Bulgarian cuisine
It includes a significant contribution from Ottoman cuisine, including "baklava", "ayran", "gyuvech", "moussaka", and "shish kebab". It shares also many characteristics with other Balkan cuisines. Bulgaria has a strong tradition of using milk and dairy products. Bulgaria even has a namesake strain of bacteria used to make many of its cheeses and fermented foods which gives it a distinct in its flavor. This strain is called Lactobacillus bulgaricus. The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types with sunflower and with sesame seed. Traditionally, the regions of Yablanitsa and Haskovo are famous manufacturers of halva.
History
It shares characteristics with other Balkan cuisines.