BITBURGERCLUB- Bulgarian food is in many ways similar to food served in Greece and Turkey: tomatoes, cucumber and cheese salads (shopska salad), moussaka (musaka), filo cakes (byurek) and stuffed grape leaves (sarmi) between shared dishes. But there are important differences too, and the use of sunflower as a substitute for olive oil for cooking and flavoring is not the only one. Far from the Black Sea, there is less emphasis on fish dishes and a stronger dependence on vegetables and fruit. Eating often starts with a salad or a choice of traditional mezes (appetizers). They are usually accompanied by a glass of rakiya, local brandy. in addition to beetroot beer is also famous for its variety of delicious dishes that have always been hunted by visitors.
Many traditional Bulgarian dishes serve yogurt, cheese, herbs and spices. Chubritsa is an herb that is similar to oregano and appears dry and crumbles into soups, stews and even bread. Cold tar scented dill soup is very cool on a hot summer day. Many meatless dishes, such as ‘monastery style’ bean soup from white kidney beans and vegetables. It is believed that this dish originated from one of the country’s religious orders. Bulgarians like vegetable dishes, paprika is a favorite. Usually roasted, in summer paprika is filled with a mixture of cheese and eggs and fried. Carp caught in Bulgarian rivers such as the Danube is a traditional dish served on the important holiday of St. Nicholas. On Christmas and New Year, you will taste delicious bananas with good luck charm hidden among filo leaves.
Geography plays the biggest role in regional variations of Bulgarian cuisine. Livestock farming in the lower mountains – especially in Rhodopes, Stara Planina, Strandzha, Rila and Pirin – is a tradition that has existed for thousands of years. The ubiquitous Kiselo mlyako (yogurt made from cow’s milk) is usually eaten mediocre, but also forms the basis for cold tarator soup and ayryan drinks. Bulgarian cheese will be a familiar sight for most visitors, because it is very similar to Greek feta cheese. However, it is not recommended to compare it in front of Bulgarians – unless you say that the Bulgarian version is better. Cheese appears in a large number of dishes, from banitsa filo pastry to shopska salad. Hard yellow cheese called kashkaval is not widely used, but is an important part of every meze. Famous Bulgarian sausages and preserved meat are also the key to all meze dish groups.
Spicy sausages such as sudzhuk, banski staretz and strandzhanski dyado, and cured elenski ham, but, seasoned with spices, all stemmed from the need to preserve meat to survive the long, bitter winter in the mountains. Warm stew is also a mountain tradition, with kavarma and pork ribs with red beans among the tastiest and most popular.