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 If you happen to visit Bulgaria and want to dive into the experience, 
you simply must try some of the country’s most iconic dishes. 
 Most Bulgarian dishes are oven baked, steamed, or in the form of 
stew. Deep-frying is not very typical, but grilling - especially 
different kinds of meat- is very common. 
 Pork meat is the most common meat in the Bulgarian cuisine. Then 
comes chicken and lamb as well. 
 A very popular ingredient in Bulgarian cuisine is the Bulgarian white 
brine cheese called "sirene“. It is the main ingredient in many 
salads, as well as in a variety of pastries. 
 Another popular ingredient is the unique Bulgarian yoghurt!
o Banitsa is a very tasty meal, served hot or cold, for 
breakfast or dinner with yoghurt, ayran, or boza. 
o Traditionally, some kismets (lucky charms) are put into the 
pastry on some of the national holidays or other occasions 
– Christmas, New Year's Eve. They are usually small pieces 
of a dogwood branch with a bud - the symbol of health 
and longevity. Other wishes are for happiness, health, and 
success throughout the new year. 
o Banitsa can be made with spinach, apple, pumpkin, and 
various other fillings, but the traditional filling is a mixture 
of crumbled white cheese, whisked eggs, and butter!
Spinach banitsa 
Pumpkin banitsa
o Tarator is made of yoghurt, cucumbers, garlic and finely 
chopped dill. You can put some walnuts as well. 
o It is best enjoyed in the summertime when the sun is hot 
and blazing. But you can eat it any other time too. It’s 
tasty and delicious!
Tarator with lettuce 
Jellied tarator
o It is the salad that defines Bulgaria. Not only is it the 
most popular one but it’s also named after a big group 
of very frugal people called shopi who live in and near 
Sofia, the capital of Bulgaria.
o It can be served as a single meal, as a starter, together 
with the main course, after meal, or just as a snack. 
o The symphony of the ingredients and the simple oil and 
vinegar dressing makes this salad outstanding.
o It’s made of strained yoghurt, finely cucumbers, 
vegetable oil, a touch of garlic, all sprinkled with finely 
chopped dill and grated walnuts. 
o It’s a great appetizer!
o The dictionary definition for mish-mash is “a collection or 
mixture of unrelated things; a hodgepodge”. And this is 
exactly what it is - a mixture of vegetables, eggs, cheese 
and spices that go so well together. 
o In Bulgaria, mish-mash is a traditional meal which we 
usually prepare for lunch or dinner. 
o It is most common during the summer when there is an 
abundance of vegetables.
o This dish is named after Panagyurishte, a small town full 
of history, one of them - this great recipe. 
o In essence it is poached eggs with yoghurt with a little 
twist of red pepper and butter. 
“tied” panagyurski eggs
o Stuffed peppers are a good alternative for lunch or 
dinner. They can be both vegetarian, stuffed with rice 
and sometimes walnuts, or stuffed with minced meat 
and rice. 
o There is a variant, in which peppers are stuffed with a 
mixture of white cheese and herbs, coated with egg and 
flour and fried. They’re called “pepper biurek”.
Paprika byurek 
... with minced meat 
...with cheese 
... with beans and walnuts
o Moussaka is a classic dish with many local and regional 
variations. It is a potato-based dish topped with a white 
sauce of yoghurt and eggs. 
o Its basic ingredients are fairly plain, but the yogurt gives it 
a unique, tangy taste. It's surprisingly delicious! 
o The same name and recipe is found throughout the lands 
that were formerly part of the Ottoman Empire.
oBean soup is a Bulgarian staple. It is an excellent 
vegetarian dish, but it can also be spiced up with some 
sausages. 
oBean soup in Bulgaria is a "national" dish. Most popular is 
the Monastery Version which is totally vegetarian.
o The literal English translation is tripe soup (tripe is the 
thick lining of the stomach of cattle... ) 
o Seasoned with garlic, vinegar, and hot red pepper, it will 
surprise you with its unique aroma and taste - good 
surprise that is!!!
o The white brined cheese, which is prepared in Bulgaria, 
has a specific taste - it is salty, astringent and crumbly. 
o The Shopski Style White Cheese is a dish, which is typical 
for the region around the capital. 
o For preparing that dish there is one important condition 
- it must be baked in a small clay vessel (an earthenware 
pot), which holds one portion.
o It’s a meatball made of minced meat and spices and 
shaped like a sausage. Same as the kyufte (a flat 
meatball), but does not contain onions. It has to be grilled.
Lukanka - traditional Bulgarian cold cut 
Lyutenitsa – a national relish 
(to dip or spread) 
Roasted lamb with the traditional rice 
and spices stuffing 
Cheverme - a special dish used for celebrations such as weddings, 
graduations and birthdays. It’s a whole animal, traditionally a pig or 
lamb, spit-roasted.
Typical Bulgarian breakfast

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Healthy bulgarian kitchen2

  • 1.
  • 2.  If you happen to visit Bulgaria and want to dive into the experience, you simply must try some of the country’s most iconic dishes.  Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meat- is very common.  Pork meat is the most common meat in the Bulgarian cuisine. Then comes chicken and lamb as well.  A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene“. It is the main ingredient in many salads, as well as in a variety of pastries.  Another popular ingredient is the unique Bulgarian yoghurt!
  • 3. o Banitsa is a very tasty meal, served hot or cold, for breakfast or dinner with yoghurt, ayran, or boza. o Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions – Christmas, New Year's Eve. They are usually small pieces of a dogwood branch with a bud - the symbol of health and longevity. Other wishes are for happiness, health, and success throughout the new year. o Banitsa can be made with spinach, apple, pumpkin, and various other fillings, but the traditional filling is a mixture of crumbled white cheese, whisked eggs, and butter!
  • 5. o Tarator is made of yoghurt, cucumbers, garlic and finely chopped dill. You can put some walnuts as well. o It is best enjoyed in the summertime when the sun is hot and blazing. But you can eat it any other time too. It’s tasty and delicious!
  • 6. Tarator with lettuce Jellied tarator
  • 7. o It is the salad that defines Bulgaria. Not only is it the most popular one but it’s also named after a big group of very frugal people called shopi who live in and near Sofia, the capital of Bulgaria.
  • 8. o It can be served as a single meal, as a starter, together with the main course, after meal, or just as a snack. o The symphony of the ingredients and the simple oil and vinegar dressing makes this salad outstanding.
  • 9.
  • 10. o It’s made of strained yoghurt, finely cucumbers, vegetable oil, a touch of garlic, all sprinkled with finely chopped dill and grated walnuts. o It’s a great appetizer!
  • 11. o The dictionary definition for mish-mash is “a collection or mixture of unrelated things; a hodgepodge”. And this is exactly what it is - a mixture of vegetables, eggs, cheese and spices that go so well together. o In Bulgaria, mish-mash is a traditional meal which we usually prepare for lunch or dinner. o It is most common during the summer when there is an abundance of vegetables.
  • 12.
  • 13. o This dish is named after Panagyurishte, a small town full of history, one of them - this great recipe. o In essence it is poached eggs with yoghurt with a little twist of red pepper and butter. “tied” panagyurski eggs
  • 14. o Stuffed peppers are a good alternative for lunch or dinner. They can be both vegetarian, stuffed with rice and sometimes walnuts, or stuffed with minced meat and rice. o There is a variant, in which peppers are stuffed with a mixture of white cheese and herbs, coated with egg and flour and fried. They’re called “pepper biurek”.
  • 15. Paprika byurek ... with minced meat ...with cheese ... with beans and walnuts
  • 16. o Moussaka is a classic dish with many local and regional variations. It is a potato-based dish topped with a white sauce of yoghurt and eggs. o Its basic ingredients are fairly plain, but the yogurt gives it a unique, tangy taste. It's surprisingly delicious! o The same name and recipe is found throughout the lands that were formerly part of the Ottoman Empire.
  • 17. oBean soup is a Bulgarian staple. It is an excellent vegetarian dish, but it can also be spiced up with some sausages. oBean soup in Bulgaria is a "national" dish. Most popular is the Monastery Version which is totally vegetarian.
  • 18.
  • 19. o The literal English translation is tripe soup (tripe is the thick lining of the stomach of cattle... ) o Seasoned with garlic, vinegar, and hot red pepper, it will surprise you with its unique aroma and taste - good surprise that is!!!
  • 20. o The white brined cheese, which is prepared in Bulgaria, has a specific taste - it is salty, astringent and crumbly. o The Shopski Style White Cheese is a dish, which is typical for the region around the capital. o For preparing that dish there is one important condition - it must be baked in a small clay vessel (an earthenware pot), which holds one portion.
  • 21. o It’s a meatball made of minced meat and spices and shaped like a sausage. Same as the kyufte (a flat meatball), but does not contain onions. It has to be grilled.
  • 22. Lukanka - traditional Bulgarian cold cut Lyutenitsa – a national relish (to dip or spread) Roasted lamb with the traditional rice and spices stuffing Cheverme - a special dish used for celebrations such as weddings, graduations and birthdays. It’s a whole animal, traditionally a pig or lamb, spit-roasted.