Issue 21

One of the nice surprises after moving to Sofia was discovering it as a vibrant city, where finding a nice, affordable place to eat or drink was never a problem. I was expecting to find the cuisine was heavy and high in fat, like the food in most Central European countries, yet Bulgarian food is quite different. It is always made from the freshest seasonal ingredients. Like most great gastronomy, Bulgarian food is influenced by the neighbours.

Yellow Cheese Balls - Fried pieces of kashkaval
Potato Balls With Yellow Cheese - Mashed potato patties with kashkaval
Chicken Parson's Nose - Grilled chicken rumps
Chicken Lungs With Onion - Chicken livers with onions
Tolstolob - A genetically engineered hybrid between a trout and a carp
Panayorski Eggs - Yaytsa po panagyurski are poached eggs floating in yoghurt sauce
Pork Lung with Onion - Like chicken livers, but pork