Culture in Bulgaria
Religion in Bulgaria
Bulgaria has been traditionally a Christian state since 865 with the dominant confession being Eastern Orthodoxy of the Bulgarian Orthodox Church. However during Ottoman rule Islam established itself in the country. Roman Catholicism has had roots since the middle ages and the Protestant Church arrived in the 19th century.
Unlike many of its neighbouring countries Bulgaria has not experienced any significant problems between the different faiths and all coexist peacefully. Sofia, Bulgaria’s capital is known for its religious tolerance and the St Nedelya Church, Banya Bashi Mosque and Sofia Synagogue can be found within metres of each other.
Bulgarian cuisine and wines
Bulgarians are very proud of their cuisine and their wine.
Grape growing and wine production have a long history in Bulgaria. Many country people have grape vines growing on their property and make their own wines. The country is divided into five wine growing areas. The Danubian Plain in Northern Bulgaria, Black Sea in the East, Rose Valley in the Balkans, Thracian Lowlands in South Bulgaria and finally Struma River Valley in South-western Bulgaria. With the different climates in the different regions Bulgaria produces a great variety of quality wines, Merlots, Riesling, Muscatel and many others.
Try Zagorska, Bulgaria’s favourite beer named after Stara Zagora the town where it is produced.
 Bulgarians are also proud of their cheeses, Caciocavallo, made from either sheep or cows milk, originally from Sicily, but now spread across the Balkans. Sirine cheese is very popular, not only in Bulgaria, but also in Macedonia. Normally made with a combination of both sheep and cows milk, very similar to Feta cheese.
Try Tarator (cold soup), cheese salad or Banitsa (Bulgarian pastries) made from whisked eggs, sirine cheese and baked between layers of filo pastry.
This pastry is served for breakfast with plain yoghurt ayran or boza and eaten hot or cold. Interestingly this pastry has traditionally been served with lucky charms such as coins or small symbolic objects inside, particularly on Christmas Eve the first day of Christmas or New Years Eve.
Tarator
1 large cucumber, peeled, diced, salted and drained
7.2 dl yoghurt
7.2 dl iced water or mineral water
30 ml olive oil
85 gr walnuts, crushed
3 large cloves garlic, crushed with salt
Combine all the ingredients in a blender and serve chilled
Banitsa
2 packets of phyllo dough
200 grams of yellow cheese
500 grams of white cheese (Bulgarian sirene or feta cheese)
7 eggs
100 grams of butter
1/2 cup of soda water
1 cup yogurt
Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese
cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the phyllo
dough, spread a layer of the mixture, and continue alternating layers so that the
phyllo and the mixture are finished about the same time. Finish with a layer of
phyllo dough. Then cut the banitsa into serving pieces. Mix the last egg with the
soda water and stir. Pour the mixture over the banitsa and make sure there are no
pieces of the phyllo dough left dry.
Bake in a preheated over at 200 C for 40 minutes, or till golden.
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