Baku Kitchen! An independent reference of traditional food

Katak

Sour fermented milk spread with garlic and savory, eaten on bread.

Bulgaria Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Rhodope and Thracian household dairy ferment, made by draining and salting soured milk in cloth.

Frequently asked questions

What is Katak?

Katak is a fermented & pickled from Bulgaria: sour fermented milk spread with garlic and savory, eaten on bread. A Rhodope and Thracian household dairy ferment, made by draining and salting soured milk in cloth.

Made with

milkyoghurtgarlicherbs

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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