Bulgarian cuisine

Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit.

[5][6] Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as rakia.

[7] Similar to other Balkan cultures, the per-capita consumption of yogurt (Bulgarian: кисело мляко, romanized: kiselo mlyako, lit.

The country is notable as the historical namesake for Lactobacillus bulgaricus, a microorganism chiefly responsible for the local variety of dairy products.

Tahan / tahini halva (тахан / тахини халва) is the most popular version, available in two different types with sunflower and with sesame seed.

Bulgarian kebab with rice
Sarmi , a traditional Bulgarian Christmas Eve dish
Lukanka , a traditional Bulgarian cold cut
Lyutenica is a traditional Bulgarian sauce made from tomatoes and peppers
Tatarsko kufte , a stuffed meatball, prepared by grilling ( skara )
Stuffed peppers
Whole pigs, roasted on charcoal in Pernik
Vacuum-packed kashkaval cheese in Bulgarian store
A tahini -based halva with pistachios
Perushtitsa Mavrud wine
A bottle of Zagorka in a traditional mehana
Pelin wine is a bitter liqueur based on wormwood