2. Shopska salad Recipe 4 ripe tomatoes 2 long cucumbers 1 onion 1 red or green pepper 1/3 bunch of parsley 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup (1/2 lb) Bulgarian cheese (or feta cheese) Shopska salad (salad) is the salad that defines Bulgaria. Not only is it the most popular Bulgarian salad but is also named after a big group of very frugal people called shopi who live in the capital of Bulgaria, Sofia. Shopska salad is made from chopped tomatoes, cucumbers, onions and peppers sprinkled with Bulgarian white cheese. Eat it with a chilled double rakia on the rocks

3. Yoghurt The Bulgarian yoghurt is the best yoghurt produced in the world. The only place where you can produce it and find it in its unaltered form is Bulgaria. This is due to the same Lactobacterium Bulgaricum that is used to make the Bulgarian cheese and which grows no place else in the world. If you are thinking of organic yoghurt - this is it in its purest form. Eat it straight, with fruits, add it on meals or make ayran or tarator Recipe Bring the milk to a boil, put in jars or other large containers, and wait until it cools down. It has to be hot but cold enough so you can put your finger in it and hold it there for a few seconds without burning yourself. Dilute the bacteria in some lukewarm milk and add it to the jars. Stir well. Cover the jars with blankets, tuck them in good. Do not put the lids on the jars so the milk can breathe. Let them stay overnight or for about 8 hours. Store yoghurt in the fridge.

4. Lyutenitza Lyutenitsa is a sauce-like spread that is made from tomatoes, peppers, and eggplants pureed together. It looks a lot like babbaganush and has similar ingredients but it tastes a little more peppery. Lyut in Bulgarian means hot as in spicy, hence lyutenitsa. Although in truth, lyutenitsa is not really spicy. Enjoy this on bread or as a side dish Recipe 20 lbs red peppers 3 lbs tomatoes 2 1/2 cups oil 2 cups sugar 20-25 chili peppers, assorted 1/3 cup salt Roast the red peppers, peel and seed, and grind coarsely. Cut the tomatoes in 4-5 pieces each, grind and toss with the peppers in oil, fry for about 10 minutes. Add the sugar and the salt, add some water and simmer until the mixture thickens. Half way through, add the ground chili peppers. Preserve in jars. Eat cold.

5. Kavarma This is one of the most popular meals in Bulgaria which is not so famous outside the country. The ingredients and preparations depend on the region. Almost every part of Bulgaria has it’s own Kavarma recipe. In general, the meal consists of marinated cooked meat and vegetables. It could be mild or spicy depending on the region and the likings. Goes perfectly well with beer or rakia Recipe 2 lbs pork meat, cut into cubes 1/2 cup oil 2 big leaks 1 tablespoon tomato sauce or puree 1 tablespoon paprika a pinch of crushed black pepper 1 cup red or white wine 1 onion, chopped 2 carrots 2 bay leaves a pinch of parsley 1 hot pepper

6. Tarator Tarator is a cold soup made of yoghurt, cucumbers, and garlic. It is best enjoyed in the summertime when the blazing sun scorches your head. You can eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. We have discovered that you can have a rakia or beer with it with no negative side effects but stay away from combining it with wine. Recipe 1 long cucumber, chopped or grated (we prefer it peeled) 1 garlic clove, minced or smashed 4 cups Bulgarian yoghurt 1 cup water 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped 4 big pecans, well crushed 3 teaspoons olive oil

7. Banitza This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza Recipe 1 pack of filo dough 3 eggs 1 lb Bulgarian cheese (or feta cheese) 3 tablespoons butter 1 cup of milk or yoghurt

8. Shkembe You probably don't want to know exactly what this typically Bulgarian soup is made of. We suggest you first try it and see that it is actually pleasant to the taste. The literal English translation is tripe soup - tripe is the thick lining of the stomach of cattle... Seasoned with garlic, vinegar, and hot red pepper, it will surprise you with its unique aroma and taste - good surprise that is. It is scientifically proven that Shkembe chorba helps alleviate a hangover when consumed after waking up with one. Eat it with as much rakia or beer as you want Recipe 1 lb tripe (calf belly) 1 cup (sunflower) oil 2 cups fresh milk 1 teaspoon paprika 1 tablespoon ground black pepper 1 tablespoon salt 2 garlic cloves, peeled and thinly diced 1/3 cup red wine vinegar dried hot chili pepper mix Boil the tripe for about 30 mins, add oil, milk, black pepper and paprika and boil for another 30 mins occasionally topping up the water. The more you cook it, the better it will taste. Combine some salt, garlic and vinegar in a separate cup, let it soak for about an hour