Bulgarian cuisine

Although similarities exist within the cuisine of the Balkan countries there are also a number of specific foods and recopies that have endured through time. An interesting 12th century fresco within the Boyana church depicts how and what the locals ate during these times. The cuisine has however evolved to include a number of Mediterranean, Middle Eastern and European elements yet with a local touch. An abundance of fertile soil means that the food is fresh and as soon as one enters a local “mehana” you immerse yourself in the local friendly atmosphere and hospitality. Since antiquity the lands of present day Bulgaria were famous for their wine, with even references of Thracian wine being drunk at the battle of Troy. Today Bulgaria is a large exporter with a wide variety of local wines to choose from and the traditional “rakia” a form of brandy.  

 

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