Gourmets have long since esteemed the merits of Bulgarian cuisine with the verdict that it is tasty, spicy and varied, appealing to one and all. Indeed hwo would not like the abundance of fresh fruits and vegetables, juicy meat, grilled or served with piquant sauce, various vegetarian dishes, the banitsa (cheese pastry) which simply melts in your mouth and the famous Bulgarian yogurt?
The centuries-old Bulgarian culinary traditions have created remarkable combinations of fresh ingredients, a joy for the eye and the palate, a real veritable gastronomic treasure.The Bulgarian culinary geography abounds in delicious specialities and exotic dishes: Shopska salad (fresh tomatoes, cucumbers, onion anf white feta cheese), Bansko-style kapama (meat and vegetables stewed in an earthenware dish), Rodope cheverme (lamb roasted on a spit over an open fire),  Danube fish soup and Sozopol-style mussels, Thracian katmi (special kind of pancake) and Dobroudja banitsa.
What can be better than a tasty dish in combination with a cup of good wine!? If you think so, you will be satisfied in Bulgaria.
Because Bulgarian white and red wines are world famous with their excellent quality and have been awarded prizes at international competitions and exhibitions.

When we speak about the Bulgarian culinary traditions we can`t miss to mension the features of the local product Bulgarian yogurt. It is unique because of the bakteria Lactobacillus bulgaricus and Streptococcus thermophilus which can exist only in Bulgaria. These bakteria ingest natural milk sugars and release lactic acid as a waste product. This way they form the specific taste of the Bulgarian yogurt. 
Yogurt is the main ingredient of the traditional Balkan drink airan (ayran). Bulgarians prepare it  of yougurt mixed with water in ratio 1 pint plain yogurt + 1 pint cold water. In Turkey for example they prepare it in ratio 1 pitn plain yogurt + 2 pints cold water + salt. 
Yougurt is also in the base of the traditional cold soup with cucumbers, garlic, dill and nuts called tarator- one of the masters of the local regale. It can be served as a starter, as a side-dish together with the main dish- it is something like salad, drink or fixings.
Bulgarian white feta cheese and yellow cheese are aslo milk products with an international reputation of  delisious speciality.
Although it may seems that the local yellow cheese is very similar to the yellow cheese produced in Middle Europe, they are quite different. The most obvious difference is in the way they look: the Middle European cheese has a lot of holes in it and the local yellow cheese doesn`t.  The big size and number of the holes in the Middle European cheese are criteria for good quality, while their presence in the Bulgarian yellow cheese speaks about bed quality.
The white feta cheese is obligatory part of the famous traditional Shopska salad ( Shopsky-style salad)- the starter that every Bulgarian dinner and feast begins with. Its simple ingredients sliced tomatoes, cucumbers, onion and fited with shredded white cheese on the top are so popular that humorously identify with the colours of the Bulgarian national flag: white as the cheese and the onion, green as the cucumbers, red as the tomatoes. 
Bulgarian white feta cheese can be tasted in different varieties, not only like a part of salad or sauce. Stuffed in peppers, baked in gjuveche (ceramic small dish), in Shopsky style, in Panagjurishte style, like fried pieces, covered with eggs and flour- it offers a lot of tasty options.
Bulgarian traditional pasty banica is known in various types. With cheese, spinach, ryce, scallion or marrow filling in different regions of the country they prepare it in a number of ways but it`s always very delicious.

 

The archeology, the local folklore and literature give a lot of evidences that the wine traditions in Bulgaria start from neolithic ages and are part of the culture of Thracians, Romans, Greeks, Slavs and Bulgarians. Produced with thousand-year-old traditions Bulgarian wine has the glory of one of the best wines. 
More than 100 000 hectares are devoted to growing vines and many parts of the country are blessed with ideal natural conditiones.
Bulgaria is symbolically separated into several wine producing regions. From each of them excellentcan sorts be paised.
For example fine  Merlot is produced  in southern Bulgaria, in Haskovo winery.
Bulgarian white wines as Riesling, Chardonnay, SauvignonBlanc are also famous all arrond the world.
There are only two traditional varieties that can be called Bulgaria`s card in terms of wine. One is Mavrud, and the other is Melnik, also know as Shiroka Melnishka Loza. Mavrud is grown in central Southern Bulgaria while Melnik belongs to the southwestern part of the county.
The best local white wines come from the northwest regions of the country- from Varna and Pomorie.
From the valley of Roses between the mountains Stara planina and Sredna gora we can enjoy the aromatic Misket wines.
The numberless local wine cellers, the quality wines that they produce are attractive for lots of wine admirers, which choose exactly Bulgaria to spend their holiday here, meeting the beauty of the country and tasting its excellent wines.

What to prepare for breakfast?

BANICA- HOME-MADE ROLLED PASTRY WITH CHEESE AND EGGS

Preparation time: 55 min + 40 min standing
Cooking time: 40 min
6-8 servings

Products for the dough:
2-3 cups flour
1 egg
several drops vinegar
1/2 tsp salt
1 cup water

Products for the filling:
150-200g feta cheese
2 eggs
1/2 bar butter
1/2 cup oil

Make the dough:
Use the flour, the egg, the salt and the cald water to make a medium-hard dough. Make a hole in the flour to put the egg, the vinegar, the salt and the water into it. Divide the dough into 4 balls and let it stand at room temperature 30-40 min to hendle it more easily.
Make the filling: Mash the cheese, add an egg and stir to blend. Melt the butter with the oil.

Sprinkle flour over the working surface and use a rolling pin to roll out thin sheets from the prepared dough balls one by one. The sheet is ready, when it  is 2-3 mm thin all over. When the firs thin sheet is ready sprinkle it with some of the butter and some of the cheese mixture. Roll up and arrange in an oiled baking pan in a spiral. When all the sheets are prepared in the baking pin, sprinkle the pie with butter, brush with a beaten egg and bake it a moderated oven until browned.
Serve hot with ayran ot yogurt.

What to start the lunch with?

SHOPSKA SALAD

Preparation time: 15 min
Cooking time: none
4-6 servings

3-4 tomatoes
1-2 cucumbers
1 onion or 1 bunch green onions
150-200 g feta cheese
1 bunch fresh parsley
optional: 5-6 peppers
1/4 cup oil
1-2 Tbsp vinegar
salt to taste

Preparation:
Cut the tomatoes nad the peeled cucumbers into cubes. Finely chop the onion and the parsley (and the peppers). Mix the vegetables in a deep bowl and season with the oil, vinegar and salt to taste. Stir well. Dice the cheese and stir it in the salad.

TARATOR

Preparation time: 15 min.
Cooking time: none
4-6 servings

700g yogurt
1-2 cucumbers
1/4 cup walnuts
4-5 garlic cloves
1/2 bunch fresh dill or parsley
1/4 cup oil
2 cups cold water
salt to taste

Preparation:
Place the yogurt in a big bowl and whisk until smooth. Stir in the water.
Add the cucumbers (peeled and diced), the finely chipped dill, the crushed or pressed garlic, the oil, the grated walnuts and salt to taste. Stir, chill and serve.

MONASTERY-STYLE BEAN SOUP

Preparation time: 15 min
Cooking time: 1 hour 20 min
6-8 servings

1 1/2 cup dried beans
2-3 dried or fresh peppers
7-8 garlic cloves
1-2 onion
50-60g celery
2-3 carrots
1/2 cup oil
2-3 tomatoes
1/2 bunch fresh parsley
8 cups water
salt to taste
optional: 3-4 chili pappers, dried of fresh

Preparation: Simmer the beans with 8 cups of water and the finely chopped onion, garlic, carrots, celery and peppers. When the vegetables become tender, add the oil and simmer until the beans are cooked. Add the washed and finelt chopped tomatoes (and the whole chilies). Simmer for another 20 min. Turn off the heat and season with salt to taste. Serve hot, sprinkled with finely chopped fresh parsley.

Something deelicious with meat after...

BARBEQUED MAETBALLS (KJUFTE) AND SAUSAGES (KEBAPCHE)

Preparation time: 30 min + 24 hours for standing
Cooking time: 20 min
4-6 servings

300g minced lean pork
300 g minced veal
300g boneless mutton
salt to taste
ground black pepper to taste
cumin, roasted and ground
1/4 cup water or  1 egg
1 onion  (cca 300g)
optional: savory or thyme 

Preparation:
In a large bow knnead all the meat with a little water (or 1 egg) and put it in the refrigerator for 24 hours. Knead it again after it an add all the spices and finely chopped the onion. Shape patties. Place on the ioled barbeque. Serve hot.

PORK KAVARMA

Praparation time: 15 min
Cooking time: 45 min
4-6 servings

1 kg boneless pork
1/2 cup oil
4-5 leeks or 8-10 onions
4-5 peppers
1 Tbsp tomato puree
4-6 tomatoes
1/2 cup red wine
4-5 small chilies, dried, fresh or canned
1/2 bunch fresh parsley
salt, savory and ground black pepper to taste

Preparation:
Cut the meat into small cubes and fry it in the heated oil until browned. Remove from the skillet.
In the same oil sauté the washed and finely chopped leeks, pappers, the peeled and finely chopped tomatoes, the tomato puree and the whole chilies. Return the meat to the skillet, add the wine, the savory, black papper and salt to taste. Simmer until the meat is cooked and all the liquid evaporates. Serve hot, sprinkled with finely chopped parsley.

Useful tip:
To remove the tart taste of the wine and to prevent from toughening the meat, put it to boil with 1/4 Tbsp sugar before adding it to the kavarma.

Or something delicious without meat...

PEPPERS STUFFED WITH CHEESE

Preparation time: 15 min
Cooking time: 45 min
4-6 servings

Products:
12 fresh peppers
40-50 g butter
4 Tbsp oil
2-3 onions
200-300 g feta cheese or 2 cups cottage cheese (about 200-300g)
1-2 carrots
3-4 eggs
2 cups milk
1-2 tomatoes
1 Tbsp flour
1/2 bunch fresh parsley
salt, paprika and ground balck pepper to taste

Preparations:
Choose peppers of the same size. Remove the stems and seeds.

Prepare the stuffing:
Heat the oil over moderate heat and sauté until tender the finely chopped onions and the grated carrots with a little salt and water. Add the paprika and take off the heat. Add the mashed cheese, the finely chopped tomatoes, the finely chopped parsley, an egg, black pepper and salt to taste. Stir well.

Stuff the peppers with the mixture. Dip the open end in flour and arrange the peppers in an oiled baking pan. Add 1/2 cup water and bake in a moderate oven for 15 min.
In other pot, whisk the remaining eggs and the flour and pour the mixture over the peppers. Put chopped butter on top and bake until browned.
Serve the stuffed peppers hot or cold. You can garnish each serving with a tablespoonful of yogurt. 


EGGS PANAGYURISHTE-STYLE

Preparation time: 5 min
Cooking time: 8 min
4-6 servings

12-18 eggs
1 bar butter ot 1/2 cup oil
600-800 g feta cheese or cottage cheese
1/4 paprika
1 litre water
salt to taste
optional: 4-6 cups of plane yogurt

Preparation:
In a deep pot put 1 litre water to boil. Add a little salt. When the water is ready, break the eggs one by one into the water and cook until the eggs are white set. Do not stire!!!
Arrange in serving plates the finely chopped cheese. Remove the boiled eggs from the water and place them over the cheese (3-4 eggs in a plate).  
In a separate pot melt the butter , remove from the heat and add the paprika. (Pour the stirred yogurt over the egggs). Pour the prepared butter over the eggs (over the yogurt). 
 
And for dessert?

BAKED PUMPINK

Preparation time: 15 min
Cooking time: 30- 40 min
3-5 servings

1 kg pumkins
4 eggs
1 cup sugar
1 Tbsp warm milk
2 g cinnamon
2-3 Tbsp castor sugar

Preparation:
Peel the pumpins and chop them on big pieces. Spread the pieces evenly in an oiled tin. Mix the eggs, the sugar and the milk, sprinkle with 2 g cinnamon and stir well. Pour the mixture over the pumkins. Bake in a moderate oven. Serve hot with castor suger on top. 

Bon appétit!!!