Indulge in Authentic Bulgarian Food: A Local’s Guide How To

I don’t know about you, but when I plan a visit to a new place, one of the first things I research is the food. If you are reading this, you might be interested in visiting Bulgaria and might have a few questions. Is the food in Bulgaria any good? What local dishes should I try in Bulgaria? What is the most famous dish in Bulgaria?

Fortunately, I can assure you, even though we might be a bit biassed, Bulgaria truly is a food lover’s paradise whether you are an omnivore or a vegetarian. The country’s culinary traditions are influenced both by Mediterranean and Middle eastern cuisine, combine this with the huge variety of local produce and great quality of the fresh ingredients, you get a unique blend that I bet you will love.

My Absolute Top 5 Typical Dishes

Bulgarian cuisine is extremely varied and menus at restaurants are usually quite long, so it might be overwhelming for a first time visitor to choose. If you are looking for a short, on-point list of the absolute best traditional dishes, here you are. Plus tips how to pair them and enjoy like a local.

1. Shopska salad + Rakia
2. Banitsa + Bulgarian Yoghurt
3. Grilled kebabche / kjufte + Ljutenica
4. Bob chorba + warm bread
5. Bulgarian Yoghurt + homemade blueberry jam

It is traditional in Bulgaria to start a meal with a salad and a drink. When I go to a restaurant, I always admire how long the salad menu is. Seriously, there are a ton of different salads, mostly with tomatoes, cucumbers, cabbage or greens as the main ingredients, but also some with pickled vegetables, ham, fish or eggs. In order not to overwhelm you already, I choose the most popular ones, but bear in mind that there are many more options.

Shopska salad

The most iconic duo in Bulgaria is the Shopska salad with Rakia. The salad consists of cucumbers, tomatoes, grilled or raw bell peppers, onion, white cheese and sometimes a small hot green chilli on the side (so be careful!). You can find it literally in every restaurant all year round, but in the summer it tastes much better, since the tomatoes are very ripe and full of flavour. The Rakia is a typical drink, produced from fermented and distilled fruits, typically plums or grapes, but also apricots or pears. The alcohol content of Rakia is normally around 40%.

Snejanka (Snow White salad)

Snejanka (Snow White salad) / Mlechna salad (yoghurt salad) is another typical salad. It is made of strained yoghurt, cucumber, garlic, salt, dill and sometimes walnuts. It is similar to tzatziki, but less acidic and more dense. You can find it in almost every restaurant, whereas at home it is prepared only for special occasions.

Salads to try: Shopska salad, Snejanka (Snow White salad)

Soups

Bulgarians love soups and have a wide variety of them. Some are served as a starter before the main course, whereas others are more like a stew, and so nourishing that they are the main dish.

Tarator

Tarator is a cold soup, extremely beloved by the locals on a hot summer day. It is made of yoghurt, diced or shredded cucumber, garlic, dill, water, and sometimes walnuts. It is served chilled or even with ice. Although it is a bit of an acquired taste for a foreigner, I think it is still a must-try. You might love it.

Bob chorba

Bob chorba (bean stew) made with white beans, tomatoes, carrots and typical herbs. Local variations may include paprika or even meat. It is perfectly warming in the winter with a hot, crispy slice of bread.

Shkembe chorba

Shkembe chorba is an honourable mention, as it is very traditional, but is something that splits opinion. It is a love-it-or-hate-it kind of thing amongst Bulgarians. It is made with pork, beef or lamb tripe, boiled for a few hours. Traditionally, the soup is served with mashed garlic in vinegar and hot red chillis. I don’t like it, but my wife, on the other hand, loves it. This soup is well-known in Bulgaria for being a great hangover cure. Try it if you are adventurous, but leave it if you are more of a picky eater.

Other popular soups are lentil soup, spinach soup or nettle soup, as well as chicken-, lamb- and fish soup.

Soups to try: Tarator, Bob chorba, maybe Shkembe chorba

Pastries and Breads

The variety of sweet and savoury pastries is huge. Bakeries are very common and there is one on literally every corner in the cities. Most of them specialize in breakfast pastries and rarely in bread. If you like your breakfast savoury, there are many pastries filled with white cheese, spinach or ham. For the sweet tooth there is an assortment of pastries or brioche buns filled with jams, chocolate, cream or pumpkin. Here are some of them:

Banitsa

Banitsa is the queen of all pastries. It is the croissant of Bulgaria. It may come in different forms, but it is always prepared by layering a mixture of whisked eggs, yoghurt and pieces of white brined cheese between filo pastry and then baking it. Traditionally, it is served warm with a bowl of yoghurt on the side or a glass of Ayran. Ayran is a refreshing drink, made from yoghurt, water and a pinch of salt. You won’t find Banitsa in a restaurant, but every bakery has their own version. If you try just one thing at a bakery, it must be Banitsa. Another way to try this will be to ask your host, provided you are staying at an AirBnB or a guest house, to bake one for you. Everyone in Bulgaria knows how to make it, and recipes might differ slightly from family to family, but it will taste amazing every time.

Mekitsa

Mekitsa is a small deep-fried flatbread, traditionally served as breakfast, powdered with icing sugar or garnished with jam, honey or white cheese. When they are fresh, they are really soft on the inside and crispy on the outside. It is a treat, kids love it, and you will too.

Tikvenik

Tikvenik is very similar to Banitsa, as it is also made by layering filo sheets, but the filling is sweet – with grated pumpkin, coarsely ground walnuts, sugar and cinnamon. It is a dessert, especially popular during autumn and winter.

Kozunak

Kozunak is a sweet, rich brioche-like bread, similar to panettone (Italy), hot cross buns (UK) or stollen (Germany), however there is a slight difference in the ingredients and the form between all of them. The dough for the Kozunak is separated in many threads and then braided before baking, giving it a unique texture when eating. It also could be plain (but sweet) or filled with raisins or chocolate. It is a holiday dessert, prepared for Easter, that pairs perfectly with yoghurt.

Parlenka

Parlenka is a flatbread, prepared on a hot stone and then brushed with butter and served warm. It is also offered with garlic butter or witch cheese on top. If you love Indian naan, you shouldn’t miss it.

Pastries and breads to try: Banitsa, Mekitsa, Tikvenik, Kozunak, Parlenka

Dairy

Bulgarian Yoghurt

The Bulgarian Yoghurt is the thing that Bulgarians pride themselves on the most. And rightly so, as it is proven to be one of the healthiest due to its high amount of probiotics. It is made from cow’s milk, fermented with the yoghurt bacteria – Lactobacillus bulgaricus, named after the country as you can only find it there. It’s exported to places all over the world, from the US to Japan. If you have the opportunity, try yoghurt made with sheep’s or buffalo milk, as it is even more dense and full of flavour. My favourite way to enjoy yoghurt besides with Banitsa is as a dessert topped with homemade blueberry jam. You’ll never want to have store bought fruit yoghurt again.

Cheese

Bulgarians have mainly two kinds of cheeses – white cheese in a brine (sirene) and yellow cheese (kashkaval).

Sirene could be made from cow’s, sheep’s, goat’s, buffalo’s milk or mixed. The white cheese is a staple, and it is used on everything – as a topping of a salad, a vegetable soup or pasta, as a filling in pastries or stuffed vegetables, with fried eggs or as a main ingredient in vegetarian dishes. Sirene is similar to feta, but it has more crumbly consistency and a bit higher fat content.

Kashkaval is a yellow, semi-hard cheese, made from cow’s milk. It is a major substitute for all other kinds of cheese, especially in pizzas, pastas and gratins, as mozzarella and Parmesan are more expensive. Kashkaval pane is a typical dish, where the cheese has been shallow-fried.

Dairy to try: Bulgarian yoghurt (with blueberry jam), White cheese, Kashkaval pane

Fish

When ordering fish, it depends whether you are on the coast or in the mountains. I would recommend going for saltwater fish by the sea and for fresh water fish when inside the country.

Tsatsa

Tsatsa (deep-fried sprats) with fries is a classic on the Black Sea coast. It is our beloved version of Fish and Chips, because sprats are very common around here, cheap and nutritious. They are tiny and are normally eaten whole, although some people, like me, prefer not to eat the head. This dish calls for a beer.

Trout

Trout is always a good choice when you are in the mountains. It could be baked or grilled, but when it is freshly caught, it tastes heavenly either way.

Other good options for seafood are grilled mackerel, sea bass or mussels.

Ribena chorba

Ribena chorba (fish stew) is made with a variety of either freshwater or saltwater fish which are cooked in salted water, cut into pieces, and then simmered with chunks of vegetables, herbs, and spices in a fish broth. Typical vegetables include potatoes, carrots, onions and peppers.

Fish dishes to try: Tsatsa, Trout, Grilled mackerel, maybe Ribena chorba

Meat

Kebabche and Kjufte

Kebabche is spiced minced meat (beef, pork, or a combination of both) shaped into a small sausage and grilled. If done properly, it is very tasty and juicy. The Kjufte is its cousin, as it is also made with minced meat, though the spices are a bit different, and usually chopped onions and parsley are added to the mixture. Then it is shaped into a small patty and grilled. Both go extremely well with Ljutenica on the side.

Ljutenica is the most famous chutney in Bulgaria. The main ingredients are roasted red bell peppers, tomatoes, carrots. Depending on the region it comes in many varieties: smooth, chunky, with chilli peppers or mild. Ljutenitsa is traditionally consumed as a spread, accompanied by bread or served on the side with grilled meat.

Sach

Sach is a typical dish consisting of different types of meat and vegetables prepared in a traditional clay pan. Chicken, pork, beef, sausages or a mix of everything could be used, as well as potatoes, zucchini, tomatoes, peppers, mushrooms and onions. Sometimes yellow cheese is put on top. When ordering sach, bear in mind, that it is normally a dish to share between 2–3 people, as there is usually a big amount of meat. Your server should let you know how big it is and how many people can eat it.

Kapama

Kapama is a typical dish, especially in the ski region of Bansko, so it is often called Banska kapama. Different kinds of meat (chicken, pork or veal) are slow-cooked in a traditional clay pot with sauerkraut. Sometimes sausages, peppers or rice are added.

Kavarma

Kavarma is similar to Kapama, as it is also baked in a clay pot. The classic ingredients are pork, chicken or beef with fresh vegetables like carrots, onions, leeks, mushrooms, peppers, tomatoes, and wine. There is a vegetarian version as well, that is called Gjuvec (see below).

Moussaka

Moussaka is a common dish on the Balkans. Every country has their own variation. The Bulgarian version of Moussaka doesn’t include layers of aubergines, like most of the others. Instead, it consists of minced beef and diced potatoes, that are topped with a layer of sauce, usually from milk or yoghurt mixed with eggs and baked until golden brown.

Sarmi

Sarmi are stuffed sauerkraut leaves. The traditional filling is prepared with minced meat, rice, paprika and seasoning. However, there are numerous versions of this dish, some of them vegetarian (see below for vegetarian sarma).

Meat dishes to try: Kebabche, Kufte, Sach, Kapama, Kavarma, Musaka, Sarmi

Vegetarian mains

Lozovi sarmi

Lozovi sarmi are the vegetarian version of the classic sarmi. Instead of sauerkraut, wine leaves are used to wrap the filling, consisting of rice or bulgur with mushrooms, onions and seasoning. It is a fresher take on the more traditional Sarmi, because it is less fatty.

Gjuvech

Gjuvech is a traditional clay pot, that is used for many slow-cooked dishes. Any seasonal vegetables could be used, typically tomatoes, paprika, aubergines, zucchini, carrots, onions, peas or mushrooms. The varieties are endless. Everything is simmered in the oven for a few hours, which makes the dish mouth-watering.

Sirene po shopski

Sirene po shopski consists of white cheese and tomatoes layered and baked in a clay pot. It is seasoned with herbs and topped with an egg.

Patatnik

Patatnik is a very simple and filling potato gratin, made with shredded potatoes, white cheese, eggs, butter and herbs. It is a typical dish in Bulgaria’s Rhodope Mountains region.

Vegetarian mains to try: Lozovi sarmi, Gjuvech, Sirene po shopski, Patatnik

Desserts

Biskvitena torta

Biskvitena torta (Bulgarian biscuit cake) is a traditional no-bake cake made with biscuits layered with custard, that is served at almost every restaurant. Although it is very simple, it is quite delicious. Biscuits are always used, but when it comes to the custard – it varies a lot. Everything from (chocolate) pudding, egg custard, double cream or even mascarpone at more sophisticated restaurants is possible. Sometimes a layer of fruits, such as bananas or strawberries, is added. Shredded chocolate, biscuits or nuts are usually sprinkled on top.

Palatchinki

Palatchinki are crêpes, traditionally filled with something and served rolled. They are often found in restaurants as a dessert, and they could be filled with chocolate, jam or honey and walnuts. Otherwise, they are also offered as a street food, with various sweet or savoury fillings.

There aren’t many more typical desserts. In restaurants, you can also usually find different international desserts such as crème caramel, rice with milk and cinnamon and well-known cakes.

However, sometimes, especially in the mountains, strained Bulgarian yoghurt with home-made jam or honey and walnuts is offered as a dessert. This is my favourite go-to sweet treat when there, and I wholeheartedly recommend it!

Desserts to try: Biskvitena torta (Bulgarian biscuit cake), Palatchinki (crêpes), strained Bulgarian yoghurt with home-made jam or honey and walnuts

I hope, you will have a delicious journey in Bulgaria!