Influences of other cultures on the cuisine of Bulgaria

Wpływy różnych ludów kształtujących przez wieki kulturę i obyczajowość Bułgarów nie mogły również ominąć narodowej kuchni. The Greeks and Turks directly related to this country for many centuries had by far the strongest influence on the diet of Bulgarians.. Regardless of these obvious influences, however, Bulgarian cuisine has been kept completely separate, national character. Fact, that the local dishes taste completely different today than their counterparts in Turkey, Greece or Serbia, we owe it to the rules, of which the most important - this:
• zachowanie odpowiednich proporcji między produktami podstawowymi a użytym do ich przyrządzenia tłuszczem;
• jednoczesne duszenie, baking or cooking meat and vegetables, which allows you to obtain a rich fragrance bouquet;
• obróbka cieplna — zawsze na małym ogniu;
• sporządzanie zasmażek nie „na sucho”, but spreading them with broth, tomatoes, etc.;
• stosowanie właściwych, Spices from local herbs and grasses specified for each dish; dishes stewed with meat are seasoned with paprika, pepper, bay leaf, English herb; saffron and tarragon add a special flavor to the fish, while for vegetarian dishes, mild spices are used: do soczewicy i grochu „czabrec” (savory), for white beans - mint and garlic, for squashes, green beans or 'tarator'” - dill and garlic;
• niemal do wszystkich potraw, even meat dishes, using curdled milk (yogurt) instead of our cream;
• przed podaniem do stołu doprawianie każdej potrawy kolorystycznie i smakowo zieloną nacią pietruszki lub koperku.

Old Bulgarian cuisine left its heirs a great variety of dishes, which are distinguished by an exquisite taste, aroma, rich nutritional values. Various products were used in it - clams, oysters, snails, north, fish, meat, offal, vegetables, fruit, for which this kitchen had high expectations; they had to be fresh, healthy, juicy, one less, others more mature. The dishes were generally baked or stewed in their own sauce, with a small amount of fat, in clay pots placed in the embers of a fire or in warm ash. The meat was usually grilled or on a spit.