Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough based banitsa and the various types of Börek.
Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, beef, chicken or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with beef or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meats appetizers (meze) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring.
Similarly to other Balkan cultures the per capita consumption of yogurt (Bulgarian: кисело мляко, kiselo mlyako, lit. "sour milk") among Bulgarians is traditionally higher than the rest of Europe. The country is notable as the historical namesake for Lactobacillus bulgaricus, a microorganism chiefly responsible for the local variety of the dairy product. Yogurt has been cultivated and consumed as far back as 3000 BC.
Holidays are often observed in conjecture with certain meals. On Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and cabbage leaf sarmi, New Year's Eve usually involves cabbage dishes, Nikulden (Day of St. Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb.
Mussels in butter (With onion and fresh herbs, traditionally from Sozopol.)
Kyufte (Meatballs of minced beef and pork meat, seasoned with traditional spices and shaped in a flattened ball)
Kebapche (Similar to meatballs, though seasoned with cumin and shaped in a stick)
Parjola (Pork Steak, chop or flank)
Shishcheta (Marinated pieces of chicken and/or pork and vegetables.)
Karnache (A type of sausage with special spices)
Nadenitsa (A type of sausage with special spices)
Tatarsko kyufte (Stuffed meatballs)
Nevrozno kyufte (Very piquant meatballs)
Chicken in caul
Cheverme (Used in celebrations such as weddings, graduations and birthdays: a whole animal, traditionally a pig, but also chicken or a lamb, is slowly cooked in open fire, rotated manually on a wooden skewer from 4 to 7 hours.)
Meshana skara (Mixed grill)
Grilled Vegetables (Usually garnish or a side dish)
Grilled Fish (Salt- or freshwater)
Traditional Bulgarian grill (Skara)- Tatarsko kufte
The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types with sunflower and with sesame seed. Traditionally, the regions of Yablanitsa and Haskovo are famous manufacturers of halva.