What Foods Did Bulgarians Eat Most Often In The Summer Of 2015?

Video: What Foods Did Bulgarians Eat Most Often In The Summer Of 2015?

Video: What Foods Did Bulgarians Eat Most Often In The Summer Of 2015?
Video: MOST POPULAR BULGARIAN DISHES (traditional food of bulgaria) 2024, November
What Foods Did Bulgarians Eat Most Often In The Summer Of 2015?
What Foods Did Bulgarians Eat Most Often In The Summer Of 2015?
Anonim

Summer is one of the favorite seasons of most Bulgarians. Along with the warmer temperatures, our compatriots prefer to eat certain foods typical of the summer months.

Which were the most frequently consumed foods for summer 2015 determined a study of foodpanda after consulting up to 200 restaurants in our country.

Caesar salad

The fresh and fragrant salad was the most consumed dish for summer 2015 in our country. Caesar salad is enjoyed by most Bulgarians, and the light ingredients in it make it a suitable dish for summer temperatures.

Caesar salad
Caesar salad

Breaded squid

Breaded squid definitely triumphed over the other seafood delicacies in the orders of our people. Until last year, she led the mussel salad convincingly, but now she has fallen behind by 1 place.

French fries with cheese

This summer also did not pass without the favorite Bulgarian fries with cheese. They were the favorite appetizer of our people, say the native waiters.

Fried sprats

Pizza
Pizza

Of all the types of fish, fried sprat was the most ordered by our compatriots. It was the second most common appetizer at summer tables in our country.

Chicken fillet with spices and lemon

From the healthy recipes, the Bulgarians preferred to eat chicken fillet with spices and lemon during the summer months.

Pizza

This year there has been a slight decline in pizza consumption, but the culinary temptation finds a place among the most eaten foods in the summer.

The food goes with the drink and therefore the most consumed drinks cannot be missed. For another year, the ranking is topped by beer, followed by mint and ouzo.

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