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Traditional Sofia Food

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Cuisine is an integral part of any local culture, and no trip to Sofia is complete without tasting the traditional Sofia food. This directory offers information about the traditional dishes and drinks available in Sofia to help visitors better understand the local food culture and make an informed decision when trying them.


  • Aubergine Byurek: aubergines, cheese, breadcrumbs, vegetable oil, plain flour, eggs, parsley, dill, black pepper and salt.
  • Liutenitza: а type of slow cooked chutney: ground roasted peppers, tomatoes (eggplant, carrots), sunflower oil and spices.
  • Lukanka: a spicy salami.
  • Mekitsas: batter fried in oil.
  • Sujuk: a dry, spicy sausage.
  • Tutmanik: plain yoghurt, eggs, olive oil, feta cheese, salt, sugar, baking soda, flour, caraway seeds.
  • Zelnik: thin layers of phyllo pastry filled with combination of cheese, eggs, spinach, sorrel, browned meat, leeks and rice.


  • Bob chorba: a soup made from dry beans, onions, tomatoes, summer savory or dzhodzhen (spearmint) and carrots.
  • Bulgarian Lentil Soup: chopped onions, garlic, carrots, peppers, celery, tomatoes, lentils, salt, pepper.
  • Bulgarian Spinach Soup: spinach leaves, flour, butter, gallon milk, ground black pepper and salt.
  • Fisherman's Soup: a hot and spicy paprika based river fish soup.
  • Shkembe chorba: tripe, sunflower oil, milk, paprika, black pepper, salt, garlic, red wine vinegar, dried hot chili peppers.
  • Soup Topcheta: clear broth vegetable and meatball soup.
  • Tarator: a cold soup made of yogurt, cucumbers, garlic, walnuts, dill, vegetable oil, and water.
  • Teleshko Vareno: a clear broth soup, made with veal, carrots, potatoes and celeriac.
  • Zeleva Chorba: Bulgarian cabbage soup.


  • Bobena salad: beans, diced, chopped onion crescents, seasoned with salt, vinegar and oil.
  • Bulgarian Potato Salad: boiled potatoes, diced, chopped onion crescents, seasoned with salt, vinegar and oil.
  • Coleslaw: cabbage, shredded carrots, finely chopped celery (parsley), seasoned with salt, vinegar and oil.
  • Green Salad: salad made with lettuce, green onion, radish, cucumber, salt, oil and vinegar.
  • Kyopoolu: roasted eggplants, fresh tomatoes and garlic, sometimes roasted bell peppers.
  • Roasted peppers with vinegar and garlic: roasted peppers with vinegar and garlic with oli.
  • Shopska salad: a salad made with tomatoes, bell peppers, cucumbers, onions and sirene (white cheese similar to Feta)
  • Snezhanka salad: a salad made from yogurt and cucumbers.

Main courses

  • Baked cabbage: cabbage, tomatoes, paprika, salt, pepper and vinegar.
  • Drob sarma: chopped lamb or calf's liver, rice and topped with an egg custard.
  • Gyuvetch: beef and vegetable (olives, tomatoes, mushrooms, rice, onions) stew.
  • Jaica po panagiurski: veiled eggs, topped with cheese, sauced with yogurt sauce with garlic and hot oil with red pepper.
  • Kapama: meat, rice and sauerkraut stew.
  • Kavarma: meat (usually chicken) onions, rice, white wine, green pepper, parsley, savory, salt, black pepper.
  • Kiufteta po chirpanski: meatballs with tomato sauce and potatoes.
  • Lamb cheverme: whole lamb is placed on a wooden stake and bake very slowly on fire.
  • Mackerel in Wine and Tomato Sauce: mackerels, chopped onions, tomatoes, garlic cloves, parsley, white wine and oil.
  • Meat with Potatoes: meet, yellow onion, carrot, celery, Italian pepper, paprika, salt, potatoes, tomato sauce, parsley, water, vegetable oil.
  • Mishmash: peppers, tomatoes, eggs and white cheese.
  • Moussaka: a casserole made with potatoes, ground pork and/or beef and eggs,yogurt and flour topping.
  • Patatnik: grated potatoes, onions, salt and spearmint.
  • Pulnena piperka: peppers filled with minced meat and rice.
  • Roasted Beans: green beans, olive oil, freshly ground black pepper, salt.
  • Roasted Chicken with Potatoes: chicken, garlic cloves, lemon, rosemary, bay leaves, black pepper, red-skinned potatoes, olive oil.
  • Sarma: minced meat rolled in grape, cabbage or chard leaves.
  • Sirene po Shopski: white cheese, yellow cheese, eggs, hot peppers, tomatoes, chopped roasted peppers, oregano, parsley.


  • Aşure: wheat berries, sugar and walnuts.
  • Baked apples: apples, sugar, butter, cinnamon, vanilla, walnuts.
  • Baklava: a very sweet and rich pastry, made of phyllo sheets,walnuts or pistachios, soaked in butter and sugar syrup.
  • Banitsa: phyllo dough pastry with custard.
  • Cinnamon Puffs: flour, sugar, salt, baking powder, nutmeg, egg, milk, butter; for topping; sugar, cinnamon, vanilla, butter.
  • Cozonac: sweet bread, usually served for Easter.
  • Creme Caramel: a custard dessert with a layer of soft caramel on top, the Bulgarian version of flan.
  • Garash cake: chocolate cake.
  • Peach Melba: ice cream with a sweet chocolate or fruit syrup,and a piece of cookie on top.
  • Pechena tikva: roasted pumpkin, served with honey, sugar and walnuts
  • Sutlac (Rice Pudding): rice pudding served with cinnamon.
  • Tulumba: a long doughnut type pastry, fried and then soaked in sugar and butter syrup.

Fast food

  • Kebapche: grilled minced meat with spices.
  • Kyufte: minced pork and veal meat with spices.
  • Tzatza: fried fish sprat.

Street food

  • Banitsa: pastry prepared with whisked eggs and pieces of sirene.
  • Duner: is a sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture thereof.
  • Kifla: a small bread roll filled either with cheese or a small hot-dog-type sausage.
  • Ponichki: deep-fried doughnuts.

Drinks (Non-alcoholic)

  • Ayryan (айрян): a mixture of yogurt, cold water, and sometimes salt.
  • Boza: fermented wheat drink, thick, with a sweet and sour taste.
  • Compote (kompot): a light, refreshing drink most often made of dried or fresh fruit.
  • Mineral water: is water containing minerals or other dissolved substances.

Drinks (Alcoholic)

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