Bulgarian cuisine
Encyclopedia
Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans
cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.
Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy product
s and the variety of Bulgarian wine
s and local alcoholic drinks such as rakia
, mastika
and menta
. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator
. There are many different Bulgarian pastries as well such as banitsa.
Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal
is a natural byproduct of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumption of the meat is prevalent during its production time in spring.
Traditionally Bulgarians have consumed a notable quantity of yoghurt per head and is noted historically for the production of high quality yoghurt
, including using a unique variety of micro-organism called Lactobacillus bulgaricus in the manufacturing process. It has even been claimed that yoghurt originates from Bulgaria. Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed yoghurt from as far back as 3000 BC.
Certain entries, salads, soups and dishes go well with alcoholic beverages and the alcohol of choice for some is Bulgarian wine.
as a homeland of yogurt has a strong tradition in the making of a variety of dairy products.
Halva
is a popular dessert in Bulgaria
, and the term 'halva' (халва) is used for several varieties of the dessert. Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made - one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa
and Haskovo
are famous for their halva.
Balkan cuisine
The Balkan cuisine is heterogeneous and is therefore known as the cuisine of states and regions, since every region has its own distinct culinary traditions...
cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.
Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy product
Dairy product
Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent,...
s and the variety of Bulgarian wine
Bulgarian wine
Grape growing and wine production have a long history in Bulgaria, dating back to the times of the Thracians. Wine is, together with beer and grape rakia, among the most popular alcoholic beverages in the country.-Viticultural regions:...
s and local alcoholic drinks such as rakia
Rakia
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...
, mastika
Mastika
Mastika , mastícha; is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean region...
and menta
Menta
Menta is a sweet mint liqueur prepared from natural ingredients like spearmint oil. It is a refreshing drink popular in Bulgaria in the summertime. It is a component of some cocktails as the traditional "Cloud" where it is combined with Mastika....
. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator
Tarator
Tarator or Taratur , is a traditional Balkan dish. It is a cold soup , popular in the summertime in Albania, Bulgaria, the Republic of Macedonia, southeastern Serbia, Turkey, Azerbaijan, Iran, Lebanon, Syria, Jordan, Israel, Palestine, Armenia and in Cyprus...
. There are many different Bulgarian pastries as well such as banitsa.
Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
is a natural byproduct of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumption of the meat is prevalent during its production time in spring.
Traditionally Bulgarians have consumed a notable quantity of yoghurt per head and is noted historically for the production of high quality yoghurt
Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
, including using a unique variety of micro-organism called Lactobacillus bulgaricus in the manufacturing process. It has even been claimed that yoghurt originates from Bulgaria. Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed yoghurt from as far back as 3000 BC.
Certain entries, salads, soups and dishes go well with alcoholic beverages and the alcohol of choice for some is Bulgarian wine.
Holiday meals
There are several holidays that are characterized by specific meals. On Christmas Eve, it is a tradition to have vegetarian stuffed peppers and vegetarian stuffed vine leaves. On New Year's Eve, there are dishes made with cabbage. On Nikulden (Nicholay's Day; December 6), people usually cook fish, while on Gergyovden (George’s Day; May 6), it is a tradition to eat roast lamb.Traditional Bulgarian foods
Cold cuts
- LukankaLukankaLukanka is a Bulgarian spicy salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus...
- Sujuk
- Sazdarma
- Black pudding
- Karnacheta
- Bahur
- Banski Starets
- Strandjanski Dyado
- PachaHead cheeseHead cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
Soups
- TaratorTaratorTarator or Taratur , is a traditional Balkan dish. It is a cold soup , popular in the summertime in Albania, Bulgaria, the Republic of Macedonia, southeastern Serbia, Turkey, Azerbaijan, Iran, Lebanon, Syria, Jordan, Israel, Palestine, Armenia and in Cyprus...
- Bob chorba
- Shkembe chorba
- Kurban chorba
- Telesko vareno (Boiled veal meat and vegetables soup.)
- Tomato soup with cheese
- Soup Topcheta(Soup with little meatballs.)
- Cold Gardening soup (Traditional from ZheravnaZheravnaZheravna is a village in central eastern Bulgaria, part of Kotel municipality, Sliven Province. The village, set in a small valley at the southern foot of the eastern Balkan Mountains, is an architectural reserve of national importance consisting of more than 200 wooden houses from the Bulgarian...
.) - Fisherman's Soup
- Chicken SoupChicken soupChicken soup is a soup made by bringing to a boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such...
- Mushrooms Soup
- Nettle soupNettle soupNettle soup is a soup prepared from stinging nettles. It is eaten principally during spring and early summer, when young nettle buds are collected. It is often served with sliced boiled eggs. The dish is traditionally eaten in the Nordic countries and Eastern Europe....
- Milk soup with or without cheese
Salads and relishes
- Shopska saladShopska saladShopska salad is a traditional Bulgarian cold salad popular throughout the Balkans and Central Europe.It is made from tomatoes, cucumbers, onion, raw or roasted peppers , sirene Shopska salad (Bulgarian, Macedonian, Serbian: Шопска салата; Croatian: Šopska salata; Romanian: Salata bulgărească;...
- Snow White SaladSnow White SaladSnezhanka salad or Snow White salad is a dish popular in Bulgaria and the Republic of Macedonia. It is made from yogurt and cucumbers....
or Milk saladMilk saladSnezhanka Salad , sometimes called "Mlechna salad" , is a traditional Bulgarian salad, which is made of strained Bulgarian yoghurt, cucumber, garlic, salt, usually cooking oil, dill, sometimes roasted peppers, walnuts and parsley."Snezhanka salad" was popularized in the former Eastern block during... - Milk salad with baked peppers
- Ovcharska Salad
- Easter Salad (Traditional Easter salad with sliced boiled eggs, with dressing - oil and vinegar, and topped with Sharena sol.)
- Salad with Carrots and Cabbage
- Beans Salad
- TurshiyaTurshiyaTorshi refers to pickled vegetables in the cuisine of many Balkan and Middle East countries...
- KyopolouKyopolouKyopoolu is a popular Turkish and Bulgarian relish made principally from roasted eggplants and garlic. Sometimes red bell peppers can also be added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad....
- Potato SaladPotato saladPotato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course....
- Green Salad (Lettuce,Green Onion,Radish,Cucumber,Salt,Oil and Vinegar.)
- Green Salad with yogurt
- Salad with Sliced Peppers,Garlic,Oil and Vinegar
- Salad of mussels
- Salad of fish and onions (Traditional from PomoriePomoriePomorie is a town and seaside resort in southeastern Bulgaria, located on a narrow rocky peninsula in Burgas Bay on the southern Bulgarian Black Sea Coast. It is situated in Burgas Province, 20 km away from the city of Burgas and 18 km from the Sunny Beach resort. The ultrasaline lagoon...
.) - Chiroz (Bulgarian StockfishStockfishStockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years...
.)
Sauces and appetizers
- LjutenicaLjutenicaLjutenica, Lyutenitsa or Lutenica , is a national relish of Bulgaria, Macedonia and Serbia....
(Spicy Sauce) - Ljutika
- Apetitka
- KyopolouKyopolouKyopoolu is a popular Turkish and Bulgarian relish made principally from roasted eggplants and garlic. Sometimes red bell peppers can also be added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad....
- Podluchen sauce or Yogurt Sauce (Yogurt with garlic, oil, paprika, salt sometimes dill.)
- KatakKatakKatak is the eighth month of the Nanakshahi calendar. This month coincides with October and November in the Gregorian and Julian calendars and is 30 days long.-October:* October 15 - The start of the month Katat...
- Razyadka
- Thracian walnut appetizer
Hot appetizers
- Katino meze (Hot starter with chopped pork meat, onion, mushrooms with fresh butter and spices.)
- Drob po selski (Chopped Liver with onion, or only with butter.)
- Ezik v maslo (Sliced tongue in butter.)
- Sirene pane (Breaded Bulgarian White cheese bites.)
- Kashkaval pane (Breaded Kashkaval bites.)
- Mussels in butter (With onion and fresh herbs, from SozopolSozopolSozopol is an ancient seaside town located 35 km south of Burgas on the southern Bulgarian Black Sea Coast. Today it is one of the major seaside resorts in the country, known for the Apollonia art and film festival that is named after one of the town's ancient names.The busiest times of the year...
, popular at the seaside.)
Skara
- Kyufte (Meatballs - Minced meat, with special traditional spices, shaped as a ball.)
- Kebabche (Like meatballs, but with different spices and shaped as bars.)
- Parjola (Pork Steaks in traditional style.)
- Shishcheta (Arranged on a skewer marinated pieces of chicken or/and pork and vegetables.)
- Karnache (Kind of sausage with special spices.)
- Nadenitsa (Kind of sausage with special spices.)
- Tatarsko kyufte (Stuffed meatballs.)
- Nevrozno kyufte (Very piquant meatballs.)
- Chicken in caul
- Cheverme (One of the best Bulgarian grilled dish. The tradition that Bulgarian chefChefA chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
s respect requires that speciality to be prepared by slowly rotating under a gentle embers for 4 to 7 hours. This is the reason why, if you want to try this delicacy is necessary to give order to the restaurant at least one day earlier.) - Meshana skara (Mixed grill.)
- Grilled Vegetables (Usually prepared for garnish.)
- Grilled Fish (Various traditional recipes for grilling sea or river fish.)
Main dishes
- Gyuvech
- Yahniya
- Plakiya
- SarmaSarma (food)Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.-Etymology and names:...
- Drob Sarma
- Wine or Tass kebabKebabKebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
- Kavarma
- Kapama
- Mish MashMish MashMish Mash, or mishmash could refer to:* A collection containing a variety of miscellaneous things.In popular music it can also refer to:*Mish Mash!, an album from Regurgitator*Mish Mash , a band...
- PilafPilafPilaf is a dish in which rice is cooked in a seasoned broth . In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices...
(Rice with chopped meat, vegetables or mussels.) - Chomlek
- Mlin
- Stuffed courgettes
- Stuffed pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s - Peppers börek
- Roasted beans
- Bean with sausage
- PorkPorkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
with riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies... - Roasted Chicken with Potatoes
- Pork with Cabbage
- Chicken with Cabbage
- Roasted Potatoes
- Wine, Tepsi or Tass Kebab
- Drusan kebabKebabKebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
- Rice with Chicken
- Tatarian Meatball
- Meatball with Sauce
- Kjufteta po Chirpanski (Meatballs with potatoes, recipe from ChirpanChirpanChirpan is a town on the Tekirska River in Stara Zagora Province, South-central Bulgaria. It is the administrative centre of the homonymous Chirpan Municipality. As of December 2009, the town has a population of 16,355 inhabitants....
.) - MeatloafMeatloafMeatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...
(called 'Rulo "Stefani"') - Potato balls with Sauce
- Panagyurishte-Style Eggs
- Fried Courgettes with Yogurt Souce
- Chicken in katmi (Popular in Thracian style)
- Fish Zelnik (No pastry dish with Sauerkraut and Rice.)
- Fish in pastry (Usually prepared from carp to St. Nicholas fast.)
- Stuffed Carp or Nikuldenski Carp (Prepared in all Bulgarian families to St. Nicholas fast.)
Breads and pastries
- PitaPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
- Sweet Pita
- Pita with Meat ( Or/and with Mushrooms or with Tomatoes and Onion.)
- Pogacha (Usual ritual bread.)
- Kravai (Usual ritual bread.)
- Kolak (Usual ritual bread.)
- Banitsa (The most popular pastry in Bulgaria with countless varieties.)
- Tikvenik
- ZelnikZelnikZelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of cheese, eggs, spinach, sorrel, browned meat, leeks and rice; in winter, the filling may also include brined cabbage, from which the dish derives its name: zelnik means cabbage.In...
- BaklavaBaklavaBaklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
- Saraliya
- Parlenki
- PatatnikPatatnikPatatnik or patetnik is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. Patatnik is made of grated potatoes, onions, salt and spearmint, all mixed and cooked on a slow fire...
- Kachamak
- Byal Maj
- Tutmanik
- Milinka
- Gevrek
- Kozunak
- MekitsaMekitsaMekitsa is a traditional Bulgarian dish made of kneaded dough made with yoghurt that is deep fried. They are made with flour, eggs, yoghurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese . At breakfast, they are eaten with sugar or honey, and can...
- Marudnitsi
- Katmi (Kind of Pancakes.)
- Palachinki (Kind of Pancakes.)
- Langidi
- Tiganitsi
- Dudnik
- PoparaPoparaPopara , is a meal made with left over or fresh bread. It is mostly made in Turkey, Bulgaria, Serbia, Bosnia, Macedonia and Montenegro. Popara is also used as a last name...
- Sulovar
- Parjeni filii
- Kiflichki with jam or white cheese
- Solenki
- YufkaYufkaYufka is a Turkish bread. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces are rounded and rolled into a circular sheet...
- Trienitsa or Skrob
- Trahana
Cheeses and other dairy products
BulgariaBulgaria
Bulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...
as a homeland of yogurt has a strong tradition in the making of a variety of dairy products.
- SireneSireneSirene/ Sirenje or known as "white brine sirene" .Salads: Shopska salad with tomatoes, bell peppers, cucumbers, onions and sirene. Ovcharska salad with the above mentioned vegetables, cheese, ham, boiled eggs and olives. Tomatoes with sirene is a traditional light salad during the summer.Eggs:...
- KashkavalKashkavalKashkaval deriving from the Italian Caciocavallo is a specific type of yellow sheep milk cheese. However, in Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses...
- Kiselo mlyako (Traditional Bulgarian Yogurt witch is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria.)
- Pryasno Sirene (Fresh cheese.)
- Sirene "Dunavia"
- Tsedeno mlyako (Dried yogurt.)
- Izvara
- Catak
- Zira
Sweets
Halva
Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.The term halva ,...
is a popular dessert in Bulgaria
Bulgaria
Bulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...
, and the term 'halva' (халва) is used for several varieties of the dessert. Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made - one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa
Yablanitsa
Yablanitsa is a small town in the westernmost part of Lovech Province, central-north Bulgaria, located in the area of the Pre-Balkan, north of the Stara Planina mountain. It is the administrative centre of the homonymous Yablanitsa Municipality. The town is situated 70 kilometres from the capital...
and Haskovo
Haskovo
Haskovo , is a city, an administrative centre of the homonymous Haskovo Province in southern Bulgaria, not far from the borders with Greece and Turkey. As of February 2011, it has a population of 74,843 inhabitants....
are famous for their halva.
- Baked pumpkin with walnuts and honey
- BaklavaBaklavaBaklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
- Buhti with yogurt
- Cookies "Peach" or Praskovki
- Fruit bread
- Garash cakeGarash cakeGarash is a type of chocolate cake very popular in Bulgarian cuisine. It is a very popular cake commonly found in Bulgarian patisseries and restaurants.-Preparation:...
("Torta Garesh") - Katmi with jam or honey or/and cheese (Nowadays usually and with chocolate.)
- Kazanlak Donuts
- KompotKompotthumb|Dried plum kompotthumb|Apple and quince kompotKompot is a traditional drink in Central and Eastern European countries. It is a light, refreshing drink most often made of dried or fresh fruit boiled in water with sugar and left to cool and infuse...
- Kozunak
- Kurabiiki
- LokumLokumLokum or Nokul is a type of puff pastry. Lokum is a type of pastry eaten in Turkey and Bulgaria with variations. Lokum is sometimes served hot as an appetizer instead of bread.It consists of a rolled sheet of yeast dough onto which a feta,walnut or poppy seed is sprinkled over a thin coat of butter...
- MaslenkiMaslenkiThe Maslenki incident, was an attack by Soviet NKVD troops on 15 June 1940 against the Latvian border posts in district of Abrene at the then USSR/Latvian Republic border on the eve of Soviet occupation of Latvia....
- Milk with Rice
- Oshav
- Tart with cherries or sour cherries (Typical for the region of Bobovdol.)
- Tart with different fruits
- Tatlii
- Tikvenik
- TulumbichkiTulumbaTulumba , meaning pump) is a dessert in the Turkish, the Greek and the Bulgarian cuisine consisting of fried batter soaked in syrup.It is made from unleavened dough lump given a small ovoid shape with ridges along it using an 'icing' bag with a special nozzle. It is first deep-fried to golden...
Other staples
- YoghurtYoghurtYoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
("Kiselo Mlyako", lit. sour milk) - HoneyHoneyHoney is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
("Med")
Traditional Bulgarian drinks
Wine
- Bulgarian wineBulgarian wineGrape growing and wine production have a long history in Bulgaria, dating back to the times of the Thracians. Wine is, together with beer and grape rakia, among the most popular alcoholic beverages in the country.-Viticultural regions:...
- MavrudMavrudMavrud is a red wine grape that is used as both a blending grape and for varietal wines, indigenous to the region of Thrace in Bulgaria.The grape has been described as a characterful, low-yielding, small-berried and late-ripening grape capable of producing tannic, spicy wine with a potential for...
- PamidPamidPamid is an old grape variety used for red wine. It has been cultivated in Bulgaria since the times of the ancient Thracians. In the past, it was the most widely spread Bulgarian variety, but today its plantations are highly limited. Pamid is also cultivated in Yugoslavia, Albania, Turkey, Greece,...
- Gamza
- Melnik wineMelnik, BulgariaMelnik is a town in Blagoevgrad Province, southwestern Bulgaria, in the southwestern Pirin Mountains, about 440 m above sea level. The town is an architectural reserve and 96 of its buildings are cultural monuments...
- Dimyat
- Misket
- MuskatMuscat (grape and wine)The Muscat variety of grapes of the species Vitis vinifera is widely grown for wine, raisins and table grapes. Their color ranges from white to near black. Muscat almost always has a pronounced sweet floral aroma. Muscat grapes are grown around the world...
Distilled liquors
- PelinPelinkovacPelinkovac is a bitter liqueur based on wormwood , popular in Croatia, Serbia, Bosnia-Herzegovina, as well as in Slovenia, where it is known as pelinkovec or pelinovec....
, Pelinkovac - RakiaRakiaRakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...
- SlivovitsaSlivovitzSlivovitz or Slivovitsais a distilled beverage made from Damson plums. It is frequently called plum brandy, and in the Balkans is part of the category of drinks called rakia...
- Gyulova Rakia (Rose Rakia.)
- Muskat Rakia
- MastikaMastikaMastika , mastícha; is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean region...
- MentaMentaMenta is a sweet mint liqueur prepared from natural ingredients like spearmint oil. It is a refreshing drink popular in Bulgaria in the summertime. It is a component of some cocktails as the traditional "Cloud" where it is combined with Mastika....
Beer
- BeerBeer in BulgariaThe modern history of beer in Bulgaria dates back to the 19th century, when it was introduced to the country by foreigners shortly before the Liberation of Bulgaria. Until then, beer was practically unknown in what used to be a mainly rakia and wine-drinking country...
- Almus
- Ariana
- Astika
- Boliarka
- Burgasko
- KamenitzaKamenitzaKamenitza is one of the top-selling Bulgarian beer companies, based in the city of Plovdiv. Established in 1881 and owned by StarBev, the brewery has a wide variety of lager and dark beers....
- Ledenika
- MM
- Pirinsko
- Plevensko
- ShumenskoShumenskoShumensko or Shumensko pivo is a Bulgarian beer company based in Shumen. Since 2002, it has been owned by Carlsberg. The brewery was founded in 1882 by merchants from Shumen and the Czech master brewer Franz Milde, who arrived in September and founded the Bulgarian Brewing Association on 26...
- Slavena
- Stolichno
- Zagorka
Fermented beverages
- BozaBozaBoza, also bosa , is a popular fermented beverage in Kazakhstan, Turkey, Kyrgyzstan, Albania, Bulgaria, Macedonia, Montenegro, Bosnia and Herzegovina, parts of Romania, Serbia, Ukraine and also Poland and Lithuania...
(Most popular recipes are from Radomir and LyubimetsLyubimetsLyubimets is a small town in Haskovo Province, southern-central Bulgaria. It is the administrative centre of the homonymous Lyubimets Municipality. As of December 2009, the town has a population of 7,670 inhabitants....
.) - AyranAyranAyran or laban is a cold beverage of yogurt mixed with cold water and sometimes salt; it is popular in many Central Asian, Middle Eastern and South-eastern European countries....
or Ayryan - Matenitsa (Bulgarian ButtermilkButtermilkButtermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
.) - Etar
- Pitie (Drinks prepared from different squeezed fruit or herbs, whose juice is usually kept for several days to a month before consumption.)
Hot beverages
- ChayTeaTea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
(Tea usually prepared with one or several herbs and/or fruits.) - Greyana Rakiya (Mulled Rakiya - A winter alcoholic beverage.)
- Greyano Vino (Kind of mulled wine - A winter alcoholic beverage.)
See also
European cuisine- List of cuisines
- Cuisine of the MediterraneanCuisine of the MediterraneanMediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.Whether this is a useful category is disputed:The idea of the ‘standard Mediterranean’ .....
- Eastern European cuisineEastern European cuisineEastern European cuisine is a term regarding the cuisine of Eastern Europe.The cuisine of a country is strongly influenced by its climate...
- Macedonian cuisineMacedonian cuisineMacedonian cuisine is the traditional cuisine of the Republic of Macedonia—a representative of the cuisine of the Balkans—reflecting Mediterranean and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European ones...