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 cuisines. 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,

Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...

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

kyufte Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutton ...

'', '' 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 ...

'', ''

gyuvech 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 Bu ...

'', and '' shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

s, such as the cold soup tarator, and pastries, such as the filo dough-based '' banitsa'', pita, and the various types of '' börek''. Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal,

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

, 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 sausages—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% ...

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) 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 bact ...

() 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, 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 Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...

), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb.

Traditional Bulgarian foods

Bulgarian breakfast

* '' Banitsa'' – baked pastry made of layered stuffing and phyllo. There are many varieties with different names, with arguably the most famous one being with eggs, sirene, and yogurt. * '' Börek'' – filled pastry of

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 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 Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, po ...

* 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, from the town of Kazanlak * ''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

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying wit ...

s 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 ''Cozonac'' () or ''Kozunak'' ( bg, козунак ) is a special sweet leavened bread, traditional to Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for ...

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 region * '' Elenski but'' – air-cured ham sausage, seasoned with herbs * '' Lukanka'' – spicy salami 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 r ...

n dried meat called ''pastırma'' in Turkish, ''pastourmas'' in Greek, ''

bastirma Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymo ...

'' in Azerbaijani, and ''

basterma Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymo ...

'' in Arabic * '' Sujuk'' (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 Spinach soup is a soup prepared using spinach as a primary ingredient. A common dish around the world, the soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as "cream of spinach soup." In China, a spin ...

– with sirene and eggs * ''Bob chorba'' – hot bean soup * Lentil soup – brown lentils soup *

Mushroom soup Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom ...

– with forest mushrooms * Chicken soup – made with vermicelli, potatoes, and vegetables * ''Teleshko vareno'' – boiled veal, potatoes, and vegetables in consommé * ''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 indigenous ...

and fresh lovage * ''Topcheta'' soup – a Bulgarian

meatball soup Meatball soup is a soup made using meatballs, simmered with various other ingredients. The classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, althou ...

thickened with egg yolks and yogurt * Lamb soup – made from lamb organ meats * ''Kurban chorba'' – lamb meat and lamb organ meats, eggs, and vegetables * ''Shkembe chorba'' – spicy soup made of tripe, reputed in Bulgaria to be a " hangover cure" * ''Pacha'' – a sour pork's-trotter soup, with sour ingredients such as pickles, bitter fruit, or vinegar in the broth * '' Ghivetch'' – spicy vegetable stew with vegetables and sometimes different meats, often cooked in a clay potDeutsch, p. 87-88. * ''Smilyanski fasul'' – Smilyan 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, gherkins, 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'' (also ''torsi'') – pickled 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'' (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

Skara (grill)

* ''

Kyufte Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutton ...

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

* '' Ghivetch'' * ''Yahniya'' * ''Plakiya'' * ''Sarma'' * ''Drob Sarma'' * Wine, Tepsi, or Tas

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the ...

* '' Kavarma'' * ''Kapama'' * ''Mish-mash'' – popular summer dish made with tomatoes, peppers, onion, white brine cheese, eggs, and fresh spices *

Pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techn ...

– rice with chopped meat, vegetables, or mussels * '' Moussaka'' * ''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 ...

* ''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 Chirpan ( bg, Чирпан, ) is a town on the Tekirska River in Stara Zagora Province of south-central Bulgaria. It is the administrative centre of the homonymous Chirpan Municipality. As of 2021, the town had a population of 13,391 down fr ...

* Meatloaf 'Rulo "Stephanie"' * Potato balls with sauce *

Panagyurishte-style eggs Panagyurishte-style eggs (in Bulgarian: ''Яйца по панагюрски'') is a popular Bulgarian dish that is made with poached eggs, Bulgarian yoghurt and sirene, and is eaten warm, often for lunch. History The original recipes for this d ...

* 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) * '' Banitsa'' – the most popular pastry in Bulgaria with a number of varieties * ''Tikvenik'' – banitsa with pumpkins * '' Zelnik'' – banitsa with white brine cheese and cabbage, spinach,

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek (syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''All ...

, scallion,

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

, or sorrel * '' Baklava'' * ''Saraliya'' * ''Parlenki'' * ''

Patatnik Patatnik or patetnik ( bg, пататник or патетник) is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. Patatnik is made of grated potatoes, onions, salt and a type of very mild mint cal ...

'' * ''

Kačamak Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word ''kaçamak'', meaning escapade. It is also known as bakrdan (бакрдан) in North Macedonia. History The dis ...

'' * ''Byal Mazh'' * ''Tutmanik'' * ''Milinka'' * '' Gevrek'' * ''

Kozunak ''Cozonac'' () or ''Kozunak'' ( bg, козунак ) is a special sweet leavened bread, traditional to Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for ...

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

and eggs * ''Marudnitsi'' * ''Katmi'' – a variety of pancakes * ''Palachinki'' – a variety of crêpes * ''Langidi'' * ''Tiganitsi'' (similar to Mekitsi) * ''Dudnik'' * '' Popara'' * ''Sulovar'' * ''Parjeni filii'' – "fried toasts" * ''Kiflichki'' with jam or white cheese * ''Solenki'' * ''Yufka'' * ''Trienitsa'' or ''skrob'' * ''

Trahana Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is u ...

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 Mac ...

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-modulati ...

and dairy products. Bulgaria even has a namesake strain of bacteria, ''Lactobacillus bulgaricus'', used to make many of its cheeses and fermented foods which gives it a distinct in its flavor. * '' Sirene'' – soft and salty white brine cheese that appears in many Bulgarian dishes * '' Kashkaval'' – hard yellow cheese, often used in appetizers; ''kashkaval Vitosha'' is made from cow's milk, while ''kashkaval Balkan'' is made from ewe's milk * ''Kiselo mlyako'' () – Bulgarian

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

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

'' * ''

Kurabiiki Qurabiya (also ghraybe, ghorayeba, ghoriba ( ar, غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab and Ot ...

'' * ''Lokum'' * ''Maslenki'' * Milk with rice * ''Oshav'' * Tart with cherries or sour cherries – traditionally from Bobov dol * Tart with different fruits * ''Tatlii'' * ''Tikvenik''

Spices and herbs

* Summer savory (Chubritsa) * Spearmint (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 *

Pamid Pamid is an old grape variety used for red wine. It has been cultivated in 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 limited. Pamid is also ...

* Gamza * Melnik wine * Dimyat *

Misket Misket is a type of dance/folk music from the Ankara, and Aegean regions in Turkey. The word literally means marble (toy) in Turkish and is also a small and very sweet apple variety when spelled "Misget". . The song is about lost love and s ...

* Muskat * Nohan or Lipa * Divachka * Shivka * Rubin *

Tamyanka Tamjanika, Temjanika or Tamyanka ( sr, тамјаника, mk, темјаника, bg, тамянка) is a type of grape, a variety of Muscat Blanc à Petits Grains, grown in Serbia, North Macedonia and Bulgaria. It is named after ''tamjan' ...

Beer

* Ariana * Astika * Boliarka *

Burgasko Astika is a brewery making a blond pilsner with an alcohol content of 5% ABV in the city of Haskovo, in southern Bulgaria. The brand has a leading position in the Bulgarian premium segment. The brewery draws on the best deep-lying water in Thrac ...

*Britos *

Kamenitza Kamenitza ( bg, Каменица) is one of the top-selling Bulgarian beer companies, alongside Heineken and Astika based in the city of Haskovo. It was established in 1881 and is currently owned by the multinational Molson Coors. The brewery h ...

* Ledenika * 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 Stolichno is a Bulgarian bock beer ( bg, Столично пиво) produced by the Zagorka Brewery since 2004. The beer was originally brewed at Sofia's Ariana Brewery (hence the name, which literally means "of the capital city"). It is a strong ...

* Zagorka

Distilled liqueurs

* '' Rakia'' ** '' Slivovitsa'' ** ''Gyulova rakia'' (rose rakia) ** ''Muskat rakia'' * '' Mastika'' * '' Menta'' * Pelin wine

Fermented beverages

* '' Boza'' – the most popular recipes are from Radomir and Lyubimets * ''

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 ...

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

Hot beverages

* Tea – 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 b ...

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