Due to the geographical position of the country and long history, Bulgarian food is a mixture between the best parts of the Slavonic, Greek and Turkish cuisines.

National specialties for food in Bulgaria include: ’’Shopska salad’’ (made of sliced tomatoes, cucumbers, peppers and parsley topped with grated sheep's cheese)

And ’’Tarator’’ (a cold soup of chopped cucumber, dill, garlic and yogurt) perfect for hot summer days.

Bulgarians love very much lyutenitsa, yogurt, hot peppers. These three things present almost always at our table. ’’Lyutenitsa’’ is something like ketchup but much more delicious.

For Bulgarian yogurt, there is nothing to talk about because it is globally recognized as the best yogurt in the world. One of several bacteria (and most important) used for the production of yogurt is Lactobacillus delbrueckii subspecies bulgaricus (until 1984 known as Lactobacillus bulgaricus).

Traditionally in every Bulgarian fridge, there is always cheese and kashkaval. ‘’Kashkaval ’’ is a kind of yellow cheese..

By the way, most preferred meats in Bulgaria are pork and lamb. This does not mean that Bulgarians do not eat other meats like beef or chicken, they do. Of spices, most used are savory, mint, parsley, dill, red pepper, fenugreek. ParsleySavory

Mint Red Pepper Funegreek Dill

Bulgarian food-drink like wines are a perfect complement the Bulgarian food with a wide choice to choose from. Wines are made from special varieties of grapes grown in specific localities.

Typical everyday meals in Bulgaria... Breakfast is not a major event, with a coffee and bread or a pastry being the most common morning snack. Those that have more time may accompany this with cheese or a slice or salami. Popular breakfast dishes include ’’Mekitsa’’, made of kneaded dough with yogurt that is deep fried, ’’Banitsa’’ which contains cheese and sometimes meat, leeks or onions and ’’Kozunak’’, a bread like roll sprinkled with sugar. Many Bulgarians also eat a cereal- based brown soup known as ’’Boza’’ which has a sweet- sour taste.

BOZA BANITSA MEKITSI KOZUNAK

Lunch is usually a simple or light snack, with the evening meal being by far the most important of the day. Toasted sandwiches with meat or cheese are frequently served at lunchtime accompanied by a salad. In the evening Bulgarian meals are often made up of two or three dishes including meats, salads and soup. Dishes are grilled, boiled, stewed, roasted or cooked in an earthenware dish known as a ’’gyuvech’’. Bread is served with most meals.

Bulgaria’s eating habits create global industry based on pickling of fruits and vegetables.

Nothing compares to home-made food!!! Pickled vegetables

There was no such luxury as eating fruit or vegetable (during the winter) unless it was preserved. It is no longer just a question of budget and money - people want to eat what they used to eat.

And now here are some tips for.……. Set yourself up for success!!!

Eat lots of fruit and vegetables!

Base your meals on starchy foods: bread, potatoes, pasta, rice, noodles

Eat More Fish: Your Brain and Body Will Thank You

Cut down on saturated fat and sugar!

Eat less salt, adults should eat no more than 6 g per day and children should have even less

Drink plenty of water!

Don’t skip breakfast!

Get active and try to be a healthy weight!

Thank you for your attention!