The culinary map of Bulgaria is enriched by the revival of a forgotten traditional product – the Rhodope couscous. Ethnographic studies reveal that this handmade delicacy was a key element of the diet in mountain regions until the mid-20th century.
The modern revival of couscous is due to targeted efforts by local producers in Smolyan and Chepelare. The innovative approach includes restoring the authentic production technology – precise sifting of wheat flour, natural drying, and storage without artificial additives.
Professional chefs appreciate the unique qualities of the product, emphasizing its exceptional texture and adaptability in cooking. Young culinary talents from Smolyan promote innovative recipes through digital platforms, demonstrating the versatility of couscous in various culinary contexts.
The strategic goal of local associations is the official recognition of Rhodope couscous as a protected geographical product. The initiative by "Foods of the Rhodopes" aims not only to preserve culinary heritage but also to affirm regional cultural identity.
Market realization already includes limited batches at farmers' markets in Sofia and Plovdiv, demonstrating growing interest in authentic local foods. The marketing strategy emphasizes traditional production and the product's unique flavor qualities.
Forecasts for the future of Rhodope couscous are optimistic – from a forgotten tradition to a modern culinary trend that preserves the authenticity of Bulgarian gastronomic culture.