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Bulgarian cuisine
Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.
* 900g beef
* 2 onions
* 12 sweet red peppers
* 2 carrots
* 2 packs okra
* 3 eggplants
* a few tomatoes
* 1kg (2 lbs.) potatoes
* 2 hot green peppers
* Salad oil
* 1 bunch parsley
* Salt to taste
1. Fry beef with salad oil until lightly browned, pour water to cover the meat and cook until soft. Add soy sauce to taste.
2. Sprinkle eggplants with salt and leave for a while to remove harshness. Quarter each slice after wiping off moisture.
3. Saute in a pan carrots, eggplants, potatoes and okra with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water and cook until vegetables become barely tender. Add red pepper and turn off the heat.
4. Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover and bake in 200°C oven for about 20 minutes.
5. Sprinkle with finely chopped parsley and serve.
The Old Bulgarian cuisine is closely related to the main occupation of the Bulgarians – agriculture. The everyday dishes consisted mainly of vegetable food and bread; meat was prepared only on holidays.
Bulgarian Cuisine has grown out of wealth of culinary traditions, both local and foreign, combined in a way which is uniquely Bulgarian, offering cuisine with its own characteristics, originality and exceptional variety.Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack thing than a main course. There are many shapes and varieties of banitza - with cheese, spinach or butternut squash, but the cheese one is the most common and famous one.

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