Bulgarian main courses. Traditional Bulgarian cuisine. Traditional Bulgarian cuisine: pastries and desserts
At its core, the Bulgarian cuisine is South Slavic, but it was significantly influenced by the culinary traditions of the Balkan and Turkish peoples. The relatively warm climate and diverse geography create ideal conditions for the cultivation of various vegetables, herbs and fruits, which, together with home-grown meat, form the basis of Bulgarian traditional cuisine.
Another feature of the national cuisine is the widespread use of various dairy products. In particular, yogurt is very actively consumed in Bulgaria - it is served with a wide variety of dishes, is used in cooking and is eaten just like that. Some sources claim that yoghurt was generally invented on the territory of modern Bulgaria - and this seems to be true, given the great love of the locals for yoghurt. In addition to yogurt, feta cheese is very popular, which is usually added to many salads or baked goods.
A traditional Bulgarian meal usually starts with a salad, less often with a soup. As a rule, this is the famous Shopska salad. Among the soups - both cold and hot, the most famous of which is tarator - a cold cucumber soup, which is especially good in the summer heat. Also popular is chorba, a hot, thick soup usually made with beans and meat, although sometimes with other ingredients.
The main dish on the table is usually meat. The meat is usually cooked in the oven, steamed, stewed as a stew, or fried on skewers. The most popular meat is pork. Chicken and fish are also popular. But beef is rarely eaten in Bulgaria, since cattle are bred here for milk, not meat.
Signature Bulgarian main dishes are gyuvech (vegetable or meat stew), yahnia (a dish of meat and vegetables), plakia (meat or fish with onions in the oven), kavarma (again, meat and vegetables), kebab (stew with red pepper), moussaka (baked minced meat with eggplant and egg filling). Hot dishes are served, usually with pita - bread cakes. The meal is usually hung with dessert. These are most often halva, delight, baklava or kozunaki.
And, of course, wine is an integral part of most Bulgarian meals. The country has been famous for its winemaking for many centuries, and therefore it is unacceptable to drink Bulgarian dishes with any other drink besides wine. An exception can only be made for the sake of such drinks as rakia (strong drink, from 40 to 60% alcohol) or mastic (47%).
In general, it can be noted that the main secret of the Bulgarian traditional cuisine is the use of mainly fresh and natural products (vegetables, fruits, meat and dairy products), as well as the skillful addition of suitable spices and herbs to the dishes, which give the dishes a delicious taste and aroma.
Bulgarian national cuisine.
The national cuisine of Bulgaria was formed under the influence of both Orthodox Christian and Muslim traditions. Bulgaria was part of the Byzantine Empire, and later fell under the Turkish yoke.
Bulgaria is rightfully called the country of vegetables. There is so much here: tomatoes, peppers, eggplants, potatoes, cucumbers, carrots, zucchini, white cabbage and cauliflower, spices! All vegetables are served in any form - raw, boiled, fried, cooked on skara, stewed, pickled. Bulgarian chefs pride themselves on their ability to cook stuffed vegetables.
Bulgarian cuisine is rich in various meat and vegetable dishes.
Salad is where any meal begins. A truly national dish of the Bulgarians is (bulg. "salad shop"). The salad consists of a mixture of tomatoes, cucumbers, baked bell peppers, herbs, onions, feta cheese and can be found on almost every menu. There is also a sour-milk and cucumber salad called Snezhanka. Just yummy.
Also very popular are cold and hot snacks made from sausages (lukanka, elder), dried (shepherd, fillet) and stew, fried entrails and mushrooms.
Soups ( chorba) a lot, in each village they are prepared in its own way. The leader is the peasant bean soup, to which boiled-smoked sausages or fried meatballs (kyufte) are added.
Festive soup is considered "shkembe-chorba"- a delicious stew of veal entrails (stomach) fried in oil, to which chopped dried hot red pepper with grains and a mixture of grape vinegar and garlic are added before use.
Real Bulgaria is a cold soup "tarator". It is usually prepared from crushed walnuts and chopped fresh cucumbers with the addition of finely chopped or crushed garlic, fresh dill and seasoned with sour milk ("jelly mlyako"). "Kisele mlyako" in Bulgaria has nothing to do with our sour milk. This is a very tasty and healthy dairy product. The tarator really helps in the morning if you took a good walk the day before and consumed a significant amount of Bulgarian brandy or mastic.
|
Stuffed peppers |
Suha Kawarma |
Among the abundance of vegetables, meat and poultry occupy a special place in Bulgarian cuisine. Bulgarians prefer stewed meat, or fried on a spit or wire rack over hot coals (on skara).
Meat dishes are varied in every possible way. "Kebapchi", or "kebapchet", - are very similar to izvestnoelyulya-kebab, but with Bulgarian spices and longer in shape. A kind of delicious meat sausage made from beef, pork or lamb. "Shishcheta"- according to ours shashlik, small kebabs from chicken, pork, lamb, grilled (for scara).
The meat is often accompanied by vegetables and is served in clay pots. There are three popular varieties: "gyuvech"- stew with potatoes, various vegetables, tomatoes, garlic, "kavarma"- meat with onions, bell peppers, with the addition of red wine, baked in the oven in clay pots "gyuvecheta", an egg is broken on top of an almost finished dish and baked until cooked, - potato casserole with minced meat and vegetables or with cow or sheep feta cheese ...
There are also "sach"- fried meat baked in the oven in a special Bulgarian frying pan, which is called sac. There are various recipes for sachey, including when the meat is cooked with various vegetables, tomatoes, mushrooms. Traditionally, the sach is placed directly on the coals in the oven and served on the table “hot, hot”.
Also extremely popular "plakia"- stewed fish with vegetables, "sarmi"- cabbage rolls from pork, beef or lamb in cabbage or grape leaves, "plneni pigs"- stuffed with paprika with meat and rice, poured over with a sauce similar to béchamel.
About cheese (bulg. "siren") is worth mentioning separately. She is extremely popular in Bulgaria. It is eaten as a snack for wines, as a component of many meat and vegetable dishes, pastries and even omelets. Bryndza with white bread and green capsicum is rightfully considered the national dish of the Bulgarians, like the British, for example, - sandwiches or puddings.
The pride of Bulgarian cuisine is yoghurt. It was invented here, and it is made in every village in its own way. Together with feta cheese and vegetables, it forms the basis of a Bulgarian breakfast.
Cheese in Bulgaria (bulg. "kashkaval") are divided into cow, sheep and goat. With cheese and feta cheese (bulg. "siren") popular puff pastries are baked "banitsa" or "banichka" - a favorite dish of the Bulgarians just for a snack. By the way, they are supposed to be washed down with ayran. Ayran in Bulgaria is a very tasty and healthy fermented milk drink that perfectly quenches thirst. It has nothing to do with our tan - ayran.
There are a lot of fruits in Bulgaria, they are very cheap in summer.
Bulgarians cannot imagine their life without coffee. They drink it from morning until late at night. The most popular cooking method is espresso, as well as Turkish brew.
 |
 |
In Bulgaria, you will always find a rich selection of sweets: oriental (tulumba, baklava, etc.), Viennese pastries and cakes. Take your time to order just ice cream, order melba is an ice cream with fresh fruit, whipped cream, nuts and syrup.
The traditional Bulgarian national cuisine attracts with its simplicity without frills - the food in this country is hearty, not the most sophisticated, but surprisingly tasty.
Dishes are prepared mainly from pork and poultry, with the addition of eggs, natural yoghurt, soft cheese, fresh vegetables and herbs. They also say that food in Bulgaria is similar to the Mediterranean, because the local cuisine has always been significantly influenced by the culinary traditions of Turkey and other neighboring countries.
So what food should you definitely try in Bulgaria when traveling? Consider the TOP 10 of the most popular, famous and delicious traditional national dishes.
10 best Bulgarian dishes
Banitsa
You can start your acquaintance with traditional Bulgarian dishes with popular snacks. Perhaps the most famous of them is banitsa - a delicious, fluffy and tender puff pie made from thin filo-free yeast dough.
Most often it acts as a filling for banitsa. The whipped egg mixture is poured between the layers of the dough. Thin pieces of feta cheese are spread on it. The more layers and the thinner the dough, the tastier the cake will be. In addition to the siren, meat, vegetables or even fruits can be put in the banitsa for filling.
It is better to try the pie with boza - a traditional one made from boiled grains (rye, wheat, oats, or others). It has a brown color, sour-sweet taste, thick consistency and contains, as a rule, no more than 1% alcohol.
Tarator
Tarator is one of those traditional dishes eaten in Bulgaria in hot weather. This popular soup is a kind of Russian okroshka. It does not require heat treatment, it is quickly prepared and infused for several hours.
To prepare the soup, take sour milk or yogurt, add chopped herbs (for example, mint), chopped fresh or pickled cucumbers, and sometimes walnuts to it. Grated or passed through a press garlic adds spicy notes to the dish. According to the traditions of local cuisine, it is served cold to the table.
Saw with a beef (chicken with herbs)
If you think about what is delicious to eat in Bulgaria for fans of poultry meat, then first of all we remember a saw from a bilka - pieces of chicken stewed with the addition of butter.
This traditional Bulgarian food is prepared using whole cut poultry or parts of it, such as thighs, drumsticks or fillet pieces. Herbs give the food a special taste: basil and oregano, as well as the famous Bulgarian mixture called "Sharena salt".
Agnieszko baked with shot sarma
It is impossible to imagine the most delicious Bulgarian cuisine without fraction sarma - the famous traditional pilaf with offal of young lambs.
In different regions of Bulgaria, different varieties of rice are used for it: brown or white, round or long-grain. Meat ingredients are pre-washed, boiled separately, and crushed.
The pilaf is poured with a mixture of beaten eggs and sour milk and then baked in the oven or oven for several hours. The result is a dish with an unusually delicate texture and unique taste that you will certainly want to try in Bulgaria.
Puree from nuts and feta cheese
In Bulgaria, a country of amazing contrasts, snack pasta is very popular. One of the most delicious and popular dishes in this category is cheese and nut puree. Local homemade siren cheese is ground with walnuts.
Greens (dill and cilantro) and sweet bell peppers are added to the mixture as desired. This pasta is used as a sandwich. It should definitely be included in the list of dishes that you need to try in Bulgaria.
Sarmi
Many tourists are interested in what to try in Bulgaria that would be as similar to Russian cuisine as possible. And sarmi - a kind of famous analogue of our stuffed cabbage - is exactly the same option.
Sarmi has a dozen different recipes. For example, in winter, cabbage leaves are often used for cooking, and from late spring to autumn, grape leaves. The most popular filling are chopped pork or poultry with vegetables, fried onions and fried rice with spices (salt, pepper, oregano). There are also vegetarian recipes for sarmis stuffed with vegetables, cheese or mushrooms.
Pelneni chushka with oriz (stuffed peppers with rice)
When listing the famous Bulgarian dishes, you should definitely mention stuffed peppers with rice.
There are two options for their preparation: with the addition of minced meat or only with rice and spices (vegetarian). The top and core of the peppers is removed, after which they are stuffed with minced rice, vegetables or mushrooms and baked in the oven.
About 15-20 minutes before cooking, a raw chicken or quail egg is broken into each pepper. In other national recipes, the dish is poured with egg-yoghurt sauce with flour and milk. The food turns out to be incredibly aromatic and tasty - these peppers are definitely worth trying!
Kufta and kebapche
Answering the question of what else to try on vacation from the popular dishes of the national cuisine of Bulgaria, one cannot ignore the grilled meat. In addition to the usual shashlik on an open fire, traditional cutlets of two types are fried here: kyufta and kebapche of round and oblong shape. In Bulgaria, it is a real hit for both restaurant and street food.
For cutlets you need minced pork and beef, onions, spices, eggs. There are many subtleties in cooking, ranging from the proportion of meat used to the time the minced meat "ripens" and the addition of special seasonings and other ingredients.
The cutlets are formed just before placing on the wire rack and grilled for 5-6 minutes on each side. Served with fried potatoes and grated feta cheese.
Kapama
The list of the most popular dishes in Bulgaria necessarily includes the famous kapama, which is complex in terms of the number of ingredients and preparation. This is a truly national food, an obligatory attribute of every Bulgarian festive table and an integral part of the local national cuisine.
Depending on the region in Bulgaria, this delicacy is prepared in different ways, but the main ingredients are several types of meat: chicken, pork, veal, rabbit. Blood sausage or the famous Bulgarian sudjuk are often added to kapama. Lard, sauerkraut, and rice are also used to prepare this intricate meal.
To add aroma and taste, spices and herbs are added: dill, cilantro, black pepper, bay leaf and others. All ingredients are laid out in layers in a clay dish and simmered in an oven in a clay brazier or cauldron for at least 4-5 hours.
Apple pie (apple pie)
The famous apple pie will become an obligatory item in the story about what is delicious to try in Bulgaria from the national food. As a rule, it is prepared here from shortcrust pastry, but there are variations with yeast.
For traditional Bulgarian pie, sour or sweet apples can be used. They are peeled and cut into slices and thin plastics. Some pie recipes use whole apples that have been cored.
An apple pie is served as a dessert with tea or wine. They eat it warm or already cooled down. To improve the taste, add cinnamon or vanilla.
The menu of the Bulgarian cuisine, in addition to the above dishes, includes other delicious snacks, salads, and cereals from legumes (beans, peas), fried, stewed and baked fish. In the summer, recipes with eggplant, cauliflower, and zucchini become especially popular. Fish and meat dishes in Bulgaria are served with sauces made from white wine, sour milk or meat broth.
Natalia Glukhova
Incredibly tasty and hearty national cuisine of Bulgaria
16/06 2017
Hello friends!
Today we have an important topic for those who are planning to move to the Balkans. Let's talk about what it is - the national cuisine of Bulgaria, and the best delicacies of this country.
They cook a lot here, hearty, tasty. The Bulgarian have some kind of witch's secret, how to eat and keep graceful forms. Bulgarians love their cuisine, take pride in variety and tastes in every possible way. Marrying a Bulgarian - learn to cook his favorite dishes.
Main Ingredients:
- vegetables fruits;
- lamb, veal;
- river and sea fish, fruits of the sea;
- fermented milk products, eggs;
- dough.
You've probably seen huge pieces of cake in cafes. Nobody cooks such sweets at home - this is for tourists.
Banitsa puff pie
What else can you cook for breakfast? For example, a pie is a banitsu. It is even more a type of baked goods. It is made from puff pastry, and the fillings are very different.
For example:
- soft cheese;
- mushrooms, potatoes;
- sour cabbage;
- pumpkin;
- apple, cherry;
- apples with cinnamon.
Lunch time
They approach dinner seriously. Of course, people here are well aware of all sorts of pasta, burgers and Japanese sushi. However, a traditional Bulgarian lunch consists of several courses.
First - soup
Even if everything else is missing, the soup should be on the table. Traditional scheme: meat, chicken broth with vegetables and meat (chicken, respectively). Most often - just with noodles.
If it's hot, a tarator will work best. It is cold fermented milk with herbs, cucumber, garlic and walnuts.
Tarator soup
There is also a cold tomato soup reminiscent of Spanish. It can be served hot, then add vermicelli, herbs.
Delicious fish soups. Most often they are prepared from river fish with vegetables, potatoes. Before serving, add lemon juice or a circle of lemon to the soup.
For an amateur - Shkembe chorba (soup). It is cooked with mutton giblets. Necessarily sharp. Best for cold winters when you need to quickly warm up with something rich and nutritious.
Vegetable salads
The most popular is the Shopska salad. You will see it in any restaurant, but Bulgarians themselves make Shopska salad at home at least as often. Very simple, but refreshing:
- Fresh tomatoes;
- cucumbers;
- bell pepper (red or green);
- olives;
- some hot fresh pepper;
- grated feta cheese.
Shopska salad
Try making it at home.
More satisfying, but very tender - Ovcharsky salad. Translated - shepherd. This goes:
- tomatoes cucumbers;
- ham;
- soft cheese;
- olives;
- baked sweet pepper.
There is also the Snezhana salad - it's almost like a tarator soup. Fermented milk and fresh cucumbers, herbs.
As you can see - very summer salads. When it is not the season of tomatoes and cucumbers, it is better not to cook or order them. Low-quality vegetables spoil the whole taste.
Baked ingots are suitable for winter. Sounds funny, right? These are sweet (or hot) peppers baked in the oven. Then, the skin is removed from them and marinated in sunflower oil with a bite for 24 hours. Someone adds garlic and herbs, while someone just loves peppers.
They are baked in the fall, put in the freezer. This salad can be eaten all winter long. Spicy go well with meat dishes.
Second courses
There are many stuffed vegetables:
- bell peppers with meat or vegetable filling;
- zucchini and eggplant with meat and rice;
- cabbage rolls, cabbage rolls;
- tomatoes with meat or chicken filling.
There is still a lot of grilled meat. It looks like our cutlets, or lula kebab, but there is no egg or bread or onion. A cutlet or sausage is simply made from minced meat, it is put on the wire rack.
- kyufte (cutlet);
- kebabche (minced sausage);
- shish kebab from beef, lamb, pork;
- chicken hearts on skewers;
- chicken liver wrapped in a slice of bacon;
- minced sausages in a natural casing (savory, with the addition of hot spices).
A lot of chopped paprika is added to the minced meat. It is a favorite spice in the Balkans. Can be sweet or savory, fine or seedy.
By the way, purely beef meat is rarely eaten. More and more often it is used by restaurants, and the housewives themselves prefer pork, veal, lamb. Beef is added to the minced meat, but there is not much of it.
A very simple dish is a hot appetizer, but it is served as a main or side dish:
- feta cheese;
- fresh tomatoes;
- Bell pepper;
- greenery.
Mixed in a clay pot, baked. Or - it is laid out on a baking sheet in layers, and then the finished one is cut into pieces.
Another very popular is kavarma. To prepare it, you will need finely chopped pork, onions, mushrooms, paprika, carrots, tomatoes. All this is baked in a pot, already at the end an egg is broken from above. This is the traditional way of cooking in southern Bulgaria. There are a lot of options for kavarma. Each region adds something different.
You have most likely heard of the moussaka. She has Greek roots, but this dish is very popular in Bulgaria. Moussaka has many layers:
- potato;
- ground meat;
- tomatoes;
- eggplant;
- sour cream sauce;
- cheese and egg ...
And here is a dish that looks like stuffed cabbage. This is sarmis or sarmitsi. Their filling is minced meat (sometimes pure lamb) with rice, onions, spices. But they wrap them up:
- cabbage leaves (fresh or pickled);
- grape leaf;
- mysterious plant "potion".
It is prepared in the same way as cabbage rolls, however - with a special sour cream sauce. There is also a big Bulgarian secret - ask your mother-in-law. After all, there are as many options for sour cream sauce as the housewives themselves.
Sarmitsa with grape leaves
What do they eat for dinner
Dinner often repeats breakfast. Bread, pastries, cheese, sour milk. By the way, you can add jam to sour milk, then you get a delicious dessert.
Festive dishes
And now - something really big. Such a dish is not prepared every day, but for your wedding or the birth of children, your birthday, the arrival of distant relatives is possible.
Whole carcass on a spit! But, don't think that it sounds so simple. A whole pig or lamb, less often a kid. Placed on a skewer and baked for a long time. The secret is that the meat is constantly rotating, and not hanging motionless. Then it is baked on all sides, forming a thin crispy crust.
It is removed from the spit, cut into small squares. The Bulgarians themselves love to boast of how great they know how to cut meat, as if they were cutting a cake. I have never understood this analogy, but let's not interfere with enjoying the comparison.
The second large-scale dish is sac. In general, "sach" is a frying pan. Very large in diameter, made of clay. Cast iron handles are attached to it. The whole "trick" - meat and vegetables are cooked here without oil at all. In its own juice, which is much tastier, and most importantly - lighter than with butter.
Sach with meat and vegetables
Fold up large pieces of meat, vegetables, add spices and very little water. It is cooked in an oven or oven. The dish turns out to be very aromatic, and the meat is tender. Fish is less commonly used. You can take any vegetables to your taste.
One of the delicious festive dishes is sea fish on salt. It is literally baked in sea salt, but not oversalted. It turns out a very delicate fish. To do this, we need a whole fish with a head (sea bass, dorada, sea bass ...).
Fish baked in salt
Giblets and gills are taken out. Put aromatic herbs inside to taste (rosemary, thyme, lemon circle, mint, basil).
Someone cooks on a baking sheet, but we use a traditional recipe:
Put the salt in a ceramic baking dish. We put the fish, cover it with another layer of salt. It is baked for about an hour. The salt crust will harden, and we simply remove the excess. It turns out an elegant fish.
But what about, and? More on this in the following articles.
So we talked about Bulgarian cuisine. You got a general idea, and then - experiments! Very soon you will find a lot of interesting recipes for yourself. Moreover, vegetables and fruits, meat are good here. Fish is generally sold live, morning catch.
It is impossible to marry a Balkan and not fall in love with this cuisine. If you want to move to Bulgaria, then read my article on getting in this country, as well as what you need to know when you come to Bulgaria for permanent residence.
Subscribe to blog updates to be the first to receive new content. You will also receive as a gift, completely free of charge, an excellent basic phrasebook in three languages, English, German and French. Its main plus is that there is Russian transcription, therefore, even without knowing the language, you can easily master colloquial phrases.
I was with you, Elizaveta Nesic, see you!
In principle, Bulgarian cuisine is not particularly sophisticated. But for all its simplicity, Bulgarian dishes are quite tasty and are liked by almost everyone. The main thing is to understand the menu and order something suitable. We will not write about prices this time, since prices can vary greatly. One thing we can say for sure: if a Shopska salad costs more than 5 levs - most likely, the institution is designed for tourists, and therefore, it is not very suitable for acquaintance with Bulgarian cuisine.
Here are the main dishes found in Bulgarian cafes, with their names in Bulgarian (of course, resort cafes almost always have a menu in Russian, but if you happen to be away from the resort, this knowledge will be useful to you).
Salati (salads)
Prejastia (snacks)
Hot snacks, in fact, differ little from full-fledged hot dishes. Well, maybe the portions are a little smaller. But usually enough to eat.
Supi (soups)
- -. In fact, a semblance of okroshka made from diluted sour milk, cucumbers, dill, garlic and walnuts (optional). Perfectly refreshes in hot weather.
- -. Hearty soup with vegetables and noodles. Pretty tasty.
- - Shkembe-chorba. Giblets (stomach) soup - not for everybody. Lovers are delighted, the rest do not dare to try.
- - Pileshka parzhola (chicken chop). Usually cooked without breading, grilled.
- - Saw with a ham (chicken with herbs). Chicken stewed in butter with herbs.
- - Saw with oriz (chicken with rice). It is cooked in the oven, which only decorates the taste. According to some reports, this is the dish most often ordered by tourists in Bulgaria.
- - Svinska parzhola. It's just a pork chop.
- - Come on karenets. Fried neck chops.
- - Pig djolanche. Roasted or baked pork legs.
- - Parzheni kartofi (fried potatoes)
- - Jam potatoes (boiled potatoes)
- - Mashed potatoes (mashed potatoes)
- - Strangle Zelenchuci (stewed vegetables)
- - Oriz (rice)
It is good to take a flatbread with the soup - in Bulgarian it is called p'rlenka, maybe with garlic, cheese, feta cheese.
Casseroles
A budget and tasty dish, which is a mixture baked in portioned dishes. There are many options for potato casseroles (with mushrooms, ham, vegetables, cheese), there are rice (usually with chicken) and purely vegetable (for example, broccoli with cheese).
Main dishes
Pileshko meso dishes (chicken dishes)
Chicken is prepared in a variety of ways, with each chef finding his own recipe.
Pork meso dishes (pork dishes)
Pork dishes in Bulgaria are invariably delicious. They cost a little more than chicken dishes.
There are also a lot of stewed pork dishes with different sauces, mushrooms, vegetables, etc. Minced meat is used to prepare “Stefani rulo” and traditional spaghetti sauces.
Meals from teleshko meso (veal, beef dishes)
They are more expensive (sometimes at times) than pork dishes. Usually there are few such dishes on the menu. Steaks and beef stew - that's probably all.
Yastiya from agnieszko meso (lamb dishes)
The most famous is agnieszko baked with sarma fractions. Sarma fraction is pilaf with mutton giblets, drenched in a mixture of sour milk and eggs and baked. An unexpectedly tasty dish.
Scara (grilled dishes)
Round kyufte and long kebapches are a favorite delicacy of children. Dishes cooked over burning coals on a grill (on skara) are very popular in Bulgaria. Grilled dishes in Bulgaria are not just popular, but mega-popular. There are kyufte (round cutlets), and kebapche (oblong minced sausages), and nadenitsi (wrapped sausages), and karnache (rolled sausage in the form of a spiral).
Riba (fish)
We have written in detail about fish in Bulgaria in the corresponding section as well. Typically, fish is fried in breadcrumbs or grilled. Salmon is sometimes steamed.
Headsets (side dishes)
Mezeta (snacks for drinks)
You won't be able to gorge yourself on this, but it will go as an accompaniment to drinks. This category includes all kinds of sausages, hams, cheeses and nuts.
Search
We can notify you about new articles,