Much of the yoghurt, jam (confiture), pastries
and sweetbread such as "klin" (pastry
with rice, cheese and eggs), "banitsa"
(pastry with cheese) , types of pancakes "Kolatsi"
and "kozunak" which is a
typical bread made for the Easter Celebrations.
Luto is a local speciality made from the berries and hips of
fruit gathered all around the village. The berries and hips
are dried and soaked in boiling water to make this particularly
healthy and nutritional natural drink.
products available in Momchilovtsi are made from locally grown
fruit, nuts and vegetables. According to many historians, it
is believed that the yoghurt (kiselo mlyako) was an important
food item in Bulgaria lands as far back as Thracian times.
and other aromatic seasonings are also very typical of Bulgarian
cuisine, in particular parsley, dill, mint and winter savory.
is lamb roasted on a spit over an open fire which takes about
3 or 4 hours to cook
cuisine is a mixture of Bulgarian, Slavonic and Thracian ancient
traditions wih Greek and Turkish influences. The many traditional
specialties include ‘smilyanski fasul’,
a delicious bean soup and ‘patatnik’,
a local Rhodopean delicacy made with grated potatoes, onions,
milk, cheese and seasoned with mint.
and cheese are a staple part of the local cuisine, in particular
'sirene'. Evening meals are taken in the hotel/pension
restaurants and include a starter of soup or salad, a main course
of meat with potatoes or rice, and vegetables, followed by a dessert
of ice cream, cake or fruit.
Greeks will tell you that only Greek-made feta cheese should
be called feta. But Bulgarians make and eat feta cheese too.
They call this "white cheese" sirene.
Bulgarian feta, made from sheeps, cows or goats milk, is eaten
all over Bulgaria in traditional Bulgarian dishes, like the
shopska salata, consisting of sirene, tomatoes, onions, peppers,
You will also always be greeted
with superb cuisine, a smile and a glass of homemade Rakia.
(also rakija) is fruit brandy that is produced
by distillation of fermented fruit; it is a popular beverage
throughout the Balkans, Italy, and France. Its alcohol content
is normally 40% ABV, but home-produced rakia can be stronger
(typically 50% to 60%).
Common flavours are slivovitza, produced from
plums and grozdova (also called lozovaca), made from grapes.
Fruits less commonly used are peaches, apricots, apples, pears,
cherry, figs, and quinces.
Popular home made variant in Bulgaria
and Serbia is rakia produced from mixed fruits. Plum and grape rakia
are sometimes mixed with other ingredients, such as herbs, honey,
sour cherries and walnuts, after distillation.
Bulgarians tend to drink Rakia with traditional
Bulgarian salads. In the Rhodope Mountains, and in Momchilovtsi
in particular, you would normally drink Rakia with Shopska salad
and then with your main course you would choose something else.
While you are having your different meals you
will often find small dishes of different appetizers on the table
to pick at, these are called Meze and are there to compliment
vineyards on the northern slopes of the Rhodope produce an excellent
red ‘mavrud’, and there are several
good Merlots from the Haskovo and Stambolovo regions. There are
several local wines that you may wish to try with your evening meal.
A continental breakfast is supplemented with thick
pancakes made from yogurt, flour, soda and butter, known locally
as ‘katmi’. Picnic lunches include
bread, cheese, salami, salad, biscuits and fruit.
More information on the lifestyles,
habits, everyday life, Rhodope food, typical cooking styles recipes,
yogurt& honey is included in this website