Each Bulgaria region has its own specialty dishes plus regional variations of top Bulgarian cuisine recipes. Here are 10 top Bulgarian foods you have to try.
Bulgarian food is rich, hearty and delicious and many top Bulgarian dishes make great comfort food. Each region has its own speciality dishes and traditional cuisine, and your list of top 10 Bulgarian foods can easily change from one city to the next.
Many Bulgarian foods are easier to make than you think, and you’ll find it’s not too difficult to incorporate one of these dishes into your weekly meals. Besides this, the Bulgarian fermented cabbage salad known as sauerkraut has been found to be probiotic-rich and full of vitamins. What better way to explore Bulgarian culture than creating your own Bulgarian food specialties?
Here is a list of the top 10 Bulgarian foods:
1. Shkembe chorba:
While lyutenitsa may be a kids’ favourite, shkembe chorba is strictly the preferred territory of adults. Indeed, it takes more than a bit of guts to try this tripe soup, whether because tripe is a somewhat unusual offal to be used in a soup or because of the way shkembe chorba is customarily generously spiced. You are expected to add vinegar, oil, salt and crude pepper to taste – though you will discover that to Bulgarians this usually means in generous quantities.
Sarmi is prepared in different ways, using different type of leaves for wrapping and stuffing them. The leaves can be both cabbage and vine and the filling varies from rice, meat, vegetables, etc.
Tarator is a cold soup made of yoghurt, cucumbers, and garlic. It is best enjoyed in the summertime when the blazing sun scorches your head. You can eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. We have discovered that you can have a rakia or beer with it with no negative side effects but stay away from combining it with wine.
4. Traditional Bulgarian Banitsa
Banitsa is traditional pie with homemade cheese and home-baked cake. It can be filled with cheese, meat, spinach, etc. Banitsa is one of the most tasty dishes and definitely one of the symbols of Bulgaria.
5. King of the grill: kebapche
The Bulgarian cousin of former Yugoslavia’s famous ćevapčići and Romanian mititei, a kebapche is the perfect side dish to a glass of cold Bulgarian beer on a summer day. Though Bulgarians may argue about that, whether the beer is a Kamenitza or a Zagorka makes no big difference. The important part is that the kebapcheta ar at least three and include some kind of sides, usually French fries with grated sirene cheese on top, to make the classic “three kebapcheta with sides” (тройка кебапчета с гарнитура, troyka kebapcheta s garnitura).
6. Bob chorba:
This soup is associated with the Bulgarian oldest traditions and customs. In the past bob chorba was preferred dish, especially for the poorer people. Nowadays, we eat it on regular basis just because it is delicious and easily made.
7. Stuffed peppers:
This dish is consisted of peppers (green or red) stuffed with cheese or rice. It can be prepared in the oven or in casserole with different types of sauces.
7. Goodness with goodness on top: musaka
Moussaka is a classic Bulgarian dish. Its basic ingredients are fairly plain, but the yogurt gives it a unique, tangy taste. It’s surprisingly delicious! The difference between the Bulgarian and Greek Moussaka is that the Bulgarian one uses potatoes and not eggplant. This recipe is defiantly worth a try.
8. Head start: shopska salata
This typical Bulgarian salad is prepared of chopped tomatoes, cucumbers, peppers, onions, fresh parsley and grated white cheese. Season dressing vegetable oil(vegetable oil), wine or cider vinegar (if wanted) can be added. We decorate the salad with grated cheese and sprig with fresh parsley, black olives or little hot pepper. The dish is served mainly in the summer and combines very well with chilled traditional Bulgarian spirits such as rakia.
Kapama is another favourite dish that we prepare mainly around Christmas or New Year. It is consisted of sausages, chicken and other types of meat cooked for a long period of time (at least 4-5 hours on a slow fire) in a clay-sealed casserole. To achieve a unique flavour and taste, the spices, such as black, red pepper, bay leaf, etc., must be carefully selected. The dish is typically served with rice.
10. Childhood favourite: lyutenitsa
Ljutenica may be slightly spicier than the other popular relish, ajvar. However, different regions and countries have substantially different interpretations of these relishes. Ask a Bulgarian and they would say this thick relish of tomatoes and peppers is the best thing you can spread on your toast. Nowadays it is commercially produced and sold in small jars, though it is still commonly made at home by many Bulgarian families. When you can smell the aroma of roasting peppers emanating from balconies throughout the country in autumn, you know homemade lyutenitsa season is soon to be upon you!