12 regional dishes covered across Bulgaria, each with the canonical version and where to eat it, city by city.
BanitsaMain course · PlovdivBanitsa is the Bulgarian filo pastry, layered with sirene cheese, yoghurt and egg, baked until the top sheets blister.
KavarmaMain course · PlovdivKavarma is the Bulgarian clay-pot stew: pork or chicken slow-cooked with onions, peppers, tomato and paprika until the meat falls from the bone.
KebapcheMain course · Plovdiv
KyufteMain course · Plovdiv
LyutenitsaMain course · PlovdivLyutenitsa is the Bulgarian roasted pepper, tomato and aubergine spread.
MekitsaMain course · PlovdivMekitsa is the Bulgarian fried dough breakfast: a soft yeasted disc fried in oil and eaten hot with sirene cheese, jam, honey or powdered sugar.
Mish-mashMain course · Plovdiv
RakiaMain course · PlovdivRakia is the Bulgarian fruit brandy, typically distilled from grape (grozdova) or plum (slivova).
SarmiMain course · PlovdivBulgarian sarmi are cabbage or vine leaves stuffed with rice, minced pork and dill.
Shopska saladSalad · PlovdivThe Bulgarian national salad: tomato, cucumber, raw or roasted pepper and onion, all crowned with a snowfall of grated sirene cheese.
TaratorMain course · PlovdivTarator is the Bulgarian cold yoghurt soup with cucumber, walnut, dill, garlic and a splash of sunflower oil.Bulgarian yoghurtMain course · Plovdiv