Ajvar is a Serbian roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetiser. Its smoky flavour is a great match for grilled or roasted meats, especially lamb.
Bob chorba is a national Bulgarian dish. The name translates to “bean soup”. It is a soup made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.
Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Greek, Middle Eastern, and Italian cuisines.
Kyopoolu is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic. Often capsicum, tomatoes, parsley are added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad.
How to make an Ovcharska Salad that has all the ingredients of a Shopska salad plus egg, mushrooms and some ham is thrown in.
Shopska salad is a traditional Bulgarian cold salad popular throughout the Balkans and Central Europe. It is made from tomatoes, cucumbers, onion, raw or roasted peppers (preferably roasted), sirene (white brine cheese), and parsley.
Tarator is a cold summer soup made of yoghurt and cucumbers. It is served chilled. Local variations may replace yoghurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.
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