If an aliment should ever be elected as the legitimate representative of the country of Bulgaria, it will certainly be yogurt. The legend tells that once upon a time, Bulgarian horsemen carried milk as a food ratio in leather bags that eventually gave a home to a lactobacillus bulgaricus — more precisely lactobacillus delbrueckii subspecies bulgaricus. The bacterium subsequently returned the favor by metabolizing good Bulgarian milk into the first Bulgarian yogurt in history.
Gratinated brined cheese with tomatoes, pickled hot green chillies, olives and garlic with Turkish flatbread (pide or pita) and good olive oil is one of my classic dishes. The recipe is prepared extremely fast, delicious, vegetarian, and an ideal companion for a glass of red wine.
Spring is coming to Sofia and it's about time to have a cold beer outside in the sun. This has become difficult nowadays on Boulevard Vitosha, the new central pedestrian of the city because it is no longer tree-lined but covered with strange constructions of glass and metal, almost leaving no place for tables and chairs in the sun.
