Bulgarian cuisine - 29 cooking recipes

Here they cook and eat deliciously a lot of herbs and spices (peppers, bay, onions, garlic, mint and savory with parsley), vegetables and fruits. A special feature of the chef's techniques is the long processing of products, mainly stewing until soft, juicy, and boiled. The food turns out to be home-style, tender and full of flavors. Meat is represented by goulash and fried, baked or grilled dishes. Lots of fish - sea and river. From the dairy assortment, spicy yoghurts and feta cheese are held in high esteem. Appetizers of Bulgarian cuisine are cheese treats: vegetable salads with their addition, baked vegetables and meat products. Bulgarians peel the skins of tomatoes and peppers for appetizers. First courses are cold and hot. The first is tarator, prepared with yoghurt with cucumbers, garlic, herbs and nuts. Refreshing and very tasty. Winter - chorby - simple, quick, rich and thick. Second course - oven-baked vegetables with beef and cheese, stewed vegetable recipes, casseroles, fried or baked lamb and pork, poultry with sauce. For dessert - Turkish delight, halva, baklava. Here make and drink wine in large quantities.