One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard.

Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. 

Traditional wine kebab is a popular Bulgarian stew made with meat and wine, which are combined with a variety of vegetables and spices. This one-pot dish can be made with any type of meat, but beef is the most common choice. The meat is diced and browned in oil, then simmered with a variety of vegetables such as carrots, celery, onions, leeks, and peppers.

Finally, a generous amount of wine, usually red, is added to the pot, and cooked until the flavors combine and the sauce achieves a dark brown color and a specific thickness. The dish is usually spiced with bay leaves, peppercorns, and allspice, which provide a pungent flavor to the stew, commonly found in traditional Bulgarian restaurants, especially during winter. 

Meshana skara or mixed grill is a traditional meal consisting of a platter full of meat and sides. The platter should contain one kyufte, one pork steak, one kebapche, and one pork skewer. The meat is usually accompanied by french fries, lyutenitsa, and bean salad with onions.

It is recommended to pair this meat-heavy dish with a few glasses of beer and rakia.

Kufte are Bulgarian meat patties that are usually made with pork, veal, or beef (or a combination) as primary ingredients. The meat is ground, then combined with onions, parsley, salt, pepper, and cumin. Savory is often added as a seasoning in order to enhance the flavors.

The patties are then grilled until browned on both sides, and they should be served immediately. Kufte are often served with bread and baked rice on the side.

Kavarma is a Bulgarian dish that is prepared in traditional clay pots (gyuveche) with fresh vegetables and pork, chicken, or beef. Although the ingredients may vary, the dish typically includes carrots, onions, leeks, mushrooms, peppers, tomatoes, and wine.

Kavarma is usually served as a main course, and it can be found in traditional Bulgarian restaurants—mehanas—where it is available throughout the year.

This traditional stew or casserole is typical of Balkan cuisine, and it carries the name of the clay or earthenware pot in which it is traditionally prepared - guvech. Bulgarian guvech stems from the Turkish word güveç (meaning earthenware pot) and suggests the specialty’s Turkish origins.

It usually consists of a variety of seasonal vegetables, meat, spices, and herbs that are simmered for hours, resulting in a flavor-packed dish with a unique, earthy aroma. Typical vegetables used for the preparation of this dish include potatoes, eggplants, peppers, tomatoes, onions, carrots, zucchini, peas, and okra, while the selection of spices and herbs usually includes pepper, paprika, mint, parsley, and garlic. 

Kebapche is a Bulgarian dish consisting of spiced minced meat (beef, pork, or a combination of both) shaped into small sausages. The meat must be grilled, not fried, and it is a staple of many Bulgarian festivities and celebrations, pairing extremely well with a glass of cold beer.

The name of the dish is derived from the word kebab, a popular grilled meat dish, so kebapche can be translated as little kebab. It is said that the dish probably arrived in Bulgaria with the Ottomans in the 14th or the 15th century, and at the beginning of the 20th century, the dish was so popular that one couldn't pass a street corner in Sofia without seeing one of the numerous kebapche stands, which were almost always associated with a brewery. 

Kapama is a typical Bulgarian dish that is most often prepared in the region of Bansko and Razlog. The key ingredients include sauerkraut and different types of meat such as chicken, veal, pork, and rabbit, while rice and sausages can be added to the dish according to personal preferences.

Some people also like to add plums, potatoes, or beets to the dish. The unique flavors of kapama are achieved with spices such as pepper, bay leaves, and paprika, and the dish should be prepared in layers. Kapama should also be baked in an oven for at least four hours at low temperature, in a clay pot that is sealed with dough. 

This classic Bulgarian dish consisting of meatballs in rich tomato sauce is an authentic delicacy from the city of Chirpan. The region around the city is famous for the production of numerous vegetables, so it is no surprise that kjufteta po Chirpanski uses lots of them.

The meatballs are typically prepared with ground meat, onions, eggs, cumin, salt, pepper, and flour, while the sauce uses a variety of vegetables and spices such as onions, tomatoes, celery, paprika, parsley, bell peppers, and garlic. It is believed that almost every home in Chirpan has its own version of the dish and uses their own combination of herbs and spices.