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Bulgaria has a diverse geography, ecology, culture and food, making it one of the top destinations for many European backpackers.
What makes Bulgarian cuisine unique is the perfect balance between meat, yogurt, cheese and vegetables that complement the Bulgarian climate. Next, let's take a specific look at the various Bulgarian specialties!
Guvech
Guvech is a typical representative of Balkan cuisine, and its name comes from the traditional clay pot or clay pot used to make it - guvech.
It usually consists of a variety of seasonal vegetables (usually potatoes, eggplant, peppers, tomatoes, onions, carrots, zucchini, peas and okra), meat, spices and herbs (usually pepper, paprika, mint, parsley and garlic), which are simmered for several hours to create a richly flavored dish.
Kavarma
Kavarma is a Bulgarian stew cooked in a traditional clay pot and served with fresh vegetables and pork, chicken or beef. Its side dishes may vary and usually include carrots, onions, leeks, mushrooms, peppers, tomatoes and wine.
Kufte
Kufte is Bulgarian meatloaf, usually made with pork, veal or beef (or a combination). Minced meat is mixed with onions, parsley, salt, pepper and cumin. The meatloaf is grilled until both sides are browned and ready to serve. It is often served with bread and fried rice. Kjufteta po chirpanski
This is a rich meatball with tomato sauce. These meatballs are usually made of minced meat, onions, eggs, cumin, salt, pepper and flour, and its sauce uses a variety of vegetables and spices such as tomatoes, onions, celery, paprika, parsley, bell peppers and garlic
Kjufteta po chirpanski
This is a rich meatball with tomato sauce. These meatballs are usually made of minced meat, onions, eggs, cumin, salt, pepper and flour, and its sauce uses a variety of vegetables and spices such as tomatoes, onions, celery, paprika, parsley, bell peppers and garlic
Drob po selski
Drob po selski, which translates directly to rustic boiled liver, is a traditional Bulgarian dish in which chicken, beef or pork livers are roasted with onions, carrots, peppers, garlic, tomatoes and mushrooms, then simmered in clay pots with water and flour. The dish is often flavored with wine, tomato paste and spices and garnished with freshly chopped parsley and served with slices of homemade bread on the side.
Ezik v maslo
Ezik v maslo is a traditional Bulgarian dish made with tongues fried in butter. The dish is usually made from veal tongue, but it can also be made from pork tongue.
The tongue is first cooked in salted water with bay leaves and black pepper, then sliced thinly and fried in butter. Alternatively, the tongue is sliced, covered with flour, egg and breadcrumbs and then fried. The fried tongues are usually served hot as an appetizer and garnished with chopped parsley (or parsley and garlic).
Patatnik
Patatnik is a dish consisting of shredded potatoes and onions, seasoned with salt, pepper and mint, and other ingredients including cheese, eggs and various peppers. Traditionally it is baked in the oven, but it can also be fried or boiled, or even mixed directly with these ingredients.
Mish-mash
Mish-mash translates directly as a mixture of different foods and is made from eggs and summer vegetables such as tomatoes and peppers. Other side dishes include onions, salt, pepper and Bulgarian white cheese. In the winter months, it can also be made with frozen roasted peppers.
Wine Kebab
Traditional Wine Kebab is a stew made of meat and wine with a variety of vegetables and spices. The meat is diced and browned in oil, then braised with a variety of vegetables such as carrots, celery, onions, leeks and peppers. Finally, a large amount of wine (usually red) is poured into the pan until the flavors of the wine and the vegetables are fully integrated and the sauce takes on a dark brown color and becomes thick in texture. It can be seasoned with bay leaves, pepper and five spice powder.
Meshana skara
Meshana skara is a traditional Bulgarian meal consisting of a platter full of meat and side dishes. The platter should include a meatball, a pork chop, a kebab and a pork skewer. The meat is usually served with French fries, bread and onion and bean salad.
