1. B ULGARIAN CUISINE AND EATING HABITS

2. I NTRODUCTION Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit.

3. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Middle Eastern, Italian and Russian cuisines. Baklava Borsh Pasta with eggs, sugar and cheese

4. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and other alcoholic drinks such as rakia.

5. The Bulgarian cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough based banitsa, pita and the various types of Börek.

6. B ULGARIAN CUISINE Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, beef, chicken or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with beef or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meats appetizers (meze) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring.

7. M AIN INGREDIENTS USED IN B ULGARIAN CUISINE

8. Similarly to other Balkan cultures the per capita consumption of yogurt (Bulgarian: кисело мляко, kiselo mlyako, lit. "sour milk") among Bulgarians is traditionally higher than the rest of Europe.

9. White brine cheese called "sirene" (сирене), similar to feta, is also a popular ingredient used in salads and a variety of pastries.

10. Strong, compared to other cuisines, is the use of spices such as onion, garlic, and red pepper, allspice and bay leaf. Many used highly aromatic and sometimes unacceptable combinations of tastes of people outside the region flavors such as mint, basil, rosemary, fenugreek.

11. Another feature is the inclusion of many fresh or canned vegetables that are processed simultaneously with the meat.

12. B ULGARIAN DIET - B REAKFAST

13. T RADITIONAL B ULGARIAN D ISHES Shopska salad Bean salad Green salad Salad of chili Laying salad

14. Hotchpotch Stuffed cabbage leaves Moussaka Wine kebab Meatballs in sauce Stuffed peppers

15. S HOPSKA SALAD Made of chopped cucumbers, tomatoes, onions, parsley, roasted or raw peppers, grated feta cheese and seasoned with salt and oil.

16. C ONCLUSION The recipes have been formed for centuries, with traditions in flavoring and built methods and preparation techniques, representing a fusion of European and Asian cuisine. Bulgarian cuisine is part of the European cuisine. In European cuisine are treated differently defined regions, which are most often overlap and cultural similarities of the countries in these regions. Because of its proximity to the Orient, Oriental Technologies cooking also present in Bulgaria, and some names of dishes, even with modified recipes bear the same names.