Bulgarian traditional dishes are a mixture of east and west. The most famous Bulgarian food must be yoghurt, with its reputed gift of longevity for those who consume it regularly.

 

Palachinki (Pancakes)

1 egg
2 T flour
1/4 cup water (or as needed)
1/2 tsp. cooking oil
pinch of salt

Beat the egg. Add the flour and mix well. Add small amounts of water, mixing constantly in order to thin the batter. You should stop adding water once the batter has a thick liquidy consistency (similar to that of a milk shake). Mix in salt and oil.

Heat less than a teaspoon of oil (or margarine/butter) in a non-stick frying pan. When the oil is hot, you can pour the first pancake onto the frying pan. This is done with a ladle. The contents of one ladle will cover the entire surface of the pan. Once the pancake has formed (usually in less than a minute), quickly turn it over. Very quickly thereafter (again less than a minute), the pancake should be placed on a plate. Bulgarians typically spread jam or nuts on their pancakes, roll them up, and eat them as a dessert. Bulgarian palachinki are much lighter and thinner than the ones you find in the United States.