Bulgarian cuisine

Bulgarian cuisine is the traditional culinary art and gastronomy of Bulgaria. It is characterized by a variety of dishes, rich in flavors and ingredients, influenced by its history, geography, and culture.

History

The history of Bulgarian cuisine is as old as the history of the Bulgarian people themselves. It has evolved over centuries and has been influenced by numerous cultures and civilizations that have inhabited the region, including the Thracians, Romans, Byzantines, and Ottomans.

Ingredients

Bulgarian cuisine is known for its wide use of fresh, locally sourced ingredients. These include a variety of vegetables, fruits, grains, meat, and dairy products. The most commonly used meat in Bulgarian cuisine is pork, followed by chicken and lamb. Bulgarian cuisine also makes extensive use of spices, with paprika, mint, parsley, dill, and garlic being particularly prevalent.

Dishes

Some of the most popular dishes in Bulgarian cuisine include:

• Shopska salad: A traditional Bulgarian salad made with tomatoes, cucumbers, onions, peppers, and sirene (Bulgarian white cheese).
• Banitsa: A traditional Bulgarian pastry made with eggs and cheese.
• Kavarma: A traditional Bulgarian stew made with meat and vegetables.
• Moussaka: A baked dish made with potatoes, minced meat, and yogurt.

Beverages

Bulgarian cuisine also includes a variety of traditional beverages. These include:

• Rakia: A traditional Bulgarian brandy.
• Boza: A fermented beverage made from millet.
• Ayran: A cold yogurt-based beverage.

See also

• List of Bulgarian dishes
• Culture of Bulgaria
• History of Bulgaria

References

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