Mirela Ivanova
Bulgarian
National Cuisine
With the establishment of the
Bulgarian state was the beginning
of the merger of the kitchens of the
Thracians, Slavs and Bulgars and
the construction of national cuisine.
Each ethnic group is included, with
their culinary traditions. Thus was
formed the Bulgarian cuisine.
Here are some specific examples of
the rich Bulgarian cuisine presented
by Bulgarian art.
 “Who does not work,shall not eat” .That is the name of the Bulgarian folk
story by Angel Karalijchev. Bulgarian cuisine is nothing without the
Bulgarian tasty baked loaf. This is clearly shown in the story of the
Bulgarian author. The story tells for a girl who marries.After marriage she
moved at her husband’s house where live his parents and she does
nothing at home.She doesn’t cook and rest all day. At the first night they all
gathered at the table but her’s father in law doesn’t give her a piece of the
rounf loaf.On the next day she doesn’t cook again and the story has
repeated. When the mother in low asked her husbend why he doesn’t give
a piece for the women of her son,the father in law answered that she
haven’t been working so she is not hungry.On the morning she get up early
and kneaded loaf.At that night her father in law gave her deserved piece.
In the story of Angel Karalijchev we can see that
the Bulgarian bread occupies an important place
at the table
.
 The rounf loaf is described as so delicious.
In this story is also mentioned banitsa. It’s is a
traditional Bulgarian food prepared by layering
a mixture of whisked eggs and pieces of
cheese and then baking it in an oven. Banitsa
is served for breakfast with plain yogurt, ayran,
or boza. It can be eaten hot or cold. Some
varieties include banitsa with spinach
(spanachena banitsa) or the sweet version,
banitsa with milk (mlechna banitsa) or pumpkin
(tikvenik).
Pumpkin
 People in Bulgaria cook pumpkin in a
very tasty way.
 For example it’s described in Elin Pelin’s
story – “Backed pumpkin”.”Delicious
piece of pumpkin again flashed before
his eyes - a nice, warm, sweet, and
above it is tempting you thin vapor. )The
pumpkin is also mantioned in a lot of
Bulgarians folk songs..
“Popara”
 The sop is popular food in Bulgaria prepared by old or fresh bread,
torn into small pieces (Salzach), and soaked in milk, tea or hot
water.
Traditionally made ​from bread, stayed two or three days, at which,
once dipped in hot liquid is dobalya crumbled white cheese, butter
and sugar. Example for this food in bulgarian art is the story
“Zlatnoto momiche”(“The golden girl”)
“Бай Ганьо у Иречeка”(Bai Ganio at
Irecheka) It’s written by Aleko
Konstantinov.
 In a part of the text are mentioned the
pappers.They are not Bulgarian but there
is a variety of sweet pappers,which are
Bulgarian and they are called “Cambi”.
In a part of Dimitar Shumaleev’s
work – Komarite there are
mentioned “rakija” and “turshiq”
 Rakija is a national drink of Bulgaria.It’s
produced from plums, kajsija, produced from
apricots, or rakija is made from grapes. Fruits
less commonly used are peaches, apples,
pears, cherries, figs, blackberries, and quince.
 Turshija(Torshi) is produced from pickled
vegetables.In Bulgarian cuisine the most
popular types are tsarska turshiya 'king's
pickle' and selska turshiya 'country pickle'.
Toursi is a traditional appetizer and go with
rakija.
 This presentation presented a small part
of specific Bulgarian cuisine by Bulgarian
art.