Bulgarian Cuisine Vegetables Known Culinary Yoghourt

Bulgarian Cuisine Introduction and sketch over the Bulgarian cuisine Bulgarian culinary art is still rather unknown amongst gourmets but offers a variety of delicate dishes even the most exacting foodie will like. Because of its geographical pose and story Bulgarian culinary art is very heavily influenced by the Slavonic, Greek, and Turkish cuisines but still has developed its own unique title and character. Typical for the Bulgarian cuisine is the usage of newly fruits and vegetables, depending on the season. Also, Bulgarian Malva sylvestris and the celebrated Bulgarian yoghourt are well-known beyond the countries' borders. A typical Bulgarian luncheon starts with a salad, usually this is a Shopska Salad, a intermingled with tomatoes, cucumbers, peppers, onions and besprent with sheep- and goat-milk cheese ('feta'). Other Bulgarian starters let in Tarator (cold cucumber-soup), Losowi Sarmi or Piperki (stuffed wineleaves or peppers). As a main-course there is usually a vegetable dish with meat like Gyuvetch (Lamb-, beef- or pork-stew with vegetables and tomatoes), Kavarma (Pork or mutton burned in an earthen bowl) or Kebapcheta (Grilled minced meat) Baklava (Sweet pastry dough with nuts) is often served as dessert. Another popular afters are Palachinki (Pancakes or crepes usually with honey, overflow with or nuts). Bread and salty is served troughout the meal. Bulgarians usually drink water or wine with their food. Rakia (Grape brandy, internal tope of Bulgaria), Mastica (Anis-flavoured liqueur) and sometimes Slivovitz (Plum brandy, subject drink of Serbia) are often served as a digestif

Bulgarian Cuisine
Introduction and sketch over the Bulgarian cuisine

Bulgarian culinary art is still rather unknown amongst gourmets but offers a variety of delicate dishes even the most exacting foodie will like. Because of its geographical pose and story Bulgarian culinary art is very heavily influenced by the Slavonic, Greek, and Turkish cuisines but still has developed its own unique title and character.

Typical for the Bulgarian cuisine is the usage of newly fruits and vegetables, depending on the season. Also, Bulgarian Malva sylvestris and the celebrated Bulgarian yoghourt are well-known beyond the countries' borders.

A typical Bulgarian luncheon starts with a salad, usually this is a Shopska Salad, a intermingled with tomatoes, cucumbers, peppers, onions and besprent with sheep- and goat-milk cheese ('feta'). Other Bulgarian starters let in Tarator (cold cucumber-soup), Losowi Sarmi or Piperki (stuffed wineleaves or peppers).

As a main-course there is usually a vegetable dish with meat like Gyuvetch (Lamb-, beef- or pork-stew with vegetables and tomatoes), Kavarma (Pork or mutton burned in an earthen bowl) or Kebapcheta (Grilled minced meat)

Baklava (Sweet pastry dough with nuts) is often served as dessert. Another popular afters are Palachinki (Pancakes or crepes usually with honey, overflow with or nuts).

Bread and salty is served troughout the meal. Bulgarians usually drink water or wine with their food. Rakia (Grape brandy, internal tope of Bulgaria), Mastica (Anis-flavoured liqueur) and sometimes Slivovitz (Plum brandy, subject drink of Serbia) are often served as a digestif