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8 Delicious Desserts From Bulgarian Cuisine

When it comes to their food, Bulgarians aren’t shy on taste and creativity. Palatable and delicious, Bulgarian dishes are diverse and truly unforgettable. Here’s a short list of Bulgarian desserts everyone needs to try at least once in their life.

Tikvenik

https://mysticalemona.com/2016/10/01/tikvenik-a-little-taste-of-bulgaria-2/

Tikvenik is a variation of the famous Bulgarian banitsa (a type of phyllo or dough pie endemic to Bulgarian cuisine). Stuffed with sweet pumpkin and walnuts, this crispy dessert is easy, yet extremely delicious. If you want to prepare this at home, but you’re not in the mood for kneading and rolling, just get phyllo dough from the supermarket and call it a day.

Full recipe: here

Kozunak/ Cozonac

http://www.viktoriastable.com/bulgarian-easter-bread-kozunak/

Quite similar to the worldwide popular German Stollen, the Bulgarian kozunak (also known as cozonac) is also served in some parts of Moldova and Romania. Usually prepared around the Easter holidays, this sweet bread is often filled with fruits like raisins and dates, as well as nuts (hazelnuts, almonds or walnuts). The extra sweet variations of this traditional Bulgarian dessert call for chocolate, Turkish delight or jam filling.

Full recipe: here

Garash cake

https://www.gastronomeonline.com/recipe/garash-torte-торта-гараш/

Probably the most well-known Bulgarian chocolate cake of all times is the Garash cake – a simplistic, hearty and rich chocolaty goodness that dates all the way back to the distant 1880s. Oddly enough, this cake usually requires a tiny amount of flour and some recipes don’t include any flour at all. What makes the Garash cake truly a must-try torte is the fact that even a single piece of this cake will satisfy every chocolate lover’s sweet tooth cravings.

Full recipe: here

Orehovki

https://recepti.gotvach.bg/r-46721-Класически_ореховки?p=6

One of the simplest and most widespread types of Bulgarian cookies is the orehovka cookie. Made out of beaten egg whites, sugar and finely blended walnuts, these cookies are crispy, fail-proof and ready in no time. All you need is a powerful blender and the will to not eat the whole batch before having the chance to share these delicious treats with friends or relatives. If you really want to kick them up a notch, you can add tahini, chocolate or honey to the batter.

Full recipe: here

Palachinki

https://www.balkanholidays.co.uk/travel_news/bulgarian-palachinka-recipe.html

Similar to the French crepes and light years away from the thick American pancakes, the palachinki are an easy meal every Slav and non-Slav will enjoy. Most commonly filled with jam or chocolate, this plain and simple dessert also has savory variations with fillings like ham, cheese and spinach. Bulgarians serve palachinki both hot and cold, so you can never go wrong with them.

Full recipe: here

Tulumba

https://www.thespruceeats.com/balkan-tulumbe-pastries-recipe-1135872

Popular on the Balkans and in many countries that were once under Ottoman rule, tulumbas are a type of deep fried dessert resembling the churro pastries. Unlike them, however, tulumbas are smaller and covered in extra sweet syrup. They’re sold all over the place and unless you’re experienced in preparing choux dough at home, it’s better to try the commercially available ones at a bakery before opting to replicate them in your kitchen.

Full recipe: here

Watermelon peel jam

https://whereismyspoon.co/watermelon-rind-jam-or-candied-watermelon-rind-in-syrup/

Watermelon’s peels, also called karpuz and ljubenica, make great fruit jam, which is eaten in Bulgaria, Serbia and Romania. Preparing watermelon peel jam is just as easy as any other fruit jam – the only thing you need is lots of sugar and lots of patience while the jam is simmering over the stovetop. You can eat it right away or seal it for winter storage.

Full recipe: here

Oshav/ dried-fruit kompot

http://gia-bg.com/en/recipes/165/dried-fruit/

Last, but not least, comes another traditional Bulgarian dish that locals serve on their Christmas table each year. It’s a variation of the popular kompot, but it’s prepared with dried fruits instead of with fresh ones. Another thing that separates the oshav from the typical kompot is that it’s always made out of mixed fruits. Plums, apples, pears, raisins, cherries and apricots are the most common main ingredients.

Full recipe: here

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