Bulgarian Yogurt

The world's only strain of Lactobacillus bulgaricus was discovered in Bulgarian yogurt and named after the country. Traditionally made in clay pots without pasteurization, it forms the base of dozens of dishes — from tarator to sauces.

Sirene (White Brine Cheese)

Classic Bulgarian white cheese, aged in brine, is an essential part of every table — from shopska salad to banitsa. Made from cow's, sheep's, or goat's milk depending on the region and season.

Kashkaval

Yellow brine cheese with a firm, elastic texture, traditionally made from sheep's milk in the mountain regions. Used fried, baked, or grated in dozens of traditional recipes.

Lukanka

A raw-cured sausage of pork and beef, flat and round in shape, aged for months in airy rooms. Traditionally made at the start of winter, after the Christmas slaughter.

Tarator

A cold summer soup of yogurt, cucumbers, garlic, and dill — the most refreshing dish of Bulgarian cuisine in the hot months. Every household has its own variation in thickness and seasoning.

Mekitsi

Fluffy fried dough, a traditional weekend breakfast, served warm with a savory salt blend, cheese, or honey. A simple recipe passed down through generations.

Kebapche

An elongated grilled meat patty seasoned with cumin and black pepper — a must at every Bulgarian barbecue. Served with lyutenitsa, mustard, and fresh bread.

Kyufte

A round patty of ground meat, traditionally fried or grilled, with a rich spice blend and a soft, juicy center. Every region and every family keeps its own recipe.

Lyutenitsa

A thick relish of roasted peppers and tomatoes, made in autumn for winter preserves in nearly every Bulgarian household. The recipe ranges from sweet to hot, depending on family tradition.

Rakia

A brandy distilled from grapes or other fruit — a traditional home craft passed down through generations. Served as an aperitif before almost every festive meal.

Boza

A lightly fermented drink made from wheat or corn flour, thick and sweet-sour in taste — a traditional winter and Christmas ritual.

Ayran

Diluted yogurt with salt — a refreshing summer drink accompanying grilled and roasted dishes across the country.

Rose Oil

Bulgaria produces over a third of the world's rose oil, extracted from the oil-bearing rose in the Rose Valley around Kazanlak and Karlovo. Used in perfumery, cosmetics, and traditional sweets.

Bulgarian Honey

The country's varied climate zones — from mountains to sea — yield a rich palette of honey: linden, acacia, honeydew, and wildflower. Beekeeping is a traditional livelihood in nearly every region.

Halva

A sweet made from tahini or semolina, rich and sweetened with sugar syrup, traditionally served at memorial gatherings or as a treat after a meal.

Mavrud

An indigenous red grape variety, grown mainly around Plovdiv and Asenovgrad, that gave its name to one of the most recognizable Bulgarian wines — deep, dark red, with a rich fruity flavor.