5 Typical Bulgarian Foods Dominated by Various Vegetables

Jumat, 06 Januari 2023

Shopska Salada

Shopsla salata is the same color as the Bulgarian flag, namely white, green and red. This dish is the national dish of Bulgaria. Many foreigners are familiar with this salad purportedly because it was invented in the 1960s by the socialist party who used this salad as a tourism promotion tool to highlight local ingredients.

The purpose of this promotion is to introduce vegetables from Bulgaria. Another story regarding the origin of this salad is that it probably originated with the Shopi people who live in the Shopluk region in the Balkans.

This salad can be made easily. The ingredients used include coarsely chopped tomatoes and cucumbers, green onions, red and sweet green peppers, red wine vinaigrette (sauce dressing), and finally sprinkled with finely grated Sirene cheese and parsley. This salad can be enjoyed as a starter or accompaniment to grilled meats.

Some regions use roasted peppers as a substitute for fresh peppers. Since in Bulgaria there are not as many olive trees as in other countries, sunflower oil is used in most dishes as well as in salad dressings.

This centuries-old dish is often served as an appetizer and is also found in Serbia and North Macedonia.

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Banitsa

Sometimes written as banitza, the banitsa is by far the most popular and most versatile food. This Bulgarian specialty in the form of pastries can be served hot or cold and can be made into sweet or savory dishes.

Banitsa is made from sheets of buttered phyllo pastry filled with egg and white cheese called Sirene. It is a common Bulgarian breakfast item, but sweeter variants containing ingredients such as pumpkin, apples or walnuts are often eaten as a popular Bulgarian dessert.

It may be one of the rare high-calorie dishes in Bulgaria, but for a healthier option, there are variants filled with spinach, onions, chives or cabbage. Many people in Bulgaria add yogurt to their banitsa. During winter these cakes are often filled with good luck charms or coins.

Gyuvech

Gyuvech is a delicious dish named after the traditional Bulgarian clay casserole dish. This container is used for grilling and serving food in a traditional way. These clay pots can be found in every Bulgarian home and are often passed down from one generation to the next.

This container can also be given to couples on their wedding day. Cooking in clay pots is a version of the ancient Bulgarian cooking practice and is a method used to keep the nutritional content of food intact.

Gyuvech generally consists of various seasonal vegetables, spices, meat and marinades that are boiled for hours. The result is a dish full of flavor coupled with a unique earthy aroma.

To make this dish, typical vegetables used are potatoes, peppers, eggplants, tomatoes, carrots, onions, peas, zucchini, and okra. Meanwhile, the choices of spices and herbs include paprika, pepper, parsley, mint and garlic.

Mish-Mash

This Bulgarian specialty translates as a mixture of various ingredients. This traditional Bulgarian dish is made with eggs and summer vegetables like bell peppers and tomatoes. Other ingredients that are also sautéed together are onions, Bulgarian white cheese, pepper and salt.

Usually mish-mash is served with slices of bread or crispy toast. Mish-mash can be eaten for breakfast, lunch or dinner. Although the origins of this dish are unclear, it is an integral part of traditional Bulgarian cuisine.

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Tarators

Tarator is a Bulgarian delicacy which is a cold soup made of Bulgarian yogurt, garlic, cucumber, chopped dill, walnuts, sunflower oil and a little water or ice.

However, this refreshing soup has many variants, especially in North Macedonia. So there may be some ingredients that are not used in other variants.

Meanwhile, in some areas there are those who replace beans with bread and cucumbers with carrots or lettuce. A simple variant of tarator is made using vinegar and water instead of yogurt. This soup is always served cold and is especially popular in summer.

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