Time to review deep-rooted traditional Bulgarian cuisine, that can be a bit intimidating for expats at the first glance, because of the not so common ingredients, like pork legs or tripe, but has many adepts in Bulgaria, that using old traditional ingredients over the centuries develop in tasty recipes that we can try today.
The Bulgarian cuisine is a representative of the cuisine of Eastern Europe. And it shares characteristics with other Balkans cuisines like Greek, Turkish and Romanian, etc, and is difficult to say for sure which dish come from each country, and we will let that discussion to the experts….
We all know about the delicious Bulgarian yogurt, the traditional Shopska salad, Tarator soup, and the variety of banitzas and grill dishes, but today we are taking a twist to review less common traditional dishes.
All Bulgarian flavors are conditionate by the traditional Bulgarian seasonings they have their specific characteristics that add the particular colors and taste to the Bulgarian cuisine.
And our list starts with:
ШКЕМБЕ ЧОРБА, TRIPE SOUP
Shkembe chorba, Is a common dish in the Balkan peninsula and is typically eaten in Bulgaria. We suggest you first try it and see that it is actually pleasant to the taste. The literal English translation is tripe soup – tripe is the thick lining of the stomach of cattle… Seasoned with garlic, vinegar, and hot red pepper, it will surprise you with its unique aroma and taste. Bulgarians say that it is scientifically proven that Shkembe chorba helps alleviate a hangover.
ВОДЕНИЧКИ С МАСЛО, CHICKEN GIZZARDS WITH BUTTER
Bodenishki sas maslo, is another dish that’s is better to try it without much thinking about what’s on it, but when is prepared for a good Bulgarian cook, be ready to find yourself asking for the recipe, to prepare it at home!
СТУДЕНА СВИНСКА ПАЧА, BULGARIAN JELLIED PIGS FEET
Svinska Pasha, is another traditional Bulgarian dish from ancient times. Been Bulgaria an agrarian society, so nose-to-tail eating was a way to survive the sometimes-difficult farming life.
This dish can be consumed as a paste soup or cold (gelatinous).
Pork legs, head meat, and ears are used for the preparation.
To make a good dish, you should know that legs, ears, and head have to boil in slow fire for a long time. This way the cartilages are boiled. They subsequently jelly the cold feet. This gelling substance is useful for our joints and bones. Eat the hot or as cold pie!
БАХУР, IS A TRADITIONAL BULGARIAN SAUSAGE
Bahur is a Bulgarian delicacy belonging to the group of sausages. It has pronounced taste qualities and is made of trifles and blood of sheep, cattle or swine extruded into the gut of the animal. The mixture is kneaded and pushed into the pre-turned and washed gut. Prepared sausages are boiled and ready for consumption.
Similar to German Blutwurst, and English – Black pudding. Sounds much worse than really is, if you like sausages you will probably enjoy this one too.
АГНЕШКА ДРОБ САРМА, LAMB LIVER WITH RICE
Lamb’s sarma, is part of the classical Bulgarian cuisine. And is prepared with lamb liver and giblets, mixed with rice and herbs and baked in the oven.
It is a spring dish, which is prepared mainly for Easter and St. George’s Day, when is the season when Bulgarians eat traditionally more lamb.
Of course, there are many more interesting dishes that we should try, because exploring the cuisine of a country, it helps to understand the idiosyncrasies of the Bulgarian people.
