Pampered food, requiring a long effort and great craftsmanship - this is how connoisseurs describe the bumbar and with a sigh remember the glorious days of Bumbarnika in the courtyard of the former Trimontium Hotel. The recipe was kept a complete secret, but it says on the Internet that bumbar is a traditional Rhodope dish for the Zagrazhden and Davidkovo region. It is prepared as lamb offal (small intestines, liver, heart and any other offal) is washed, finely chopped and scalded for 30 seconds, then a lamb belly is stuffed, stitched up, a few small holes are poked in it and it is baked in an oven on both sides. In the past it was fried on fire (with butter) again on both sides or in a large pan. It is usually prepared with rice.
In a previous article, we shared with you some restaurants where you can still sometimes find it on the menu, and below in the comments, our readers told us about the amazing master Kapitana, who worked for many years in the former Kavkaz restaurant in Smirnenski, and later in Sunny Corner, or better known as the Russian Club. They also prepared it in the cult pub Trabanta, unfortunately at the moment it remains only in the memories.
There are however a few places where they often cook it and you can take it home and enjoy the traditional Plovdiv specialty again:
First, we will take you to the Komatevo district and Michel butcher shop. It is located right across from the school and the bumbar there is fresh and always warm.
In Riton on the way to Parvenets they also sometimes have it, and you can check out Popov's store.
We are staying in the South area, and the destination is at the beginning of the Saturday market, where there is almost always a grilled bumbar ready at the grill pavilion.
In the large grocery stores in the central areas, you can definitely find it in the Central store on Main Street itself. In Lexi, they stock up seasonally, in the Triumph supermarket, too, and people in Kyuckuk Paris say that in they sometimes sell it in the "old" Sunrays.
Whether the tastes are like they used to be, however, only a few can say, because not everyone has had the honor of eating from the masters of the Plovdiv specialty.