The unmistakable taste of Bulgarian food

Bulgarian cuisine is one of its kind. Gourmets all over the world have been attracted for ages by the culinary temptations that Bulgaria offers. The traditional Bulgarian cuisine is a mixture of classic Bulgarian meals, intertwined with heritage from Slavonic, Greek, Turkish, and lately, other central and western European cuisines.

Cooking traditions in Bulgaria are strong and are kept alive for many years by passing recipes from grandparents to parents to children to grandchildren. Taste of Bulgarian Cuisine has captured the best of all the Bulgarian recipes so you can enjoy them on your own.

Why does the Bulgarian cuisine taste so good? Bulgarian food is organic food. The dishes are prepared using natural products which to a great extend brings the unique taste of the Bulgarian meals. There are also many distinctive features of the Bulgarian cooking that contribute to the exception taste. When preparing meals with meat for example, Bulgarians start with cooking of the meat and gradually add the rest of the ingredients. In this way they save time and effort as the entire meal is prepared using only one pot or saucepan. The combination of milk or yoghurt with other products is also very typical for the Bulgarian national cuisine. It enriches the technology of food preparation and makes the dishes healthier. Another distinctive feature is the thermal processing of the products - they are simmered slowly on low heat which enables their nutritive qualities to be retained and, again, make the food taste much better.

Taste of Albanian cuisine

Albanian cuisine is the national cuisine of the Albanian people. It is Mediterranean, influenced by many including Greek, Italian and Turkish cooking.

Albanian cuisine is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.

The main meal of the Albanians is lunch, which usually consists of gjellë (stew), the main dish of slowly cooked meat with various vegetables, and a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt, olive oil, vinegar or lemon juice.

In high elevation localities, smoked meat and pickled preserves are common. Animal organs are also used in dishes such as intestines and the head among other parts, which are considered a delicacy.

Dairy products are integral part of the cuisine usually accompanied with ever present bread and alcoholic beverages such as Raki. Seafood specialties are also common in the coastal cities such as Durrës, Vlorë, Shkodër, Lezhë and Sarandë.

Taste of Serbian Cuisine

The Serbian cuisine is a very rich cuisine, mainly having dishes that are extremely meaty and consistent in animal fat. Serbian cuisine is an heterogeneous one, derived from mixed traditions, mostly influenced by Mediterranean (especially Greek), Hungarian, Turkish and Austrian cousins.

The Serbian cuisine, just like Serbian culture, implies not only region elements connected to Serbia, but other parts of former Yugoslavia as well. Great influences have been marked on the whole cooking process due to peasantry, which also influenced the folk craft, music and arts.

Under the rule of the Ottoman Empire, during the last five centuries, Serbia has had not only cultural influences, but cooking ones as well. Special traditional dishes made in Serbia today have common roots with the dishes prepared in Turkey. The whole Serbian cuisine is derived from a mixture of influences coming from Mediterranean, especially Greek influences, Hungary, Turkish and Austrian cuisines.

Serbian has a great passion for food in general, having a rich cuisine and a large diversity of alcohol beverages that accompany these fat-rich dishes. Slivovitzis a strong, alcoholic beverage primarily made from distilled fermented plum juice. It tastes similar to brandy and sometimes called plum brandy in English. Specific Serbian wines have centuries of tradition behind them.

Foods include a variety of grilled meats and bread. Desserts range from Turkish-style baklava to Viennese-style tortes. The national drink of Serbia is a plum brandy. Locally produced wines are also popular and they are highly regarded. Most popular cuisines that are served in Serbia are Pasulj (Serbian Bean Soup), Soups Stews Beans, Prysnac Serbia (Broccoli Casserole), Serbian Torte, Szerb Bableves (Serbian Bean Soup). 

Barbeques are very popular in Serbia, and they have developed a series of products that can only be prepared in this method. Such meals, often considered fast-food ones, include Pljeskavica (hamburger), Ćevapi (small kebabs), Vešalica, Mućkalica (mixed meat), and other various sausages.

What is Balkan (especially Bosnian) food/ cuisine like?

It’s no secret I’m crazy about Balkan (especially Bosnian) food and cuisine, but why should you care about it? If you’ve come across this blog randomly you may not be familiar with the Balkan region, let alone its cuisine.  You may even wonder whether you should be spending your precious time preparing something unfamiliar.  If this describes you then this article will answer some of your questions… it may even surprise you, because you’ve been preparing Balkan food all along.

Let’s start with the Balkans… 

The Balkans is a peninsula in Southeast Europe. It’s easy to find – it’s located to the right of “the booth” (Italy), just across the Adriatic. It consists of the countries that back in the day formed the former Yugoslavia, plus a few more. As far as this blog is concerned, we will be talking about the food that encompasses the ex-Yugoslavia region. As I am from Sarajevo, and grew up there before moving to the US as a teenager, a lot of focus will be given to food from Bosnia and Herzegovina. (For the curious ones, Bosnia is smack in the middle of ex-Yu. Btw, I’ll be referring to it as Bosnia for short, so when you see Bosnia think Bosnia and Herzegovina, or B&H).

How similar is food across different Balkan countries?

Very much so. Of course there are regional differences, but for the most part Balkan cuisine consists of similar things across different countries in the area. Some Balkan cuisine basics are the dolmas, or stuffed vegetables (peppers, onions, eggplant, zucchini, even tomatoes). Then there are soups and stews ranging from bosanski lonac (Bosnian pot), all the way to riblja corba (fish soup).  The ubiquitous pita or pie is a household staple and it consists of cheese, meat or veggies rolled in dough/ phyllo, and then baked.

In terms of meat, beef is at the top (especially veal), and then chicken. Local lamb is very popular, as well as pork for those who eat it. (Note: if you’re making dinner for someone from the area, ask. Pork can substituted with beef for most recipes.) Although not an everyday meat, sheep also makes an appearance, especially during Bajram (Eid). At last, there are the cured meats such as suho meso or dried beef, and proscioutto. Meat is prepared every which way, especially on the grill, of which cevapcici or grilled meat sausages, are the most popular.

Desserts range from cakes and pastries to syrupy delicacies such as kadaif and baklava.

What about those regional differences?

To answer this let’s start with Balkan geography. The region is blessed with beautiful features. It is crocheted with hills, valleys and mountains, some of which are part of the Dinaric Alps. Rivers abound (such as the Danube for one), while the south is bordered by a gem in the form of Adriatic sea.

As such, you’ll find more seafood delicacies in Croatia and Montenegro, on the coastline. Croatia also boasts some of the best prosciutto in the region, often said to be beaten into perfection by the heavy storms called (sing.) “bura.” People in non-coastal areas eat a heavier diet due to harsher winter conditions so in Bosnia and Serbia you’ll find more meat centric flavors.

Historically Balkans has hosted Greeks and Romans, Illyrians, Ottomans, Austro-Hungarians, and many more civilizations. These historic circumstances allowed Balkan food to develop into a colorful, hearty, cuisine that has adopted all the best flavors, and developed them into something unique yet familiar.

Balkan food is not foreign or new, think of it as your favorite meals with a twist.

Homemade all the way… 

Whether they live in a city, town or a village, most people prepare food from scratch. Balkan culinary tradition is such where people are used to eating something homemade. You’ll often hear it said that people need to be “eating something with a spoon,” and fast food for the most part does not allow for that. (Although this too is changing, at least in the “fast food” sense, where now you can grab some pita or sandwiches, on the go easily.)

In the villages people prepare most everything themselves. This includes growing produce, curing meats, and canning vegetables. These traditions are changing slowly as younger generations are moving to cities for jobs. One farmer from Croatia recently expressed this sentiment on the radio when he said “our kids don’t want to be farmers, they want to be managers and directors.”

Meanwhile, in the cities, people buy food at local farmers’ markets (each town has a few). If the situation in the flailing farming industry is not taken care of soon – across the region – we could see a lot of these local delicacies destroyed, and economies that will heavily depend on importing produce and meats they have been growing on their own land for centuries.

Finally, homemade has to do with economic reasons as well. It is more affordable to prepare something at home. Going to restaurants, for most, is kept for special occasions such as birthdays, weddings, and other celebrations.

Reasons why you’ll love Balkan food… 

You’re already familiar with Balkan food. It’s basically a nice twist on your old favorites: breads, pastas, pastries, stews, grilled foods, and pies.

It’s easy to make. Trust me! Until a few years ago I couldn’t crack an egg (in my defense, there were no directions on the carton). I threw my first pita dough in the trash (third and fourth too). And for one of our earlier dates, I tricked my fiance by buying already prepared Bosnian food and telling him I made it myself. He still brings this up.

You’re not alone. I’ll guide you step by step. Each recipe on here is thoroughly written, and accompanied by photos. If there is anything you’re confused on, I’m just a click away. More experienced cooks may even be annoyed at the amount of detail in the recipes, but I’d rather you know for sure how to do it, then have to do the guesswork.

It’s affordable. In 2011, it cost an average $35 to go out to dinner in the US for one person. For that amount of money you can cook up a storm.

It uses ingredients you already have. Most of Balkan cuisine can be made with stuff that’s already in your fridge. Got some peppers, rice, ground beef? You’re good to go! Potatoes? Great! Forget the unpronounceable $20 spices you’ll never, ever use again. Ok, you may have to find one. But even that one is not mandatory by any means.

Still in for this adventure? Yes? I invite you to start by looking at the recipes on here. And I solemnly swear you’ll be licking your fingers if you try any of them.

To your success!

Stuffed cabbage rolls (sarma)

Cabbage leaves are a great alternative to pastry and can be bought in jars, ready to go. Filled with pork, beef and vegetables, the sarma can be rolled just like a dolmade. While made all year round by some willing cooks, this Serbian dish is traditionally served at special occasions like Slava.

Makes: 16

Preparation: 30min

Cooking: 2hr

Skill level: Mid

Ingredients

·         1.4 kg cabbage leaves (see Note), drained, rinsed 

·         60 ml (¼ cup) vegetable oil 

·         2 onions, finely chopped 

·         ½ red capsicum, grated 

·         ½ carrot, grated 

·         1 celery stalk, grated 

·         ½ cup finely chopped flat-leaf parsley 

·         1 garlic clove, crushed 

·         1.5 kg minced pork 

·         350 g minced beef 

·         2 tsp powdered vegetable stock 

·         1 tbsp Hungarian sweet paprika (see Note) 

·         400 g speck (see Note), half finely chopped with rind removed, half roughly chopped with rind 

·         ⅓ cup (60 g) long-grain rice 

·         400 g smoked pork ribs (see Note), cut into 3 cm pieces 

·         90 g (⅓ cup) tomato paste

Instructions

Soak cabbage leaves in water until needed.

Heat oil in a large pan over medium–high heat. Cook onions, stirring, for 5 minutes or until golden. Add vegetables and cook for 2 minutes, then stir in parsley and garlic. Increase heat to high and add mince, stock and paprika. Stir for 3 minutes, breaking up mince with a wooden spoon until almost cooked. Stir in finely chopped speck and rice. Remove from heat and season with pepper.

Drain cabbage leaves. Reserve 16 of the largest leaves and cut out thick central stems. Set remaining leaves aside. Place 1 large leaf on a board and place ⅔ cup mince mixture at one end. Roll tightly to enclose filling, tucking in sides of leaf as you go. Place, seam-side down, on a plate. Repeat with remaining large leaves and mince mixture to make 16 cabbage rolls.

Place half the remaining leaves in a large, stainless-steel steamer set in a saucepan and top with cabbage rolls, seam-side down. Add ribs and remaining speck. Dissolve tomato paste in 2 litre hot water and pour gently over rolls. Cover with remaining leaves and weigh down with a large plate. Bring to the boil, reduce heat to low–medium and simmer, covered, for 1½ hours for flavours to develop.

Carefully remove the plate and discard loose cabbage leaves. Serve cabbage rolls with smoked pork ribs, speck and pan juices.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Notes

• Cabbage leaves are sold in vacuum-packed bags or large jars at selected delis. 

• Hungarian paprika and smoked ribs are from selected delis and continental food shops.

• Speck is German-style smoked bacon from selected delis and butchers.

Beef Stew with Rutabaga

 This is a stew the way my grandma made it; very simple, no fancy ingredients here. It just takes time and Love to make it perfect. My grandma usually made the stew with potatoes and sometimes also with rutabaga which is in my language called “repa”. She would also shred rutabaga and pickle it, or just peel it, cut into thin slices and give it to grandchildren to eat it fresh because it’s healthy.

You will notice this not being a conventional way of preparing a stew (no meat searing); still it works wonderfully and the end result is an amazing combination of tender beef, delicious vegetable and hearty soup.

Ingredients:

·         2 tbsp cooking oil (I use sunflower)

·         1 small onion (finely chopped)

·         3 garlic cloves (minced)

·         1 medium carrot (chopped)

·         1 medium parsnip (chopped)

·         2 lb (1 kg) stew beef (cut into large cubes)

·         1 tsp Vegeta spice

·         1 tsp salt

·         1 tsp paprika

·         ¼ tsp black pepper

·         4 cups (1 l) water (+ a few cups more while cooking)

·         1 lb (500 g) rutabaga (peeled and cubed)

·         Fresh flat leaf parsley

Preparation:

In a heavy bottom cooking pot sauté onions, garlic, carrots and parsnips for about 4-5 minutes.

Place cubed beef on the vegetable bed and let it brown well on all sides.

Slightly cover pan and keep sautéing beef and vegetables together for 20-30 minutes. Beef will release juices, so just let everything slowly simmer until all liquid evaporates.

Soon you will hear a frying sound. Make sure you stir well so beef or vegetables don’t burn.

Now is the time to add spices: vegeta, salt, paprika and pepper. Stir once again and make sure meat is well coated with spices.

Add water, bring it to boil and then turn down to medium cover and let is simmer for 2 – 2.5 hours. Some of the water will evaporate, so make sure to check the pot every 20-30 minutes to see if you need to add any water. Meat needs to be covered with water at all times while simmering.

The last 45 minutes of cooking add peeled and cubed rutabaga; adjust spices if needed. Serve warm , garnished with fresh parsley.

Kavarma

This is one of the most popular meals in Bulgaria which is not so famous outside the country. The ingredients and preparations depend on the region. Almost every part of Bulgaria has it’s own Kavarma recipe. In general, the meal consists of marinated cooked meat and vegetables. It could be mild or spicy depending on the region and the likings. Goes perfectly well with beer or rakia.

Ingredients:

·         2 lbs pork meat, cut into cubes

·         ½ cup oil

·         2 big leaks

·         1 tablespoon tomato sauce or puree

·         1 tablespoon paprika

·         a pinch of crushed black pepper

·         1 cup red or white wine

·         1 onion, chopped

·         2 carrots

·         2 bay leaves

·         a pinch of parsley

·         1 hot pepper

Preparation:

Combine wine, tomato sauce, paprika and black pepper to make the marinade. Add the cut in discs carrots to the pork and cook in very hot oil until meat starts to brown. 

Take out and soak in the marinade for about 30 minutes. Use the same hot oil to cook the cut in discs leaks, add ½ cup water to it and cook while soft (about 5 minutes). 

Add meat and remaining marinade to the leaks, reduce the heat and simmer until most of the water is gone. Add the bay leaves, shopped onion, and the hot pepper and cook for about 5 more minutes. 

Sprinkle with parsley and serve. Goes well with French fries or white rice.

Cream of Mushroom Soup (Čobanska Supa od Vrganja)

One third of Montenegro is covered with forests. Who says forest often says mushrooms. The first data ever recorded about Montenegro mushrooms was published in Cracow by two renowned masters in botany Beck & Szyszylowicz in 1888. Later, a Czech mycologist, Bubak, visited Montenegro three times from 1901 to 1904. He explored several areas and mentioned more than 700 varieties of mushrooms.

Like most Europeans, Montenegrins are fans of mushrooms. Mushroom picking is not only a weekend hobby but an important source of income. In fact, a good amount of truffles, boletes and other exotic mushrooms sold in Western Europe are from the forests of Montenegro and Kosovo.

But beware! All mushrooms are not edible!

Yield: for 4-6 people

Ingredients:

·         ½ lb mushrooms, fresh or frozen (boletes, porcini, oyster or others)

·         3 scallions, finely chopped

·         5 sliced ​​carrots

·         1 celery stalks

·         5 medium potatoes, cut into chunks

·         4 tablespoons olive oil

·         ½ cup heavy cream

·         Salt

·         Pepper

Preparation:

Remove the earthy part of the mushroom stems, quickly rinse under water and pat dry gently.

Slightly heat olive oil in a large skillet.

Sauté onions on medium low, stirring constantly.

Add mushrooms and cook for 3 minutes over high heat, stirring constantly.

Finally, add the carrots, celery and potatoes and sauté for 3 minutes.

Add salt and pepper.

Cover with boiling water and cook for 45 minutes over medium heat.

Add the heavy cream 5 minutes before the end of cooking and stir regularly.

Put everything in a blender and mix until reaching a smooth texture.

Traditional Albanian Stuffed Vine Leaves (Dolma Japrak)

These refreshing rolled vine leaves stuffed with minced lamb, onions, rice, herbs and seasonings are simmered until tender and delicious. 

‘Dolma’ means stuffed vegetables and although grape vine leaves are most popular in Albanian you can also stuff any form of Greens (Cabbage is most popular), Onions, Peppers, Aubergines, Squash, Tomatoes, and Courgettes. 

Making this traditional Albanian recipe out of season, vine leaves are often needed to be brought from Mediterranean food shops, so as a replacement you can try cabbage leaves – they are just as tasty. Make sure you let the whole cabbage sit in boiling water for about 10 minutes before gently peeling back the leaves so they don’t break.  

You can also boil stuffed leaves in a tomato based sauce too and cabbage leaves work best for this. 

Ingredients

·         600 g Pickled Grape Leaves 

·         400 g Lamb Mince 

·         5 Diced Onions

·         75 g Rice

·         1 tsp Pepper

·         1 tsp Paprika

·         1 tsp Dried Vegetable Stock

·         25 g Chopped Parsley

·         1 Tsp Basil

·         Olive Oil

·         Optional Salt

·         2 Liters Boiling Water 

Instructions:

Preparation:

Add the onions to a sauté pan and fry for 5 minutes in olive oil until the onions start to brown.

Turn off the heat and add the meat, rice, pepper, paprika, vegetable stock, parsley and basil. Mix all the ingredients together.

Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred.

Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.

Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.

Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top.

Cooking:

Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.

Serving:

Remove from the saucepan and leave to cool for 10 minutes before serving.

Nutritional information:

-        Calories 79

-        Sugar 3g

-        Sat Fat 1.6g

-        Fat 5.2g

-        Protein 2.8g

-        Carbs 5.5g

-        Serving 1/32

Traditional Macedonian Makalo (Eggplants, Tomatoes, and Peppers)

Any Macedonian will agree with me that these six vegetables - eggplants, tomatoes, cucumbers, peppers, onions and garlic are the real Macedonian benchmark and they are one of the best in the world. That's why Macedonians add these (except the cucumbers) in almost every dish that they prepare, because they give excellent taste to every dish. We use them fresh, baked, fried, preserved, frozen, you name it! 

This is a recipe that is mixed exactly with this vegetables. You can eat this dish as a spread, as an appetizer, as side dish, together with cheese and bread or as an addition to the main dish.

Ingredients:

·         3 eggplants

·         2 larger tomatoes

·         5-6 red or green peppers (I prefer red if available)

·         1 head onions

·         5-6 cloves garlic

·         salt to taste

·         1 to 2 tablespoons hot oil

Preparation: 

First you must wash and clean from seeds eggplants and peppers and bake on a hotplate (or in oven at 400°F (200°C)) till softened. After baking, you need to put in a plastic bag and leave to cool down, then peel.

Then put tomatoes shortly in a boiling water, and immediately put in cold water and peel.

Now clean onions and garlic.

After that put eggplants, tomatoes, peppers, onions, and also garlic in a blender, add salt and blend until you get the required roughness. If you prefer a little rougher structure, then you need to blend just a bit.

Now place mixture in a deep plate or an earthenware and then pour over the hot oil.

Finally leave to cool then you can serve.

Tag: appetizer, salad, side dish, Macedonian