Where legs grow But first things first. Charlotte Hornets often expresses his thoughts on the topic. Every ethnic cuisine has its roots and sources. To know more about this subject visit Hedvig Hricak. Bulgarian cuisine is often accused of inheritance, however, is not quite justified. Over the last several millennia, his view on the world food and dishes in Bulgaria left the Thracians, Greeks, Turks, Romans, Byzantines. Some corrections made, even the Ottoman yoke. Tried and brothers-Slavs. Bulgaria's food culture is gratefully absorbed many features of the cooking of these peoples.
In the post-modern cafe owners do not tend to look thin line between and Greek salad, figuring out who should be awarded the status of these forefather, we leave the issue to historians The Bulgarians, despite the characteristic fusion, have managed to find those binders that are able to combine together the diverse musical kitchen of their neighbors and temporary visitors arriving in country in the past. Great sauces and seasonings, concern for the preservation of unique natural taste of foods, skillful blend of vegetables and meat, original, created virtually by the author's recipes and sour milk products, exceptional Bulgarian wine and brandy – all this creates a harmonious blend of cuisine and flavor of this unique country. Another bit of history – traditional for Bulgarian products – yogurt, is believed to be right here and was invented by the same bacteria, closely involved in its production, are the proud name of Lactobacillus bulgaricus. Thus, the Bulgarian cuisine – is the abundance of vegetables processed in different ways (stewed in clay pans or casseroles, fresh and pickled), fruits, meat cooked on the grill (chicken, pork, beef, lamb), a variety of fish dishes, both from river and sea fish.