In the late 1990s, I was fortunate enough to spend six weeks in Bulgaria just as the nation was coming out from under the yoke of 50 years of communism. The country’s isolation contributed to the fact that Bulgarian food was relatively unknown to Western visitors, but I was quickly introduced to a wide range of homemade soups and breads, fresh and simple salads, fermented appetizers and condiments, and seasoned meats and cheeses.
After a few dinner invitations, I fell in love with their cuisine.
