Gourmets all over the world have been attracted for ages by the temptations of Bulgarian cuisine. There are plenty of countries in the world boasting a varied and delicious cuisine, along with long-standing culinary traditions.
The methods used in Bulgarian cooking are not quite different from those used worldwide. You should try Bulgarian cuisine, for there are characteristic features which lend a specific taste and flavour to the dishes - namely those which have helped to make it popular far beyond the country's borders.
Bulgarian cuisine skillfully combines and uses the "fruits of the earth" which have captured the Bulgarian sun. The thermal processing of products simmered slowly on low heat enables their nutritive qualities to be retained and makes the food taste much better.
The result is - mouthwatering dishes with SUPERB FLAVOUR AND TASTE.
The methods of preparation are different - for ages the Bulgarians have favoured stewing, roasting, boiling and... the earthenware dish. The roasting of food on charcoal embers is also widespread, leaving the meat deliciously, tender and succulent.
Bulgarian culinary is influenced both by the divercity of the nature and the clearly distinguished FOUR SEASONS.
The vegetables, fruits and spices are spread around the different seasons and are to be consumed fresh. In a similar manner, the use of meat also depends upon the season - lamb is more common in spring, light meat like chicken, veal and vegetarian meals are prevalent in summer. Pork meat prevales in winter. Fresh fish is consumed during the entire year.
Bulgarian culinary differs in geographical regions and abounds in delicious specialties and exotic dishes: Bansko-style kapama
(meat and vegetables stewed in an earthenware dish), Rhodope cheverme (lamb roasted on a spit over an open fire), Thracian katmi (special type of pancake) and Dobroudjanska banitsa (cheese pie), Danube fish soup and Sozopol-style mussels.
The cosy, typically Bulgarian folk-style restaurants will tempt you with Shopska salad and chilled grape brandy, stuffed vine leaves or peppers, kavarma the miller's way, monastery-style hotchpotch, moussaka and kebab.
You can't say "no" to the juicy-grilled kebabcheta, piquant kavarma baked in an earthenware
dish, delicious vegetarian dishes, the banitsa which simply melts in your mouth and the famous bulgarian kiselo mlyako (yoghurt).
The smell of oven-fresh bread rolls is mixed with the fragrance of savoury. Thinly sliced loukanka (flat dry sausage) from Smyadovo, pastarma, white and yellow cheese are temptingly arranged on ceramic plates.
Bulgarian cuisine has 3 very special food item varieties which are unique and have been a part of it back through the earliest of Thracian times:
SIRENE - a brined white cheese, produced from sheep, cow or buffalo milk, and is both used on the table and as an essential part of other foods - from Shopska salad to Banitsa.
KISELO MLYAKO (yoghurt) - sour milk, produced also from sheep, cow or buffalo milk, is a particular variety produced by the Lactobacterium Bulgaricum bacteria and grows no place else in the world.
It has found an important part in many Bulgarian foods.
Bulgarians are also fond of AYRIAN - a beverage of water mixed with yoghurt. Bulgarians eat yoghurt in some form practically every day throughout their life.
CHUBRITSA - this plant, which botanists claim to be a species of the herb Satureia hortensis appears to grow particularly well upon Bulgarian soil.
It also shares certain characteristics with Oregano (Origanum vulgare). The dried leaves are crushed and sprinked on top of soups in the last few minutes of cooking or ground into a fine powder and used on bread like butter.
A part of the identity of Bulgarian cuisine is the art of wine-making because
GOOD FOOD GOES DOWN WELL WITH CHOICE BEVERAGES.
The white wines - dry and sweet - are characterised by a tingling taste and a delicate aroma.
Well-known labels include Misket, Traminer, Dimyat and Riesling. The red wines - from pink to dark red are full-bodied with a bouquet acquired in the process of maturing. The most popular red wines include Mavrud, Gamza, Merlot and Cabernet.
Aperitifs occupy a special place among Bulgarian drinks. The typical national drink (rakia) is a fiery brandy ritually consumed with a variety of appetizers (meze). It's worth to try the "hot" plumb brandy from Troyan and the mellow aged grape brandy from Songurlare.
And finally, a cup of steaming coffee served with sweet jam, pancakes with honey and walnuts or baklava. Desserts tend to be overly sweet pastries and cream-filled cakes, but crepe-like pancakes (palachinki) filled with figs (smokini) are a good alternative.
The temptations are many - the choice is yours! GOOD APPETITE!
OTHER COOKERY TERMS AND DEFINITIONS:
SHOPSKA SALAD - a tasty mix of tomatoes, cucumbers, onions (and occasionally roasted peppers) topped by sirene (white brined sheep cheese).
BANITSA - thin sheets of dough spread alternately with mixture of eggs and white brined cheese (sometimes leeks or spinach), and butter.
KAPAMA - stew prepared in earthenware dish, containing meat, game, chicken and pickled cabbage.
KEBAB - stew made of meat cut into small pieces.
KEBABCHE - minced meat with seasonings, formed into rolls and grilled.
MOUSSAKA - dish made of minced meat and vegetables.
SURMI - mixture of rice and seasoning, or minced meat and seasonings, rolled in cabbage leaves or in vine leaves.
With our 8-days/7-nights BULGARIAN CUISINE guided cultural tour you will get in touch with many new temptations. Dishes are savoury and spicy, rich in variety and from different parts of the country. The Bulgarian-grown fruits and vegetables have a specific taste and flavour.
Wines make an excellent addition to the food. The choice is such that will really satisfy any taste.
The typically Bulgarian folk-style restaurants will tempt you with numerous mouth-watering dishes, traditional folklore entertainment and many surprises...
The 'Bulgarian Cuisine' specialty private guided cultural tours are upon request, customizable, and recommendable for 2 or more travelers because of the better price for you. Special discounts apply for tour groups of minimum 6 travelers.
The tour price includes land services only. It may vary depending on the type of hotel accommodation, transportation and guide service. Guaranteed departures daily (March - November).
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