Bulgarian cuisine is characterized by its diverse flavors, with influences from neighboring countries like Greece, Turkey, and Serbia. Here are some traditional dishes in Bulgarian cuisine:
- Banitsa: A savory pastry made with layers of filo dough filled with a mixture of eggs, yogurt, and cheese, typically sirene (a Bulgarian white cheese). It can also include spinach, pumpkin, or meat fillings.
- Kavarma: A slow-cooked stew made with pork or chicken, onions, tomatoes, peppers, mushrooms, and a variety of herbs and spices, often served with rice or bread.
- Shopska Salata: A popular Bulgarian salad made with tomatoes, cucumbers, onions, peppers, and grated sirene cheese, dressed with olive oil and vinegar.
- Sarmi: Stuffed grape or cabbage leaves filled with a mixture of minced meat (pork, beef, or a combination) and rice, seasoned with various herbs and spices, then slow-cooked in a tomato sauce.
- Tarator: A cold soup made with yogurt, cucumbers, garlic, dill, and sometimes walnuts, served as a refreshing appetizer or side dish.
- Kebapche: Grilled minced meat sausages, seasoned with spices like cumin, black pepper, and garlic, typically served with a side of bread, fries, or salad.
- Shkembe Chorba: A tripe soup flavored with vinegar, garlic, and hot red pepper, often consumed as a hangover remedy.
- Moussaka: A layered casserole dish with cooked minced meat (typically pork and beef), potatoes or eggplant, and a topping of yogurt, eggs, and cheese, baked until golden brown.
- Kyufte: Bulgarian meatballs made from minced meat (usually a mix of pork and beef), onions, garlic, breadcrumbs, and various herbs and spices, grilled or fried and often served with a side of bread or salad.
- Lyutenitsa: A thick, flavorful spread made from roasted red peppers, tomatoes, eggplant, garlic, and vegetable oil, often served as a side dish or spread on bread.
- Kozunak: A sweet braided bread, typically prepared for Easter, flavored with raisins, walnuts, and vanilla.
- Yogurt: Bulgarian yogurt, known for its high-quality and unique taste, is often consumed plain, used as a base for cold soups, or served as a side dish with various meals.
These dishes offer a glimpse into the rich flavors and culinary traditions of Bulgarian cuisine.