Bulgarian cuisine represents the Mediterranean cuisine of Southeast Europe. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruits. Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken or pork. Deep-frying is not common, but grilling, especially different kinds of sausages is very prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used.Bulgaria is famous for its quality vegetables and dairy products and its variety of mild spices. Bulgarians traditionally start the day with fat, pastry, cheesy or deep fried breakfast.You can get your hands on a mekitsa (deep fried doughnut-like pastry delight usually eaten hot) for a Bulgarian homey experience.