Because of its geographical position and long history Bulgarian cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish cuisines. National specialities include: Shopska salad (sliced tomatoes, cucumbers, peppers and parsley topped with grated sheep's cheese); and tarator (a cold soup of chopped cucumber, walnuts and yogurt) perfect for hot summer days. White sheep's cheese baked with eggs is another favorite. Other typical items on the menu include kebapcheta (minced meat rolled into sausage shapes and grilled), kavarma (individual casseroles of pork or veal, onions and mushrooms), shishkebab, stuffed vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria, its country of origin.
Bulgarian wines are the perfect companion for Bulgarian food. The choice is wide. However, you can tell the best wine by their controlled label of origin guaranteeing that they have been made from special varieties of grapes grown in specific localities. Beer is also very popular in Bulgaria. The brands are not as popular as German and Czechoslovakian ones but they are very delicious. Aperitifs are both familiar and unusual in taste. Local ones include Slivovitz, grape brandy and Mastika which are usually accompanied by salad or appetizers.
Apart from the usual deserts and sweets that can be found all over the Europe, Turkish sweets are also very popular. Some of them are:"baklava" (flaky pastry stuffed with pistachio nuts in syrup) and "kadayif" (shredded wheat stuffed with nuts in syrup). A great choice of fruits and vegetables is available as well.
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