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BULGARIAN CUISINE    

Bulgarian cuisine is a typical representative of the cuisine of the Balkans, showing substantial Turkish, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian ones. Owing to the significant effect of external culinary traditions, Bulgarian cuisine is an unique mixture of local and foreign recipes.

Bulgarian cuisine is typically noted for the diversity and quality of dairy products and the variety of wines and local alcoholic drinks such as rakia, mastika and menta.

Tarator

Tarator

 


Traditional Bulgarian foods

  • TaratorKiselo mlyako (yogurt, sour milk)
  • Tarator (cold soup)
  • Shopska salad
  • Moussaka
  • Gyuvetch
  • Sarmi
  • Pita Bread
  • Banitsa
  • Mish-Mash
  • Elenski but
  • Shkembe chorba (Shkembe soup)
  • Popara
  • Bob (beans soup)
  • Lyutika
  • Lyutenitsa
  • Flat sausages (Soujouk, Lukanka)
  • Sirene (white brined cheese)
  • Kashkaval (yellow cheese)
  • Tikvenik (pumpkin banitsa)
  • Halva
  • Honey
  • Spices and herbs
    • Merudia
    • Chubritza
    • Djodjen
    • Samardala
  • Turshiya
  • Kompot
  • Garash cake

Traditional Bulgarian drinks

Bulgarian wine

  • Mavrud
  • Pamid
  • Gamza
  • Melnik wine
  • Dimyat
  • Misket
  • Muskat
  • Pelin

Rakia

  • Grape Rakia
  • Plum Rakia
  • Apricot Rakia

Mastica

Menta

Beer

  • Slavena
  • Astika
  • Zagorka
  • Burgasko
  • Kamenitza
  • Boliarka
  • Almus
  • Ariana
  • Boliarka
  • Ledenika
  • MM
  • Shumensko
  • Pirinsko
  • Plevensko
  • Stolichno

Boza

Ayran

Mineral water

  • Hissar
  • Gorna Banya
  • Bankya

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