Bulgarian cuisine

Bulgarian Cuisine

Bulgarian Cuisine

Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Greek, Middle Eastern, and Italian cuisines.Read More
Ovcharska Salad - Bulgarian Shepherds Salad

Ovcharska Salad – Bulgarian Shepherds Salad

Ovcharska Salad is a variation of the Shopska salad. This has all the ingredients of the Shopska plus egg, mushrooms and ham is thrown in.Read More
Shopska Salad - Traditional Bulgarian salad

Shopska Salad – Traditional Bulgarian Salad

Shopska salad is a traditional Bulgarian cold salad popular throughout the Balkans and Central Europe. It is made from tomatoes, cucumbers, onion, raw or roasted peppers (preferably roasted), sirene (white brine cheese), and parsley.Read More
Tarator

Tarator – Traditional Yoghurt Cold Soup

Tarator is a cold summer soup made of yoghurt and cucumbers. It is served chilled. Local variations may replace yoghurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.Read More

Bob Chorba – Bulgarian Bean Soup

Bob chorba is a national Bulgarian dish. The name translates to "bean soup". It is a soup made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.Read More

Kiopoolu – Bulgarian Eggplant Pepper Spread

Kyopoolu is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic. Often capsicum, tomatoes, parsley are added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad.Read More
Algerian Chorba

Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.Read More
Ajvar - Roasted Eggplant Pepper Spread

Ajvar – Roasted Eggplant Pepper Spread

Ajvar is a Serbian roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetiser. Its smoky flavour is a great match for grilled or roasted meats, especially lamb.Read More