Typical southeast European and Balkan cuisine. Based on the Slavic cuisine with strong Mediterranean influence. The good climate conditions determine the use of large variety of high quality vegetables, fruits, spices and herbs. The Bulgarian cuisine is very famous with salads, soups, stews, appetizers and also with good quality brandy and wines.
Typical feature is that in many Bulgarian food recipes the products are cooked all together in a pot, or baking tin. This is especially valid for the pastry.
The Bulgarian cuisine is more spicy comparing to other European cuisines, thanks to the large use of onion, garlic and many spices and seasonings like red and black pepper, pimento, bay leaves, cummin and savory.

Текущ брой рецепти в тази секция: 28

Shopska salad (Шопска салата)
Shepherd's salad (Овчарска салата)
Salad "Snow-Princess" (Sneganka)
Potato salad (Картофена салата)

Marrows with yoghurt (Тиквички с кисело мляко)
Katak (Катък)
Butcher's cheese (Касапско сирене)
Tomatoes "Shmerkese" (Домати "Шмеркезе")

Yoghurt - cucumber soup (Tarator)
Tripe soup (Шкембе чорба)
Brawn soup (Пача чорба)
Boiled Lamb Kourban Soup (Агнешка курбан чорба)
Lamb head soup (Супа от агнешки глави)
Meat - ball soup (Супа топчета)

Musaka (Мусака)
Kapama (Kaпама)
Chomlek in Bansko art (Чомлек по бански)
Stuffed carp (Пълнен шаран)
Stuffed capsicum with beans (Пълнени чушки с боб)
Boyar's meat ball (Болярско кюфте)
Shepherd's meat ball (Овчарско кюфте)
Kebabcheta (Кебабчета)
Kavarma in millers' art (Каварма по воденичарски)
Kavarma in Radomir art (Каварма по радомирски)
Cheese in shopski art (Сирене по шопски)
Patatnik (Пататник)
Eggs in Panagiurishte art (Яйца по панагюрски)
Liver in oven (Черен дроб на фурна)

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