Beauty and history of the Bulgarian national cuisine

Wine, yogurt, brandy, and yellow cheese, the main products in Bulgarian cuisine, which can be touched by the tastes we offer. A few clicks away to try the best!

By the term “Bulgarian cuisine” we mean the dishes and ingredients that are present in the lifestyle of the Bulgarian people. The traditions, skills, and practices that society has preserved over time, with the sole idea of ​​passing it on from generation to generation.

There are many regions in Bulgaria from which we can “steal” something typical of each region. An interesting fact about Bulgarian cuisine is that bread is the basis of this cuisine. This product was the basis for the life of the Bulgarians and a huge part of the menu of the Bulgarians and in some poorer regions even the only means of survival.

History has sealed major facts where we discover the differences between the eating habits of the poor and the rich. In the past, mеkica, kachamak, and white bread were consumed only by wealthier Bulgarians, and bulgur and rye bread from those who did not have such great finances.

In each household, the bread was handmade and baked right in the oven. In many rituals, bread was essential. The belief that bread is “soul” is widespread among Bulgarians, and for this reason, tradition commands its breaking, not cutting. This product is always on the table because the Bulgarians are breastfed with it.

The dishes that are cooked today are very different from those in the past. Back then, no one had enough time for elaborate meals. The daily routine of the Bulgarians was difficult, but in combination with consuming enough calories and enjoying the pure nature, it provided longevity. Back then, people mostly ate bread, cheese, and fruit.

The population from the northwestern part of Bulgaria has experienced almost entirely vegetable products such as cabbage, beans, onions, peppers, and garlic. Mountain people ate mainly potatoes, and lentils and beans were consumed everywhere. The most common fruits in Bulgaria were apples, plums, grapes, and pears, and for winter they were stored by drying. A large number of households also raised dairy animals, which indicates that dairy products were also part of the daily menu of Bulgarians.

Now we will talk about each major product, but separately. First in the ranking is fresh milk. It was used for dishes with bulgur, rice, and kind of pasta. They produced cheese, yellow cheese, and cottage cheese, which are still an integral part of every Bulgarian’s table.

The meat has been prepared and present in Bulgarian cuisine in various ways. The main part of which was fried, basically this was true of the trifles of different animals and the lower quality meat. The Bulgarians also dried the meat, making it pastrami and sudzhuk, for later consumption. For direct consumption, meat was most often roasted, skewered or cooked, and the consumption of fishery products was extremely limited except in the Danube and the Black Sea regions.

Due to its good geographical location and climate, Bulgaria has an abundance of fresh vegetables, fruits, and meat. Bulgarian cuisine was influenced by the holidays because then specific dishes are prepared.

Naturally, both each country and Bulgaria are influenced by many other peoples who have passed through the latitudes and through the ages. The greatest influence is the Greeks and Turks that we have been in contact with since our inception. From the wonderful Turkish cuisine, we borrowed the heavy red stew and spicy seasonings, and dishes such as kebab, guveche, and moussaka are now little known to come from our southern neighbor. This is a small part of the history in which you can immerse yourself in every part of Bulgaria in a different and non-standard way.