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Bulgaria Cooking Bulgaria

 
 
Area : 42824  sq.mi - Population 7400000 hab.
Bulgaria

Our expert Bulgaria

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Weather

  • Sofia  25°C 16°C 20°C 22°C
  • Varna  19°C 20°C 20°C 20°C
  • Plovdiv  27°C 21°C 23°C 24°C

Cooking Bulgaria

 Gastronomy

Bulgarian cuisine is a mixture of Slavic and Mediterranean influences. Its diversity reflects the agricultural wealth of the country. A lot of vegetables, soups (tarator), and particularly salads (chopska). There are several traditional dishes based on meat: kavarma, kebabs of oriental origin, suckling pig, roast lamb. The fish is mostly freshwater (trout, carp, pikeperch); saltwater fish are only cooked on the coast of the Black Sea. The charcuterie consists mostly of sausages flavoured with herbs. The cakes are mostly pastries and doughnuts. Fresh or curdled milk is used for various dishes, without mentioning the famous and delicious Bulgarian yogurt. Dishes are usually simmered, and spices and herbs play a large part: garlic, onion, tchoubritza, parsley, mint and dill. As regards drinks, numerous brandies are consumed as aperitifs (rakiya or mastica). Bulgaria has a large range of delicious white (misket, dimiat, madara) and red (merlot, cabernet sauvignon, mavrud, gamza) wines.