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Kebabcheta: The Star of the Bulgarian Barbecue 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. When I returned to the D.C. area, I networked with the Bulgarian community, attending many events at several Bulgarian Orthodox churches and the Bulgarian Embassy. One of my favorite Bulgarian events is Saints Cyril and Methodius Day, a day set aside to celebrate the two brothers that created the Cyrillic language. Celebrated on May 24th or the nearest weekend, the spring holiday usually includes a barbecue that is the first big coming toge

Bulgarian embassyBulgarian orthodoxMethodius dayEastern europeBulgarian grilled sausagesபல்கேரியன் தூதரகம்பல்கேரியன் மரபுவழிமுறை நாள்கிழக்கு யூரோப்