page_title: Bulgarian cuisine
section_title: Skara (grill)
hierarchical_section_title: Bulgarian cuisine / Traditional Bulgarian foods / Skara (grill)
caption_attribution_description: Bulgarian barbecue from the Rhodope Mountains
context_page_description: Bulgarian cuisine is a representative of the Mediterranean cuisine of Southeast Europe. It shares characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes.
  Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough based banitsa, pita and the various types of börek.
  Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meat appetizers and in some main courses.
context_section_description: Kyufte (meatballs of minced pork meat, seasoned with traditional spices and shaped in a flattened ball)
  Kebapche (similar to meatballs, but seasoned with cumin and shaped in a stick)
  Parjola (pork steak, chop or flank)
  Shishcheta (marinated pieces of chicken or pork and vegetables.)
  Karnache (a type of sausage with special spices)
  Nadenitsa (a type of sausage with special spices)
  Tatarsko kyufte (stuffed meatballs)
  Nevrozno kyufte (very piquant meatballs)
  Chicken in caul
  Cheverme (used in celebrations such as weddings, graduations and birthdays: a whole animal, traditionally a pig, but also chicken or a lamb, is slowly cooked in open fire, rotated manually on a wooden skewer from 4 to 7 hours.)
  Meshana skara (mixed grill plate): consists of kebapche, kyufte, shishche and karnache or nadenitsa
  Grilled vegetables (usually a garnish or a side dish)
  Grilled fish (salt water or freshwater)
caption: Shishcheta.
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