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Cuisine

Bulgaria’s historic legacy and geographical location have had a direct influence on its cuisine, which incorporates Turkish, Greek and Slavic influences, as well as numerous unique regional dishes and specialities.

Traditional Bulgarian cuisine

Meals usually start with a salad, which depending on season, is typically made from vegetables such as tomatoes, cucumbers, roasted peppers, cabbage, onions, carrots and lettuce. Bread, potatoes and rice are the staple carbohydrates, while pulses such as lentils and beans are made into wonderful thick rich soups flavoured with herbs. Pork, beef, veal, lamb and chicken are all widely available, as well as trout in the mountains, and other varieties of fish along the coast and in northern Bulgaria.

However, the real staples of Bulgarian cuisine are dairy products, with yoghurt (kiselo mlyako) and particularly white cheese (sirene) turning up as key ingredients in many dishes. With plenty of fruit, such as cherries, strawberries, apples, pears, apricots, peaches, yellow melons and water melons, available during their seasons, traditional Bulgarian cuisine is great for vegetarians, but extremely difficult for vegans.