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Bulgarian cuisine, foods and drinks, traditions. Because of its geographical position and long history Bulgarian cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish cuisines.
National specialities include a lot of different products.
Bulgarian wines are the perfect companion for Bulgarian food. The choice is wide.
Apart from the usual deserts and sweets that can be found all over the Europe, Turkish sweets are also very popular.
Pages with Questions - BULGARIAN CUISINE: [1][2][3][4][5][6]
0. What is the bulgarian cuisine?1. What is Kiselo mlyako (yogurt)?2. What is White cheese?3. What is Kashkaval?4. What are most popular bulgarian spices?5. Bulgarian bread6. What is Rakia?7. Is the alcohol expensive?8. Bulgarian wine?9. Which are the wine regions in Bulgaria?
Pages with Questions - BULGARIAN CUISINE: [1][2][3][4][5][6]
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Q0: What is the bulgarian cuisine?
A0: Bulgarian food is close to traditional European cuisine. A traditional Bulgarian menu includes bread, yogurt and fresh milk, cheese, tomatoes, paprika, potatoes, onions, beans and fruits, grappa and red or white wine.
go topQ1: What is Kiselo mlyako (yogurt)?
A1: Kisselo mliako is known as yogurt. The yoghurt originally comes from Bulgaria? It is particular variety produced by the Lactobacterium Bulgaricum bacteria. It grows no place else in the world. Yoghurt ("kiselo mlyako" - literally meaning sour milk) has found an important part in many Bulgarian foods. Bulgarians are also fond of "Ajran" a beverage of water mixed with yoghurt. Yoghurt can be purchased in many different grades and qualities, each characteristic of the quality of the milk to which the bacteria culture has been added. Yogurt junkies, this is your promised land - the quality, taste and choices for yogurt you'll find in Bulgaria are unsurpassed!
Do not forget to try it when you visit the country. Ask for kiselo mliako.
go top Q2: What is White cheese?
A2: Bulgarian White Cheese - a particular variety of the increasingly-popular Greek Feta cheese now popular in many places. It originated on the Balkan Peninsula in a region called Trakia, which is the current day Southern Bulgaria. This Bulgarian sirene has much the same texture as the Greek feta. It is a brined cheese, produced from sheep or cows milk, and is both used on the table and as an essential part of other foods from Shopska Salad to Banitza. Feta Cheese is produced in many different countries, but it is widely known that Bulgarian-made Feta is the best!
go top Q3: What is Kashkaval?
A3: Another common Bulgarian cheese is Yellow Cheese or "Kashkaval". This hard yellow table cheese, made of sheep's milk, may otherwise be called “The Cheddar Cheese of the Balkans”. It is frequently served as "fried cheese" .The Kashkaval (Kashkaval Pane) is especially good when freshly breaded (dipped in egg then rolled in bread crumbs) and deep-fried. You'll find it's not gooey and much more flavorful than mozzarella.
go top Q4: What are most popular bulgarian spices?
A4: Chubritsa - this plant, which botanists claim to be a species of the herb Satureia hortensis appears to grow particularly well upon Bulgarian soil. It also shares certain characteristics with Oregano (Origanum vulgare). The dried leaves are crushed and sprinked on top of soups in the last few minutes of cooking or ground into a fine powder and used on bread like butter.
Parsley - This is probably the most widely used spice in Bulgaria since ancient times. Its leaves are applied fresh or dried to flavour and add vitamins to soups, broth and main courses, as an ingredient of vegetable preserves, or to decorate salads, roasted meat or fish in all seasons.
Thyme - It is also called “granny’s soul” or “shepherd’s basil”. Fresh or dried, it is used for seasoning meat and vegetable dishes or soups, and bean, pea or bread-bean stews, and sauces; Thyme is also added to salads and pickles.
Onion - While some dieticians consider it to be a spice, others do not. In either case, it is worth mentioning that onions are grown everywhere in Bulgaria and are widely applied in Bulgarian cookery. The onion stimulates our appetite and secretion of gastric juices. The onion is used in the preparation of salads, sauces, stews, vegetable and meat dishes, preserves. Fresh onion is a basic ingredient of many salads.
go top Q5: Bulgarian bread
A5: Bread is the most important mainstay of the Bulgarian diet and is eaten with every meal. Bulgarians consume more bread than the people in the neighboring countries - more than 10 kg per person monthly. Most commonly seen is the shops is bread like the one pictured below. The crisp, thin outer crust is cracked in places on top and nearly glistens; inside is of a coarse yet soft, white texture. Of course many other styles and types of bread are to be found - including whole-wheat and pre-sliced.
go top Q6: What is Rakia?
A6: Rakia is bulgarian brandy, the national drink; often quite strong; grape is most common, there are fruit varieties.
go top Q7: Is the alcohol expensive?
A7: No. Typical prices:
1 bottle of table wine - 80 pence
1 bottle of quality wine - Ј2.50
1 pint of beer - 40 pence
go top Q8: Bulgarian wine?
A8: Bulgaria is a renowned producer and exporter of wine to more than 70 countries in the world. On the territory of Bulgaria there are 12 wineries producing a variety of excellent wines.
more info >> Wine In Bulgaria
Last updated: Aug 2007
go topQ9: Which are the wine regions in Bulgaria?
A9: Bulgaria can be geographically divided into five wine producing regions - Northern, Eastern, Sub Balkan, Southern and South Western. Each one of those has its own distinct features and peculiarities and is somewhat different from the rest.
more info >> http://www.VisitToBulgaria.com/wine/Dir.asp?d=0-1
Last updated: Aug 2007
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