The Best Food In Bulgaria by Destination of Origin

Shopska Salad

Bulgaria’s universally famous serving of tomatoes, cucumbers, onions and peppers mixed with Bulgarian white cheese, with some parsley on top is a simple but powerful combination. Whether exceptionally old dinner of the Shopi ethnographic gathering (as the name infers) or a 1950s innovation of communist Bulgaria’s state-possessed traveling operator Balkantourist, Shopska plate of mixed greens is the ideal inviting buddy to a dose of rakia toward the beginning of a Bulgarian feast. Inquisitively, Shopska salads’ most conspicuous colours are white (the cheddar), green (the cucumbers) and red (the tomatoes and peppers), which coordinate flawlessly to the shades of the Bulgarian national banner. A not really inconspicuous indication that Shopska salata plays an imperative part in the Bulgarian cooking.


This dish is appreciated in numerous varieties all through the Balkan district. The Bulgarian form includes potatoes, eggs and minced pork meat and is a known most loved of Bulgarian men, among whom it is a famous joke that they can’t wed a lady who can’t cook the ideal musaka. While the Greek assortment of musaka might be founded on eggplant, the Bulgarian dish depends entirely on potatoes that acts as layers for the meat. The entire thing is customarily secured with thick Bulgarian yogurt to seal the deal.


Tarator is light, reviving and chilly. A yogurt-base soup of cucumbers, garlic, dill and infrequently walnuts (and even ice solid shapes!), tarator is an absolute necessity in those searing summer days when, say, the sun has constrained you into the cool shade of a little restaurant on the Black Sea coast. Also, on the off chance that you need to attempt it in the solace of your house, it is very easy to make!

Tarator is additionally an awesome prologue to the eminent Bulgarian yogurt, well known in the world over for its medical benefits. You may likewise get a kick out of the chance to attempt Snezhanka (Snow-White), the serving of mixed greens adaptation of tarator which utilizes strained rather than diluted yogurt and is very like Greek tzatziki.


You can’t get any more traditional than banitsa. Crusty thin layers of dough filled with butter and Bulgarian white cheese and mix of eggs in between the layers. Once put in the oven the banitsa bakes, rises and creates a crust if properly cooked. Perfect food for breakfast or for an afternoon snack. It contains lots of calories but who cares when it’s THAT delicious.


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