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How to Cook dishes from Bulgaria
Bulgaria is home to a unique cuisine.
The country, which is located in
southeastern
Europe,
has its own native Slavic traditions, but has also been influenced by
Greek cuisine,
Turkish cuisine,
and even
Middle Eastern culinary ideas.
Additionally, some people also feel that Bulgarian cuisine also has
some influences from further afield, including influences from
Italian cuisine and
Hungarian cuisine. ,
One of the most noticeable things about Bulgarian cuisine, is the choice of ingredients -
Bulgarian cuisine makes use of some quite distinctive ingredients such as
sirene (a white brine cheese that can be made from cow's, goat's or sheep's
milk), and
kiselo mlyako (literally "sour milk") which
is a type of yoghurt.
Some popular Bulgarian recipes include:
- Shopska salad - A traditional Bulgarian salad made using diced vegetables, such as roasted or raw peppers,
cucumber, tomatoes, and onions. The salad is served topped with diced or grated sirene (white cheese).
- Lyutika - Lyutika is Bulgarian salad relish. It is made
using roasted peppers, tomatoes and onions, which are finely crushed using a pestle and mortar.
Flavor is added using garlic and parsley, and it is sometimes mixed with sirene (white cheese),
youghurt, hard-boiled eggs, or pieces of cooked chicken.
- Shkembe chorba - According to some Bulgarians, shkeme chorba is a national tradition, but others find the dish
somewhat distasteful and even vulgar. Shkeme chorba is infact a tripe soup
made from the stomach lining of cows, mixed with milk, and
then seasoned using vinegar, garlic and chili peppers.
There is also a legend that the soup can help with hangovers.
- Tarator - Tarator is a cold soup, often served chilled or even with ice.
It comes from the warm regions of Bulgaria lying
on the Black Sea coast. The soup is made using yoghurt, cucumbers, nuts, vegetable oil and water, and is flavored using garlic and dill.
- Elenski but - Dry-cured ham, that comes from Elena in
the northern part of Bulgaria.
- Soujouk - A spicy dry-cured sausage made from ground beef. It contains a lot of fat, and can hence
be cooked in its own juices without oil - but it must cooked, as it can not be eaten raw.
- Lukanka - Another type of spicy sausage. Lukana is made from pork, beef or veal.
The sausage is prepared in a dried cow's intestine, and is hung to dry for up to 3 months.
After the drying process is a complete, the sausage is then pressed, and a white fungus is alOnce dried it is pressed, and a white fungus
is allowed to grow on the sausage. The fungus is removed before eating the sausage, and Lukana is eaten cold, cut into
thin slices.
- Sarma - A rolled leaf, filled with a spiced mixture of rice, ground meat, and finely chopped onions.
- Banitsa - A savory pastry containing eggs and sirene (white cheese).
- Popara - Popara is a traditional Bulgarian dish made using dry (or even slightly stale) bread.
THe bread is cooked with tea, milk or water, some butter and sugar may be added, and then
kajmak (clotted cream) or sirene (white cheese).
- Gyuvetch - Gyuvetch is a casserole made using diced beef, eggplant, onions, okra, peppers, and tomatoes.
- Selska turshiya - Pickled vegetables; cauliflower with green onions, green tomatoes, cabbage, carrots and celery.
- Tsarska turshiya - Pickled vegetables; cauliflower with carrots, celery and red peppers.
Bulgaria
is also home to a range of interesting and tasty desserts such as:
- Halva - Halva is a sweet made using sesame-seed or sunflower-seed tahini.
There is also another version of the sweets from semolina ("white halva"),
and traditionally before Lent, a version of Halva is made nusing sugar.
- Garash - Walnut cake. The cake is frosted with cream and bitter chocolate, then covered with chocolate icing.
- Kozunak - Sweet bread with butter, milk, sugar, eggs, and raisins, and flavored with lemon zest.
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