The menu of Bulgarian cuisine, in addition to the above dishes, also includes other delicious snacks, salads, and cereals made from legumes (beans, peas), fried, stewed and baked fish. In the summer, recipes with eggplant, cauliflower, and zucchini become especially popular. Fish and meat dishes in Bulgaria are served with sauces made from white wine, sour milk or meat broth.

The TOP 10 traditional Bulgarian dishes includes a set of dishes and ingredients from Everyday life Bulgarian people. Most of the dishes of the national Bulgarian table are also present among other Balkan peoples.

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

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

7. Chushki paleni with oriz - stuffed peppers with rice

(Chushki paleni with oryz)

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.

The meat version usually uses a mixture of beef and pork, or one of the two.

8. Kapama

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

It is prepared from many 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 taste of kapama, three important conditions are met.

Getting to know Bulgaria is not only about studying history and... It is also an immersion in national cuisine, the dishes of which are famous for their variety and richness of flavors. For many tourists, it is local treats that leave the most vivid impressions of their vacation.

National characteristics

In fact, the national cuisine of Bulgaria related to South Slavic, but quite hard on her influenced by Turkish and Greek motifs. This is due to the historical past, as well as the similarity of geography and source products. But, in addition, the traditions of Armenia, Georgia and even Italy found their response, so Bulgarian culinary art can be considered an individual direction.

Local cuisine is very tasty and filling. It contains a lot of meat, vegetables, herbs and seasonings. All this is cooked only over low heat, even with the simplest recipe. Ready-made dishes have a pleasant aroma and taste, shaded with herbs and spices.

The menu is very diverse. With the onset of summer, old potatoes disappear from the tables and are replaced by rice, pasta, and seasonal vegetables. Tomatoes, sweet peppers, eggplants, onions, and garlic are actively served. Added to them sheep and goat cheese, olive and sunflower oil, fruits, nuts, seafood.

Vegetable dishes

Bulgaria is a vegetable country, so only the freshest products are used in cooking. Very popular stuffed vegetables: eggplants, tomatoes, zucchini. They are filled with mushrooms, cheeses, cottage cheese, onions, and minced meat. Interesting cooking stuffed peppers or local - Chushka burek. The filling for it is feta cheese, egg, garlic, finely chopped herbs. The peppers themselves are stuffed, then breaded and fried. The result is an amazing dish that has nothing in common with its Russian counterpart.

Review of cafes and restaurants in Nessebar

Truly national dish can be called Shopska salad. It consists of tomatoes, cucumbers, onions, baked or fresh sweet peppers, lettuce, parsley - all covered with a blanket of grated cheese. Sheep salad has the same basic ingredients, but also adds ham, mushrooms and egg. Dress salads with olive oil and wine vinegar - the finished dish becomes more tasty and healthy.

The Bulgarian menu also includes cabbage rolls called Sarmi, which are prepared from grape and cabbage leaves. Pieces of marinated pork or lamb, seasoned with spices, are wrapped in them and served with fresh vegetable salad, sliced ​​cheese and wine.

Dairy products

Fermented milk products occupy a special place in Bulgaria; they have no analogues in the whole world. The reason for this Bulgarian lactobacilli– the only strain of lactobacilli plant origin, which does not take root in other regions of the planet. The Bulgarian stick not only gives food an incomparable taste, but also has the property of prolonging life. The main lactic acid product is yogurt or sour milk, often used in cooking.

Salads, soups and drinks are prepared using sour milk. The most famous - Milky Salad, consisting of cucumbers, walnuts, dill and garlic. No less tasty Tarator soup- a light summer soup that has a composition similar to Milk Salad, only more varied. Yogurt-based dishes are easy to prepare, fresh and have a unique taste.

Cheese is added to almost every dish on the Bulgarian menu, most often feta cheese or, in Bulgarian, siren. It is put fresh or fried, baked, stuffed with vegetables, pancakes (palachinki) and much more. Bulgarian cheeses go well with almost all staple foods, but the most famous cheese dish is Kashkaval Pane. Kashkaval is a mature yellow cheese that is breaded and fried in vegetable oil until crisp.

Fish and seafood

Bulgaria is a sea country, and Nessebar is a seaside town. Therefore, seafood dishes are widespread here, always freshly caught, deliciously prepared and offered at fairly low prices.

In Nessebar there are a number of restaurants specializing in “sea” menu. Crabs, octopus, shrimp, shark fillet and other seafood are prepared according to the most original recipes. For example, mussels are offered fried and boiled. They are mixed with rice to form a kind of pilaf, or cooked in a shell with Roquefort sauce. All this is accompanied by a glass of fine wine and excellent service.

Fish dishes are beyond criticism. The fish is baked whole on scars, fried, stewed with vegetables or cooked in pots. Very popular in restaurants shark fillet. It is fried and breaded and served with potatoes seasoned with fresh herbs. A famous fish dish is Plakia, which is prepared from fish fillet stewed with onions, garlic, tomatoes and, of course, cheese. It turns out very appetizing, tasty and satisfying.

Skara

Bulgarians traditionally use special oven with grate, called scara. This is a kind of “grill” with a tray on which you can cook everything: meat, fish, vegetables and even bake bread. The food turns out juicy and aromatic. Any good restaurant or, more correctly, mehana, prefers this culinary instrument.

Many tourists are tempted to purchase a scara. For the housewife, this is a simple and functional thing that is worth little money– from 2 to 30 leva. On the skar you can bake whole fish, cook shish (shish kebab) or kebapche (small sausages made from minced meat). Kebapche in Bulgaria it is considered one of the most popular dishes, served in almost all restaurants.

Güvech

In essence, gyuvech is fireproof clay pots with lids, used in the preparation of dishes of the same name. The recipe is based on meat with the addition of all kinds of vegetables and seasonings. Kavarma is very popular. Ideally, it should be made from lamb, but in Bulgarian restaurants they prefer to cook it from pork with the addition of onions, peppers, herbs and dry white wine.

Vegetarian recipes for dishes in pots are also common, for example, Shopski-style cheese. To prepare it, take slices of Bulgarian cheese, sliced ​​tomatoes and 1-2 pods of hot pepper. The dish is served in a pot, into which a chicken egg is driven shortly before removing from the oven.

Sach

Sach is unfired clay frying pan with a stand with handles and legs for serving. The frying pan is placed on coals or on an open fire and sach dishes of meat, fish and vegetables are prepared in it. In Bulgaria, sach is usually served from pork or chicken, but there are also recipes made with three types of meat or without meat at all.

Vegetables include mushrooms, zucchini, eggplant, onions, garlic, bell peppers, and tomatoes. Potatoes are usually not added, but there are quite a few recipes, so there may be deviations from tradition. The finished satchel is served on the table in the same bowl, as they say, “hot and hot,” where it will simmer and remain warm for a long time.

In principle, Bulgarian cuisine is not particularly sophisticated. But for all its simplicity, Bulgarian dishes are quite tasty and are liked by almost everyone. The main thing is to understand the menu and order something suitable. We will not write about prices this time, since prices can vary greatly. One thing we can say for sure: if Shopska salad costs more than 5 leva, most likely the establishment is designed for tourists, and therefore, it is not very suitable for getting to know Bulgarian cuisine.
Here are the main dishes found in Bulgarian cafes, with their names in Bulgarian (of course, in resort cafes there is almost always a menu in Russian, but if you happen to be away from the resort, this knowledge will be useful to you).

Salati (salads)

Predestia (snacks)

Hot appetizers, in fact, differ little from full-fledged hot dishes. Well, maybe the portions are a little smaller. But usually quite enough to fill you up.

Soupi (soups)

• — . Essentially, a kind of okroshka made from diluted sour milk, cucumbers, dill, garlic and walnuts (optional). Perfectly refreshing in the heat.
• — . Hearty soup with vegetables and noodles. Quite tasty.
• - Shkembe-chorba. Giblet (stomach) soup is not for everyone. Fans are delighted, others are hesitant to try.

It’s good to take a flatbread with the soup - in Bulgarian it’s called parlenka, maybe with garlic, cheese, feta cheese.

Casseroles

Budget and tasty dish, which is a mixture baked in portioned dishes. There are many options for potato casseroles (with mushrooms, ham, vegetables, cheese), rice casseroles (usually with chicken) and purely vegetable casseroles (for example, broccoli with cheese).

Main dishes

Yastia ot pileshko meso (chicken dishes)

Chicken is prepared in a variety of ways, and each cook finds his own recipe.

• — Pileshka porzhola (chicken chop). Usually cooked without breading, on the grill.
• — Pile s bilki (chicken with herbs). Chicken stewed in oil with herbs.
• — Pile with oriz (chicken with rice). It is cooked in the oven, which only enhances the taste. According to some reports, this is the dish most often ordered by tourists in Bulgaria.

Yastia from svinsko meso (pork dishes)

Pork dishes in Bulgaria are invariably tasty. They cost a little more than chicken dishes.

• — Svinska porzhola. It's just a pork chop.
• — Gates of the Karen. Fried neck chops.
• - Svinsko jolanche. Fried or baked pork feet.

There are also a lot of stewed pork dishes with different sauces, mushrooms, vegetables, etc. The minced meat is used to prepare “Rulo Stephanie” and traditional spaghetti sauces.

Yeasts from teleshko meso (veal and beef dishes)

They cost more (sometimes several times more) than pork dishes. Usually there are few such dishes on the menu. Steaks and beef stew - that's about it.

Yastia ot Agnieszko meso (lamb dishes)

The most famous is Agnieszko baked with drob sarma. Drob sarma is pilaf with lamb offal, filled with a mixture of sour milk and eggs and baked. An unexpectedly tasty dish.

Yastia na skara (grilled dishes)

Round kyufte and long kebaps are a favorite delicacy for children. Dishes cooked over glowing coals on a grill (on a skara) are very popular in Bulgaria. Grilled dishes in Bulgaria are not just popular, but mega-popular. There are kyufte (round cutlets), kebapche (oblong sausages made from minced meat), nadenitsi (sausages in a casing), and karnache (sausage rolled into a spiral).

Riba (fish)

We wrote in detail about fish in Bulgaria in the corresponding section, as well. As a rule, fish is fried, breaded or grilled. Salmon is sometimes steamed.

Garniture (side dishes)

• — Przheni kartofi (fried potatoes)
• — Vareni kartofi (boiled potatoes)
• — Potato puree (mashed potatoes)
• — Zadushini zelenchutsi (stewed vegetables)
• — Oriz (rice)

Mezeta (snacks for drinks)

You won’t be able to get enough of this, but it will go well as an accompaniment to drinks. This category includes all kinds of sausages, hams, cheeses and nuts.

Desserts (desserts)

Being on holiday in Bulgaria for the first time, tourists ask themselves the question: what is Bulgarian national cuisine and what should they definitely try?
Bulgarian national cuisine has been formed over centuries. Food processing methods, seasonings and technologies used in preparing dishes are a mixture of European and Asian cuisines.

Features of national Bulgarian cuisine

Salads and snacks of Bulgarian cuisine

is a national Bulgarian dish that is on the menu of any restaurant or cafe in Bulgaria. This salad includes: baked peppers, fresh cucumbers, tomatoes, onions, parsley. The salad is seasoned with vegetable oil, the vegetables are generously sprinkled with grated cheese or cut into cubes. If desired, you can ask to add hot pepper.

Salad Snezhanka- This is a very light and low-calorie salad. Consists of finely chopped cucumbers, walnuts, dill and garlic, seasoned with yogurt (in Bulgarian – “tsedeno kiselo mlyako”). Snezhanka salad is a cold salad; it is served after keeping it in the refrigerator.

Salad Snezhanka

Kashkaval pane- This is a classic dish of Bulgarian cuisine. It is a breaded hard cheese. The peculiarity of this dish is a special type of cheese produced in Bulgaria, which does not melt when heated. Kashkaval pane is often served with sweet jam.

Kashkaval pane

Soups of Bulgarian national cuisine

Tarator- this is not an easy soup, this business card Bulgarian national cuisine. The ingredients for its preparation are: Bulgarian yogurt (kiselo mlyako), chopped walnuts, finely chopped cucumbers, always a mixture of dill and garlic and a spoon of olive oil. Tarator is a cold soup; it does not need to be cooked quickly.

A traditional dish of Bulgarian cuisine is cold tarator soup.

Main courses of Bulgarian national cuisine

Moussaka– this national Bulgarian meal is reminiscent of a Russian casserole; the main products for its preparation are potatoes cut into small cubes and minced meat, but in addition to them various vegetables are used: tomatoes, bell peppers, eggplants. Before cooking, moussaka is filled with a special sauce made from eggs and milk with the addition of toasted flour. There are versions of moussaka without potatoes with other vegetables, such as eggplant and tomatoes, or with pasta.

Güvech– national Bulgarian food, which is prepared in special clay vessels (pots) called gyuvech. This dish is an assortment of vegetables with the addition of small chopped meat, most often pork, chicken or beef. Güvech can also be vegetarian. In some restaurants in St. Vlas, rice is added to its composition.

Imambayaldy

Imambayaldy is an eggplant stuffed with vegetables, cooked in the oven or oven. Tomatoes, bell peppers, garlic, herbs, and onions are used for stuffing.

Under a strange name kyopoolu hides a wonderful appetizer of baked eggplants, peppers and tomatoes, seasoned with garlic, parsley and vegetable oil.

Traditional appetizer – Bulgarian baked eggplants

Sirene according to Shopski – Bulgarian national cuisine

Sirena in Shopski style– This national Bulgarian dish is prepared in clay pots. All ingredients are laid out in layers: cheese, tomatoes, bell peppers, herbs, eggs. The dish can be prepared with or without hot pepper, it is important to pay attention to this.

What you must try from the Bulgarian national cuisine

Each mechana and restaurant in St. Vlas offers its own signature dish. It is difficult to mention all the dishes in one article.

What definitely a must try in Bulgaria, so of course

Sach is both a clay frying pan and the name of a traditional national Bulgarian dish. Meat cooked with vegetables or mushrooms on a sachet, believe me, will leave an unforgettable experience. The dish must be served on a hot frying pan. Sach can be meat or vegetarian, it all depends on the cook’s recipe and your preference.

Chushka burek– baked bell pepper, peeled and seeded, stuffed with a mixture of feta cheese, cottage cheese, herbs and eggs, breaded and fried until golden brown. Parsley, garlic and ground black pepper can be added to the filling. Properly prepared pig burek has a flattened shape and a thin breading.
Banica is a flour product made from thinly rolled unleavened dough with various fillings. The dough should have a thin, parchment-like structure. Each layer of dough is topped with a filling, most often hard cheese or feta cheese. Banitsa is also offered with other types of fillings: nuts, herbs, vegetables, fruits, honey, etc.

Menu in St. Vlas restaurants

In , the menu is written everywhere in 3 languages ​​(Bulgarian, Russian, English), not always correctly, but there will be no problems understanding what to order. To make it easier to navigate, below is a translation of the main Bulgarian words from the menu:

• eggplants – patlazhani;
• bell pepper - ingots;
• zucchini - tikvichki;
• tomatoes – domati;
• cheese - kashkaval;
• feta cheese - siren;
• pork - pork meso;
• chicken meat - saw;
• veal - teleshko;
• lamb meat - Agnieszko;
• thick soup - chorba;
• cutlets - kuftet;
• short sausages - kebapcheta.

Bulgarian national cuisine – Menu in one of the restaurants

Bulgarian national cuisine - methods of cooking

• Skara is usually a dish cooked on a grill. But a skara is also a frying pan;
• Przheno – fried;
• Liver – baked;
• Smothered – stewed
• Vareni – boiled.