Dill is typically found almost in all meals in the Russian cuisine but it is one of the most common spices in Bulgaria as well.
Dill is a key ingredient in the unique and very Bulgarian cold yogurt-cucumber soup called Tarator. It is suitable for flavoring soups, green salads, cottage and spread cheese, fish, gravies and beef. The taste of dill goes very well with all meals with potatoes – baked, fried or cooked, peas, green beans and mushrooms. In fact add some dill, crushed garlic and sea salt to fries and you would get a taste that is out of this world.
Dried dill leaves are used in preparation of pickled vegetables, its stems – in the preparation of pickles, its green ‘fruits’ – in the production of bread and biscuits, and its dried seeds, crushed and mixed with other herbs – in the manufacture of sausages.
The colors of dill are used in pickles, canned fish and various marinades. In some parts of Bulgaria, its seeds are used to flavor another traditional meal — sarmi (stuffed grape leaves).
Dill seeds are very good source of calcium and of minerals, manganese and iron. The dill is widely used in the folk medicine against insomnia, stomach pain, high blood pressure , and helps release the body of excess water.