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Bulgaria

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I probably could have done a better job of planning our route. We started off at the height of summer in Scandinavia, eating hearty dishes with the prime objective of keeping you warm in cooler climes. South through the Baltics, down along the border of Eastern Europe and Russia the food getting lighter as it became darker, and colder, and because this is England wetter, much wetter outside. Then at the tail end of November, on a particularly crappy day as far as the weather was concerned we reached sunny Bulgaria.

Bulgaria shares its borders with Greece, Turkey, Macedonia, Serbia and Romania so unsurprisingly you can find Slavic, Greek and Ottoman influences in the cuisine. There are some Persian notes in there as well, I should imagine that the large coastline along the Black Sea plays a part in that (plus Bulgaria was part of the Persian Empire back in the sixth century BC, so yeah that).

On googling Bulgarian cuisine I came across image upon image of tables packed with a bazillion dishes, yoghurt and peppers being a particularly common theme. It seems they like their spreads. It all looked so tempting and fresh and light so I decided to cook it all. Fool.

RECIPES (click to view full recipe)

We Listened to

AT A GLANCE

POPULATION: 7.3 million (2013 – World Bank)
CAPITAL: Sofia
LANGUAGE/S: Bulgarian
AREA: 117,000km2

HOW DO YOU SAY?

HELLO Той
PLEASE Моля
THANKS Благодаря
CHEERS Поздрав
BON APPETIT Бон апети
GOODBYE Довиждане

Further Reading

Recipes (in english)
Recipes (in native language)