Bulgarian cuisine is part of Balkan one (Turkish, Greek, Serbian, cuisines). There are common features also with Slav and partly Mediterranean kitchens. Typical are fresh salads, grilled pork, beef, or poultry meats, different stews, various soups. Traditional baked pastries are famous. Broad use of Bulgarian yogurt and white cheese is common. Near the Black sea coast grilled, or fried fish is popular.
It is a pastry. A mixture of yogurt, cheese, oil and eggs is added in-between flour layers. Then it is baked.
It is a stew. Ingredients are: bean, spearmint, paprika, cooking oil. Can be eaten together with hot peppers, or sausages
Tomatoes, Cucumbers, White Cheese, Onion, Olive, Parsley
A mixture of mincemeat, rice and tomato sous is fried. Then the peppers are filled and baked.
To the boiled lamb tripe some milk, paprika and cooking oil is added. The soup is consumed with a special dressing of vinegar, garlic and hot paprika.
It is a cold soup. Cucumbers, dill, garlic and cooking oil are added to the yogurt and water.
Broken eggs, are dropped in the boiled water. After water removing yogurt with garlic is added. The meal is poured by hot dressing of paprika, and cooking oil.