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21-1 Bulgarian cuisine (by Rossen Zlatev)




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This article is from the Bulgaria FAQ, by Dragomir R. Radev radev@tune.cs.columbia.edu with numerous contributions by others.

21-1 Bulgarian cuisine (by Rossen Zlatev)

(by Rossen Zlatev), last updated: 31-Dec-1991
Because of its geographical position and long history Bulgarian
cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish
cuisines. National specialities include: Shopska salad (sliced tomatoes,
cucumbers, peppers and parsley topped with grated sheep's cheese); and
tarator ( a cold soup of chopped cucumber, walnuts and yogurt) perfect
for hot summer days. White sheep's cheese baked with eggs is another
favorite. Other typical items on the menu include kebapcheta (minced
meat rolled into sausage shapes and grilled), kavarma (individual
casseroles of pork or veal, onions and mushrooms), shishkebab, stuffed
vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria,
its country of origin.
Bulgarian wines are the perfect companion for Bulgarian food. The
choice is wide. However, you can tell the best wine by their controlled
label of origin guaranteeing that they have been made from special
varieties of grapes grown in specific localities. Beer is also very
popular in Bulgaria. The brands are not as popular as German and
Czechoslovakian ones but they are very delicious. Aperitifs are both
familiar and unusual in taste. Local ones include Slivovitz, grape brandy
and Mastika which are usually accompanied by salad or appetizers.
Apart from the usual deserts and sweets that can be found all over
the Europe, Turkish sweets are also very popular. Some of them are:"baklava"
(flaky pastry stuffed with pistachio nuts in syrup) and "kadayif" (shredded
wheat stuffed with nuts in syrup). A great choice of fruits and vegetables
is available as well.

 

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