Bulgarian Cuisine

COMENIUS INTERNATIONAL MEETING
Sora, Italy
27th February 2nd March 2012
The style and the orientation of home

cooking depend on many factors, but
the most important one is the family
cooking tradition. For example, at home,
many Bulgarians will incorporate many
recipes and eating habits adopted from
their parents and grandparents cooking.
A distinctive feature of most Bulgarians
receipts is that you start with cooking the
meat first, gradually adding all other
ingredients. This also means that at the
end of the cooking you have completely
finished the cooking, using one saucepan
or baking tray. This method saves time,
especially if you work from scratch.
In Bulgaria food is still cooked with

fresh,
naturally
grown
products
and
ingredients. If one tries to describe the
Bulgarian cooking style in short that
probably is: slowly prepared dishes with
generous use of flavored-packed vegetables
and herbs.
To put in short, Bulgarian food is tasty!
If you are lucky enough to be a guest in a

Bulgarian house and the hosts decide to
treat you to a Bulgarian food, you are
most likely to be served a few courses
meal. Bulgarians almost always start with
appetizers or/and a salad, reflecting the
seasons, often accompanied with some
additional starters, such as cold cuts,
grilled, pickled or marinated vegetables,
olives,
spreads
and
other
stuffs
resembling Turkish and Greeks mezes.
To follow Bulgarians have some kind of

meat as a main course. Most popular
meat is chicken and pork, usually
served with potatoes, rice or cabbage
on a side. Beef and fish are consumed
by Bulgarians, but are not that popular,
partially because of their higher price,
and partially because they are not part
of Bulgarians diet. Lamb (but not
mutton) is largely appreciated by
Bulgarians; however, it is not eaten on
daily basis but rather on special
occasions.
You should not

miss trying
some
traditional
Bulgarians
receipts!
it is made of the
diluted yogurt, finely
dices fresh
cucumbers, grated
walnuts, dill, a touch
of garlic vegetable
oil.
is a national relish (or

dip, or spread) of
Bulgaria, made of
bell peppers,
tomatoes, black
pepper, sunflower oil
and salt; it could be
made from both
sweet and hot
peppers so the taste
will vary from sweet
to hot.
is a traditional
Bulgarian
pastry
prepared by
layering a
mixture of eggs
and pieces of
sirene between
filo pastry and
then baking it
in an oven.
one of the most

popular salads in
Bulgaria, made of
cubed tomatoes
and cucumbers,
finely chopped
onions and
depending of the
season either
backed or fresh
sweet pepper, all
covered with
grated sirene
is potato pie from

the Rhodopi
mountain region,
made of grated
potatoes, eggs,
onions, salt and
peppermint.
is a Bulgarian
spicy, half-raw
and half dried,
flattened,
cylindrical
sausage, unique
to Bulgarian
cuisine;
To render homage
to every feast, the
Bulgarian tradition
requires the
preparing of special
dishes. The dishes
must be cooked
from the lady of the
house. They
shouldnt be
bought as semimanufactured
goods or prepared
from other woman.
Christmas Eve in Bulgaria is

celebrated with traditional
foods after the Advent fast.
Walnuts are a necessary
component to the Bulgarian
Christmas meal. Each member
of the family cracks one in
order to determine their fate for
the next year. If the walnut is a
good one, it is said that the year
will be successful. Bad luck is
predicted for the person who
cracks a bad walnut.
Another Bulgarian Christmas
Eve dinner tradition involves
hiding a coin in the loaf of
Christmas bread. The person
who finds the coin can also
expect good luck in the year to
follow.
Bulgarian Christmas Eve

Bulgaria's Christmas Eve is
celebrated with a meal
consisting of an odd number
of dishes which follows the
forty-day Advent fast. This
vegetarian meal includes
grains, vegetables, fruits, and
nuts. Walnuts, in particular,
are found on the Bulgarian
Christmas Eve table. These
nuts are cracked in order to
predict success or failure for
the coming year. Another
special aspect of the
Bulgarian Christmas Eve
meal is the round loaf of
bread, into which a coin is
baked. The person who finds
the coin will be rewarded
with good fortune.
The Christmas Eve dinner table may not be

cleared until the next morning to provide
sustenance for the ghosts of ancestors who may
come back to visit before Christmas morning.
. The
vegetarian
fast having
ended,
everyone
enjoys an
enormous
dinner on
Christmas
Day, with a
main dish of
some type of
meat (often
pork).
Easter in Bulgaria is a strongly celebrated

holiday. Red, the predominant color of
Bulgarian Easter eggs, is a part of pagan
mysticism that pervades Bulgarian
culture even today. Red Easter eggs are
baked into an Easter loaf, may be blessed
at the church, or may be cracked against
each other to see who will be the most
successful, healthy, or happy during the
following year. These Easter eggs have
been decorated with Orthodox designs
and symbols
29 June
Holiday: Petrovden (St. Peters Day)

This is a midsummer holiday. All people work hard in the fields. A
legend of the Bulgarians tells that Saint Peter saw how people harvest
and took the sickle to help them.
The St. Peter fasts end with meat on the table black chicken, slain on
the threshold of the house for health and strength, for Peter means
stone. People put juicy apples on the table, sanctified at the morning
service in church.
6 December
Holiday: Nikulden (St. Nicholas Day)
The day is dedicated to St. Nicholas, patron of water. St. Nicholas reigns
over the seas, the rivers, the lakes and the whole underwater world fishes,
storm-demons, mermaids and nymphs. He is a white-bearded old man who
helps sailors in trouble. A legend tells how St. Nicholas saved a ship from
sinking - he corked the whole in the bottom of the ship with a live carp. That
is why people must have carp on the table that day. The other dishes must
be vegetarian sarmi, peppers and legumes. After lunch, the table must
remain as is and not be cleaned up the whole day. The woman of the
house keeps the head bone from the carp, called the cross, and uses it as
an amulet against bad luck and diseases. The Old Greek Nike means
victory, victor.
Fish, to taste right, must swim three

times - in water, in butter and in wine.
Polish Proverb
eby ryba bya smaczna,muszi pywa
trzy razy-w wodzie,masa i winem.
La cucina piccola fa la casa grande.

The little kitchen makes the big home.
Italian Proverb
Mai bine sa adormi putin

infometat, dar linistit, decat
Fervet olla, vivit amicitia:
satul si obosit.
While the pot boils,
A Romanian proverb says:
friendship endures.
(Meaning the man who
Good thoughts always pass
gives good dinners has
first through your stomach.
plenty of friends).
Latin Proverb

Bulgarian Cuisine

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COMENIUS INTERNATIONAL MEETING

The style and the orientation of home

In Bulgaria food is still cooked with

If you are lucky enough to be a guest in a

To follow Bulgarians have some kind of

You should not

is a national relish (or

one of the most

is potato pie from

Christmas Eve in Bulgaria is

Bulgarian Christmas Eve

The Christmas Eve dinner table may not be

Easter in Bulgaria is a strongly celebrated

Holiday: Petrovden (St. Peters Day)

Fish, to taste right, must swim three

La cucina piccola fa la casa grande.

Mai bine sa adormi putin

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