Bulgarian Cuisine
Introduction and overview over the Bulgarian cuisine

Bulgarian cuisine is still rather unknown amongst gourmets but offers a variety of delicate dishes even the most fastidious gourmet will like. Because of its geographical position and long history Bulgarian cuisine is very heavily influenced by the Slavonic, Greek, and Turkish cuisines but still has developed its own unique style and character.

Typical for the Bulgarian cuisine is the usage of fresh fruits and vegetables, depending on the season. Also, Bulgarian cheese and the famous Bulgarian yoghourt are well-known beyond the countries' borders.

A typical Bulgarian lunch starts with a salad, usually this is a Shopska Salad, a mixed salad with tomatoes, cucumbers, peppers, onions and sprinkled with sheep- and goat-milk cheese ('feta'). Other Bulgarian starters include Tarator (cold cucumber-soup), Losowi Sarmi or Piperki (stuffed wineleaves or peppers).

As a main-course there is usually a vegetable dish with meat like Gyuvetch (Lamb-, beef- or pork-stew with vegetables and tomatoes), Kavarma (Pork or lamb baked in an earthen bowl) or Kebapcheta (Grilled minced meat)

Baklava (Sweet pastry filled with nuts) is often served as dessert. Another popular dessert are Palachinki (Pancakes or crepes usually filled with honey, jam or nuts).

Bread and salt is served troughout the meal. Bulgarians usually drink water or wine with their food. Rakia (Grape brandy, national drink of Bulgaria), Mastica (Anis-flavoured liqueur) and sometimes Slivovitz (Plum brandy, national drink of Serbia) are often served as a digestif