Traditional Dishes of Bansko and the Pirin Mountain Region Dishes local to this region have been influenced predominantly by the weather and the lifestyle of the people. Extremely cold, long winters mean that many stew-like dishes are eaten and soup is almost always served with the evening meal. To add to the warming properties of many traditional dishes, they contain an abundance of different herbs and spices. As Bansko was predominantly a livestock breeding area, many types of meat were always readily available. This is reflected in the high meat content in most of the traditional dishes to this area and it is not uncommon to be served pork, lamb and chicken in the same dish. Interestingly beef does not feature in many Bulgarian dishes as it has never been considered a good quality meat.       Katino Meze Chicken cooked in a sauce consisting of onion, tomato, herbs and spices. This dish is rather like a curry in texture but with a milder flavour. Chumlek Beef, large pieces of potatoes, tomato, onion, peppers, carrots and red wine cooked together in a large Bulgarian earthenware pot (gernar). The ingredients are cooked very slowly for a long time, traditionally in an outdoor oven. The final result is a very moist and flavoured dish, with chunks of potatoes and very tender and succulent meat. Kapama This dish consists of pickled cabbage, rice, sausage, chicken and many of other types of meat. The ingredients are seasoned with local herbs and spices and then slowly cooked in the large earthenware pot (gernar), traditionally in an outdoor oven. Sudjuke Chunks of pork made into sausages and grilled. This dish is usually served with potatoes. Kiselo Mlako Yogurt made from full fat sheep’s milk with nothing else added to it as it forms. When it is ready it is usually served chilled with jam or honey.