Bulgarian cuisine is representative of the Balkan cuisine, with traces of Turkish cuisine , the Greek cuisine and Arabic cuisine , it can be found to a lesser extent influences of Italian and Hungarian cuisine. Due to its somewhat hot climate it can be said that there is a relative and diverse abundance of vegetables and fruits typical of the land.
This kitchen is famous for its abundant salads, they appear to accompany almost any dish. Visitors to Bulgaria are surprised by the abundance and diversity of fresh produce, as well as local wines and spirits such as rakia, mastika and mint.
The Bulgarian cuisine is made with a variety of hot and cold soups, an example of cold soup is the tarator. There are many desserts, one of the best known is banitsa. Certain starters such as salads, soupas and typical dishes are served with alcoholic beverages, a good choice is always Bulgarian wine.
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- 1 Salads, hosts of the tables in Bulgaria
- 2 Dessert
- 3 Sarmi
- 4 The consistency and the dessert
- 5 Source
Salads host the tables in Bulgaria
They are very famous and abundant in Bulgaria, and usually appear to accompany almost any dish. We tested three varieties; the yogurt salad, called “Snow White”, with its texture and appearance, looks more like a sauce than a salad. It is made from yogurt -without water-, fresh dill, cut cucumber, walnuts, among other things. Cabbage salad, with carrot, celery and pepper and the Shopska salad, one of the best known, and which is made with cucumber, tomato, onion and Sirene cheese (white cow cheese, similar to feta cheese). We continue with the sausage -which I keep the Iberian-, the cheese with paprika and let’s say a kind of salty gypsy arm, because it was the same, but with sweet ham and soft cheese.
the typical Bled cakes in Slovenia, a kind of puff pastry strudel with cream and cream, up to the sweets we tried in Bosnia, Baklava and Kadayif, based on puff pastry, syrup, nuts and eggs, which will delight those with a sweet tooth .
One of the most typical and well-known dishes in Bulgaria. They are dol leaf rolls, stuffed with pork, veal or lamb, with vegetables, cumin and rice. It is a different snack, especially for the texture, the cabbage -fermented- looks like pasta and reminded me a little of the Dinsun, so I would take them with soy sauce. Of course, all this accompanied by the bread that is always present on the “Bulgarian-style” tables; the bread surprises, both in shape and texture. It looks like a flower and is closer to brioche than to the bread we are used to in Spain; As a curiosity, it appears with the portions marked, so, in a moment, you cut it with your hands easily and ready.
Consistency and dessert
the moussaka; I did not know that in Bulgaria they had a dish called that, I only knew the Greek version. The difference is that Bulgaria is made with potatoes instead of Eggplants and does not have béchamel, but is covered with a yogurt and egg sauce. It’s heavier than the Greek one, but it’s a tasty bite to keep in mind. It is seasoned with Savory spice -grass from the Black Sea and the Western Mediterranean, very aromatic-.
- For dessert, we had croissant with chocolate and a brioche-type sponge cake that attract attention due to their shape. In addition, there was yogurt cake with cocoa (like the typical chocolate chip cake, but with quark and nesquik cheese – the layers were with “cat tongues” cookies -; and Banitsa, a dessert based on eggs, milk, cheese sirene and fine puff pastry sheets -it is delicious, but not sweet, in Spain