A FOOD TRADITION
Bulgarian Cuisine
A Balkan cooking tradition centered on seasonal vegetables, fermented dairy, grilled and stewed meats, legumes, and layered pastries.
Dishes linked to this cuisine
1–12 of 40
Banitsa
A Bulgarian layered pastry made with filo dough and a savory filling of white brined cheese and eggs, traditionally baked until golden and served warm.
Bob Chorba
Bob chorba is a Bulgarian bean soup made with white beans, vegetables, tomato, oil, and mint.
Bulgarian Moussaka
A baked casserole of potatoes and seasoned minced meat covered with an egg-and-yogurt topping.
Chomlek
Chomlek is a Bulgarian slow-cooked beef stew with onions, garlic, tomato, and savory seasoning.
Chorba Topcheta
A hot meatball soup featuring small seasoned meatballs simmered with rice, onion, carrot, and often an egg-and-yogurt enrichment.
Chushki Burek
Roasted bell peppers are filled with fresh cheese, coated in egg and wheat flour, and fried until golden.
Drob Sarma
Drob Sarma is a Bulgarian baked preparation of lamb offal and rice finished with egg, yogurt, and fresh herbs.
Garash Cake
A Bulgarian chocolate cake made with thin walnut-and-egg layers filled and coated with a rich chocolate cream or ganache.
Gyuvech
Gyuvech is a Bulgarian baked casserole of vegetables, tomato, onion, rice, and sometimes meat.
Kachamak
Cornmeal is boiled with water and finished with butter and cheese to make a thick Bulgarian cornmeal porridge.
Kapama
Kapama is a Bulgarian slow-baked layered dish of pork, sausage, cabbage, rice, and aromatics cooked until tender.
Kavarma
A Bulgarian slow-cooked stew of pork with onions, peppers, tomatoes, and mushrooms.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.