Sofia Food Culture

A flaky phyllo pastry filled with whisked eggs and white sirene cheese, baked until golden and crispy. The layers create a delicate texture that contrasts beautifully with the creamy, slightly salty filling. Often eaten warm with yogurt or boza (fermented wheat drink).

Dating back centuries, banitsa is the quintessential Bulgarian breakfast and is traditionally eaten on New Year's Eve with fortunes (kusmeti) hidden inside. Each region has variations, but Sofia's version is considered the standard.

Bulgaria's national salad featuring diced tomatoes, cucumbers, onions, and peppers topped with generous amounts of grated white sirene cheese. Dressed simply with sunflower oil and vinegar, it's incredibly refreshing and represents the colors of the Bulgarian flag.

Created in the 1960s and named after the Shopi people of the Sofia region, it quickly became Bulgaria's most iconic dish. The salad showcases the quality of Bulgarian vegetables and sirene cheese.

A slow-cooked meat stew traditionally made with pork or chicken, mushrooms, onions, and peppers, baked in an earthenware pot. The dish is rich, aromatic, and often finished with wine and herbs, creating deep, complex flavors.

This traditional Bulgarian stew has roots in peasant cuisine, where tough cuts of meat were transformed through slow cooking. The clay pot (gyuveche) is essential to achieving the authentic taste.

A cold soup made from yogurt, cucumbers, garlic, dill, and walnuts, diluted with water and served chilled. It's incredibly refreshing, tangy, and perfect for hot Sofia summers, with a creamy texture from the yogurt and crunch from the walnuts.

This ancient soup predates the Ottoman period and showcases Bulgaria's famous yogurt. It's considered a national treasure and is believed to have cooling and digestive properties.

Grilled minced meat (pork and beef) formed into sausage shapes (kebapche) or patties (kyufte), seasoned with cumin and other spices. Served with lyutenitsa (pepper-tomato relish), fries, and a shopska salad, this is Bulgaria's answer to fast food.

While influenced by Ottoman cuisine, Bulgarians have made these grilled meats distinctly their own with specific spice blends. They're the centerpiece of any Bulgarian grill (skara) meal.

Cabbage or vine leaves stuffed with a mixture of minced meat and rice, slowly cooked in a tomato-based sauce. The winter version uses pickled cabbage leaves, while summer sarmi use fresh grape leaves, each offering distinct flavors.

A dish shared across the Balkans with Ottoman origins, Bulgarian sarmi are distinguished by their use of local cabbage and the addition of yogurt on the side. They're traditionally made for holidays and family gatherings.

Bulgarian moussaka differs from Greek versions—it's made with potatoes and ground meat (usually pork), topped with a yogurt and egg mixture instead of béchamel. The result is lighter, tangier, and distinctly Bulgarian.

While moussaka exists throughout the Balkans, Bulgaria's yogurt-based version reflects the country's dairy traditions. It's a staple comfort food in Sofia households.

A hearty white bean soup cooked with vegetables, tomatoes, and often mint, served in a clay pot. It can be prepared as a vegetarian dish or with smoked meat, and is typically accompanied by lyutenitsa and fresh bread.

This peasant dish sustained Bulgarian farmers for centuries and remains beloved comfort food. The clay pot presentation and the ritual of adding lyutenitsa make it a complete Sofia experience.

Deep-fried dough pieces that puff up into pillowy, golden clouds, traditionally served with powdered sugar and jam, or with sirene cheese and yogurt for a savory version. They're best eaten hot and fresh.

These fried treats are a weekend breakfast tradition in Bulgarian families. In Sofia, they're the ultimate comfort food, often enjoyed with a cup of strong coffee.

A tripe soup cooked with milk, garlic, and vinegar, served hot with a generous dose of crushed garlic and hot peppers on the side. It's rich, creamy, and famously known as a hangover cure.

This soup has been a Sofia institution for generations, with 24-hour shkembe restaurants serving night workers and party-goers. It's an acquired taste but deeply embedded in local culture.

A sweet phyllo pastry filled with grated pumpkin, walnuts, cinnamon, and sugar, formed into a coil and baked until crispy. It's similar to banitsa but sweet, with warming autumn spices.

This traditional autumn dessert celebrates the pumpkin harvest and is often homemade. In Sofia, quality bakeries prepare it fresh, especially during fall and winter months.

A creamy salad made from strained yogurt, cucumbers, garlic, dill, and walnuts, named 'Snow White' for its pure white appearance. It's similar to Greek tzatziki but thicker and served as a salad rather than a dip.

This salad showcases Bulgarian yogurt at its finest. The name references both its color and the fairy tale character, and it's a staple appetizer throughout Sofia.