SHOPSKA SALAD: Shopska salad is considered one of the national dishes of Bulgaria. Known as a cold salad, shopska is made with tomatoes, cucumbers, peppers, onions and grated Bulgarian cheese. The color of this salad, which is popular almost everywhere in Bulgaria, reminds us of the Bulgarian flag.

KEBAPCHE: This kebab is usually prepared from pork and beef, kneading the meat with black pepper and cumin. In the country, it is usually consumed with French Fries, Sirene and Bulgarian beer.

LUTENITSA: Lutenitsa, which is widely used in the Balkans, is a type of sauce. This sauce, which is served both at meals and for breakfast, is also known as ”immigrant sauce”. The main ingredients of lutenitsa sauce, which is spread on bread or used on pasta, are red pepper, tomato and eggplant. It is frequently consumed as a breakfast sauce in Bulgaria, Northern Macedonia and Serbia.

KIFLA: After Banichka and Ponichka, Kifla is one of the unforgettable tastes of Balkan cuisine and draws attention as a delicious pastry. Similar to the famous French “Croissant” but with a more doughy structure, Kifla is a flavor specific to the culinary culture of Bulgarian immigrants. It is usually prepared by filling it with different fruit marmalades.

BANITSA: A traditional Bulgarian pastry dish. Banichka (Banitsa) is prepared by mixing beaten eggs and cheese pieces between yufka pastries and then baked in the oven. It is served with yoghurt, ayran or boza for breakfast. It can be eaten both hot and cold.

GYUVECH: A stew made entirely of vegetables. It can also be cooked with meat if desired.

DIZMANA: One of the most popular flavors of Bulgarian cuisine, Migrant Böreği (Dızmana) is a dense and delicious pastry. Its dough, made of yogurt, warm water, oil and yeast, offers a perfect combination of flavors with its white cheese filling and yogurt sauce spread on top.

MILINKA: As a dough dish, Milinka is similar to Dizmana in principle, but it does not contain any nutrients. We can think of it as baked dough to be eaten with meals.