Bulgarian Food

Bulgaria has three food products with Protected Designation of Origin (PDO) status: Bulgarian white brined cheese, Strandzha manna honey, and Bulgarian yogurt.

Additionally, there are six Bulgarian foods with Traditional Specialty Guaranteed (TSG) status: Fille Elena, Lukanka Panagurska, Rolle Trapesitsa, Kaizerovan crop Trakia, Pastarma Govezhda, and Sudjuk Gornoorjahovski.

Protected Designation of Origin (PDO)

Bulgarian White Brine Cheese (Bulgarsko byalo salamureno sirene) is a fermented soft cheese made from the milk of goats, sheep, cows, buffalo, or a mixture. The cheese is produced from a specific lactose-tolerant bacteria that converts the milk into yogurt and then into sirene cheese.

The final product is crumbly and has a slightly grainy texture. It is commonly used as a table cheese, in salads, and for baking.

The Strandzha manna honey is produced by honeybee colonies that collect the sweet honeydew nectar from the acorns of the Hungarian Oak, which grows in Strandzha Mountain.

The honey has a unique flavor of baked fruits and caramel. It contains a low amount of pollens and is a rich source of various minerals, amino acids, and vitamins. It purportedly helps boost the immune system and is believed to have therapeutic properties that can aid in the treatment of various diseases, including influenza, kidney, and liver diseases.

It is often referred to as the “Black Gold of Strandzha Mountain.”

Bulgarian Soured Milk (Bulgarsko kiselo mlyako) is made from raw milk obtained from sheep, cows, buffalos, goats, or a mixture, and a starter from two bacteria.

It is characterized by a specific fresh, lactic acid flavor and aroma, which is due to 34 types of aromatic substances resulting from the fermentation of the milk by the combined action of the bacteria.

Traditional Specialty Guaranteed (TSG)

Fille Elena aka Fillet Elena (Elenski but) is a dry-cured ham from the town of Elena in northern Bulgaria. The first known instance of a similar product dates back to the 1850s. During that time, the country was a part of the Ottoman Empire, and, for religious reasons, it was almost impossible to sell pork products.

The fillets, locally known as ribitsa, are salted, dried, and repeatedly pressed to give them a flattened appearance. After the final pressing, the fillets are rolled in a mixture of ground spices that are absorbed into the meat. The final product is salty, yet aromatic and succulent.

It is a popular delicacy throughout the country due to its unique taste. It can be preserved for several years due to the process used to make it and the climatic conditions of the Stara Planina region where Elena is located.

Panagyurska Lukanka is a popular dried cured sausage made from pork and beef spiced with black pepper and cumin.

The name “Panagyurska” comes from the city of Panagyurishte, where it was first produced. The term “lukanka” was first used in the 19th century to describe meat products containing onions because “luk” is the Bulgarian term for onions. Interestingly, onions are no longer used in the preparation of this delicacy, but the name has not changed.

The recipe and quality standards for lukanka Panagyurska were published in the Bulgarian State Standard in 1958 and have remained unchanged since then. This sausage is made by mixing ground beef and pork with salt, black or white pepper, and cumin.

The final product is a dry-cured sausage with a superb taste and pronounced spicy aroma. This authentic flavor has made Panagyurska lukanka very popular and easily distinguishable from similar products.

Rolet Trapezitsa is a type of cured meat made from either pork fillet or pork neck.

The meat is first placed in salting pots and then tightly stacked in maturing containers in a refrigerating facility. After 4-5 days, the pieces are rearranged, with the upper ones being replaced with the lower ones. The meat is left to salt for at least 10-12 days.

Once the salting process is complete, the meat is covered, wrapped in a net, and hung to drain for up to 24 hours. After draining, the meat is dried for 3 to 5 days.

Finally, the “Role” is pressed. The individual pieces must be sorted by thickness before being pressed. Usually, 2-3 presses are made over 12-24 hours. The process continues until a tightly elastic texture is achieved.

Kaizerovan crop Trakia aka Kaiser Pork Neck (Kayserovan vrat Trakiya) is a raw cured meat that has been produced in Bulgaria for over 30 years using pork collar. The pork pieces are salted and stacked tightly in maturing vessels in refrigeration. After 3-4 days, they are rearranged and left for a minimum of 10 days.

They are suspended without touching each other and drained for up to 24 hours before being placed in natural or air-conditioned drying chambers.

After drying, several pressings are performed. However, before pressing, the individual pieces are sorted by thickness. The meat pieces are put on the first press when they are slightly dried and when there is a slight cover on the surface. The process continues until a tightly elastic consistency is achieved.

After the last pressing, the pieces are covered with a mixture of spices, cymene, water, and white wine according to the recipe. The mixture on the surface is smoothed out to form a layer and the pieces are hung for additional drying. This continues until the mixture dries well and forms a crust.

Beef Pastrami (Pastarma govezhda) is a type of dried raw meat that has been produced in Bulgaria for over a century. The word “pastarma” comes from Turkish and refers to pressed and salted dried meat. Despite the industrialization of production, the traditional recipe has remained unchanged.

The traditional method of production involves salting, maturing, and drying, during which complex processes in the raw meat take place. These processes create the structure, aroma, and taste of the product.

The meat pieces are first salted and then tightly stacked in maturing vessels. These vessels are kept in a refrigerated room with a controlled air temperature. After 3-4 days, the meat pieces are rearranged to ensure even salting and left for another 3-6 days. Then, it is immersed in clean cold water until it has a pleasant salty taste.

After the salting process is complete, the pastarma is hung to drain for up to 24 hours and then placed in natural or air-conditioned drying chambers. The drying process of the meat is carried out at an optimal air temperature that allows complex processes to take place, resulting in a ready-to-eat product.

During the drying process, the meat is pressed several times to obtain a denser texture and a smoother surface. The meat is placed on the first press when the pieces are slightly dried and when there is a slight dry cover on the surface. Usually, 2-3 pressings are made, with the first one being done after 3-4 days of draining. The process continues for 12-24 hours. The drying process lasts for 25-30 days, depending on the size of the pieces, until the product reaches a tightly elastic consistency.

Gornooryahovski Sudzhuk is a type of sausage that originates from Gorna Oryahovitsa. It is a dried, pressed, and long-lasting product made from high-quality beef meat and filled in a natural casing. The spicy flavor of Gornooryahovski Sudzhuk comes from a traditional blend of herbs, including black pepper, caraway, and chubritsa, which are added in precise amounts according to a recipe that has not changed over time.

Bulgarian cuisine is a delightful blend of flavors, and one cannot explore it without diving into its traditional dishes. From hearty stews to succulent sausages, Bulgarian food is a celebration of taste and culture.

Appetizer

Šopska salad (Shopska salata) is a traditional cold salad consisting of chopped tomatoes, cucumbers, onions, roasted or raw peppers, and Bulgarian cheese.

The dish was created in the 1950s when Bulgarian top chefs were asked to create dishes that would attract tourists to the country. The vegetables are typically salted, drizzled with sunflower oil, and sprinkled with grated Bulgarian sirene cheese on top.

Banitsa is a traditional Bulgarian dish that consists of layers of buttered phyllo pastry filled with a mixture of eggs, yogurt, and white cheeses like sirene and feta. The classic version of banitsa is made with a cheese filling, but it can also be made with a variety of different fillings, both savory and sweet.

One popular savory version of banitsa is zelnik, which is made with a filling of leafy greens like spinach, nettles, marigold, parsley, and cabbage. Another savory option is praznik, which is made with leeks, while luchnik is a type of banitsa filled with onions.

There are also several sweet versions. Tikvenik is made with pumpkins, while an apple-filled variety is called strudel. Mlecna banitsa is made by soaking pastry sheets with a mixture of milk, eggs, sugar, and vanilla.

Šopsko sirenje is a traditional Bulgarian dish that originates from the Šopi people in the western parts of the country. This rustic dish is made with a combination of shepherds’ staples such as sheep’s milk cheese, cow’s milk cheese, hot peppers, chopped tomatoes, roasted peppers, oregano, parsley, and eggs.

Sirenje is traditionally prepared in small earthenware pots. The dish is made by layering cheese and vegetables, and the process is then repeated. When the cheese starts to melt, an egg is cracked on top, and the dish is baked for a bit longer before it’s served. Ideally, it should be served with a green salad and a glass of beer on the side.

Katino meze is a popular appetizer made with small pieces of pork and veal that are fried in oil with leeks, peppers, and onions. The ingredients are then baked or stewed in a clay pot with mushrooms and white wine. Before serving, the dish is garnished with parsley.

Tarator is a cold soup made with Bulgarian yogurt, cucumbers, garlic, chopped dill, sunflower oil, walnuts, and a bit of water or ice. A simpler version of tarator, known as simple tarator, is made with vinegar and water instead of yogurt. This soup is always served well-chilled and is particularly popular on hot summer days.

Shkembe chorba is a nourishing soup made with tripe, water, flour, milk, red wine vinegar, garlic, paprika, and hot chili peppers. It is typically garnished with chopped parsley.

Side Dish

Lutenica or lyutenitsa is a popular relish that is found in almost every Bulgarian and North Macedonian household. It is a spread made with red bull horn peppers, tomatoes, salt, sugar, pepper, and oil, and is often seasoned with cumin. Variations of the recipe may include eggplant, carrots, garlic, parsley, and hot peppers.

Lyutenitsa is typically consumed as a spread with bread, crackers, or toast, and is also commonly served as a side dish with meat dishes, particularly grilled meat and meatballs. The ingredients, thickness, and level of spiciness may vary depending on the region and personal preference.

Kyopolou is a delicious vegetable spread made with roasted eggplants and garlic, but it has numerous regional varieties. Some versions include roasted kapia peppers, tomatoes, onions, chili peppers, bay leaves, and parsley.

Kyopolou is used as a spread on bread or crackers, but it can also be served as a condiment accompanying various grilled meat dishes. It is usually prepared in late summer or autumn, stored in jars, and consumed throughout the year.

Main Course

Kavarma is a traditional stew prepared in clay pots called gyuveche. It is made with pork or chicken, onions, peppers, and tomatoes. This dish is slow-cooked to allow the flavors to blend together and create a rich and savory taste. It is usually served with a side of rice or potatoes.

Kufte are meat patties made with pork, veal, or beef, or a combination of these meats ground and mixed with onions, parsley, salt, pepper, and cumin. The patties are grilled until they are browned on both sides and served immediately, usually with bread and baked rice on the side.

Dessert

Tikvenik is a traditional pastry made with thin sheets of dough filled with grated pumpkin, coarsely ground walnuts, sugar, and cinnamon. Once baked, tikvenik is sliced and usually dusted with powdered sugar. It is typically served with a glass of yogurt on the side.

Street Food

Kebapche is made of spiced minced meat, usually beef, pork, or a combination of both, shaped into small sausages and grilled.

The name from the word kebab, and kebapche can be translated as “little kebab.” It is believed that the dish was introduced to Bulgaria by the Ottomans in the 14th or 15th century.

Today, kebapche is typically served with French fries, baked potatoes, sirene cheese, or lyutenitsa relish on the side.

Kashkaval pane is a popular Bulgarian dish made by breading and frying yellow kashkaval cheese. This semi-hard sheep’s milk cheese is perfect for cooking, grating, and melting. It’s often served as an appetizer in pubs or as a street food item due to its portability.