Last updated on April 6th, 2023 at 09:20 pm
Best Bulgarian Food – Best Bulgarian Dishes And Traditional Food In Bulgaria To Try
Bulgaria is rich in natural diversity as mountain ranges, flatlands, Black Sea Coast, waterways, lagoons and hot springs. Bulgarian cuisine is a perfect representation of Eastern European cuisine!
Bulgarian cuisine is flavorful, fresh, and filling. Bulgaria is known for its high-quality veggies, dairy, and subtle spices. The most famous meats in Bulgaria are pork and chicken same as lamb, fish, shellfish, and veal meals.
Read here best: Bulgaria Sim Card for Tourists, best traditional Bulgarian breakfast and how to get from Sofia airport to city center and Sofia airport to Plovdiv
BEST BULGARIAN FOOD: 42 BEST BULGARIAN DISHES AND TRADITIONAL FOOD IN BULGARIA TO TRY
TRADITIONAL BULGARIAN DISHES: TRADITIONAL FOOD IN BULGARIA
Banitsa is a classic Bulgarian food called by stacking sheets of buttered filo pastry with the combination of eggs, yogurt, and white cheese such as feta and sirene for the simple and elegant edition of banitsa. Aside from the traditional cheese layer, this pie can indeed be filled with a variety of delicious or pleasant ingredients.
Bulgarians occasionally stuff banitsa with fortunate charms, money, or bits of paper with wishes inscribed on them, a custom that is highly prevalent during the holiday season.
Tarator is a cold Bulgarian creamy soup with Bulgaria yoghurt, cucumbers, garlic, sliced scallions, sunflower oil, nuts, and a small amount of water or ice. Tarator is a variant that uses vinegar and water rather than yogurt. The creamy soup is always eaten or served cold, and it’s very famous as during summertime.
3. MESHANA SKARA (MIXED GRILL)
Meshana skara is a classic Bulgarian supper that consists of a meat plate and side dishes. One kyufte, one pork steak, one kebapche, and one pork skewer must be on the plate. The meat is served with fries, lyutenitsa, and an onion-bean salad. This food dish is best served with Meshana skara and several glasses of beer or rakia.
4. SHOPSKA SALATA
Shopska Salata is a typical Bulgarian chill salad that is one of the country’s cuisines. The salad is made out of chop tomatoes, cucumber, onion, toast or raw peppers, and Bulgaria cheese, and mostly offer during summertime across most Bulgarian restaurants.
Shopska Salata is a nutritious bite of Bulgarian culture that is great for hot days because it is light and airy.
5. SHKEMBE CHORBA
Shkembe chorba is a highly nutritious Bulgarian dish made with a mixture of tripe, flour, water, milk, vinegar, garlic, paprika, and hot peppers. It’s best if you sprinkle this with parsley before eating it with a drink or rakia just on the side. After a night of clubbing, Shkembe chorba is very much in Bulgaria as a fantastic hangover remedy.
Moussaka is a baked dish of minced lamb meat and sheets of slice eggplant, topped with a thick coating of bechamel sauce that bakes to a golden crisp. The eggplants can be substituted with zucchini or potatoes, while the lamb can be changed with beef.
Moussaka isn’t a common dish, it’s prepared as a real treat for visitors and family at important events.
Kebapche is a Bulgarian sausage made with seasoned beef mince. The meat must be barbecued rather than fry it, and it is a popular dish at many Bulgarian festivals and events, especially when paired with a cool beer. Fries, boiled potatoes, sirene cheese, or lyutenitsa condiments are common accompaniments to kebapche.
Lukanka is a fragrant, classic sausage cook from pork mince and veal. Salt, pepper, sweet and hot peppers, cumin, nutmeg, and coriander are commonly used to season the sausage.
The two most popular forms of lukanka are Karlovska lukanka and lukanka panagyurska, which are consumed throughout the country.
Sarmi is a meal made with cook cabbage leaves stuff with several ingredients. Central, Northern, Eastern, and Southeastern European cuisines all use it. Pound veal, pork belly, rice, onions, and carrots can all be used to make a sarmi.
Kavarma is a Bulgarian meal made from fresh veggies and pig, chicken, or beef in typical clay pots. Onions, carrots, mushrooms, peppers, tomatoes, and wine are traditional components, however they may vary. Kavarma normally serves as the primary course and is accessible all year in authentic Bulgarian restaurants.
Turshia is Bulgarians’ favorite pickle snack, consisting of a range of pickled vegetables. It has a distinct flavor. Turshia is a spicy and peppery variety of mixed pickles that enhances the flavor of foods.
Kufte is traditional Bulgarian beef patties cooked with pork, veal, or beef as the primary components. Ground meat is blended with onions, parsley, pepper, salt, and cumin before being cooked. To enrich the flavors, savory is frequently applied as a condiment. Kufte is eaten with bread and baked rice.
13. MISH-MASH (SCRAMBLED EGGS)
Mish-mash is a Bulgarian classic meal made with eggs and summer veggies like peppers and tomatoes. Dice onions, salt, pepper, and Bulgarian soft cheese are among the other components. Mish-mash is a breakfast, lunch, or supper dish that is generally eaten with crispy bread slices.
Tikvenik is a classical Bulgarian pastry made from thin pastry sheets stuffed with diced pumpkin, finely ground walnuts, sweetener, and cinnamon. This sweet edition of banitsa, a phyllo pastry pie that comes in many different of flavors, is made with pumpkin.
Tikvenik is associated with the winter season, and it is widely served on Christmas Eve, but it can be enjoyed all year as a delectable breakfast or a wholesome dessert.
Sujuk is a hot Middle Eastern sausage with a fat that is semi-dry. Ground beef and seasonings like cumin, salt, paprika, and garlic are used in the classic dish. Sujuk is frequently served on pita bread with tomatoes and garlic sauce.
16. BOB CHORBA
Bob chorba is a stew made with white & kidney beans from Bulgaria, as well as carrots, tomatoes, peppers, onions, and mint. Peppers, paprika, potatoes, and meat are among the extra ingredients, although the stew can be created with nearly any accessible ingredient. Bob chorba is usually eaten hot in pottery bowls, and cut parsley or grate cheese is preferred as a garnish.
Bulgarian guvech is derived from the Turkish word güveç, implying that the specialty originates in Turkey. It typically contains of a mix of veggies, meat, spices, and spices that are cooked for hours to produce a flavorful meal with a distinct earthy aroma.
Guvech is typically served hot, with a side of shopska salad, bread, and a glass of packed red wine.
18. DROB PO SELSKI
Drob po selski is a classic Bulgarian meal cook by cooking liver in a clay earthenware pot with vegetable chunks and mushrooms. Portions of chicken, beef, or pork liver are cooked with carrots, onions, capsicum, garlic, tomato, and mushrooms before boiling it and mixing with water and flour.
Drob po selski is a traditional lunch or dinner dish topped with freshly cut parsley and served with handmade slices of bread on the side.
19. CHUSHKA BIUREK (STUFFED PEPPERS)
Chushka Biurek can simply be turned vegetarian and gluten-free. Mushrooms with spices, cheddar, or rice with carrots, onions, eggplants, and tomatoes are among the other options. Some Chushka Biurek is roasted in a rich tomato sauce, while others are served with a creamy sauce.
Patatnik is a meal from the Rhodope Mountains area of Bulgaria. It’s a tasty mix of shredded potatoes and onions with pepper, salt, and mint added for seasoning. Patatnik‘s other elements are sirene cheese, eggs, and a variety of peppers.
Kyopolou is a wonderful veggie spread popular in Bulgaria and Turkey. The spread is produced from roast eggplants and garlic in its most basic form, but it comes in a variety of local differences. Roasted kapia peppers, tomatoes, onions, chili peppers, bay leaves, and parsley are all used in several Kyopolou.
Palačinka is a lightweight and delicate crepe that originates in Macedonia’s south Balkans. They can be found all over Central and Eastern Europe. Palačinka are a type of pastry that can be served warm or cold, sweet or savory, as a main meal, dessert, or snack.
Lyutenitsa is an important part of practically every Bulgarian and North Macedonian household’s diet. Hot peppers, tomatoes, onion, sugar, salt, and oil are used to make this popular relish, which is a cross between a spread and a chutney. Lyutenitsa is widely available in supermarkets and offered in most restaurants.
24. SIRENE CHEESE
Sirene cheese is a fresh, lemon cheese prepared from cows, goats, or sheep’s milk. It has a soft, moist, crumbly texture with a fresh, lemony flavor. Bulgarian feta and white brine sirene are two more names for it. Sirene cheese is increasingly useful in Macedonia, Romania, Albania, and Greece, in addition to Bulgaria.
25. KASHKAVAL CHEESE
Kashkaval cheese is manufactured from cow’s milk, sheep’s milk, or a combination of the two. The word caciocavallo comes out from the Italian caciocavallo. Kashkaval cheese is a famous Bulgarian yellow semi-hard sheep’s milk cheese that can be hot or bland.
26. SHARENA SOL
Sharena sol is by far the most famous Bulgarian spice mix which has been used in Bulgarian cuisine for hundreds of years. It has a nice, moderate, and aromatic taste that complements a variety of dishes. Paprika, salt, thyme, cumin, basil, dried fenugreek leaves, and summer savory are all significant ingredients in sharena sol.
BEST BULGARIAN FOOD: BULGARIAN CUISINE DESSERTS TO TRY
Kurabiiki is a Bulgarian variation of qurabiya, a famous Middle East biscuit. The cookies are made with sugar, butter, honey, egg yolks, and flour. In Bulgaria, during the Christmas season, these cookies are very famous. Kurabiiki is normally made into balls and coated in fine sugar before baking.
Mekitsi is a typical Bulgarian dessert prepared using gently massaged dough and deep-fried yogurt. Around Northern Macedonia and around Serbia, you can see this dessert. Flour, eggs, yogurt, a flavoring agent, water, salt, and oil are used to make mekitsi.
Baklava is a delectable treat made from layers of thin phyllo pastry. Its appeal has transcended boundaries, countries, and ethnic communities to become a dessert in which history and innovation can be traced to several countries.
Baklava is created with paper-thin pastry sheets on the bottom, chop nuts on top, and more pastry layers on top of that.
30. GARASH CAKE
In Bulgarian cuisine, garash cake is a sort of chocolate cake. It’s widely available in Bulgarian bakeries and cafes. Walnuts, egg whites, and crystal or powdered sugar are the key ingredients of garash cake.
BULGARIAN DRINKS: WHAT DRINKS IN BULGARIA TO TRY
Menta liquor is a famous cocktail in Bulgaria. It can be drunk straight and used as a mixer in a variety of Bulgarian drinks. London Mist, or Cloud as Bulgarians name it, is the most famous Menta cocktail, consisting of Mastika, Menta, and ice.
Boza is a traditional fermented beverage prepared from oats, millet, barley, wheat, or bulgur grains. Turkey is the origin of the drink. This rich, soothing boza is traditionally consumed cold with cinnamon and crispy roasted chickpeas on atop.
Rakia is a generic term for a variety of fruity brandies manufactured around the Balkans. This potent spirit is made from a variety of fruits and is sometimes sweetened and used as a liquor basis. The alcohol by volume of this strong spirit ranges from 40% to 60%. Rakia is often drunk neat in a shot glass, usually cold.
Mastika is Bulgaria’s eternal pounding heart. Local people make aniseed-based spirits in all locations and territories of the Balkans. It can be served on the stones or as part of a Mastika & Menta ice-cold double. Mastika is a famous aperitif throughout the Balkans, from Sofia to Burgas.
35. BULGARIAN BEERS
Bulgarian beers are of outstanding quality and flavor. Light beer and dark beer are the two main types of wine produced in Bulgaria. The normal light lager is the most generally consume Bulgarian beer, especially during summer.
36. BULGARIAN WINE
Bulgarian Wine. Bulgaria has a rich history of grape planting and winemaking, going back to the Thracians. Bulgarian wine, along with beer and grape rakia, is one of the highest-selling alcoholic beverages.
37. KISELO MLYAKO (BULGARIAN YOGURT)
Kiselo mlyako is frequently considered as being one of the world’s oldest and earliest varieties of yogurt. It is primarily prepared without additions from cow, goat, buffalo, and sheep milk. Kiselo mlyako is known for its rich, creamy flavor as well as its nutritious content.
38. AYRAN (DILUTED YOGURT)
Ayran is a frothy yogurt drink mixed with ice water. It is manually blended until it reaches a foamy and frothy texture. Ayran is commonly served chill in a tall glass as a complement to a variety of street food meals.
39. GRAPE JUICE
Grape juice is a possibly a bit fermented momentary item to use when Bulgarians start making their own best wine. It’s used as a wine that captures the richness of the fruits and the beginnings of their fermentation. Grape juice is quite tough to come by, you’ll need to visit Bulgaria in late October and ask a resident who produces wine for it.
40. ELDERBERRY JUICE
Elderberry juice. The fruit elderberry is a type of elderberry tree that grows in Bulgaria. Elderberry juice provides a range of health benefits and can help you lose weight.
41. CABBAGE JUICE
In Bulgaria, cabbage juice is the best hangover cure. In the winter, you can only get this drink by asking a resident or occasionally discovering it at a nearby fruit and vegetable shop. Cabbage juice is salty and sour, which contributes to its therapeutic properties.
42. TURKISH COFFEE
Turkish coffee is a type of coffee that is made in a cezve without using filters and is made with really grind coffee beans. Aromatic ingredients like cinnamon, cardamom, and mastic are commonly used to flavor this coffee.
Turkish coffee is distinguished by its black color, thick base foam, homogeneous texture, and powerful flavor with bitter overtones.
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Hope you liked our Bulgarian food blog post. Which one in the list of Bulgarian dishes is your favorite? Did you like traditional food in Bulgaria and Bulgarian cuisine? Let us know in the comments below. Thanks for the love guys.
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