Bulgarian cuisine is rich in salads, soups, dishes and desserts that I will prepare and present to you. One of the most typical products used in Bulgarian cuisine are white brined cheese and the yoghurt. The recipes have been formed for centuries, with traditions in flavoring and developed methods and techniques for preparing, presenting a fusion of European and Asian cuisine. One of the characteristic features of Bulgarian cuisine is that most products in a dish is cooked simultaneously. This is especially true in baking. Another feature is the inclusion of many fresh or canned vegetables that are processed simultaneously meat. Compared to other cuisines is the use of spices such as onion, garlic, and red pepper, allspice and bay leaf. Many use strong flavors and aromatic combinations with mint, basil, rosemary, fenugreek, oregano and many others.  In the Bulgarian culinary tradition are characteristic mainly of fresh salads or cooked vegetables - tomatoes, peppers, cucumbers, onions, cabbage, carrots, turnips, potatoes. Basic spices are salt, oil, vinegar, red and black pepper, parsley and dill. Emblematic of Bulgarian cuisine are salads like "Shopska", "Snezhanka" and others. In winter often eat canned salads - pickles. Salads conditionally can be assigned a variety of vegetable sauces such as chutney and aubergine puree. Bulgarian cuisine is rich from soups - vegetable, meat and fish, some of them are prepared depending on the season - for example, cold soup "Tarator" is typical for the summer. Among the most popular soups in Bulgarian cuisine are "Tripe soup" and "Boiled mutton soup." Baked dish can be prepared meal as a whole and separate element for quick snacks meat (meatballs, meatballs, sausage,  chops) and vegetable additives (baked potatoes, peppers, tomatoes, fruits, etc.) baked goods are always a main dish, prepare for lunch and dinner. The most popular baked in Bulgaria is banitsa. Bulgarian traditions in the preparation of desserts are not great and are mostly related to the preparation of ordinary bakery desserts. With daily meal for dessert most often use fresh fruit in summer, or fruit sauces - in winter. In modern times, Bulgarians most often used for breakfast typical European forms of sandwiches that are made from slices of bread, cakes or small breads, with a supplement (stuffing).  Breakfast, although formally speaking are kind of quick meals, ie la minutes, essentially - is rarely called by that name. In Bulgarian colloquial speech, breakfast is regarded as faster and limited meal of entrees that are inherently lunch or evening meals. In the eating habits of Bulgarians was adopted breakfast to be labeled with the time consumed - morning, afternoon, night and/or Midnight. Due to modern trends in eating habits, Bulgarians shun traditional Bulgarian pastry. This is due to not quite correct idea that bakeries are harmful. Harmful can be tested roux prepared with animal fat or oil, which makes relatively rare. And the damages are usually only excesses cereals, but this applies to all foods. In balanced and moderate eating - bakery foods are useful and mandatory energy food-related traditions of almost all European nations. In the Bulgarian tradition most common breakfast are bakeries - cakes, fried or baked muffins, donuts, pastry. Along with their popularity have purported dishes and foods prepared especially as breakfasts  or desserts such as cheese cakes, pancakes, pancakes, cookies, crackers....

If you want to find out more just watch this video - it talks enough -

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