Bulgarian Food

Last updated Jan 2015
Bulgarian Cuisine
 

Fusion of Turkish, Mediterranean and Middle Eastern cuisines.

 

Includes mezze dishes (small plates of food served to accompany the drinks)

 

Major type of cooking oil - sunflower oil

 

Many dried herbs are used to give flavor to Bulgarian dishes but Bulgarians, like most Europeans, do not tolerate spicy (hot!) food.

Staple Foods
 

Sirene (white brine cheese)

 

Yoghurt

 

White bread

 

Pork and lamb

 

Fruits and vegetables

 

Fish (around the Black sea coast)


"If in doubt add sirene" is perhaps the sentence that best describes Bulgarian food and Bulgarian cooking. 

Sirene, the white brine cheese known as feta in the English-speaking world is the undisputed culinary staple of Bulgarian cuisine with Bulgarian yogurt being its only possible rival.   

Other obsessions include salads and pork. 

Heritage of Ottoman cuisine shows through in the common names of various nuts, fruits and dishes in Turkish and Bulgarian.

Visitors from the Balkans, you will feel at home in Bulgaria when it comes to food.
 

BREAKFAST, A SIMPLE AFFAIR


Kifla and banitsa are typical breakfast items


Breakfast is not the biggest and heartiest meal of the day in Bulgaria so don’t go looking for that omelete on the breakfast table.

Many Bulgarians skip breakfast altogether, or have something little on the go. And a healthy supply of local corner bakeries comes in handy.

Ayran (salty yogurt drink) and boza (sweet thick brown liquid with a slight acidic flavor made from fermented wheat) are the breakfast drinks of choice. 


Boza has proven a real challenge to foreigners


Nothing fried is to enter the stomach before lunch, except on weekends, when mothers and grandmothers head to the kitchen to prepare piles of French toast, doughnuts or pancakes, accompanied by homemade jams, honey and, of course, sirene, the Bulgarian white cheese . 

If you are staying at a B&B chances are theese items will be on the breakfast menu.


Mekitsi, the local version of fried doughnuts


Crepes

A slice of bread with liutenitsa, a spread made from fried tomatoes and peppers and canned for the winter, is probably the number one snack in the country, including for breakfast.


Liutenitsa is a canned vegetable spread made from tomatoes and red peppers


White bread and white cheese with tomatoes and cucumbers or a simple grilled cheese sandwich are also typical.



COFFEE, JUST ANOTHER WORD FOR ESPRESSO



Regular espresso /normalno kafe/


Long long time ago coffee houses were reserved of old men playing backgammon, discussing politics and sucking on their pipes. The coffee was Turkish and sugary, and women were…. well… not very welcome. 

Those times are long gone. Coffee remains the drink of choice in Bulgaria, but espresso now rules the scene.  

Herbal infusions, wrongly called “chai”, are also very common.



BREAD, PILES OF BREAD


According to some statistics Bulgaria is the 3rd largest per capita consumer of bread in the world (after Turkey and Serbia) and we are not surprised. White bread is a must with every dish, despite recent trends for whole wheat, or no bread at all.

Consumption of bread is highest with vegetarian dishes and the bread is often dipped in the sauce. Yum! 


Purlenka, a local type of flat bread has cheese and garlic variations.



HOME-COOKING


Jahnia, the stew of potatoes (and meat) is the home cooking staple in the country


The traditional casserole type dishes called ‘mandza”, a collective term for anything cooked at home in a pot or a pan, remain the most popular home cooked food.  After long trips abroad Bulgarians can be heard  longing for some “wet” i.e. saucy food. 

 

SALADS: SHOPSKA AND BEYOND


In the winter sauerkraut and pickled vegetables /turshia/ replace the fresh vegetables.

 

Bulgarians are voracious salad eaters both inside and outside the home. Dinner and lunch always start with a seasonal salad. It is a green salad in spring, Shopska in the summer and sauerkraut or pickled vegetables in the winter.

Salads are washed down with rakia, the strong homemade brandy of the region. 



FOR MEAT-LOVERS

Kofte and its elongated sibling kebabche are omnipresent; at home, in a restaurant or on the go.


Love for meat is great, thought it cannot rival the love for meat west of the border.

Most commonly the meat is pork, but in spring several religious traditions call for lamb on the table.

Bulgarians do not shy away from all kinds of organ meats and tongue, liver, brain and chicken hearts are on the menu in most traditional restaurants. 

 

Last updated Jan 2015
 
   
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