Bulgarian cuisine

Bulgaria is famous not only for its amazing nature, but also for its delicious national cuisine. In the Bulgarian cuisine there is a very wide variety of dishes and wines.

Since the beginning of the century, special stoves have been used in the Bulgarian national cuisine, called "scares".In these ovens it is customary to cook both on the grate and in the pottery. On the grill prepare meat, fish, Bulgarian sausages and a popular shish kebab. Fish, as is the custom, are fried entirely and served to the table.

Dishes of Bulgarian cuisine are similar to Georgian, Armenian and Ukrainian cuisines. Bulgarian cuisine combines spicy oriental dishes, Slavic flavor and Greek generosity. In the national Bulgarian cuisine you can find dishes such as shish kebab, basturma, soup-kharcho and lyulya-kebab. But in itself Bulgarian cuisine is famous for sour-milk products, an abundance of vegetables, meat and fish dishes.

Vegetable dishes

The Bulgarian climate is very favorable for the cultivation of vegetable crops. In the Bulgarian cuisine there are many different salads from vegetables, and vegetables are added to almost all dishes. A lot of dishes with stuffed vegetables and vegetables in pots. Very popular eggplant caviar - fried eggplant, a large amount of garlic, hot pepper and parsley.

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Vegetable dishes are usually seasoned with wine vinegar and vegetable oil. A lot of dishes from pickled and salted vegetables.

Spices and spices

Bulgarians like to use in the preparation of dishes a large number of spices and spices. The most common sminduh( fenugreek) and chubritsa( savory).Also used are black and red pepper, mint, bay leaf, parsley. There is a huge variety of ready-made spice mixtures. Perhaps the most popular in Bulgaria is "Charena Sol", which includes fenugreek, thyme, corn grains, fried pumpkin seeds, hot and sweet pepper, salt. There are special spices for salads.

Bulgarians like to serve hot tomato vinegar or plain vinegar.

Cheeses and sour-milk products

Bulgarian "jelly mash", it is sour milk, the most famous drink, similar to yogurt or kefir. Practically all the inhabitants of Bulgaria use it daily for food. From it also prepare cheeses, add to the first and second dishes.

Cheese is the most popular cheese. Brynza is a universal product. It is added to stuffed vegetables, salads, it is filled with pancakes, sprinkled with fried potatoes, stuffed pies, baked in pots with meat and vegetables.

Bulgarians produce cheese from goat or sheep's milk, so cheeses have such a specific taste. The most popular yellow cheese is "kashwal", it is used to prepare a variety of dishes.

First dishes

Bulgarians love the first dishes very much. There is a huge variety of vegetable and meat soups. The most popular soup is "tarator" - cucumbers, greens, garlic, wine vinegar, vegetable oil, sour milk and spices.

Basically, soups are made thick and fragrant. There are a lot of recipes.

Fish and meat dishes

Meat dishes are very popular. Most Bulgarians prefer pork, beef, lamb and mutton. Meat fry, bake, prepare a variety of sausages - lukanka, sudzhuk, caddis, babek. Meat dishes are combined with vegetables.

An interesting dish is a sac-dish. Prepare it in a special clay pan with two handles on the sides, which is installed on a special stand. In the frying pan put a variety of meat, sausage, ham, vegetables and put it on the coals. In fact, this is a kind of meat assortment. The finished dish is served on the table in the same pan.

Baking and sweet dishes

Bulgarians are very fond of sweets and pastries. The national dish is "bannitsa" - a puff pastry with cheese. In addition to all kinds of pies, cakes, pastries, Bulgarians make baklava and halva.

Bread rolls with marmalade or brynza filling, bagels and bagels are very common.

For dessert, Bulgarians prefer ice cream with fruit.

Spirits

Bulgarian wines are famous all over the world, because not only traditional grape varieties are grown in Bulgaria, but also unique ones. Bulgaria is traditionally a "grape" country, but there is one characteristic feature - red wine is produced in the south of the country, and white in the north.

Besides wines, Bulgaria produces cognac, mastic and rakia. Mastic is a strong enough alcoholic beverage, its strength is 47%.Rakia is produced both industrially and home. Homemade rakia can be a fortress up to 60%.The most common brandy is made from plums. There are rakia from apricots, peaches and grapes. There are quite a lot of recipes for raki. It can be added fruit, anise, cherry, honey, nuts. Rakia is kept in oak barrels for a minimum of six months.

In addition to strong alcoholic beverages, there are also low-alcohol drinks. For example, "Boz" is a drink made from malt, in which alcohol is only 1%.

Bulgaria can be called a paradise for gourmets, as the Bulgarian cuisine is very diverse, tasty and useful. National culinary traditions have long been mixed with modern trends, so anyone who comes to this country will find a dish to his taste.

Kitchens of the World
  • Mar 23, 2018
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