Bulgarian dishes are characterized by a strong flavor of spices carefully prepared main courses and desserts with the addition of many different fresh vegetables and fruits. Among traditional Bulgarian dishes, specialties include cakes, moussaka made of minced meat and potatoes – Banska Kapama, katmi tracki, salads made of cabbage or grapevine leaves, cold cuts, feta cheese and homemade yoghurt.
Bulgarian cuisine is typical Balkan cuisine, in which both Greek influences are visible: popular salads made of tomatoes, onions, peppers and sheep’s cheese, and Turkish ones, from which, for example, the fashion for kebabs and kebacets came. Relatively much meat, fruit and vegetables are eaten in Bulgaria. Meat dishes resembling stews with a large amount of onions or vegetables are popular. It is definitely worth tasting the glass czorba, traditional tripe with garlic-yoghurt sauce, shop’s salad with a special type of cheese or tarator dishes, cucumber and garlic soup made on the basis of yoghurt. Of course, a lot of fish are eaten in the coastal regions of the country (mainly sturgeon and mackerel). Bulgarian cuisine rarely includes flour dishes, but they eat a lot of bread, which is served practically with all dishes.
One cannot forget about the excellent Bulgarian wines. Along with France, Spain, Italy and Greece, Bulgaria is one of the largest wine producers in the world. Experienced connoisseurs appreciate the wines of the Bulgarian red grape varieties: Gamza, Pamid, Mavrud, Cabernet, Merlot and Muscat white. A traditional Bulgarian aperitif is Brandy – made from fresh grapes or plums.