18 Delicious Bulgarian Recipes Authentic

Prepare to embark on a culinary journey to the heart of the Balkans with our roundup of 18 Delicious Bulgarian Recipes Authentic! Whether you’re craving the comfort of a hearty banitsa or the fresh zest of a shopska salad, these dishes promise to bring the rich flavors of Bulgaria right to your North American kitchen. Dive in and discover recipes that will delight your palate and impress your family and friends.

Banitsa with Cheese

You’ve probably heard of Banitsa, the flaky, cheesy Bulgarian pastry that’s as fun to make as it is to eat. Today, we’re diving into a simple yet delicious version you can whip up in your own kitchen.

Ingredients

• 1 package phyllo dough (16 oz), thawed
• 2 cups feta cheese, crumbled
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup plain yogurt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the feta cheese, ricotta cheese, eggs, and yogurt until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying out.
4. Place one sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter.
5. Repeat the process, layering 4 more sheets of phyllo, brushing each with butter.
6. Spread half of the cheese mixture evenly over the phyllo layers.
7. Layer another 5 sheets of phyllo, brushing each with butter, then spread the remaining cheese mixture.
8. Top with the remaining phyllo sheets, brushing each with butter, including the top layer.
9. Using a sharp knife, score the top layers into squares or diamonds for easy cutting after baking.
10. Bake for 40-45 minutes, or until the Banitsa is golden brown and crispy.
11. Let it cool for 10 minutes before serving to allow the layers to set.

The Banitsa comes out incredibly flaky with a rich, creamy cheese filling that’s perfectly balanced. Serve it warm with a dollop of yogurt or a drizzle of honey for a sweet and savory twist.

Shopska Salad

Wondering what to whip up for a refreshing summer meal? You can’t go wrong with Shopska Salad, a vibrant Bulgarian dish that’s as easy to make as it is delicious. It’s the perfect mix of crisp veggies and tangy cheese, ideal for those hot days when you want something light yet satisfying.

Ingredients

• 2 cups diced cucumbers
• 2 cups diced tomatoes
• 1 cup diced green bell peppers
• 1/2 cup diced red onions
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the diced cucumbers, tomatoes, green bell peppers, and red onions.
2. Sprinkle the salt over the vegetables and gently toss to combine. Let sit for 5 minutes to draw out the flavors.
3. Add the olive oil, red wine vinegar, and black pepper to the bowl. Toss the salad gently to coat all the ingredients evenly.
4. Top the salad with crumbled feta cheese just before serving to keep it from getting soggy.
5. For the best flavor, let the salad chill in the refrigerator for 10 minutes before serving.

Great for a quick lunch or as a side at your next barbecue, this Shopska Salad offers a crunchy texture with a creamy cheese finish. Try serving it with grilled bread for an extra touch of heartiness.

Tarator

Alright, let’s dive into making Tarator, a refreshing cold cucumber soup that’s perfect for those hot summer days. You’ll love how simple and quick it is to whip up, with ingredients you probably already have in your kitchen.

Ingredients

• 2 cups plain yogurt
• 1 cup water
• 1 medium cucumber, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. In a large bowl, whisk together the yogurt and water until smooth.
2. Add the diced cucumber and minced garlic to the yogurt mixture.
3. Drizzle in the olive oil and sprinkle the salt and black pepper over the mixture.
4. Stir everything together until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill and allow the flavors to meld.
6. Before serving, stir in the fresh dill for an extra burst of flavor.

Mmm, this Tarator is creamy, tangy, and packed with fresh flavors. Serve it chilled with a drizzle of olive oil on top and some crusty bread on the side for a complete meal.

Kavarma

Venturing into the world of hearty, comforting dishes? Kavarma, a traditional Balkan stew, is your go-to for a flavorful, one-pot meal that’s perfect for any day of the week.

Ingredients

• 2 lbs pork shoulder, cubed
• 1 large onion, diced
• 2 bell peppers, sliced
• 4 garlic cloves, minced
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add pork cubes, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in onion and bell peppers, cooking until softened, about 5 minutes.
4. Add garlic, paprika, salt, and black pepper, stirring for 1 minute until fragrant.
5. Pour in white wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 3 minutes.
6. Add chicken broth and bay leaf, bringing the mixture to a simmer. Tip: Simmering gently helps the meat become tender without falling apart.
7. Cover and reduce heat to low, cooking for 1.5 hours until the pork is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
8. Remove the bay leaf before serving.

Unbelievably tender and rich, this Kavarma pairs wonderfully with crusty bread or over a bed of creamy polenta for a truly satisfying meal.

Moussaka

Moussaka is that hearty, comforting dish you didn’t know you needed in your life until now. Imagine layers of spiced meat, tender eggplant, and a creamy béchamel sauce coming together in perfect harmony.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine
• 1/4 cup olive oil
• 2 cups milk
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1/2 tsp nutmeg
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and bake for 25 minutes until golden.
3. In a skillet over medium heat, brown the ground lamb with onion and garlic for 5 minutes.
4. Stir in cinnamon, allspice, salt, pepper, diced tomatoes, tomato paste, and red wine. Simmer for 20 minutes until thickened.
5. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
6. Gradually add milk, whisking constantly until the sauce thickens. Remove from heat and stir in nutmeg and beaten egg.
7. In a 9×13 inch baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, and top with béchamel.
8. Sprinkle Parmesan cheese on top and bake for 45 minutes until bubbly and golden.
9. Let it rest for 10 minutes before serving to allow layers to set.

You’ll love the creamy texture of the béchamel against the spiced meat and soft eggplant. Try serving it with a crisp green salad to balance the richness.

Lutenitsa

Today’s the perfect day to whip up something uniquely delicious, and lutenitsa is just the dish to spice up your meal prep. This Bulgarian favorite is a rich, smoky spread that’s as versatile as it is flavorful.

Ingredients

• 2 lbs red bell peppers
• 1 lb tomatoes
• 1/2 cup vegetable oil
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the red bell peppers and tomatoes in half, remove the seeds, and place them cut-side down on the baking sheet.
3. Roast the vegetables in the oven for 30 minutes, or until the skins are charred and blistered.
4. Remove from the oven and let cool for 10 minutes. Peel the skins off the peppers and tomatoes.
5. In a large pot, combine the peeled peppers and tomatoes, vegetable oil, sugar, salt, and black pepper.
6. Cook over medium heat for 1 hour, stirring occasionally, until the mixture thickens.
7. Add the vinegar in the last 5 minutes of cooking, stirring well to incorporate.
8. Remove from heat and let cool slightly before blending to your desired consistency.

Just like that, you’ve got a batch of lutenitsa ready to go. Its smoky sweetness pairs perfectly with crusty bread or as a condiment for grilled meats. Try spreading it on a sandwich for an instant flavor upgrade.

Kebapche

Perfect for your next BBQ or weeknight dinner, Kebapche is a simple yet flavorful dish that’ll have everyone asking for seconds. You’ll love how easy it is to make these juicy, seasoned meat sticks that are a staple in many cultures.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine 1 lb ground beef, 1 lb ground pork, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Mix well with your hands for even seasoning distribution.
2. Divide the mixture into 8 equal portions. Roll each portion into a sausage-like shape, about 4 inches long and 1 inch thick.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Once hot, add the kebapche in batches to avoid overcrowding.
4. Cook for 4-5 minutes on each side, or until deeply browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F.
5. Transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining kebapche.

Absolutely delicious, these kebapche are juicy inside with a slightly crispy exterior. Serve them with a side of fresh salad or tucked into a warm pita for a handheld meal.

Shkembe Chorba

You’ve probably never heard of Shkembe Chorba, but trust me, it’s a dish that’s as intriguing as its name. This traditional soup, with its rich flavors and hearty ingredients, is a comfort food staple in many cultures.

Ingredients

• 1 lb tripe, cleaned and cut into strips
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp red pepper flakes
• 6 cups water
• 1 tbsp vinegar
• Salt to taste
• 1/2 cup milk
• 1 tbsp flour

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Stir in the paprika and red pepper flakes, cooking for another minute to release their flavors.
4. Add the tripe strips to the pot, stirring to coat them with the spice mixture.
5. Pour in the water and bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the tripe is tender.
6. While the soup simmers, mix the milk and flour in a small bowl until smooth, then stir this into the soup to thicken it.
7. Add the vinegar and salt, adjusting the seasoning to your preference.
8. Let the soup simmer for an additional 10 minutes to blend all the flavors together.

Ladle this warming soup into bowls and enjoy its creamy texture and spicy kick. For an extra touch, serve it with a side of crusty bread to soak up every last drop.

Patatnik

You’ve probably never heard of Patatnik, but trust me, it’s a game-changer for your next brunch. This Bulgarian potato dish is crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 4 cups grated potatoes
• 1 cup grated onion
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 eggs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with 1 tbsp of vegetable oil.
2. In a large bowl, mix the grated potatoes and onion with salt and black pepper. Let it sit for 5 minutes to draw out moisture, then squeeze out the excess liquid.
3. Add the crumbled feta cheese and eggs to the potato mixture, stirring until well combined.
4. Transfer the mixture to the prepared baking dish, pressing it down firmly to form an even layer.
5. Drizzle the remaining 1 tbsp of vegetable oil over the top.
6. Bake for 45 minutes, or until the top is golden brown and crispy.
7. Let it cool for 5 minutes before slicing and serving.

Unbelievably delicious, Patatnik offers a perfect balance of textures and flavors. Serve it with a dollop of sour cream or a fresh salad for a complete meal.

Gyuvech

Kickstart your culinary adventure with Gyuvech, a hearty Bulgarian stew that’s as fun to say as it is to eat. You’ll love how its rich flavors come together with minimal fuss, perfect for a cozy night in.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup tomato sauce
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups water
• 1 cup potatoes, cubed
• 1 cup carrots, sliced

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Add bell pepper, tomato sauce, paprika, salt, and black pepper, mixing well.
5. Pour in water, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to deglaze and incorporate all the flavors.
6. Reduce heat to low, cover, and simmer for 1 hour.
7. Add potatoes and carrots, continuing to simmer until vegetables are tender, about 30 minutes. Tip: Check the stew occasionally, adding more water if needed to prevent sticking.

This Gyuvech turns out incredibly tender, with the beef melting in your mouth and the veggies soaking up all the savory goodness. Serve it with a slice of crusty bread to dunk into the rich sauce, or over a bed of fluffy rice for a complete meal.

Bob Chorba

Just imagine coming home to a warm, comforting bowl of Bob Chorba, a traditional Bulgarian bean soup that’s as hearty as it is flavorful. You’ll love how simple ingredients come together to create something truly special.

Ingredients

• 1 cup dried white beans
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp dried mint
• 1 bay leaf
• 4 cups vegetable broth
• 1 tbsp tomato paste
• Salt to taste

Instructions

1. Soak the dried white beans in water overnight, then drain and rinse.
2. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking until softened, about 5 minutes.
3. Stir in garlic, paprika, and dried mint, cooking for another minute until fragrant.
4. Add the soaked beans, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beans are tender.
5. Mix in tomato paste and salt, simmering for an additional 10 minutes to blend flavors.
6. Remove bay leaf before serving.

With its creamy texture and rich, smoky flavor, Bob Chorba is perfect with a slice of crusty bread. Try garnishing with fresh parsley for a pop of color and freshness.

Tikvenik

Believe it or not, you can whip up something incredibly comforting with just a few pantry staples. Tikvenik is a sweet, spiced pumpkin pastry that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/4 cup melted butter
• 1 large egg
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. Add 1 cup pumpkin puree and 1/4 cup melted butter to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
4. Roll the dough out on a floured surface into a rectangle about 1/4 inch thick.
5. Beat 1 large egg with 1 tbsp milk and brush over the dough for a golden finish.
6. Bake for 25-30 minutes, or until the edges are lightly browned. Tip: Let it cool slightly before slicing to keep the layers intact.
7. Cut into strips or squares while still warm. Tip: Serve with a dollop of whipped cream for extra indulgence.

Every bite of Tikvenik offers a delightful crunch with a soft, spiced center. Try drizzling it with honey or pairing it with a cup of strong coffee for the ultimate treat.

Sarmi

Did you know that Sarmi is a dish that brings comfort and warmth to any table? It’s a delicious blend of flavors wrapped in tender cabbage leaves, perfect for sharing with loved ones.

Ingredients

• 1 lb ground beef
• 1 cup white rice
• 1 large head cabbage
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 cups tomato sauce
• 1 cup water

Instructions

1. Preheat your oven to 350°F.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 5 minutes to soften the leaves. Tip: Use tongs to remove the leaves one by one as they loosen.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in rice, salt, pepper, and paprika. Cook for another 2 minutes, then remove from heat. Tip: The rice will finish cooking in the oven, so don’t worry if it’s not fully done now.
6. Place a spoonful of the beef mixture onto each cabbage leaf. Fold the sides over the filling and roll up tightly.
7. Arrange the rolls seam-side down in a baking dish. Pour tomato sauce and water over the top.
8. Cover with foil and bake for 45 minutes. Tip: For a crispier top, remove the foil during the last 10 minutes of baking.

Now you’ve got a dish that’s hearty and full of flavor. The cabbage leaves become melt-in-your-mouth tender, while the filling is savory and satisfying. Try serving these with a dollop of sour cream for an extra touch of richness.

Meshana Skara

Ready to dive into a dish that’s as fun to say as it is to eat? Meshana Skara is a hearty, flavorful meal that’ll have you coming back for seconds. It’s perfect for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 lb ground beef
• 2 cups diced potatoes
• 1 cup chopped onions
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped onions to the skillet, sautéing until translucent, about 5 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in diced potatoes, salt, black pepper, and paprika, mixing well to combine.
5. Pour water into the skillet, then cover and simmer on low heat for 20 minutes, stirring occasionally.
6. Remove the lid and cook for an additional 5 minutes to let any excess liquid evaporate.

Perfectly tender potatoes and richly seasoned beef make Meshana Skara a comforting dish. Try serving it with a dollop of sour cream or alongside a crisp salad for a complete meal.

Lyutenitsa

Think you’ve tried all the spreads out there? Let me introduce you to Lyutenitsa, a vibrant Bulgarian favorite that’s a game-changer for your toast or sandwich game. It’s a sweet and savory blend of roasted peppers and tomatoes that’s surprisingly easy to whip up at home.

Ingredients

• 2 lbs red bell peppers
• 1 lb tomatoes
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers and tomatoes in half, remove the seeds, and place them cut-side down on the baking sheet.
3. Roast the vegetables in the oven for 30 minutes, or until the skins are charred and blistered.
4. Let the roasted vegetables cool slightly, then peel off the skins. Tip: The skins will come off easier if you cover the vegetables with a towel for 10 minutes after roasting.
5. Blend the peeled peppers and tomatoes in a food processor until smooth.
6. Heat the vegetable oil in a large pot over medium heat, then add the blended vegetables.
7. Stir in the sugar, salt, black pepper, and paprika. Tip: Adjust the sugar based on the sweetness of your peppers and tomatoes.
8. Simmer the mixture on low heat for 1 hour, stirring occasionally to prevent sticking. Tip: If the mixture is too thick, add a little water to reach your desired consistency.
9. Remove from heat and let it cool before serving.

Silky smooth with a hint of smokiness, this Lyutenitsa is perfect slathered on crusty bread or as a dip for fresh veggies. Its rich, complex flavors deepen over time, making it even better the next day.

Kapama

Think you’ve tried every comfort food out there? Kapama might just surprise you. This hearty dish, with its rich flavors and tender meat, is a hidden gem that’s perfect for cozy nights in.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Tip: This adds depth to the dish’s flavor.
5. Stir in beef broth, tomato paste, cinnamon, and cloves, then return the beef to the pot.
6. Bring to a simmer, then reduce heat to low. Cover and cook until beef is very tender, about 2 hours. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
7. Season with salt and pepper before serving.

You’ll love how the meat falls apart at the slightest touch, soaked in a sauce that’s both sweet and savory. Try serving it over a bed of creamy polenta for an extra comforting meal.

Garash Cake

Ready to dive into a dessert that’s as fun to make as it is to eat? Let’s talk about Garash Cake, a rich, chocolatey treat that’s surprisingly simple to whip up. You’ll love how its layers come together for a perfect bite every time.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 1 cup cold water
• 1 cup heavy cream
• 8 oz dark chocolate, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup vegetable oil, 1 tsp vanilla extract, 1 tbsp white vinegar, and 1 cup cold water to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
7. Place 8 oz chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 2 minutes, then stir until smooth.
8. Once the cake is cool, pour the chocolate ganache over the top, spreading it evenly with a spatula.
9. Refrigerate the cake for at least 1 hour to set the ganache before serving.

Garash Cake is all about that dense, moist texture paired with the deep, luxurious flavor of dark chocolate. Try serving it with a sprinkle of sea salt or fresh berries for an extra touch of elegance.

Rakia

Got a taste for something unique? Rakia, a traditional fruit brandy, is your go-to for a bold, flavorful experience. It’s perfect for sipping or sharing at gatherings.

Ingredients

• 5 lbs plums, pitted
• 2 cups sugar
• 1 packet yeast
• 1 gallon water

Instructions

1. Wash the plums thoroughly under cold water.
2. Place the pitted plums in a large fermentation vessel.
3. Add sugar to the plums, mixing gently to combine.
4. Dissolve the yeast in warm water (110°F) and add to the plum mixture.
5. Cover the vessel with a clean cloth and let it ferment in a dark, warm place for 3 weeks. Tip: Stir the mixture daily to prevent mold.
6. After fermentation, strain the liquid through a cheesecloth into a clean container.
7. Transfer the liquid to a still and distill at 170°F until you collect about 1 liter of Rakia per 5 lbs of plums. Tip: Keep an eye on the temperature to ensure a smooth flavor.
8. Let the Rakia age in a glass bottle for at least 6 months before drinking. Tip: Aging improves the flavor, so patience is key.

When it’s ready, you’ll love Rakia’s smooth, fiery kick and fruity undertones. Try serving it chilled with a slice of lemon for an extra zing.

Conclusion

Uncover the rich flavors of Bulgaria with these 18 authentic recipes that promise to delight your taste buds and bring a piece of Balkan cuisine into your kitchen. Whether you’re craving something sweet or savory, there’s a dish here for every home cook to explore. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for your next culinary adventure!