Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Bulgarian kebab with rice
Sarmi, a traditional Bulgarian Christmas Eve dish
Lukanka, a traditional Bulgarian cold cut
Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil.
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Turkey, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia.
Easter breakfast is eaten in Serbia for Orthodox Easter. It is also popular in North Macedonia, Montenegro and Bosnia and Herzegovina. A similar meal is eaten in Slovenia but with Slovenian potica instead of cake.