Traditional foods and drinks in Bulgaria Quiz

Answer: Breakfast

Banitsa is a Bulgarian layered pastry, which traditionally is filled with eggs and feta cheese and people usually have it for breakfast. In honor of its iconic Bulgarian gastronomic product, the small village of Branitsa, in northwest of the country, celebrates the "Festival of the Banitsa" every year.

There visitors can taste not only the traditional recipe, but also a wide variety of choices, many of them really unusual.

Answer: Banitsa

Boza, also bosa, is a fermented beverage very popular in Bulgaria. It is a malt drink, made from wheat or millet. It has a thick consistency and a low alcohol content (usually around 6%), and has a slightly acidic sweet flavor. It is reach in carbohydrates and vitamins. Together with banitsa, it is a part of a traditional Bulgarian breakfast.

Answer: Cold summer soup

Tarator is a traditional cold summer soup, whose main ingredients are cucumber, yogurt and water. It is very popular, because of its interesting and refreshing flavor and the little effort required to make it. It is usually served in a bowl and eaten with a spoon.

Answer: Black pudding

Karvavitsa is the traditional dish that the people of Bulgaria prepare on Christmas day. you won't find even one house that doesn't make karvavitsa for Christmas. It is pig's intestines filled with pig pluck and pork meat.

Answer: Milk

Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese "Caciocavallo". It is particularly popular in Eastern Europe and Mediterranean region

Kashkaval made from cow's milk is known as Kashkaval vitosha while a variation made from ewe's milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.

Answer: A spirit

A personal favourite and the most popular spirit among the South Slavic peoples, rakia is a fruit brandy that can be made out of practically any kind of fermented fruit. This legendary beverage is customarily made in home distilleries (called казан kazan).

In Bulgaria, the most popular variety is grape rakia, though plum, apple, apricot, peach, cherry, quince are all appreciated and traditional for some regions like Troyan and the western parts of the country. The rose rakia of Kazanlak is another local variety that stands out.

Answer: Yogurt and cucumber

This is the classic Bulgarian yogurt salad. The Bulgarians have invented yogurt, although this is highly disputed by many cultures. They do however, appear to have introduced it to Western Europe. When modern statistics began to be practiced in Europe in the late nineteenth century, demographers noticed that Bulgaria had the highest percentage of octogenarians and even centenarians in its population. Unsure of what caused this, many came to believe it was the yogurt in the Bulgarian diet. Thus the yogurt craze in Western Europe was born, particularly among the French.

It later spread to the United States. This salad has its greek counterparts as well.

Answer: Minced meat with spices

Kebapche is a Bulgarian dish typically made of meat such as beef and pork. It is usually and traditionally grilled, and not fried, like many meat dishes. Some people say that the dish's consistency is very similar to that of a meatball, but its appearance is like a Spanish "chorizo" or sausage. Kebapche is a staple food in many parties and celebrations, and is said to go well with a glass of beer.

Answer: Pumpkin dessert

Tikvenik, this sweet pastry's name comes from the Bulgarian word for "pumpkin," tikva. Just like traditional banitsa, tikvenik often appears on restaurant menus. However, if you ever find yourself in Bulgaria, do your best to get invited to someone's house where you can sample the homemade variety. You'll be glad you did.

Answer: Ketchup

There are many versions of this type of sauce in Eastern Europe known by many different names (there's a similar Serbian sauce called "ajvar"). In Bulgaria, where this one is from, it's common to find it slathered on bread topped with feta cheese. The combination of the sweet sauce and the salty cheese with crusty bread is delicious.