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How to Cook dishes from Bulgaria
Bulgaria is home to a unique cuisine.
The country, which is located in
southeastern
Europe,
has its own native Slavic traditions, but has also been influenced by
Greek cuisine,
Turkish cuisine,
and even
Middle Eastern culinary ideas.
Additionally, some people also feel that Bulgarian cuisine also has
some influences from further afield, including influences from
Italian cuisine and
Hungarian cuisine. ,
One of the most noticeable things about Bulgarian cuisine, is the choice of ingredients -
Bulgarian cuisine makes use of some quite distinctive ingredients such as
sirene (a white brine cheese that can be made from cow's, goat's or sheep's
milk), and
kiselo mlyako (literally "sour milk") which
is a type of yoghurt.
Some popular Bulgarian recipes include:
- Shopska salad - A traditional Bulgarian salad made using diced vegetables, such as roasted or raw peppers,
cucumber, tomatoes, and onions. The salad is served topped with diced or grated sirene (white cheese).
- Lyutika - Lyutika is Bulgarian salad relish. It is made
using roasted peppers, tomatoes and onions, which are finely crushed using a pestle and mortar.
Flavor is added using garlic and parsley, and it is sometimes mixed with sirene (white cheese),
youghurt, hard-boiled eggs, or pieces of cooked chicken.
- Shkembe chorba - According to some Bulgarians, shkeme chorba is a national tradition, but others find the dish
somewhat distasteful and even vulgar. Shkeme chorba is infact a tripe soup
made from the stomach lining of cows, mixed with milk, and
then seasoned using vinegar, garlic and chili peppers.
There is also a legend that the soup can help with hangovers.
- Tarator - Tarator is a cold soup, often served chilled or even with ice.
It comes from the warm regions of Bulgaria lying
on the Black Sea coast. The soup is made using yoghurt, cucumbers, nuts, vegetable oil and water, and is flavored using garlic and dill.
- Elenski but - Dry-cured ham, that comes from Elena in
the northern part of Bulgaria.
- Soujouk - A spicy dry-cured sausage made from ground beef. It contains a lot of fat, and can hence
be cooked in its own juices without oil - but it must cooked, as it can not be eaten raw.
- Lukanka - Another type of spicy sausage. Lukana is made from pork, beef or veal.
The sausage is prepared in a dried cow's intestine, and is hung to dry for up to 3 months.
After the drying process is a complete, the sausage is then pressed, and a white fungus is alOnce dried it is pressed, and a white fungus
is allowed to grow on the sausage. The fungus is removed before eating the sausage, and Lukana is eaten cold, cut into
thin slices.
- Sarma - A rolled leaf, filled with a spiced mixture of rice, ground meat, and finely chopped onions.
- Banitsa - A savory pastry containing eggs and sirene (white cheese).
- Popara - Popara is a traditional Bulgarian dish made using dry (or even slightly stale) bread.
THe bread is cooked with tea, milk or water, some butter and sugar may be added, and then
kajmak (clotted cream) or sirene (white cheese).
- Gyuvetch - Gyuvetch is a casserole made using diced beef, eggplant, onions, okra, peppers, and tomatoes.
- Selska turshiya - Pickled vegetables; cauliflower with green onions, green tomatoes, cabbage, carrots and celery.
- Tsarska turshiya - Pickled vegetables; cauliflower with carrots, celery and red peppers.
Bulgaria
is also home to a range of interesting and tasty desserts such as:
- Halva - Halva is a sweet made using sesame-seed or sunflower-seed tahini.
There is also another version of the sweets from semolina ("white halva"),
and traditionally before Lent, a version of Halva is made nusing sugar.
- Garash - Walnut cake. The cake is frosted with cream and bitter chocolate, then covered with chocolate icing.
- Kozunak - Sweet bread with butter, milk, sugar, eggs, and raisins, and flavored with lemon zest.
So why not discover Bulgarian food?
On this page, you will find a selection of Bulgarian cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Catherine Atkinson
Southwater
Hardcover (96 pages)
 | List Price: $14.95*
Lowest New Price: $54.68*
Lowest Used Price: $30.40*
*(As of 10:04 Pacific 18 Mar 2010 More Info)
Click Here | Product Description:
More than 70 recipes exploring the cuisines of Romania, Bulgaria and the former Yugoslavia, including soups and apppetizers, meat and poultry. |
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By Margarita Kostova
Pro-Culture Editions, Inc.
CD-ROM
 | List Price: $29.95*
Lowest New Price: $29.95*
Usually ships in 24 hours*
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Click Here | Product Description:
This is the first in our series of CD-Rom cookbooks dedicated to regional everyday cuisine. These works add all the features of Multimedia to traditional cookbooks. New technologies allow us to add video clips and original songs from each country - to add a "flavor" to your dishes, all this as well as the traditional recipe card file. An innovation in cookbooks, this CD-ROM is an interactive lesson on Balkan everyday cooking, in particular, Bulgarian. It is not only a recipe book but a tour of Bulgaria Today. Several pages of text describe the unusual traditions of Bulgarian cuisine, in particular, the important place that grandmothers hold in the preparation of holiday and celebration dishes. The recipes are easy to understand and constitute everyday cooking. As you read each recipe, a series of images appear to show each distinct step of the way to preparing a Bulgarian Family meal tonight. Another feature is the printed booklet that accompanies the CD-Rom. It came be taken to the kitchen and used as a traditional recipe card file while you cook. |
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By Lesley Chamberlain
Southwater
Paperback (96 pages)
 | List Price: $9.99*
Lowest New Price: $4.96*
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The outstanding volume on the classic cooking of the Balkan region presents a definitive collection of recipes from this fascinating area. Seafood, summer fruits and vegetables are transformed with fresh herbs and spices into piquant dishes with subtle inter-regional variations of tastes and textures. |
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By Trish Davies
Lorenz Books
Paperback (96 pages)
 | List Price: $10.99*
Lowest New Price: $22.73*
Lowest Used Price: $12.43*
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This comprehensive guide to the food and cooking of a largely unexplored cuisine presents a superb group of recipes full of surprises. |
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By Atanas Slavov
Hippocrene Books
Hardcover (150 pages)
 | List Price: $22.50*
Lowest Used Price: $999.98*
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Bulgaria, which stretches out and east from the Danube, is a colourful patchwork of mountains, forests, waters, and some of the best vegetable-growing land in the world. Here is a real taste of authentic Bulgarian home cooking -- characterised by a blend of South Slav and strong Turkish influences, within the framework of the great Mediterranean culinary tradition. As the world's undisputed centre of yoghurt production, Bulgaria boasts many creative and tasty dishes with this ingredient. This collection of over 140 authentic Bulgarian recipes spans the range of home cooking: stews and hearty soups; lamb, poultry, grilled meats and game; vegetarian delights; cheese pastries; desserts; and even soft drinks. |
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By Johan Lauta Silvena
Aquamarine
Hardcover (128 pages)
| | Product Description:
In this beautiful new book, an enlightening introduction describes the geography, history and vibrant culture of Romania and Bulgaria, including a section on festivals and traditions. An expert guide to all the locally produced ingredients follows. Over 60 recipes then offer an authentic taste of the Romanian and Bulgarian cuisine. The core of the book consists of chapters on Appetizers and side dishes, Vegetarian dishes and salads, Soups and hotpots, Fish, Meat and poultry, and Desserts and baking. Recipes include Thracian Tomato Bake, the classic Bulgarian Shopska Salad, and Spinach fritters as well as Chicken and Thyme Fricasee, a festive dish of Carp Stuffed with Walnuts and Golden Spices, and Babka, the sweet Romanian yeast cake. |
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