Bulgarian Food Recipes

Bulgarian food recipes have developed in a land with fertile soils and a mild climate; Thus fruits, herbs and vegetables are very common ingredients. Yogurt is eaten on its own and used in cooking, there is a great variety of other dairy products that are in ample use. Neighbouring Turkey, Romania, Greece and various Balkan states have had a great influence on the cuisine. Lets start with some history.

History
Thracian tribes lived in the region some centuries before AD, later they were subjugated to both Greeks and Romans. In the 6th century Slavic tribes arrived and started to mix with the Thracians. When Bulgars, originating in modern day Afghanistan, founded the First Bulgarian Empire they assimilated modern day Bulgaria and the peoples living in it. From this moment the distinction between Bulgars and Slavs were lost. The empire lasted until 1018. A Second Bulgarian Empire emerged in the late 12th century. It grew to be quite powerful but wars with Hungarians, Byzantins and Mongol hordes gradually weakened them. In 1382 the Ottomans took Sofia. The second empire's definite end came in 1396 when a Christian crusade army lost to the Turks at the famous battle of Nicopolis. The Ottoman Empire would rule the area that is modern day Bulgaria for almost 500 years until 1878. The Bulgarian national identity was kept alive by Bulgarians who lived in Wallachia just north of the areas that was under Turkish control, in the Ottoman Empire tolerance to national character was very low. There were several uprisings but only after the Russians defeated the Turks in 1878 and forced a quite aggresive treatye Bulgaria was made into a vassal state. In 1908 it became an independent kingdom. The Bulgarians participated in The Balkan Wars, The First World War (with the Central Powers) and in The Second World War (with The Axis). In 1944 they became occupied by Soviet Union, thus started the communist era. In 1946 the monarchy was officially abolished, Bulgary remained an Eastern Block communist people's republic until 1989. In 1990 the first free elections were held. Bulgaria is a member of both NATO and the EU.

Bulgarian Cuisine
Taking this country's history in regard it comes as no surprise that Bulgarian food recipes have many similarities to those of Turkey. The almost 500 years of being a province of the Ottoman empire is clearly visible in use of ingredients and cooking methods. Many dishes are oven baked, steamed or grilled. Though the many soups and stews owes more to the nomadic history of the tribes that inhabited the area, then preparing them in cauldrons over open fire. The most common meats are mutton, pork and chicken. A wide variety of cheeses, curds and yogurts is also a prominent feature in Bulgarian food recipes. Bulgaria has a mild climate and fertile soils, this has granted large wine production as well as a wide variety of fresh fruits, herbs and vegetables; most meals are accompanied by a salad of some sort. Honey, or med is a common ingredient in many dishes. Just like in other Balkan countries the Bulgarian cuisine is quite diverse.

Some Bulgarian Ingredients And Dishes

Sirene A white brined cheese made of goat sheep or cow milk, quite similar to the feta cheese of Greece. It is a common ingredient in salads.
Kashkaval A yellow cheese.
Kiselo mlyako Yogurt. In Bulgaria it comes in several varieties and qualities, has been eaten in the area fhor over 5000 years. The probable origin is Asia, however this is debated.
Ljutenica A very popular relish made from bell peppers, tomatoes, eggplant, onion and spices.
Kyopolou Another relish. Most of the tome made with egg plants and garlic. Of Turkish origin.
Turshiya A collective name for various types of pickled vegetables.
Bob chorba A very typical Bulgarian dish. It is a bean soup with herbs, spices and vegetables.
Shopska salad A fresh vegetable salad with sirene cheese. Very typical.
Tarator A cold yogurt soup, most of the time with cucumbers garlic and spices. Popular all over the Balkans an in the Middle East.
Sujuk Is a dried spicy meat sausage, probably came to Bulgaria with the Turks.
Lukanka A Bulgarian salami.
Kyufte Fried breaded minced meat balls. Known as kofta in many Asian countries.
Shishcheta Grilled chicken, pork and vegetables on skewers. Related to the Middle Eastern shish kebab.
Moussaka Oven baked eggplants, potatoes and minced meat.
Gyuvech An oven baked beef and vegetable stew.
Sarma Cabbage rolls filled with rice and minced meat. Turkish origin.
Pita An oven baked pocket bread. Common in the Balkans and the Middle East.
Baklava Sweet bread made of filo pastry and filled with nuts. Sweetened with honey. Turkish origin.
Lokum Also known as Turkish delight. Dried fruits and nuts in sugar gel.
Tulumbichki Deep fried dough tubes, filled or coated with sweet syrup. Similar to the Spanish churro.
Halva A kind of a hard sweet paste made from seeds and nuts. Of Middle Eastern origin.

Bulgarian Beverages
The main beverage of fame from Bulgaria is wine. There are many types of red and white wine. The export is quite substantial. Slivovitsa is the plum brandy so popular in Eastern Europe. Rakia is a beverage distilled from fermented fruit, it is one of Bulgarias most traditional drinks and dates back more than a 1000 years, also common in other Balkan countries. Chai is black tea most often served in a Middle Eastern and South Asian fashion with spices. Beer is very popular, there are several producers that also export. Kompot is a cold fruit drink popular all over Eastern Europe.

Submitted Bulgarian Food Recipes
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