by Vilie Farah

Created on: February 16, 2010

Bulgarian cuisine is so colorful and diverse that the term could hardly be summarized in several paragraphs.

Bulgaria has its traditions in the culinary sphere and some of the dishes can be tasted nowhere else in the world. Though a number of Bulgarian recipes could appear somehow odd, each visitor of the country sooner or later discovers a meal to fall in love with.

Recipes in the country formed over long centuries, seeing the influence of various other cultures and nations. Some Bulgarian dishes are heavily influenced by Turkish cuisine due to the five-century long Ottoman presence in Bulgaria.

Some of the spices and food preparation techniques used are typical for Asian cuisine. Others correspond to European traditions. Still others are purely Bulgarian.

One of the most typical characteristics of Bulgarian meals is that the majority of ingredients undergo thermal processing together. Numerous vegetables are used alongside meat. The spices used most often include pepper, paprika, garlic and onions.

The most famous Bulgarian salad is called Shopska salad. Shopska salad is often seen as symbolic for the Bulgarian culinary traditions. The salad consists of cucumbers, tomatoes, grilled peppers, onion and grated cheese. It is spiced with salt, oil and vinegar.

Bulgarians have serious traditions in the making of bread and cakes. Bread plays important role in various traditional holidays and Bulgarian rituals. Special breads are made for occasions like Christmas and New Year’s Eve.

Banitsa is another traditional dish that most people fall in love with. It consists of pastry sheets, cheese and eggs. These are layered and baked together. This delicious breakfast is often served with yogurt or boza (a popular fermented Turkish beverage made of wheat or millet.

Bulgaria’s traditions in the production of yogurt and cheese date back in history. Bulgarian cheese and yellow cheese are exported to various countries. One of the bacteria responsible for the production of yogurt carries the name Lactobacillus Bulgaricus and was discovered by a Bulgarian scientist.

Main Bulgarian dishes have seen some Mediterranean and Ottoman influence. Meat dishes are usually prepared using various fresh and organic products. Minced meat is often prepared alongside potatoes and tomatoes (mousaka). Grilled meat is also popular in the country.

Bulgarians enjoy a number of soups. The traditional chicken soup is present in the national cuisine. Tarator is an especially popular Bulgarian cold

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