2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bulgarian cuisine is characterized by a specific and often - spicy taste. It is largely due to the abundance of onions, garlic and traditional Bulgarian spices.
They flavor our food, so you just can't go wrong - without much surprise you know that the recipe is Bulgarian and the dish can be eaten in one of the many traditional taverns in all parts of our country.
Here are who they are the most typical for Bulgarian cuisine spiceswhich you probably use on a daily basis.
Savory
Aromatic and unique, savory is an absolutely universal spice for the Bulgarian table. It is added to all dishes - rice, sarma, stew, potatoes, meat dishes, meatballs, soups.
You will recognize it from afar because of the strong aroma it emits. Under the canopies of Bulgarian houses you can often see large stalks of savory hanging in the process of drying or storage. In addition to dried, it is also used freshly picked.
Hot red pepper
Not just red pepper, but hot red pepper. This is the obligatory spice that goes with vinegar and garlic in the flavoring of traditional tripe soup. And not only!
It gives a fiery taste to other soups, stews, sausages, bacon, casserole. Lovers of spicy food in our country do not sit at the table without hot red pepper. Especially in winter.
It is best for the pepper to be homemade and coarsely ground. This is often found in markets where small producers display their goods for sale.
Jogen
It grows in abundance in the gardens of the Bulgarian, as well as in boxes and pots on the balcony. Aromatic spice that we instinctively associate with warm bean soup, stewed ripe beans or delicious roasted lamb with crust.
Affordable and easy to grow spice in a pot, it is part of the Bulgarian table all summer in the form of fresh petals. All year round it can be found in a dried state on the shelves with the other spices in the trade network.
Parsley
If it smells of fresh parsley, then spring has come. This is one of the first spring spices that we can pick fresh from the garden or from the box on the terrace.
It is also most often grown in our country in yards and balconies. It is sold fresh all year round and in almost every store or market. Gives a great taste to salads and dishes. Soups, stews, plaques, casserole and what not need green parsley leaves to become irresistibly appetizing.
Dill
Dill also grows next to parsley. Even in the store they are sold side by side. Traditional Bulgarian spice, which dried or fresh, gives a characteristic taste that reminds us of summer and freshness.
That who ate tarator without dill or stewed potatoes? This is a great Bulgarian spice with which we share a table throughout our lives.
Bay leaf
What do we find most often in the pan with stewed sauerkraut or fresh cabbage? Well, of course - bay leaves. It is inevitably associated with all kinds of dishes prepared with cabbage. And we also find it as a recommended spice in recipes with potatoes, lamb, other meat dishes, homemade canned products.
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