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Delicious Bulgarian Recipes

These recipes are lovely accompanied by a beautiful bottle of Bulgarian Wine

Bulgaria, which measures 42,823 square miles, is divided into five geographic regions. The northeast of Bulgaria is famous for white wines, while the southern and southwest regions of Bulgaria are better known for red wines. The chief varieties are Cabernet Sauvignon and Merlot, both introduced in the 1960s.

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Thank You for visiting our recipe section please feel free to comment on our recipes and submit some of your own for our visitors to try.

More Bulgarian Recipes for you to try

LENTIL STEW

Ingredients:

1 cup lentils
1 large onion, chopped
2 medium carrots, chopped
3-4 garlic cloves, crushed
1-2 tbsp vegetable oil
1 tin tomatoes
1 cup stock (any meat or veg)
1 tbsp oregano
salt & pepper
1 tbsp cornflour

Wash the lentils and boil in slightly salted water for about 20-25 mins.
Saut� the onions, carrots for about 5 minutes, add the stock and simmer for about 10 minutes, then add the cooked and drained lentils, the tomatoes and the garlic to the pan and simmer for another 10-15 minutes. Add the cornflour season with salt, pepper and oregano.

Tips: I add chorizo sausage about 5 mins before serving.

MOUSSAKA (Bulgarian Version)

Ingredients:

1/2 kg of minced meat
1 kg of potatoes, chopped into cubes
1 tin of chopped tomatoes or fresh
1 tbls parsley,
one onion, finely chopped
3 eggs, beaten
1 cup yoghurt
2 tbls flour
salt and pepper to taste
oil for cooking (Olive Oil)
1-2 tsp Oregano

Saut� the onion and mince in the oil for about 10 mins add the potatoes and cook for a further 5 mins drain, off majority of the oil, add the tomatoes, season with salt & pepper and bake for about 45 minutes at 190C, or until the potatoes are soft.

Combine the eggs, the yoghurt and the flour together and pour it over the dish. Bake for a further 10 minutes.

TIPS: I like to use chilli infused olive oil for a bit of a kick and a strong cheese on the top 5 mins before end of cooking.

MONASTERY GYUVETCH

A delicious dish which was originally prepared in the famous Rila Monastery.

Ingredients:

1 kg braising beef
4 medium tomatoes
120 g mushrooms
1 cup rice
1 onion
150 g olives (optional)
1tbls of parsley (or to taste)
2tbls vegetable oil or olive oil
25 g butter
1tlbs sugar
2 1/2 cups beef stock
Paprika to taste, salt & pepper

Cube the beef, fry in a pan with a little oil for about 5 minutes. (I add a tiny drop of flour to tenderise the beef)
Add the onions, beef stock and paprika, after 5 mins add the mushrooms and rice and simmer for about 15 minutes.

Add the chopped tomatoes, salt to taste, the butter, 1tlbs sugar and whole olives, and cook for a further 5 mins. Sprinkle with the parsley, Place in a preheated oven at about 190C and cook for 30-45 mins

TIPS: You can use Lamb or pork as an alternative

PORK KAVARMA (A traditional Bulgarian dish)

Ingredients

3/4 kg tender loin of pork
2tbls oil (chilli infused olive oil is nice)
4-5 leeks (finely chopped)
1 tbls tomato paste
1 tsp paprika
1 tsp black pepper
1/3 of a of red wine 1 onion,
1 tsp parsley,
1 small chilli

Chop the meat and brown it in the oil. Take it out of the pan and leave. In the same oil, fry leeks add salt, tomato paste, paprika and pepper. Pour in 1/2 a cup of water and add the wine and then the meat.
Let it stew on a low heat until the juice has thickened. Sprinkle with chopped onions, parsley and the chopped and deseeded chilli.

TIPS: Serve with boiled new potatoes, rice, homemade bread or my favourite is garlic mushrooms.

GARLIC MUSHROOMS (My recipe)

Ingredients

4 Tablespoons of Olive Oil
2 Finely Chopped Cloves of Garlic
1 lb (450g) Thinly Sliced Mushrooms
2oz (55g) Pine Nuts
4 Tablespoons of Dry Sherry
1 Lemon
Salt
Ground Black Pepper
1 Tablespoon Finely Chopped Parsley

Saut� the chopped garlic add the sliced mushrooms, the pine nuts and sherry.
Cook for 3 to 5 mins, add the juice of the lemon, a pinch of salt,

ground black pepper and the parsley.

MISH-MASH (There are many different varieties of this dish)

Ingredients

3 medium tomatoes
3 red peppers
1 onion 2-3 tbls oil
200 g of feta cheese
3 eggs
chopped parsley
salt and pepper to taste

Chop all the ingredients into small pieces, heat the oil and add the onions, then the peppers and tomatoes, cook for about 3-5 minutes then add the cheese, eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve.

TIPS: Can be eaten with toast or as I like, sliced garlic potatoes.

GARLIC POTATOES:

Slice potatoes and par boil for about 10 mins or until slightly tender, place on a baking sheet, crush about 4-5 garlic cloves depending on taste and mix with olive oil, drizzle over the potatoes and season to taste, pop in a preheated oven 190C for about 10-15 mins.

TIPS: For a bit of a kick I like to use chilli oil and a few chopped chillies.

SHOPSKA SALAD

Ingredients for 4:

4 spring onions,
4 medium size tomatoes,
half a cucumber,
1 green pepper,
1 red pepper,
olives (optional)
chopped parsley,
feta cheese
salt, pepper, vinegar and olive oil

Chop all ingredients in slices or cubes, season with salt, pepper, add the chopped parsley, 1 tbls of vinegar and 2 tbls of olive oil and mix well add the feta cheese.

TIPS: Serve with homemade crusty bread.

VEAL SOUP

Ingredients

700g veal knuckle or breast,

2 carrots,

1 onion,

1/2 a celery,

2 potatoes,

2 tomatoes,

50g butter,

parsley,

pepper,

horse-radish,

vinegar, Salt

Cut the meat into pieces, place in cold water and bring to the boil, Salt and simmer together with the chopped carrots, onion, celery and parsley. When tender, add the potatoes, and after 20min add the finely sliced tomatoes add the butter when nearly ready. Sprinkle with finely chopped parsley and pepper. Add the vinegar and salt to the horse radish and add to the soup according to taste.

Other Delicious Bulgarian Recipes

Delicious Recipes from around the world

Bulgaria make some of the most Beautiful wines in the world.

At the moment, Bulgaria is one of Great Britain's largest suppliers of wine, with retail prices averaging �2.45 per bottle. Statistics show that 46% of Bulgarian wine exports since 1993 went to the Uk, another 11% went to Belgium, Holland and Luxembourg, 10% to Poland, 9% to Sweden, 4.5% to Japan, 4% to Canada, 3.5% to Finland, 30% to Germany, and 2% each to the United States and Denmark.

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