A country shaped by its half-dozen mountain groups, Bulgaria’s climate tempers summers with mild relative humidity and warm winters. Those temperatures allow for abundant produce, while the inland mountain regions can create cool, crisp air. Bulgarian cuisine is also influenced by neighboring countries, with a heavy emphasis on grilled meats, fresh vegetables, and richly flavored sauces.
Like many Balkan languages, bulgarian is a member of the Slavic branch of Indo-European languages and shares a great deal with the other members of this group, but it has unique characteristics. The language is a polysynthetic, with five distinct classes of mutables – nouns, adjectives, numerals, pronouns and verbs — whose grammatical properties differ. Bulgarian verbs may have a single or a compound form, and they agree with their subjects in person, number and definiteness but retain case inflections.
While it might seem strange that a dish with the name of “supa topcheta” would be so delicious, this refreshing salad is a staple in many Bulgarian restaurants. The supa topcheta is comprised of a mix of cucumbers, tomatoes, bell peppers, olive oil, and grated white sirene cheese (similar to feta), which adds a nice saltiness to the salad. The salad is topped with pieces of roasted red peppers for a little added flavor, and the dish is served in an attractive glass bowl.
Another popular Bulgarian meal is kurban chorba, a thick, hearty soup that’s typically served on special occasions or for holidays. It’s based on a recipe from Turkey and is usually prepared with lamb, beef, or veal as well as offal, such as the liver and kidneys. The soup is seasoned with a variety of herbs, including cumin, and it’s accompanied by rice or potatoes as well as a large salad.
Other popular Bulgarian dishes include kyufte and kebapche, which are both grilled meats similar to hamburgers. They’re both seasoned with cumin, and they go well with a side salad and lyutenitsa sauce. Bulgarians also make lozovi sarmi, which are similar to vegetarian stuffed peppers, but they’re wrapped in fresh grape leaves instead of bread.
Bulgarians are generally very generous with their food. They’ll share meals with others at restaurants, and they’ll often ask if they could finish off your leftovers so nothing goes to waste. It’s also common to find people sharing dishes with each other in their homes, so be sure to be prepared for a feast!
The national spirit of Bulgaria is rakia, which is made by distilling fermented fruit or wine. Rakia is clear when first distilled, but it can turn yellow or brown by aging in barrels and by adding herbs. It’s usually served at room temperature, though it can be mulled with honey and spices for warmth in winter. Rakia is also popular in cocktails. A lot of tourists end up falling in love with this potent drink! The best rakia is made from black plums, but grapes and apple are also used. Depending on the batch, the alcohol content can be up to 65%.