Bulgarian cuisine
Bulgarian cooking is built on white cheese, roasted peppers and cultured dairy, from yoghurt to tarator.
Bulgarian yoghurt is an ingredient rather than a pudding: it goes into soups, doughs, sauces and the cold tarator that replaces a first course in summer.
Roasting peppers is a seasonal effort of the whole country: in autumn they are charred by the sackful, peeled and frozen or jarred for the winter.
2 dishes
- Shopska salad
Tomato, cucumber and pepper under a cap of grated white cheese. The vegetables are cut large, the cheese grated fine.
30 min · Easy · Salad
- Banitsa
A filo spiral with white cheese and eggs, doused in yoghurt and bicarbonate before baking.
75 min · Medium · Breakfast