Bulgarian cuisine is a mix of these influences in the region, although essentially of a slavic flavour, there is the strong balkan influence of south east europe although there is elements of french, italian, hungarian and armenian. The cuisine is also a reflection of the bulgarian warm climate which are particular good growing conditions for a wide choice of vegetables, fruits and herbs.

A typical bulgarian family meal will start with a salad, which may be rich with cheeses. The bulgarian cuisine is typically rich in cheeses and other dairy products. White cheese is a typical favourite.

Drinks, the bulgarian climate is perfect for the growing of grapes and bulgaria produces some of the most fabulous wines. A deep rich red wine is popular mavroot, but very fresh and light dry whites are available. These are very popular, targovishte region wines in particular. Traditional spirits is rakia which can come in various forms, peach rakia is a popular rakia. Menta is popular and also mastika which is similar to the greek drink ouzo.

Bulgarian people are fond of there soups both hot and cold. Tarator is a usual favourite. However, this is a typical soup of the slavic regions and not completely a bulgarian peculiarity. Tarator is served cold made from dill, garlic, walnuts and cucumbers.

A popular salad is snezhanka salad, it has usual bulgarian properties made from yogurt, dill and nuts and cucumbers. It is a very light salad, very tasty and perfect starter for most meals.

Banitsa is a usual bulgarian dish. Perhaps more of a snack, it is usually eaten for breakfast and is made from pastry with a cheese filling, but could be also with nuts or spinach.

Traditionally, lucky charms are put into the pastry on certain occasions, particularly on the christmas periods and new year.

These charms may be coins or small symbolic objects. More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year. gain this tradition is typical of eastern europe, the slavonic regions and the russian states. In these countries these small gifts or tokens are placed in a pasta type dish called pilmini.