Bulgarian food is composed of Mediterranean and Slavic influences. Its diversity reflects the country's agricultural wealth. The Bulgarians usually feed very healthy and their menus are often composed of many vegetables, soup and salads above all. (the "chopska").

The dishes are usually cooked and great attention is paid to spices and herbs : garlic, onion, tchoubritza, parsley, mint and dill.

Note that the dishes are usually very generous and at lunches and dinners at the restaurants, the prices are very cheap and often quality and price meet.

Finally, it should be noted that the Bulgarian aperitif is very special because it is only composed of salad (the equivalent to our first course in fact) and is following up directly by. Therefore the aperitif is usually made of salads, Bulgarian cheeses or sausages. The famous "chopska salata" is composed of cucumbers, tomatoes, peppers, onions, grated white cheese is very popular and much appreciated.

VEGETABLES

The kyopolou, also called aubergine caviar, is another speciality. It is prepared with aubergine and roasted peppers crushed with tomatoes, parsley and garlic. Then, the salad is seasoned with white beans and onions, with vinegar, salt and oil.

A soup made of yogurt, cucumbers, dill and crushed nuts is also very popular. It is called the the tarator

MEATS

There are plenty of traditional dishes composed of meat like : kavarma, kebabs, roasted lamb.

There are also balls of minced meat served with fries, stuffed veal, minced pork, chickens skewer or meat sandwiches

FISHES

The fishes are coming from rivers and the fishes coming from the sea are only prepared on the Black sea coasts.

COOKED PORK MEATS

The cooked pork meats are principally slicing sausages and sausages flavoured with herbs.

DESSERTS

The pastries are mainly composed of flakies and donuts. Fresh milk is going into the composition of many dishes, not to forget the famous Bulgarian yoghurt.

There are also baklava, and the kadaïf touloumbitchki, which are pastries in syrup. There are also rice pudding, cream caramel, plums and dried fruit in syrup.

BEVERAGES

Regarding beverages, many Bulgarians drink different water spirits and appetizer called "the Rakiya" especially made from grapes, plum, apple or cherry. There is also the Mastica, which is a kind of ouzo anise-based. Bulgaria also offers a wide pannel of white wine (Misket, dimiat, madara) and reds (merlot, cabernet sauvignon, Mavrud, Gamza).

BULGARIAN SPECIALITIES

• SNEJANKA : salad with white cheese and cucumbers.
• CHOPSKA : salad with tomatoes, cucumbers and feta cheese.
• KIOPOOLU : aubergine pâté.
• KAVARMA : dish made of different kind of meats.
• BANITSA : bulgarian cheese flaky.
• TIKNEVIK : marrow cake.
• HALVA : semolina cake with nuts and almonds.

BULGARIAN RECIPE

THE BANITSA

For 6/8 persons

Preparation time : 1 hour

Cooking time : 35 min

Ingrédients

• 750 g of feta cheese
• 1 packet of flaky Fila
• 3 eggs
• 1 yoghurt made of full-cream milk
• 1 spoon of baking powder
• milk (very little)
• olive oil

Preparation: In a large bowl, break 2 eggs and beat them until it turns into an omelette. Add the yogurt and mix well. Add cheese cut into small pieces. Stir and crush until having a paste. Add baking powder and continue to mix. Beat the last egg into an omelet with a little milk and a pinch of salt. Book.

Manufacturing: Coat a baking dish or large-sized sheet Fila with a little olive oil (thin layer). Alternate 2 sheets of dough and a layer of preparation starting with 3 sheets that you stick them with a little egg and milk. Do this 4 or 5 times.Finish with 3 sheets and stick them with a little egg and milk .

Cooking : Bake th.6 / 7 (180-200C °) for about 30 to 35 min. If necessary have over aluminum foil.


Sources: cuisineaz.com / cityzeum.com / voyage.aol.fr