Best Bulgarian Dishes

Cheverme is one of the most favorite bulgarian meals.

Best bulgarian dishes. Monastery gyuvetch hotch potch ingedients for 4 5. The cooking time varies but can take up to 8 10 hours. 1 kg braising beef or pork 4 medium tomatoes 120g mushrooms 1 cup rice 1 onion 150 g olives 1 bunch of parsley 2 tablespoons vegetable oil 25g butter 1 tablespoon sugar 2 1 2 cups beef stock black pepper paprika and salt. One of the unique bulgarian dishes you can taste is the lozovi sarmi.

Shopska salad is as beloved by its citizens as it s possible to love a salad. This bulgarian dish is simple and best eaten in the height of summer when tomatoes are at their very best. Cut the meat into cubes or small pieces and fry in a pan with a little oil for. Recipes vary wildly and in home kitchens the dish is quite often prepared with whatever the cook has left that day.

It is a flatbread made with kneaded dough that is then deep fried in hot oil. These include basil thyme oregano and spearmint. It is used in main dishes soups and salads both fresh and dried. Gyuveche thracian style gyuveche is one of the most popular bulgarian dishes but also one with the most variety.

The dough usually consists of flour water salt oil eggs yogurt and a leavening agent. This is the default salad to accompany any meal or dish. Shopska salata is bulgaria s national salad and one of the most popular and commonly served dishes in the country. Dip the stuffed leaves in some yoghurt and down some mineral water after every leaf to feel the flavours wash down the food better and cleanse your palate every.

Bulgarian main dishes. Mekitsa is a popular bulgarian dish that is traditionally served for breakfast. It s normally prepared in a small pot of the same name as individual servings. While you will find it masquerading on other balkan countries menus especially in macedonia and serbia this dish is unequivocally part of bulgarian cuisine.

It is somewhat similar to a greek salad but the ingredients and preparation are slightly different. The ingredients were chosen to make the salad predominantly green white and red which are the colors of the bulgarian flag. It is a whole lamb roasted on a spit on fire. Often eaten as a starter and sometimes even a main course lozovi sarmi uses grape leaves as a base and stuffs them with minced meat rice herbs yoghurt and more.

It is not only used as seasoning but according to folk medicine it helps cure digestive and kidney diseases.