Experience Bulgaria's vibrant cuisine, blending Turkish, Mediterranean, and Middle Eastern flavors.
Bulgarian cuisine, like other aspects of the national makeup, has been characterized by a myriad of flavours. Some people say Bulgarian food is Turkish food with Mediterranean influences and Middle Eastern spices. Many people in Bulgaria grow their own fruits, vegetables, and herbs.
Sharena sol is a staple mild spice combination that has been used in many dishes for centuries. It includes paprika, thyme, salt, cumin, basil, fenugreek leaves and summer savory - the resulting food has a pleasant and aromatic flavour.
On nearly every table in Bulgaria you can expect to find yogurt and white brine cheese (similar to feta). This soft cheese (like feta) is used throughout many recipes but is eaten near daily on a salad that begins many meals called Shopska salad. Salads are a central part of Bulgarian cuisine, but this is a preferred version – tomatoes, onions, cucumbers, raw or roasted peppers, white brine cheese and parsley with a sunflower or olive oil dressing. Potatoes with garlic and dill are also a common side dish – yummy.
Other tasty and hearty recipes in Bulgarian cuisine include banitsa, a popular and simple breakfast dish made of filo pastry stuffed with cheese, spinach, rice, or meat. Tarator is a cold soup made from cucumbers, dill, crushed walnuts, and spices.
Kiselo miyako is a traditional Bulgarian yogurt used in many dishes, sarma is cabbage or vine leaves stuffed with meat, and cheverme is an entire lamb roasted over an outdoor spit. Kavarma is a Bulgarian pork or veal stew with onions and mushrooms, served in an individual casserole. And moussaka, also popular in Greece, is a rich dish that contains potatoes, minced meat, and white sauce. It’s baked in the oven and comes out crispy and steaming.
Bulgaria has an ancient wine making tradition dating back 4000 years to the Thracians. The climate in the Struma and Thracian Rose Valleys is ideal for growing grapes. The wines are not well-known outside of Bulgaria and Europe as they aren’t exported overseas, though today there is some emerging global recognition. Popular wines from indigenous grapes include Gamza, Wide Melnik Vine, Dimyat, Mavrud, Red Misket, Ruby, and Pamid.
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