Bulgarian cuisine variety

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Bulgarian cuisine variety

The variety in Bulgarian cuisine is based on the long history of the country, as well as on the long-lasting migrations of the tribes that founded Bulgaria more than 1300 years ago. The close contact with Turkey and Greece have helped us form very attractive and to some extent exotic national cuisine, including some dishes which cannot be called national but which are typical of Bulgaria only. And that's one of the things that Bulgarians miss most when are abroad and one of the things that make them come back. They can't imagine a world without bozha, banitsa, kebabcheta, Shopska salata, sarmi or any of the things that they won't be able to eat in any other country.

So, what's actually the secret? Above all, the concurrent heating of products on a low fire. Make sure that the food simmers—boil, roast or stew gently. That is the only way to retain the nutritive qualities, achieving SUPERB FLAVOUR AND TASTE at the same time. The same effect is reached with the variety of products which agree well with the seasoning and fats. Seasoning is usually subtle and unobtrusive. As to methods of preparation, from time immemorial Bulgarians have favoured stewing, roasting, boiling and... the earthenware dish (of course this doesn't mean that we all eat in earthenware plates using wooden cutlery—that's just the spirit of national traditions and customs). The roasting of food on charcoal embers is also widespread, leaving the meat delicious, tender and succulent. There are specialities that can only be sampled in the country itself. Cheverme, kebab, baked cheese, loukanka, soudjouk, babek, different salads and pickles have long since gained fame and popularity.

If you actually go to the country, good food will be just a part of what you'll be impressed by. Because, above all, Bulgaria is a state of traditions. And whatever you eat, you'll be told that it is a part of a particular custom, i.e. if the meal is on the menu, it's just because it is on the custom.

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