Bulgaria - a culinary paradise

Going on vacation to Bulgaria, many would like to get to know this country better, including discovering the Bulgarian cuisine. Indeed, the cuisine of Bulgaria is difficult not to appreciate. First of all, because of the natural taste of fresh vegetables and fruits, which has long been forgotten by many inhabitants of cold countries. Indeed, thanks to the favorable climatic conditions, vegetables and fruits grown in Bulgaria are so juicy and tasty that it seems as if they are filled with southern warmth and sun. And the widespread cooking on a grill on charcoal or fire (this grill is called "skara" in Bulgaria) allows you to preserve the authentic, natural taste of products, as well as a maximum of useful substances. Seasonings are used sparingly, there are not so many too spicy dishes in Bulgarian cuisine.

So what are the traditional Bulgarian dishes?

A Bulgarian breakfast usually includes a popular local product - fermented milk (in Bulgarian “kiselo mlyako”). This special fermented milk product, containing the beneficial Bulgarian bacillus, resembles thick yogurt. Be sure to try Banitsa - a traditional Bulgarian pastry made from puff pastry with different fillings, most often with feta cheese. A very tasty and satisfying thing - the best for breakfast. It is better to buy banitsa in small bakeries, in the morning, when it is still warm. Banitsa, bought in a supermarket, tastes differently. In bakeries, you can also buy fragrant freshly baked bread, for breakfast it is eaten with fresh feta cheese.

Banitsa and jelly mlyako- traditional Bulgarian pastries and milk drink.

By the way, Bulgarians can eat feta cheese at any time; many types of it are sold in stores. It is added to baked goods and salads, cooked in breading, sprinkled with grated cheese on fried potatoes and other dishes.

Round off your Bulgarian breakfast with a cup of aromatic coffee, strong and sweet.

For a small snack during the day, the Bulgarian table will definitely contain the same feta cheese, ripe fleshy tomatoes, olives (they are bought by weight), freshly baked flatbread (parlenka), on which locals usually spread lutenitsa - a paste of baked sweet peppers with the addition of baked the same eggplant and tomatoes. There are fifty kinds of snacks in the shops and this snack, beloved by Bulgarians: it can be spicy and not very, in the form of a homogeneous pasta and with pieces of vegetables.

Lunch or dinner is a serious business and takes time; eating "on the go" is not accepted in Bulgaria. To have a thorough lunch, first you should choose some kind of soup: chicken ("pileshka chorba") or fish ("ribena chorba"). In the heat, there is nothing better than a refreshing tarator - a cold soup made from fermented milk with herbs, garlic and walnuts. Shkembe chorba is a hot and sometimes quite spicy soup with giblets, usually lamb.

Shopska salad - a traditional Bulgarian dish

The main dish can be preceded with a salad. Shopska salad is very popular - it is made from fresh tomatoes and cucumbers with feta cheese. A more hearty salad is called "Ovcharsky", in addition to fresh vegetables (cucumbers, tomatoes), cheese, ham, baked bell peppers and olives are also added to it. Snezhana salad (translated as “Snow Maiden”) is made from Bulgarian fermented milk and fresh cucumbers.

The selection of the main hot dishes is very diverse. Stuffed and baked vegetables, most often eggplants and bell peppers, occupy a special place in Bulgarian cuisine.

In Bulgaria, cooking meat, poultry and fish on a wire rack ("on skara") is widespread. River vegetables (bell peppers, eggplants, tomatoes, onions), as well as minced meat delicacies - kufta and kebabche, respectively, cutlets and sausages are baked on the grill. These meat delicacies are somewhat reminiscent of the familiar lula kebab, they add spices, but do not put any onions, eggs or bread.

Also in restaurants and cafes you will be offered various types of kebabs - lamb, chicken or pork. Beef is rarely consumed.

It is especially interesting to visit restaurants in the national Bulgarian style with traditional cuisine, they are called mehana. It is in such an institution, and especially in the one designed for local residents, that you can taste traditional Bulgarian dishes. For example, a shop-style siren. This is bryndza bryndza baked in a pot with tomatoes and bell peppers. Very common in Bulgaria, especially in the interior of the country, are dishes made from stewed beans, as well as dishes with chicken, lamb or pork offal. One of these dishes is shot shot. There are a great variety of cooking options for this dish, most often, in addition to giblets, onions, rice, spices are added to it. Each establishment will have a shot of srma with its own original taste. Other traditional Bulgarian dishes are kavarma - a dish of pork, vegetables and mushrooms baked in pots, somewhat vaguely reminiscent of Hungarian goulash, moussaka - a casserole of potatoes and minced meat cooked in a special sauce, as well as, for example, sarmi - wrapped small cabbage rolls stuffed with minced meat and rice into grape leaves.

Mussel dishes are popular in the Black Sea resorts of Bulgaria. They are served in their natural form (boiled) or with various sauces, as well as cooked with rice, added to salads, and so on.

Bulgarian wine is a worthy accompaniment to any dinner

Do not forget about a worthy "accompaniment" to your lunch or dinner - white or red Bulgarian wine. Red is obtained from valuable local grape varieties such as Mavrud, Ruby, Dimyat and others. Popular Bulgarian white wines are Chardonnay, Muscat, Traminer. If you prefer something stronger, alcoholic beverages such as rakia (fruit vodka), mastic (anise vodka) and brandy are widespread in Bulgaria. By the way, the beer in Bulgaria is not brewed at all bad, the most popular varieties are Zagorka, Kamenitsa, Ariana.

For dessert, you should try such an original dish as cream caramel - a dessert made from eggs, sugar and milk prepared in a special way, or pancakes ("butchers") with any sweet additives - honey, chocolate, caramel.

Rubric -, Since ancient times, gourmets have greatly respected the Bulgarian traditional cuisine, unanimously agreeing that all its dishes are delicious, spicy and varied. Indeed, how can you not like the variety of fresh fruits and vegetables, juicy meat fried on skewers or stewed in spicy sauces, delicious vegetable vegetarian dishes, melting in your mouth banitsa (puff cheese pie) or the famous Bulgarian yogurt?

At its core, the Bulgarian cuisine is South Slavic, but it was significantly influenced by the culinary traditions of the Balkan and Turkish peoples. The relatively warm climate and diverse geography create ideal conditions for growing a variety of vegetables, herbs and fruits, which, together with home-grown meat, form the basis of Bulgarian traditional cuisine.

Another feature of the national cuisine is the wide use of various dairy products. In particular, yogurt is very actively consumed in Bulgaria - it is served with a wide variety of dishes, is used in cooking and is eaten just like that. Some sources claim that yoghurt was generally invented on the territory of modern Bulgaria - and this seems to be true, given the great love of the locals for yoghurt. In addition to yogurt, feta cheese is very popular, which is usually added to many salads or baked goods.

A traditional Bulgarian meal usually starts with a salad, less often with a soup. As a rule, this is the famous Shopska salad. Among the soups - both cold and hot, the most famous of which is the tarator - a cold cucumber soup that is especially good in the summer heat. Also popular is chorba, a hot, thick soup usually made with beans and meat, although sometimes with other ingredients.

The main dish on the table is usually meat. The meat is usually cooked in the oven, steamed, stewed as a stew, or fried on skewers. The most popular meat is pork. Chicken and fish are also popular. But beef is rarely eaten in Bulgaria, since cattle are bred here for milk, not meat.

Signature Bulgarian main dishes are gyuvech (vegetable or meat stew), yahnia (a dish of meat and vegetables), plakia (meat or fish with onions in the oven), kavarma (again, meat and vegetables), kebab (stew with red pepper), moussaka (baked minced meat with eggplant and egg filling). Hot dishes are served, usually with pita - bread cakes. The meal is usually hung with dessert. These are most often halva, delight, baklava or kozunaki.

And, of course, wine is an integral part of most Bulgarian meals. The country has been famous for its winemaking for many centuries, and therefore it is not accepted here to wash down Bulgarian dishes with any other drink besides wine. An exception can only be made for the sake of such drinks as rakia (strong drink, from 40 to 60% alcohol) or mastic (47%).

In general, it can be noted that the main secret of the Bulgarian traditional cuisine is the use of mainly fresh and natural products (vegetables, fruits, meat and dairy products), as well as the skillful addition of suitable spices and herbs to the dishes, which give the dishes a delicious taste and aroma.

In addition to the amazing nature, Bulgaria is famous for its national cuisine. Perhaps the most vivid impression of the rest in this country, tourists call it the local treats.

National character

Bulgarian cuisine is varied and versatile. The influence of Turkey and Greece is clearly felt in it. The countries are close geographically and are strongly linked by historical ties. In addition, in the cuisine of Bulgaria, there are notes of national cuisines of Hungary, Ukraine, Armenia, Georgia, Italy. Bulgarian dishes have oriental chic, Slavic flavor, Georgian generosity and oriental piquancy.

For a long time in this country, special stoves have been used for cooking. They are called skare. As a result of the tandem of the skillful hands of the cook and this oven, amazingly tasty dishes are obtained, cooked in pots or on a grill (grill). Shish kebabs, kebabs, sausages, kharcho soups, basturma are especially popular here. The fish is generally fried on a wire rack as a whole, and so is served on the table.

Vegetable country

Many people call Bulgaria this way for the abundance of vegetables that grow here. The climate is conducive to the cultivation of tomatoes and eggplants, cucumbers and bell peppers, carrots and potatoes, zucchini and various types of cabbage. That is why the Bulgarian cuisine is famous. Various salads are prepared here, bright and incredibly tasty. Vegetables are used in different forms: they are boiled, stewed, fried, baked in the oven or on a wire rack, pickled and eaten raw.

Bulgarian cuisine always surprises tourists with an abundance of stuffed vegetables. Bulgarians all over the world are famous for their ability to cook delicious and aromatic vegetable dishes. What are the stuffed eggplants alone! Inside - chopped aromatic garlic, the most useful fresh herbs, cheese, hot peppers, tomatoes. From above everything is sprinkled with a mixture of vegetable oil and spices.

The national dish is Shopska salad, which consists of a variety of vegetables (tomatoes, lettuce, cucumbers, bell peppers, green onions, parsley and feta cheese). Bulgarian cuisine is famous for its correct recipe. You will never find fatty high-calorie mayonnaise in salads. As a rule, they are all seasoned with a special sauce, which consists of wine vinegar, vegetable (olive) oil and fresh herbs.

Cabbage rolls are also present in the national cuisine of Bulgaria. This dish is called sarmi. Marinated mutton or pork is wrapped in grape leaves in a special way. In addition to the meal, there is always a fresh vegetable salad, cheese platter and red wine.

Bulgaria is often called a paradise for vegetarians and adherents of proper nutrition. The abundance of vegetable dishes is not conducive to weight gain. This confirms the appearance of most Bulgarian women, slender and harmoniously built.

First meal

There is no fat content and nutritional value familiar to a Russian person in Bulgarian soups. The warm summer climate led to the absence of fatty meats, rich broths and a large amount of potatoes in the first courses. The first courses of the Bulgarian cuisine are light aromatic salads, which are rich in fresh herbs and a variety of savory spices.

Tarator is a world famous Bulgarian soup. It has an incredibly pleasant light taste and rich aroma. There are a huge number of recipes for this dish. However, the main ingredients are always coarsely chopped fresh cucumbers, chopped walnuts, fresh dill and parsley, aromatic garlic and sour milk.

Any restaurant serving Bulgarian cuisine serves soups even in the morning. Tarator is often used by Bulgarians for breakfast. Most of their soups are somewhat reminiscent of our Russian okroshka. They are served cold and with plenty of fresh herbs.

Present in the national cuisine of Bulgaria and meat soups. It is customary to call them here chowders. They are prepared in meat broth with the addition of boiled meat, meatballs, offal, boiled or smoked sausages.

Cheeses

The abundance of cheeses is also characteristic of the Bulgarian cuisine. The local chefs are especially fond of feta cheese. It is added to most salads, meat, fish dishes and baked goods. It is used for stuffing vegetables and for making pancakes. Due to the ability of this cheese to combine with most products, its use is fully justified and acceptable.

Meat dishes

Despite the fact that Bulgaria is famous for its abundance of vegetables, meat and fish dishes are also popular and loved by the local population. The national Bulgarian cuisine uses pork, lamb, lamb and beef. The meat, of course, goes well with vegetable side dishes. It is stewed, baked, fried on a wire rack over an open fire, marinated for barbecue.

Bulgarian cooks make sausages of fantastic taste from dried or stewed meat - these are lukanka, dried crushed milk, old man, babek and others. Vegetables, nuts, mushrooms, onions and garlic are added to them. As a rule, sausages are served with vegetable salads and cheese cuts. Cold or hot, they are amazingly tasty and aromatic.

Very tasty Bulgarians prepare barbecue using a wide variety of meat. Sischeta is a popular dish here, made from several types of meat over an open fire with the addition of vegetables. There is a clear influence of Georgian and Armenian cuisines in the methods of marinating kebabs.

Poultry dishes

Poultry dishes occupy a special place in the considered cuisine. It is baked, stews and kebabs, salads and casseroles are prepared from it. Most often, scara is involved in cooking, which is a grate installed over an open fire.

Also, the Bulgarian cuisine is popular with sac-food. This incredibly delicious dish is prepared in a special clay pot. The recipe contains meat, vegetables, sausage and ham. All this is flavored with herbs and aromatic spices. Charcoal cooking. Served directly in an earthenware skillet.

Fish dishes

Bulgarian recipes with fish as the main one are also popular. It is especially often prepared on the southern coast. The most famous fish dish is palakia. These are pieces of fish fillet stewed with fresh vegetables.

Pastries and sweet dishes

Bulgarians especially respect sweets and pastries. All kinds of pies and pies, bagels and cakes, pastries and fruit desserts, halva and baklava - there are a huge number of options for sweet recipes.

Banitsa is one of the famous desserts. This dish is a puff pastry stuffed with feta cheese with aromatic herbs and herbs. Buns with various fillings of fruit jams, marmalade, and cheeses are very popular among Bulgarians.

And, of course, in such a hot summer country like Bulgaria, one cannot help but love ice cream. The most popular option is with fruit.

Spices and herbs

Greens are almost always present in Bulgarian cuisine. Even baked goods with cheese filling will definitely be flavored with aromatic fresh herbs. It is put in vegetable salads and cold first courses, in a kebab marinade and in a pot of stew.

Bulgarians do not abuse spices, preferring to use them in moderate and thoughtful quantities. Thyme, rosemary, smindukh (fenugreek) and all kinds of ready-made herbal mixtures are especially popular here.

Alcohol

We examined the range of dishes offered by the Bulgarian cuisine (photos are attached). Now I would like to focus on wines. The climate of this country favors the cultivation of grapes, which the Bulgarians do well. This country is famous throughout the world for its amazing range of aromatic red and white wines.

Surprising fact: the best red wine is grown exclusively in the south of the country. But the northern regions are famous, on the contrary, for the white varieties of this drink.

In addition to wines, spirits are also respected in Bulgaria, including brandy, brandy, and mastic. The latter is especially appreciated, which is an alcoholic drink, the strength of which reaches 47 degrees.

Rakia is a fortified homemade drink made from plums, apricots, peaches or grapes. Often nuts, honey, various fruits, anise or cherry tree fruits are added to it. This drink is prepared in special oak containers. The minimum cooking time for brandy is six months. Locals say that the longer the barrels with it remain closed, the more noble and aromatic the drink will turn out.

Low-alcohol drinks are also popular. For example, many Bulgarians appreciate the malt drink called boza. Its strength is only one percent. It is often used with kebabs and hot meat dishes.

Bulgaria is an amazingly beautiful and generous country. It is a true gourmet paradise. But if there is no way to visit it personally, then feel its flavor by tasting national dishes. Bulgarian cuisine in Moscow is presented in many restaurants, including Baba Marta, Stage, Vitello, Mekhana Bansko, Pliska and others. Each restaurant employs professional chefs who are well aware of the national peculiarities of the Bulgarian cuisine.

The TOP 10 traditional Bulgarian dishes includes a selection of dishes and ingredients from the daily life of the Bulgarian people. Most of the dishes of the national Bulgarian table, which are also present in other Balkan peoples.

The soup is made with well-cooked and chopped beef or pork chopped specifically for the soup.

Garlic, vinegar, cayenne pepper or chili are added to season the soup.

7. Chushki paleni with oriz - stuffed peppers with rice

(Chushki fired with oriz)

The dish is prepared from aromatic, fresh or dried peppers. Peppers are stuffed in different ways, both with meat and without it, in a vegetarian way - only with rice and spices.

chushki paleni with oriz - stuffed peppers with rice

In the meat version, as a rule, a mixture of beef and pork is used, or one of the two.

8. Kapama

Kapama Is a traditional Bulgarian dish from the region of Southwestern Bulgaria. The history of the origin of the region of Bulgaria - Razlog.

It is made from a variety of products: several types of meat - pork, chicken, beef, rabbit, sauerkraut, and sausage or blood sausage and rice are added to this mixture. To achieve the unique aroma and flavor of kapama, three important conditions are met.

Traditional Bulgarian cuisine is distinguished by a variety of flavors that can win the heart and stomach of even the most spoiled tourist. In many ways, it is similar to the Mediterranean, because when creating culinary dishes, meat, eggs, cheeses and dairy products are often used. The peculiarities of the local Bulgarian cuisine are the pronounced taste of the dishes, the presence in them of a large number of seasonings and spices and a lot of greens, vegetables and cheeses of our own production.

Features of Bulgarian cuisine

Most often, the basis for Bulgarian dishes is meat and various vegetables: cucumbers, tomatoes, onions, peppers. Also, legumes are often used: beans, lentils.

Vegetables are present on the table both fresh and in the form of pickles and pickles. They are eaten both as a separate side dish and as part of hot dishes. Local chefs masterfully combine vegetables with dairy, flour, meat and fish products.

The national dishes of the Bulgarian cuisine often contain fermented milk products. Sour milk, yoghurt and kefir are used, for example, in soups and snacks.

Another feature of Bulgarian dishes is the presence of a large number of seasonings and spices in them. Because of this, sometimes food is too spicy, and meat dishes are sometimes too fatty. Those who first met the national cuisine of Bulgaria should heed these warnings to avoid digestive problems.

The best Bulgarian cuisine is served in establishments called mehana. Here you can enjoy and eat deliciously. In the mehan you can taste appetizers and salads, first and main courses, pastries and desserts. A special place is given to national cheeses. In addition to the fact that this product is added to salads, main dishes and snacks, it is necessarily present in sliced ​​form on the table along with bread.

Traditional Bulgarian cuisine: salads

Popular salads of Bulgarian cuisine are:

1. Milky Salad is a milk salad that includes cucumber, garlic, nuts and sour milk. Another local name for this dish is snezhanka.
2. Shopska salad - Shopska salad consisting of vegetables, olives and national pickled cheese. By the way, shops are a small ethnic group living in western Bulgaria.
3. Ovcharska salad is a shepherd's salad made from vegetables, eggs and two types of cheese.

These dishes contain vegetables and dairy products, the presence of which is famous for the Bulgarian cuisine. Recipes for some of the listed salads are listed below.

Milky lettuce. Milk salad

Required ingredients for this dish:

• yogurt - 1 liter;
• cucumber - 3 pieces;
• walnuts - 3 tablespoons. spoons;
• dill - 5 branches;
• garlic - 3 cloves;
• salt to taste.

Cooking process:

1. Strain the sour milk through a sieve or cheesecloth folded several times. Repeat this process until you acquire a thick sour cream consistency of curdled milk. Transfer the resulting mixture to a deep bowl.
2. Peel the cucumbers and chop finely.
3. Grind dill, nuts and garlic in a blender with the addition of one or two pinches of salt.
4. Add cucumbers and a mixture of herbs and nuts to the curdled milk. Mix well.

Shopska salad. Shopska salad

To prepare this dish, you will need the following:

• siren (Bulgarian feta cheese) - 150 grams;
• cucumber - 4 pieces;
• tomato - 3 pieces;
• paprika pepper - 2 pieces;
• parsley - 4 branches;
• black olives - several pieces for decoration.

Cooking process:

1. Bake the bell peppers in the oven until light brown. Without cooling, put inside a plastic bag and leave for a while. Then remove the skin and get rid of the core. Chop the resulting pulp quite coarsely.
2. Cut tomatoes, cucumbers and onions into medium sized pieces.
3. Put the chopped ingredients in a container, add chopped parsley and mix.
4. Arrange the resulting dish on portioned plates.
5. Grate the siren on a fine grater and put on top of the salad.
6. Garnish each serving with an olive.

Olive oil and vinegar must be present on the table. Bulgarian cuisine assumes that the layers of this dish do not need to be stirred before serving. Everyone will independently add the desired dressing to their portion of the Shopska salad.

Traditional Bulgarian cuisine: snacks

A special place in Bulgarian cuisine is given to appetizers, in particular, two types of local cheeses. One of them is siren - delicious Bulgarian feta cheese. The second cheese is kashkaval, made from sheep's milk.

The easiest to perform is a siren appetizer. Simply cut the product into slices, sprinkle with olive oil and sprinkle with red pepper.

Also, the appetizers for which the Bulgarian national cuisine is famous include:

• kashkaval pane - breaded sheep cheese;
• liver pigs with garlic - fried peppers with garlic;
• Varena Tsarevitsa - boiled corn.

Chushka liver with garlic. Roasted peppers with garlic

To prepare this dish, you can use both regular paprika and spicy chili peppers. Required Ingredients:

• pepper - 6 pieces;
• garlic - 4 cloves;
• parsley - 6 branches;
• olive oil - 3 tbsp. spoons;
• wine vinegar - 1 tbsp. spoon;
• salt and pepper to taste.

Cooking process:

1. Wash the pepper well, get rid of the stalk and core.
2. Fry it whole in a preheated pan, greased with butter, until golden brown. Then you need to remove the heat to a minimum, cover the pepper and simmer for twenty minutes.
3. Chop the garlic and parsley, add salt, pepper and olive oil. Mix well.
4. Put a layer of ready-made pepper on the bottom of a deep dish, a layer of herbs with oil on top, then again pepper and again sauce. In order for the dish to marinate well, you should leave it overnight. Bulgarian cuisine involves serving this appetizer cold.

Traditional Bulgarian cuisine: first courses

The most common first courses in Bulgarian cuisine, the recipes for which are presented below, are:

1. Tarator is a cold yogurt soup with vegetables, nuts and garlic. This dish is very popular in Bulgaria.
2. Shkembe chorba is a thick rich soup made from scars (certain parts of the stomach of cattle). This dish should be seasoned with garlic, vinegar and pepper. The peculiarity of this soup is that it eases the course of the hangover syndrome.

Tarator

To prepare this cold soup, you will need the following ingredients:

• cucumbers - 500 grams;
• unsweetened drinking yogurt - 800 grams;
• sour cream - 250 grams;
• chili pepper - ¼ pod;
• walnuts - 100 grams;
• garlic - 2 cloves;
• cilantro, dill - several branches;
• vegetable oil - 100 grams.

Cooking process:

1. Wash the cucumbers, peel and grate them on a coarse grater.
2. Put the resulting mass in a deep container, add drinking unsweetened yogurt and sour cream. Mix well.
3. Chop pepper, cilantro and dill finely. Transfer to a bowl with cucumbers and yoghurt and stir.
4. Chop the garlic. Add it to the total mass along with vegetable oil. Mix.
5. Peel the nuts, add them to the soup and stir again.

Traditional Bulgarian cuisine: main courses

A large number of spices and seasonings are considered an obligatory attribute of food in this country. Most often, hot dishes of the Bulgarian cuisine are prepared on the basis of meat and vegetables. The most striking and popular are the following:

1. Chushka burek - stuffed peppers baked in batter.
2. Moussaka is a casserole made from potatoes and meat.
3. Gyuvech - meat, cheese and vegetables in pots, laid out in layers.
4. Kebapcheta are small pork or beef sausages.
5. Sarmi - stuffed cabbage rolls made from grape or cabbage leaves.
6. Selki fraction - lamb liver with rice.
7. Sirene shopska in gyuveche - shopska-style bulgarian feta cheese in a pot with tomatoes and eggs.
8. Sach is a dish of several types of meat with various vegetables, which is cooked in a special large frying pan.
9. Svinska or piloshka kavarma - roast in pots of pork or chicken, respectively.
10. Plakia is a fish stewed with vegetables.

Chushka byurek. Breaded

To prepare this dish, you will need the following ingredients:

• bulgarian pepper - 6 pieces;
• chicken egg - 4 pieces;
• siren - 300 grams;
• flour for breading;
• breadcrumbs.

Cooking process:

1. Remove the core from the pepper, leave the vegetables intact and wash well.
2. Bake them in an oven preheated to 200 ° C for twenty minutes until the skin is darkened.
3. Place the hot peppers inside a plastic bag for fifteen minutes. After this time, peel the vegetables.
4. To prepare the filling, knead the Bulgarian feta cheese, lightly beat two chicken eggs and mix these ingredients well.
5. Beat two more eggs separately for breading.
6. Stuff the pepper carefully, being careful not to damage it. Flatten vegetables a little for easy frying. Dip the peppers in flour, then in an egg, then in breadcrumbs and again in an egg.
7. Fry vegetables in a preheated pan greased with vegetable oil until golden brown.

Siren shopska in gyuvech. Shopski-style Bulgarian cheese in pots

For this dish, you need to take the following:

• siren - 500 grams;
• tomato - 2 pieces;
• bulgarian pepper - 1 piece;
• chicken egg - 6 pieces;
• chili pepper - 6 pieces;
• parsley;
• vegetable oil.

Cooking process:

1. Lubricate the inside of the clay pots with vegetable oil. Put the siren on the bottom, then a layer of sliced ​​tomatoes and sliced ​​bell pepper, pour vegetable oil on top.
2. Cook for 6-7 minutes in a well-preheated oven until the vegetables are juiced.
3. Take out the pots, drive one chicken egg into each one, pour over the vegetable oil again and insert a chilli pod in the middle.
4. Cook in the oven until the eggs are completely baked. Serve hot, garnished with parsley.

Traditional Bulgarian cuisine: pastries and desserts

Perhaps the most famous Bulgarian pastry is banitsa. This is the name of the national puff pastry. Its filling can be either salty or sweet. But the principle of cooking is the same in both cases. The thinly rolled dough is interspersed with layers of the corresponding filling, then all this is baked in the oven.

Also, traditional Bulgarian pastries are represented by the following dishes:

1. Parlenki - thin cakes, bread substitutes. They can be served either in pure form or with the addition of garlic, siren or kashkaval.
2. Drinks - as well as stews, are eaten instead of bread. The additives used are similar. The only difference is that the drinks are much more magnificent and softer.
3. Mekitsa is a fried dough that Bulgarians eat for breakfast, adding powdered sugar, jam, honey or siren to it. This is a kind of national alternative to American donuts.

The most colorful desserts in Bulgaria are as follows:

• jelly mlyako with honey and nuts - Bulgarian yogurt with honey and nuts;
• tikva with honey and nuts - and nuts;
• Bulgarian halva.

Bulgarian cuisine is famous for such pastries and desserts. Recipes for some of these dishes are presented below.

Parlenki. Grilled cakes

These cakes are present on the table instead of bread. To prepare them, you need the following ingredients:

• flour - 450 grams;
• chicken egg - 1 piece;
• unsweetened drinking yogurt - 400 milliliters;
• fresh yeast - 20 grams;
• sugar - 1 teaspoon;
• salt - 1 tablespoon;
• soda - 1 pinch;
• vegetable oil - 3 tablespoons.

Cooking process:

1. Of the listed ingredients, knead a fairly steep dough and put it in a warm place for 30 minutes.
2. Divide the dough and roll it into flat cakes one centimeter thick. Brush them with vegetable oil and grill them. You can also bake the stew in the oven.

Milky Banitsa. Milk Puff Pie

Bulgarian cuisine involves serving this dessert chilled and cut into pieces. Required ingredients for the dough:

• flour - 400 grams;
• chicken egg - 1 piece;
• vegetable oil - 1 tablespoon;
• vinegar - 1 tablespoon;
• water - 250 milliliters.

Required Ingredients for Filling:

• milk - 1 liter;
• sugar - 250 grams;
• butter - 150 grams;
• vanillin.

Cooking process:

1. Knead a soft, stretching dough of the listed ingredients.
2. Roll out very thin cakes. Grease each of them with melted butter, carefully collect in a pile and put these improvised flowers in a greased baking dish next to each other.
3. Top with the remaining melted butter and bake in the oven at 170 ° C until golden brown.
4. In the meantime, you need to prepare the fill. To do this, heat the milk, add sugar and stir until it is completely dissolved.
5. Beat the eggs well with a whisk, then pour in the milk mixture in a thin stream, without stopping stirring. Add vanillin.
6. Pour the baked goods with the resulting mixture and send them to the oven, preheated to 170 ° C until they become golden in color.

What is the true Bulgarian cuisine? Its peculiarities are that vegetables, local cheeses and dairy products are widely used for cooking. There is also a lot of meat present. Potting technology is often used. The given ones are quite simple to use, but the final result will surprise you with its uniqueness and will allow you to feel the taste of Bulgaria.