This document discusses traditional Bulgarian foods. For Easter, common dishes include boiled painted eggs, kozunak bread, and angneško meso meat. Christmas meals often feature sarmi stuffed cabbage, banica pastries, peppers with rice and meat, and fruits and vegetables. On New Year's Eve, Bulgarians eat banitsa pastries and/or bread. Common ingredients in Bulgarian cuisine include sirene cheese similar to feta, fish, chicken, meat, sausages, vegetarian dishes, kebab, and tarator sauce. Grandparents traditionally ate pies, banitsa, prosenik bread, and kachamak along with dried fruits and fruit stews in

1. Bulgaria
Here is some of the Bulgarian dishes.

2. Easter
 Easter: boiled paintet eggs, kozunak
and angneshko meso. They also eat
spring green salad.
 This is kozunak This is
angneshko meso

3. Christmas
 Christmas: Sarmi, banica, peppers
with rise and meat, fruits and
vegetables.
 This is Sarmi This is
Banica

4. New year’s eve
 For New year’s eve they eat Banitsa
and/or bread.
 This is Banitsa

5. Common food
 Some of the most common ingredients in
Bulgaria
 Bulgaria cheese, called Sirene also
known as feta in denmark.
 Fish and chicken
 Meat and sausages
 Vegetarian dishes.
 Kebab
 Tarator
 Soup

6. - This is Sirene


 - This is
Tarator

7. What did their grandparents eat?
 Their grandparents ate: pies, banitsa,
Prosenik, Kachamak as usuals meals
and dried fruits
 They rarely ate meat.
 For winter they usually made fruit
stew.

8. Birthday meals
 They usually eat cake like in Denmark.
 This is Honey cake.