includes saber, fenugreek, fried pumpkin seeds, corn kernels, sweet and hot pepper, salt.

In many Bulgarian cities , especially touristic ones, seasonings can be purchased both in supermarkets and at souvenir fairs. There they are often sold in various beautiful jars. Comes as a souvenir and seasoning. Very convenient as a gift.

Aromatic alcohol

Everyone who has visited Bulgaria must have ordered local wine in restaurants, because it has an extraordinary taste. The wine-making history of Bulgaria , as you know, goes back many hundreds of years, and it was not harmed even by the conquest of the country by Muslim Turkey.

You can organize a gastronomic tour just for the sake of these wines. Among the variety of varieties, you can always find something special, and for starters, you can try the popular varieties Melnik, Pamid and Muskat Ottonel.

For those who want to try stronger drinks, there is the famous "rakia", which is aged in oak barrels. The result is a rich aroma reminiscent of brandy. Standard strength is 40 degrees, but homemade brandy can be 50 and 60 degrees, so you should not rush to drink it in one gulp.