There are some special dishes, typical for the Balkan peninsula and Bulgaria particularly:
The salads first: The Shopska salata is made of tomatoes, peppers, cucumbers and cheese. The Snezhanka is made of yoghurt or cream, cucumbers and walnuts. Its name means Snow White. The Kjopolu is a kind of ljutenitza (a puree) made of aubergines, peppers, tomatoes, walnuts and garlic.
We have different kinds of soups. The first one is Tarator. It is a cold soup made of cucumbers and yoghurt. Next are the Vegetable soups. As the name says they are made of vegetables, usually potatoes, tomatoes, peppers and onions. The Monastery bean soup is a vegetable soup made of beans but it has its own name. And finally come the meat soups ? Lamb soup, Veal soup, Chicken soup, Fish soup. But all the meat soup have vegetables.
Now the vegetarian dishes - Baked eggs with spring onions, Stuffed peppers with egg and cheese, which are fried, Marrows stuffed with cheese (baked), and Vegetable hotch-potch. The hotch-potch is made of fried peppers, cheese and eggs.
Some of the meat dishes are: Lamb drop sarma, Vinen kebap, Chicken stew, Kavarma, Sarmi and Kebapcheta. The lamb drop sarma is made of lamb liver, which is baked in an oven. The Vinen kebap is made of pork or veal with wine sauce. The kavarma is similar to the Vinen kebap. The sarmi are cabbage or vine leaves or peppers, stuffed with rice and minced meat. There are two varieties ? boiled and baked.
Some desserts or breakfasts are Fried bread slices, Mekitsas and Banitsa. The Mekitsas are fried pieces of dough. The banitsa is a dessert made of dough sheets, between which there is a mixture of cheese and eggs. The banitsa is baked.
Here there are some pictures of traditional dishes: