Bulgarian Breakfast

  • Banitsa — breakfast pastry of eggs, white cheese, and yogurt between phyllo layers






Cold cuts

  • Banski starets (also banski staretz) — spicy sausage, native to the Bansko region.
  • Elenski but — air-cured ham sausage, seasoned with herbs
  • Lukanka — spicy salami of minced beef and pork
  • Pastarma — spicy beef sausage, a variant of Anatolian dried meat, called pastourmas to Greeks, bastirma in Azerbaijanis, and basterma to Arabs
  • Sujuk (also soudjouk, sukuk, sukuk, or sucuk) — flat cured, dark red sausage, common in the Balkans, Eastern Mediterranean, and North Africa









Soups and stews

  • Gyuvech — spicy vegetable stew, cooked in clay pot
  • Supa ot kopriva (nettle soup)
  • Tarator — cold soup of cucumbers, garlic, yogurt and dill
  • Shkembe chorba — spicy soup made of tripe, reputed in Bulgaria to be a “hangover cure”
  • Bob chorba — hot bean soup
  • Smilyanski fasul — Smilyan bean soup
  • Pacha — a sour lamb’s-trotter soup,” with sour ingredients such as pickles, bitter fruit, or vinegar in the broth
  • Zelenchukova supa — a vegetable-based soup
  • Gubena supa — forest mushroom soup
  • Ribena chorba — a fish soup made with thyme


Ovcharska salata (shepherd’s salad) — shopska salad, with the addition of grated egg, mushrooms, and sometimes ham.

Ruska salata — salad with potatoes, carrots, gherkins, and mayonnaise

Shopska salad — a common salad of chopped cucumbers, onions, peppers, and tomatoes with white cheese

Snezhanka (“Snow White salad”) — chopped cucumbers with yogurt, walnuts, dill, garlic, and often walnuts

  • Turshiya (also torsi) — pickled vegetables, such as celery, beets, cauliflower, and cabbage, popular in wintertime; variations are selska turshiya (country pickle) and tsarska turshiya (king’s pickles).

Sauces, relishes, and appetizers
Lyutenica is a traditional Bulgarian sauce made from tomatoes and peppers

  • Lyutenitsa (also lyutenitza) — purée of tomatoes, red peppers, and carrots, often served on bread and topped with white cheese
  • Kyopulu (also kyopolou) — roasted eggplant (aubergine) and bell peppers, mashed with parsley and garlic and other ingredients
  • Ljutika — spicy sauce
  • Podluchen sauce or yogurt sauce — yogurt with garlic, oil, paprika, salt and sometimes dill.
  • Katino meze —Hot starter with chopped pork meat, onion, mushrooms with fresh butter and spices.
  • Drob po selski — chopped liver with onion and peppers
  • Ezik v maslo — sliced tongue in butter
  • Sirene pane — breaded Bulgarian brine white cheese bites
  • Kashkaval pane — breaded kashkaval bites
  • Mussels in butter — with onion and fresh herbs, traditionally from Sozopol

Skara (grill)

Kyufte (meatballs of minced pork meat, seasoned with traditional spices and shaped in a flattened ball)

Kebapche (similar to meatballs, but seasoned with cumin and shaped in a stick)

Parjola (pork steak, chop or flank)

Shishcheta (marinated pieces of chicken or pork and vegetables.)

Karnache (a type of sausage with special spices)

Nadenitsa (a type of sausage with special spices)

Tatarsko kyufte (stuffed meatballs)

Nevrozno kyufte (very piquant meatballs)

Chicken in caul

Cheverme (used in celebrations such as weddings, graduations and birthdays: a whole animal, traditionally a pig, but also chicken or a lamb, is slowly cooked in open fire, rotated manually on a wooden skewer from 4 to 7 hours.)

  • Meshana skara (mixed grill plate): consists of kebapche, kyufte, shishche and karnache or nadenitsa
  • Grilled vegetables (usually a garnish or a side dish)
  • Grilled fish (salt water or freshwater)

Main dishes

  • Gyuvech
  • Yahniya
  • Plakiya
  • Sarma
  • Drob Sarma
  • Wine, Tepsi or Tas kebab
  • Kavarma
  • Kapama
  • Mish Mash (Popular summer dish made with tomatoes, peppers, onion, white brine cheese, eggs and fresh spices)
  • Pilaf (Rice with chopped meat, vegetables or mussels)
  • Moussaka
  • Chomlek
  • Breads and pastries


  • Sweet Pita
  • Pita with Meat (Variably with Mushrooms or with Tomatoes and Onion.)
  • Pogacha (Usual ritual bread.)
  • Kravai (Usual ritual bread.)
  • Kolach (Usual ritual bread.)
  • Banitsa (The most popular pastry in Bulgaria with a number of varieties.)
  • Tikvenik (Banitsa with pumpkins)
  • Zelnik (Banitsa with white brine cheese and cabbage, spinach, leek, scallion, parsley or sorrel)
  • Baklava
  • Saraliya
  • Parlenki
  • Patatnik
  • Kachamak
  • Byal Mazh
  • Tutmanik
  • Milinka
  • Gevrek
  • Kozunak
  • Mekitsi (Deep fried kneaded dough made with yogurt and eggs)
  • Marudnitsi
  • Katmi (a variety of pancakes)
  • Palachinki (a variety of crêpes)
  • Langidi
  • Tiganitsi (Similar to Mekitsi)
  • Dudnik
  • Popara
  • Sulovar
  • Parjeni filii, “fried toasts”
  • Kiflichki with jam or white cheese
  • Solenki
  • Yufka
  • Trienitsa or Skrob
  • Trahana