Chef at 16:06, 12 January 2017

2017-01-12T16:06:08Z

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|description=In this category you will find Bulgarian recipes. Bulgarian cuisine is a representative of the cuisine of south-eastern Europe
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[[Image:Pancharevo Lake and the Vitosha Mountains.jpg|thumb|right|300px|thumb|right|300px|Lake Pancharevo and the Vitosha Mountains]]
In this category you will find Bulgarian recipes.
Bulgarian cuisine is a representative of the cuisine of south-eastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of [[vegetables]], [[herbs]] and [[fruits]], Bulgarian cuisine is diverse.

Famous for its rich [[salads]] required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of Bulgarian wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold [[soups]], an example of a cold [[soup]] being [[tarator]]. There are many different Bulgarian pastries as well such as banitsa.

Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of [[meats]] - is very common. [[Pork]] [[meat]] is the most common meat in the Bulgarian cuisine. Some explain this with the fact that during the years of being part of the Ottoman Empire, pigs were the only livestock animals that were not subject to the so-called “natural tax” due to religious reasons. The long time as a part of the Ottoman Empire also explains the oriental influence in Bulgarian cuisine with dishes such as moussaka, gyuvetch, and baklava now being considered very traditional. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called [[Sirene cheese|sirene]]. It is the main ingredient in many [[salads]], as well as in a variety of pastries. [[Fish]] and [[chicken]] are widely eaten and while [[beef]] is less common as most cattle are bred for [[milk]] production rather than [[meat]], [[veal]] is a natural bi-product of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumptuion of the [[meat]] is prevalent during its production time in spring.

Traditionally Bulgarians have consumed a notable quantity of [[yoghurt]] per head and is noted historically for the production of high quality [[yoghurt]], including using a unique variety of micro-organism called ''Lactobacillus bulgaricus'' in the manufacturing process. It has even been claimed that [[yoghurt]] originates from Bulgaria. Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed [[yoghurt]] from as far back as 3,000 BC.

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[[Category:Recipes]]

Category:Bulgarian recipes - Revision history

Chef at 16:06, 12 January 2017