Bulgaria Kitchen

The southeastern European country of Bulgaria has always been the crossroads of Europe, Asia and the Middle East. Thus, the traditional dishes of Bulgaria influenced the surrounding region, sharing many dishes and spices from the Turkish, the Middle East, Italian and Greek cuisine. Traditional recipes often contain Feta Bulgarian cheese or siren; meat, especially fried lamb, pork or veal; Fresh vegetables; and yogurt.
Bulgarian traditional menu and restaurant
Restaurants in the traditional traditional cuisine of Bulgaria often specialize in one dishes that can be similar to rich and sincere products.
Gyuvech: fried meat and growing meat, like a ratatui. The foundation of tomatoes, and it includes olives, mushrooms, onions, onions and grass.
Kavarma: This lunch is a more acute version served with a clay pot or cup.
Parties. Cabbage and stuffed vegetables are also one of the traditional Bulgarian restaurants.
Meat dishes
Meat dishes are the main moments of Bulgarian cuisine. More often families encourage the grilled shores, including
Kepabcheta: cumem seasoned meatballs, retinue and barbecue
Kufte: acute peanut beef and pork are formed by cutlets or balls and grilled
Pork chips and steak are common, as well as a variety of Bulgarian sausages.