Steffani Cameron: Want a good cold soup in heatwaves? Bulgaria’s tarator is something different and delicious — garlic, cucumber, yogurt, walnuts. It got VERY hot in Bulgaria when I was there and this was perfect on those days: 🍽️🍜 cooking.nytimes.com/recipes/1014...

Want a good cold soup in heatwaves? Bulgaria’s tarator is something different and delicious — garlic, cucumber, yogurt, walnuts. It got VERY hot in Bulgaria when I was there and this was perfect on those days: 🍽️🍜 cooking.nytimes.com/recipes/1014...

Bulgarian Cucumber Soup With Walnuts Recipecooking.nytimes.com Walnuts are used in sweet and savory dishes throughout the Mediterranean Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens In Turkey, a...

Bulgarian yogurt is delicious too. I've been making cuke/ yogurt soup w/ dill and shallots recently. I just bought more walnuts than I need for something else. So... Looks good. Thanks!

Yeah, their yogurt was the best in my travels. Greeks used to get Ryanair flights and go to Sofia for the day then fly back with carry-on feta and yogurt.

Hilarious. I'm not sure if the most excellent "feta" I had was Bulgarian or Albanian. Due to protected designation I presume it was labeled "white cheese" but it was stellar feta.

Albanian cheese was great too. Can’t get it here generally.

I got it from the drinks cooler in a Turkish deli. Best feta ever. Stunned to find an Albanian product of any sort.

Honestly, the food in Albania is out of this world. Highly underrated because they have so many of the regional influences from Turkey, Greece, Former Yugoslavia, and Italy. It’s just fucking amazing and such a good value when you eat there. The cheese, the gelato, even THE PASTRIES rival Paris.

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