| Bulgarian food is very tasty indeed, maybe because it | | | | contains meat or sausages, vegetables, cheese and |
| has so many influences from the Arabic, Turkish, | | | | eggs. You should not order it if you are too hungry |
| Greek and Western European cuisines. | | | | as it takes a long time to cook. |
| Soups are very popular in Bulgaria; there's no lunch | | | | The traditional Bulgarian salad is made of tomatoes, |
| without soup. In summer, the most popular is a cold | | | | fresh cucumbers and cheese, sometimes also onion, |
| soup called 'tarator', prepared from yoghurt, water, | | | | peppers, olives and parsley. It is very tasty as the |
| cucumber, garlic, dill, nuts and a pinch of salt. Tourists | | | | Bulgarian vegetables are grown naturally, without |
| also find it very refreshing. | | | | fertilizers which makes them a lot juicier than they |
| For the rest of the year, there are: | | | | are in western countries. |
| 1) 'zeleva chorba' (a kind of cabbage soup with fat | | | | A very pleasant culinary adventure is a Bulgarian |
| meat, rice and pepper and a rather sour taste which | | | | appetizer made of cheese, honey and basil. It may |
| makes it unpopular with foreigners); 'agneshka kurban | | | | sound strange but its taste is amazing. Usually a bit of |
| chorba' (of Turkish origin, boiled mutton soup); | | | | garlic is added for those who like it. |
| 2) 'shkembe' (the most popular soup in the country, | | | | 'Kiufte' is a traditional meatball prepared from minced |
| consisting of tripe, milk, water and spices; it is very a | | | | meat with local spices. In Bulgaria it is consumed as a |
| very good medicine for hangovers and must be | | | | main course with salad, chips, pickles or other garnish. |
| consumed with chilly red pepper, garlic and vinegar). | | | | It is prepared in a frying pan but it may also be |
| Main courses bear the same weird names and are | | | | cooked with sauce as stew or as a soup with pasta |
| even tastier than the soups. | | | | or potatoes. |
| 'Sarmi lozovlist' and 'zelevi sarmi' both consist of a | | | | Among desserts, the most popular in the area are: |
| mixture of minced meat and rice rolled in leaves - | | | | 'halva' (milled cereals or seeds, oils and nuts), 'lokum' |
| grape wine leaves for the former and sauerkraut | | | | (a soft sticky sweet rolled in sugar), 'baklava' (a very |
| leaves for the latter. They are sometimes cooked | | | | sweet pastry with syrup and walnut filling, of Turkish |
| without meat! | | | | or Arabian origin). |
| Brought to Bulgaria centuries ago, 'musaka' is a dish | | | | There is a choice of western European food in most |
| of Greek origin. It is usually cooked from potatoes | | | | restaurants of the capital city but a tourist to |
| and minced meat but sometimes eggplants are used | | | | Bulgarien had better try the local cuisine. The food is |
| as a substitute for potatoes. There is also a | | | | too tasty to miss; besides, most of the courses are |
| vegetarian option available. | | | | not difficult to prepare at home and if you find |
| 'Kavarma' is an aromatic combination of meat (beef, | | | | something exceedingly tasty you might ask for the |
| pork or lamb), chicken or fish, mushrooms, onion, | | | | recipe and try cooking it when you get home. The |
| tomatoes, carrots, pepper etc. It is served very hot | | | | chef will be delighted to give it to you along with a |
| in a clay pot. | | | | couple of tips for cooking. |
| 'Giuveche', also cooked and served in a hot pot, | | | | |