Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of

Southeast Europe Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (a ...

, sharing characteristics with other

Balkan cuisine Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally ...

s. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with

Persian Persian may refer to: * People and things from Iran, historically called ''Persia'' in the English language ** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples ** Persian language, an Iranian language of the ...

, Turkish, and

Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...

. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including ''

moussaka Moussaka (, , ) is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek vari ...

'', ''

gyuvetch Ghivetch ( bg, гювеч, , ro, ghiveci, , fa, دیزی٫ tr, güveç, bs, đuveč, , mk, ѓувеч, , sr, ђувеч, ) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bul ...

'', '' kyufte'', '' baklava'', ''

ayran Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and sa ...

'', '' gyuvech'', and ''

shish kebab Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region. It is one of the many types o ...

''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products,

wines Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup

tarator Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, gar ...

, and pastries, such as the

filo dough Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is th ...

-based ''

banitsa Banitsa ( bg, баница, , also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Southeastern Serbia (where it may also be referred to as gibanica), prepared by layering a mixture of wh ...

'', pita, and the various types of ''

börek Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly ...

''. Main courses are very typically water-based stews, either

vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

or with

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

, veal,

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, or

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

. Deep-frying is not common, but grilling—especially of different kinds of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s—is prominent. Pork is common, often mixed with veal or lamb, although

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meat appetizers (

meze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...

) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring. Similar to other Balkan cultures, the per-capita consumption of

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

() among Bulgarians is traditionally higher than the rest of Europe. The country is notable as the historical namesake for ''Lactobacillus bulgaricus'', a microorganism chiefly responsible for the local variety of dairy products. (), a white brine cheese similar to

feta Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it ...

, is also a popular ingredient used in salads and a variety of pastries. Holidays are often observed in conjunction with certain meals. On Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and cabbage leaves '' sarmi''. New Year's Eve usually involves cabbage dishes, Nikulden (Day of St. Nicholas, December 6) involves fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb.

Traditional Bulgarian foods

Bulgarian breakfast

* ''

Banitsa Banitsa ( bg, баница, , also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Southeastern Serbia (where it may also be referred to as gibanica), prepared by layering a mixture of wh ...

'' – baked pastry made of layered stuffing and

phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is t ...

. There are many varieties with different names, with arguably the most famous one being with eggs,

sirene Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (So ...

, and yogurt. * ''

Börek Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly ...

'' – filled pastry of Turkish origin * ''Tutmanik'' – similar to pita, made with yeast dough and milk, but with white cheese. * ''Milinki'' (singular: ''milinka'') – bread roll type pastry with eggs and sirene *

Princess Princess is a regal rank and the feminine equivalent of prince (from Latin '' princeps'', meaning principal citizen). Most often, the term has been used for the consort of a prince, or for the daughter of a king or prince. Princess as a subs ...

with minced meat – open-faced baked sandwich with minced meat, and possibly some yellow cheese on top * Princess with yellow cheese – open-faced baked sandwich with yellow cheese on top * Princess with eggs and cheese – open-faced baked sandwich with egg and ''sirene'' mixture on top * ''Mekitsi'' (singular: ''mekitsa'') – deep-fried dough pastry, typically served with jam, honey, sirene, or icing sugar * French toast (Purjena filia) – bread dipped in eggs and milk (either cow's milk or yogurt) and fried in oil * Kazanlak Doughnuts – a specific type of

doughnuts A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and fra ...

, from the town of

Kazanlak Kazanlak ( bg, Казанлък , Thracian and Greek Σευθόπολις (''Seuthopolis''), tr, Kazanlık) is a Bulgarian town in Stara Zagora Province, located in the middle of the plain of the same name, at the foot of the Balkan mountai ...

* ''Buhti'' (singular: ''buhta'') – deep-fried dough balls, often served with jam, honey, or sirene * ''Langidi'' (singular: ''langida'') – somewhat similar to American-style pancakes, soft and eggy * ''Palachinki'' (singular: ''palachinka'') – Bulgarian-style pancakes that are thinner than American pancakes and sometimes rolled around some stuffing * ''Katmi'' (singular: ''katma'') – another variant of Bulgarian pancakes, which are bigger and thicker and are rolled around stuffing * '' Popara'' – might be made from rusks, bread, or

kozunak , region = Romania, Bulgaria, North Macedonia, Serbia, Moldova , creator = , course = Dessert , type = Yeast cake , served = , main_ingredient = Wheat flour, butter, milk,eggs, sugar,ye ...

with tea, milk, or sour milk (Bulgarian yogurt). Quite different from other Bulgarian breakfasts, this one was very popular during the 20th century, and many Bulgarians remember this dish with fondness and childhood nostalgia.

Cold cuts

* ''Banski starets'' (also ''banski staretz'') – spicy sausage,Bousfield & Willis, p. 232. native to the

Bansko Bansko ( bg, Банско ) is a town in southwestern Bulgaria, located at the foot of the Pirin Mountains at an elevation of 1200m above sea level. It is a ski resort. Legends There are several legends about who founded Bansko. According to o ...

region * ''

Elenski but Elenski but ( bg, еленски бут or (more precisely but less commonly) , sometimes translated as ''Elena round'' or ''Elena leg'') is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country ...

'' – air-cured

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...

sausage, seasoned with herbs * ''

Lukanka Lukanka ( bg, луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin ...

'' – spicy

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

of minced beef and pork * ''Pastarma'' – spicy beef sausage;Bousfield & Richardson, p. 40. a variant of

Anatolia Anatolia, tr, Anadolu Yarımadası), and the Anatolian plateau, also known as Asia Minor, is a large peninsula in Western Asia and the westernmost protrusion of the Asian continent. It constitutes the major part of modern-day Turkey. The ...

n dried meat called ''pastırma'' in Turkish, ''pastourmas'' in Greek, '' bastirma'' in Azerbaijani, and '' basterma'' in Arabic * ''

Sujuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...

'' (also ''soudjouk'', ''sukuk'', ''sukuk'', or ''sucuk'') – flat cured, dark red sausage, common in the Balkans, Eastern Mediterranean, and North Africa

Soups and stews

* ''Tarator'' – cold soup of cucumbers, garlic, yogurt, and dill * Vegetable soup – with various fresh vegetables and potatoes * Nettle soup – with rice and sirene * Spinach soup – with sirene and eggs * ''Bob chorba'' – hot bean soup * Lentil soup – brown lentils soup * Mushroom soup – with forest mushrooms *

Chicken soup Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, ...

– made with vermicelli, potatoes, and vegetables * ''Teleshko vareno'' – boiled veal, potatoes, and vegetables in

consommé In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, th ...

* ''Ribena chorba'' – a traditional spicy fish soup, made with

thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...

and fresh

lovage Lovage (), ''Levisticum officinale'', is a tall perennial plant, the sole species in the genus ''Levisticum'' in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a veg ...

* ''Topcheta'' soup – a Bulgarian meatball soup thickened with egg yolks and yogurt * Lamb soup – made from lamb organ meats * ''Kurban chorba'' –

lamb meat Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

and lamb organ meats, eggs, and vegetables * ''Shkembe chorba'' – spicy soup made of

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

, reputed in Bulgaria to be a "

hangover cure Hangover remedies consist of foods, dishes, and medicines, that have been described as having a theoretical potential for easing or alleviating symptoms associated with the hangover. List of hangover foods Scientific * Asparagus: In a small ce ...

" * ''Pacha'' – a sour pork's-trotter soup, with sour ingredients such as pickles, bitter fruit, or vinegar in the broth * ''

Ghivetch Ghivetch ( bg, гювеч, , ro, ghiveci, , fa, دیزی٫ tr, güveç, bs, đuveč, , mk, ѓувеч, , sr, ђувеч, ) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulg ...

'' – spicy vegetable stew with vegetables and sometimes different meats, often cooked in a clay potDeutsch, p. 87-88. * ''Smilyanski fasul'' –

Smilyan Smilyan ( Bulgarian: Смилян) is a village in Smolyan Municipality, located in the Smolyan Province of southern Bulgaria. It is located 176.862 km from Sofia and the village covers an area of 29.248 km2. As of 2019, the village had a po ...

bean stewRoss, p. 67. * Potato stew

Salads

* ''Ovcharska salata'' (shepherd's salad) – shopska salad, with the addition of grated egg, mushrooms, and sometimes hamSachsenroeder, p. 143. * ''Ruska salata'' (Russian salad) – salad with potatoes, carrots,

gherkin A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

s, and mayonnaise * ''Shopska salad'' – a common salad of chopped cucumbers, onions, peppers, and tomatoes with white cheese * ''Snezhanka'' (" Snow White salad") – chopped cucumbers with yogurt, dill, garlic, and often walnuts * ''

Turshiya Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the pickling, pickled vegetables of many Middle Eastern cuisine, Middle Eastern and Balkan cuisine, Balkan cuisines. Torshi is common in Arab cuisine, Arab, Turkish cuisine, Turkish, Kurdi ...

'' (also ''torsi'') –

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

vegetables, such as celery, beets, cauliflower, and cabbage, popular in wintertime; variations are ''selska turshiya'' (country pickle) and ''tsarska turshiya'' (king's pickles)

Sauces, relishes, and appetizers

* ''

Lyutenitsa ''Ljutenica'', ''lyutenitsa'' or ''lutenica'' (, , ; ''lyuto'' or ''luto'' meaning "hot") is a (sometimes spicy) vegetable relish or chutney in Bulgarian, Macedonian and Serbian cuisines. The ingredients include peppers, aubergines, carrots, gar ...

'' (also ''lyutenitza'') – purée of tomatoes, red peppers, and carrots, often served on bread and topped with white cheese * ''Kyopulu'' (also ''kyopolou'') – roasted eggplant (aubergine) and bell peppers, mashed with parsley, garlic, and other ingredients * '' Lyutika'' – spicy sauce * ''Podluchen'' sauce or yogurt sauce – yogurt with garlic, oil, paprika, salt, and sometimes dill * ''Katino meze'' – hot starter with chopped pork meat, onion, and mushrooms with fresh butter and spices * ''Drob po selski'' – chopped liver with onion and peppers * ''Ezik v maslo'' – sliced tongue in butter * ''Sirene pane'' – breaded Bulgarian brine white cheese bites * ''Kashkaval pane'' – breaded ''kashkaval'' bites * Mussels in butter – with onion and fresh herbs; traditionally from

Sozopol Sozopol ( bg, Созопол , el, Σωζόπολη, translit=Sozopoli) is an ancient seaside town located 35 km south of Burgas on the southern Bulgarian Black Sea Coast. Today it is one of the major seaside resorts in the country, known for th ...

Skara (grill)

* '' Kyufte'' – meatballs of minced pork meat, seasoned with traditional spices and shaped in a flattened ball * ''

Kebapche Kebapche ( bg, кебапче, plural: кебапчета, ''kebapcheta''; mk, ќебапче, plural: ќебапчиња, ''kebapchinja'') is a Bulgarian and Macedonian dish of grilled ground meat, minced meat with spices. The meat is shaped int ...

'' – similar to meatballs, but seasoned with cumin and shaped in a stick * ''Parjola'' – pork steak, chop, or flank * ''Shishcheta'' – marinated pieces of chicken or pork and vegetables * ''Karnache'' – a type of sausage with special spices * ''Nadenitsa'' – a type of sausage with special spices * ''Tatarsko kyufte'' – stuffed meatballs * ''Nevrozno kyufte'' – very piquant meatballs * Chicken in caul * ''Cheverme'' – used in celebrations such as weddings, graduations, and birthdays; a whole animal, traditionally a pig, but also chicken or a lamb, is slowly cooked in an open fire, rotated manually on a wooden skewer from 4 to 7 hours * ''Meshana skara'' (mixed grill plate) – consists of ''kebapche'', ''kyufte'', ''shishche'', and ''karnache'' or ''nadenitsa'' * Grilled vegetables – usually a garnish or a side dish * Grilled fish (saltwater or freshwater)

Main dishes

* ''

'' * ''Yahniya'' * ''Plakiya'' * ''Sarma'' * ''Drob Sarma'' * Wine, Tepsi, or Tas kebab * '' Kavarma'' * ''Kapama'' * ''Mish-mash'' – popular summer dish made with tomatoes, peppers, onion, white brine cheese, eggs, and fresh spices * Pilaf – rice with chopped meat, vegetables, or mussels * ''

Moussaka Moussaka (, , ) is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek vari ...

'' * ''Chomlek'' * ''Mlin'' * Stuffed

courgettes The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are stil ...

* ''Pulneni chushki'' – Bulgarian stuffed bell peppers * Peppers ''börek'' * Roasted beans * Beans with sausage * Pork with rice * Roasted chicken with potatoes * Pork with cabbage * Chicken with cabbage * Roasted potatoes * Drusan kebab * Rice with chicken * Tatarian meatball * Meatball(s) with white sauce stew * ''Kjufteta po Chirpanski'' – meatballs with potatoes; a recipe from Chirpan *

Meatloaf Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. ...

'Rulo "Stephanie"' * Potato balls with sauce * Panagyurishte-style eggs * Fried

with yogurt sauce * Chicken in katmi – popular in a "Thracian" variety * Fish Zelnik – with sauerkraut and rice * Fish in pastry – usually in celebration of St. Nicholas * Stuffed carp or Nikuldenski carp – prepared for the feast of St. Nicholas

Breads and pastries

* Pita * Sweet pita * Pita with meat – variably with mushrooms or with tomatoes and onion * '' Pogača'' (usual ritual bread) * ''Kravai'' (usual ritual bread) * ''Kolach'' (usual ritual bread) * ''

'' – the most popular pastry in Bulgaria with a number of varieties * ''Tikvenik'' – banitsa with pumpkins * ''

Zelnik Zelnik is a traditional pastry eaten in Bulgaria and North Macedonia. It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, egg ...

'' – banitsa with white brine cheese and cabbage, spinach, leek,

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

, parsley, or

sorrel Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus '' ...

* '' Baklava'' * ''Saraliya'' * ''Parlenki'' * '' Patatnik'' * '' Kačamak'' * ''Byal Mazh'' * ''Tutmanik'' * ''Milinka'' * ''

Gevrek Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire, and the Middle East. Simit's size, crunch, chewiness, and other character ...

'' * ''

Kozunak , region = Romania, Bulgaria, North Macedonia, Serbia, Moldova , creator = , course = Dessert , type = Yeast cake , served = , main_ingredient = Wheat flour, butter, milk,eggs, sugar,ye ...

'' * ''Mekitsi'' – deep fried kneaded dough made with

and eggs * ''Marudnitsi'' * ''Katmi'' – a variety of pancakes * ''Palachinki'' – a variety of

crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

s * ''Langidi'' * ''Tiganitsi'' (similar to Mekitsi) * ''Dudnik'' * '' Popara'' * ''Sulovar'' * ''Parjeni filii'' – "fried toasts" * ''Kiflichki'' with jam or white cheese * ''Solenki'' * ''Yufka'' * ''Trienitsa'' or ''skrob'' * '' Trahana''

Dairy products

Bulgaria Bulgaria (; bg, България, Bǎlgariya), officially the Republic of Bulgaria,, ) is a country in Southeast Europe. It is situated on the eastern flank of the Balkans, and is bordered by Romania to the north, Serbia and North Macedo ...

has a strong tradition of using

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

and dairy products. Bulgaria even has a namesake strain of bacteria, ''Lactobacillus bulgaricus'', used to make many of its cheeses and

fermented food In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorgani ...

s which gives it a distinct in its flavor. * ''

Sirene Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (So ...

'' – soft and salty white brine cheese that appears in many Bulgarian dishes * ''

Kashkaval Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk or ...

'' – hard yellow cheese, often used in appetizers; ''kashkaval Vitosha'' is made from cow's milk, while ''kashkaval Balkan'' is made from

ewe's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...

* ''Kiselo mlyako'' () – Bulgarian

, produced using ''Lactobacillus delbrueckii'' subsp. ''bulgaricus''; used in many Bulgarian dishes * ''Smetana'' – sour cream * ''Izvara'' –

cottage cheese Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keep ...

, quark * ''Katak'' – a traditional fermented

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

/ yogurt-like productTropcheva et al.
Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product "katak"
''Anaerobe'' (2014), doi: 10.1016/j.anaerobe.2014.05.010.

Sweets

The name ''halva'' () is used for several related varieties of the Middle Eastern dessert. ''Tahan / tahini halva'' () is the most popular version, available in two different types with sunflower and with sesame seed. Traditionally, the regions of

Yablanitsa Yablanitsa ( bg, Ябланица; also ''Jablanica'', ''Iablanica'', ''Yablanica'', ''Jablanitsa'', ''Iablanitsa'', ''Jablanitza'', ''Yablanitza'', ''Iablanitza'', ) is a small town in the westernmost part of Lovech Province, central-north Bulga ...

and

Haskovo Haskovo ( bg, Хасково ) is a city in the region of Northern Thrace in southern Bulgaria and the administrative centre of the Haskovo Province, not far from the borders with Greece and Turkey. According to Operative Program Regional Develo ...

are famous manufacturers of halva. * Pumpkin dessert () * '' Baklava'' * ''Kadaif'' * ''Revane'' * ''Buhti'' with yogurt * ''Tolumbi'' () – fried

choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...

cakes soaked in syrup which is usually made with honey * Cookies "Peach" or Praskovki * Fruit bread * Biscuit cake * ''Torta Garash'' (Garash cake) * ''Katmi'' with jam or honey or cheese (today usually with added chocolate) * ''Skalichki'' * Kazanlak Donuts * ''Kazanlak Korabii'' () – a scone like pastry that is egg washed and sprinkled with sugar * ''Keks'' – similar to marble cake * ''

Kompot Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries ...

'' * ''

Kozunak , region = Romania, Bulgaria, North Macedonia, Serbia, Moldova , creator = , course = Dessert , type = Yeast cake , served = , main_ingredient = Wheat flour, butter, milk,eggs, sugar,ye ...

'' * '' Kurabiiki'' * ''Lokum'' * ''Maslenki'' * Milk with rice * ''Oshav'' * Tart with cherries or sour cherries – traditionally from

Bobov dol Bobov Dol ( bg, Бобов дол ; also Bobovdol) is a town in Bobov Dol Municipality, Kyustendil Province, southwestern Bulgaria. Bobov Dol lies near the geographic centre of the Balkan Peninsula and is known for its coal mines and thermal powe ...

* Tart with different fruits * ''Tatlii'' * ''Tikvenik''

Spices and herbs

Summer savory Summer savory (''Satureja hortensis'') is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more ...

(Chubritsa) *

Spearmint Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, ''Mentha spicata'' (, native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is nat ...

(Djodjen) * ''Sharena sol''

Other staples

Honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

Traditional Bulgarian drinks

Wine

Mavrud Mavrud (, from Greek, μαυρό ''(mavró)'', "black") is a red wine grape that is used as both a blending grape and for varietal wines, indigenous to the Balkan region. It's growing in some regions in Albania, Thrace region in Bulgaria, some re ...

Pamid Pamid is an old grape variety used for red wine. It has been cultivated in Bulgaria (wine), Bulgaria since the times of the ancient Thracians. In the past, it was the most widely spread Bulgarian variety, but today its plantations are highly limit ...

* Gamza * Melnik wine * Dimyat * Misket *

Muskat Muskat (Muskat the spice merchant, compare Kanehl, Zimt, Safran and so on) is a surname. Notable people with the surname include: * Joyce Muskat, American television writer * Lisa Muskat, American film producer *Morris Muskat (1906–1998), Amer ...

* Nohan or Lipa * Divachka * Shivka *

Rubin Rubin is both a surname and a given name. Rubins is a Latvian-language form of the name. As a Jewish name, it derives from the biblical name Reuben. The choice is also influenced by the word ''rubin'' meaning "ruby" is some languages.

* Tamyanka

Beer

Ariana Ariana was a general geographical term used by some Greek and Roman authors of the ancient period for a district of wide extent between Central Asia and the Indus River, comprising the eastern provinces of the Achaemenid Empire that covered the ...

* Astika * Boliarka * Burgasko *Britos * Kamenitza *

Ledenika Ledenika ( bg, Леденика, English: icy or glacial) is a cave in the Northwestern parts of the Balkan Mountains, 16 km away from the Bulgarian city of Vratsa. Its entrance is approximately 830 m above sea level. The cave features an abu ...

* Lomsko *MM * Pirinsko * Plevensko *

Shumensko Shumensko is a Bulgarian beer brand ( bg, Шуменско пиво) from the town of Shumen. The brewery was founded in 1882 by merchants from Shumen and the Czech master brewer Franz Milde, who arrived in September and founded the Bulgarian B ...

* Stolichno *

Zagorka Zagorka is a Bulgarian beer brand from the city of Stara Zagora. It is brewed at the Zagorka Brewery. The company was founded in 1902, in the Czech beer, Czech tradition, by a doctor who returned from Prague. The current brewery was opened in 195 ...

Distilled liqueurs

* '' Rakia'' ** '' Slivovitsa'' ** ''Gyulova rakia'' (rose rakia) ** ''Muskat rakia'' * ''

Mastika Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastiha ( el, μαστίχα) or masti ...

'' * '' Menta'' *

Pelin wine Pelin wine is made by mixing wine with ''Artemisia absinthium'' ( bg, Пелин) during fermentation, giving the wine a bitter, refreshing taste. This wine is popular in Eastern-Europe from 1 May until the summer. White wine and red wine can b ...

Fermented beverages

* ''

Boza Boza, also bosa, is a fermented beverage originating from the Middle East and made in parts of Southeast Europe, Central and Western Asia, Caucasus and North Africa. It is a malt drink made by fermenting various grains: wheat or millet in Alban ...

'' – the most popular recipes are from Radomir and

Lyubimets Lyubimets ( bg, Любимец ) is a small town in Haskovo Province, southern-central Bulgaria. It is the administrative centre of the homonymous Lyubimets Municipality. As of December 2009, the town has a population of 7,670 inhabitants.

* ''

Ayran Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and sa ...

'' (or ''ayryan'') – cold, yogurt-based beverage * ''Matenitsa'' – Bulgarian

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

Hot beverages

Tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...

– usually prepared with one or several herbs,

rose A rose is either a woody perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred species and tens of thousands of cultivars. They form a group of plants that can be ...

, or fruits * ''Greyana rakia'' (boiled ''rakia'') – winter alcoholic beverage * ''Greyano vino'' (

mulled wine Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is us ...

) – winter alcoholic beverage

Notes

References

*''DK Eyewitness Travel Guide: Bulgaria'' (DK: rev. ed. 2011). *Jonathan Bousfield & Matthew Willis, ''DK Eyewitness Travel: Bulgaria'' (DK: 2008). *James I. Deutsch, "Bulgaria" in ''Ethnic American Food Today: A Cultural Encyclopedia'' (ed. Lucy M. Long: Rowman & Littlefield, 2015). *Annie Kay, ''Bulgaria'' (

Bradt Travel Guides Bradt Travel Guides is a publisher of travel guides founded in 1974 by Hilary Bradt and her husband George, who co-wrote the first Bradt Guide on a river barge on a tributary of the Amazon. Since then Bradt has grown into a leading independent tr ...

: 2nd ed. 2015), p. 57. *Fiona Ross, "Bulgaria" in ''Food Cultures of the World Encyclopedia'' (ed. Ken Albala: ABC-CLIO, 2011). *Agnes Sachsenroeder, ''CultureShock! Bulgaria: A Survival Guide to Customs and Etiquette'' (Marshall Cavendish: 2nd ed. 2011). {{DEFAULTSORT:Bulgarian cuisine Balkan cuisine

Traditional Bulgarian foods

Bulgarian breakfast

Cold cuts

Soups and stews

Salads

Sauces, relishes, and appetizers

Skara (grill)

Main dishes

Breads and pastries

Dairy products

Sweets

Spices and herbs

Other staples

Traditional Bulgarian drinks

Wine

Beer

Distilled liqueurs

Fermented beverages

Hot beverages

See also

Notes

References