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Bulgarian Cuisine. KA2 project – Forensics and Creative Theatre 2014-1-BG 01-KA201-001396_1 Co-funded by the EU Erasmus+ programme. Cold cuts.
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Bulgarian Cuisine KA2 project – Forensics and Creative Theatre 2014-1-BG 01-KA201-001396_1 Co-funded by the EU Erasmus+ programme
Cold cuts Lukanka (flat sausage) is a traditional Bulgarian cold cut. It’s semi-dried pork meat with spices, minced together and stuffed into a length of dried cow's intestine. Lukanka is usually finely sliced and served cold as an appetizer or starter.
Elenski but is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located.
Starters Shopska Salad is a popular Bulgarian salad. It is made from tomatoes, cucumbers, onion, raw or roasted peppers, sirene (white brine cheese), and parsley. The vegetables are usually diced and salted, followed by a light dressing of sunflower oil. Shopska salad derives its name from the region called Shopluk.
Sireneor known as "white brine sirene“ is made of goat's milk, sheep milk, cow milk or a combination of milks. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads.
Tarator is a cold soup and appetizer, popular in the summer. It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice.
Main Course Stuffed peppers are among the most loved Bulgarian dishes and they are prepared all over the country, despite the fact that the recipes differentiate in the various regions of Bulgaria. It can be prepared with meat, as well as without meat – only with rice, onion and spices.
Sarma is a dish of grape or cabbage leaves rolled around a filling usually made of minced meat, stewed onion in oil, then fried with rice and all seasoned with salt and pepper.
Rulo Stefani is a meatloaf with hard-boiled eggs, peppers, carrots and pickled cucumbers in the middle.
Breads and pastries Pita is a soft, slightly leavened flatbread baked from wheat flour. In Bulgaria it’s traditional to make a pita with coin for Christmas Eve and who get the coin will have luck and health for the entire year.
Banitsa is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. For New Year’s Eve, lucky charms are put into the pastry. It can be eaten hot or cold.
Desserts Tikvenik is a sweet pumpkin pie. It’s a simple pastry with filling, made of pumpkin, crushed walnut kemels, sugar, some oil and cinnamon. Tikvenik is traditional dessert on Christmas Eve dinner for the Bulgarians.
Mekitsa is a dish made of kneaded dough made with yogurt that is deep fried. At breakfast, they are eaten with sugar, honey or cheese.
Drinks Kompotis a non-alcoholic clear juice obtained by cooking fruit in a large volume of water, like strawberries, apricots, peaches, apples or sour cherries. It’s a way of preserving fruit for the winter season.
The most popular Bulgarian beer brands are Kamenitza (produced in Plovdiv), Zagorka (Stara Zagora), Shumensko (Shumen) and Astika (Haskovo).
Rakia is a traditional Bulgarian drink. It is made of plums or grapes and sometimes it’s mixed with other ingredients, such as herbs, honey, sour cherries and other fruits, after distillation. A popular myth is that one can tell the strength of rakia by the size of the ring of bubbles which forms when the bottle is well shaken.
Grape growing and wine production have a long history in Bulgaria, dating back to the times of the Thracians. Mavrud is appreciated for its high quality, remarkable maturing potential and local character.
Добър Апетит! ¡Buen provecho! Bon appétit! Guten Appetit! Enjoy your meal! Buon appetito! Poftă bună! Καλή όρεξη! Пријатно! Dober tek! Afiyet olsun!
