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The green salad is prepared from cut-up
lettuces, spring onion, radishes,
cucumbers, eggs and olives, and is
flavored with salt, vegetable oil and vinegar.
Green salad
The Shopska salad is prepared from cut-up
tomatoes, cucumbers, raw or baked
peppers, onion, parsley and crumbled
cheese. It is flavored with vegetable (or
olive) oil and vinegar.
Shopska salad
The baked peppers are an original and
delicious salad – a certain quantity of
green or red peppers is baked, peeled
and cut in a salad plate. The peppers
are flavored with vegetable oil,
vinegar, salt and garlic and/or parsley
at will.
Baked
peppers
Kyopoolu
Kyopoolu is a characteristic appetizer for the Bulgarian cuisine, which is prepared from a
mixture of grinded or finely-cut baked eggplants and red peppers, flavored with
tomato sauce, garlic, vegetable oil, salt and vinegar. Parsley and crushed walnuts can also
be added.
The pepper borek is a traditional Bulgarian appetizer, which is prepared from baked and peeled peppers, filled with a mixture of crumbled cheese and beaten eggs. The peppers are rolled in bread crumbs and the remainder of the
beaten eggs and are fried in hot cooking oil.
Pepper borek
The tarator is a cold soup, which is
prepared from yoghurt, water, fine-cut or
grated cucumber, vegetable or olive oil,
salt, dill and fine-cut garlic. All the
ingredients are mixed up together.
Crushed walnuts can be added at will.
Tarator
Beans soup (Monastery recipe)
About 300 grams of beans is cleaned, washed and soaked in water. The beans are left
overnight in the water. Before cooking the liquid is removed, white the beans are placed in a pot and poured with about a liter and a half of cold water. The mixture is left on slow fire. Three tablespoons of vegetable or olive oil are added after it boils. The
mixture is cooked on slow fire until the beans soften. The
pot should be covered.1-2 carrots, 1 slice of celery, 1
onion, as well as 1-2 red peppers (may be hot) are added. Then the dish is
cooked until all the vegetables are ready. 2-3 cut
tomatoes are added along with parsley, mint and salt to
taste. The pot is left for another five minutes and is
removed from the fire.
The tripe soup is a traditional Bulgarian dish, which is
prepared from well-boiled and fine-cut beef or pork tripe with bound bouillon. Half a kilogram of the tripe is carefully cleaned
and boiled on brisk fire for about 3 hours in salted water,
which should be kept from boiling away. After the boil the tripe is finely cut and returned in the bouillon. 2-3 tablespoons
of butter are fried with 1 tablespoon of paprika and are mixed with the tripe along with
200 ml of milk. The dish is flavored with vinegar mixed with crushed garlic and spicy
paprika or pounded hot pepper at will.
Tripe soup
The stuffed peppers are a traditional Bulgarian dish,
prepared with rice stuffing.The rice is fried along with stewed onion ,minced minced meat is added and the entire mixture is
fried until half-ready.A certain quantity of the stuffing is placed in the
peppers, after which they are arranged in a pot or a baking dish and poured with water. The peppers
can be “closed” with pieces of tomatoes or a mixture of flour and eggs.
After the dish is ready it can be served with a sauce,
prepared from yogurt, eggs and flour.
Stuffed peppers
Grilled kebabches
This dish requires about 500 grams of minced meat, preferably only pork pr beet. The meat is
mixed well with about 2 teaspoons of cumin, salt and pepper to taste and, at will, savory and/pr 2
cloves of crushed garlic. The kebabches are shaped by hand (which should be clipped in water with a little bit of vinegar). They are grilled to taste
– half-baked or hard-baked.
For four earthen pots: About 600 grams of cheese is divided in four equal parts and placed in the pots.
About four tomatoes are peeled, smashed to paste and added equally to the cheese, along with about 100 ml of vegetable oil, savory to taste and one
hot pepper in each pot. The dish is baked for about 25 minutes in the oven. In each pot an egg is spread on top and is sprinkled with paprika. The pots are
baked until the eggs are ready, and are served hot.
Cheese
(Shopp recipe)
About 800 grams of pork meat is cut in
morsels and fried in 3-4 tablespoons of
cooking oil (or lard) along with two onions,
1-2 carrots and q slice of celery, all cut in thin
slices. 5-6 cut stalk leeks are added along
with 1 tablespoon of tomato paste, 1 cup of
hot water, and salt, pepper and paprika to
taste.
The dish is left to stew for 15-20 minutes on
slow fire, q teacup of red wine is added,
along with 1-2 bay leaves and 2-3 spicy
peppers at will. The dish should remain
almost entirely on the grease.
Kavarma
Cheverme
Traditional Bulgarian cheverme requires one lamb, a bunch of fresh parsley, about 200 ml of
vegetable oil and spices to taste.
The lamb is washed and cleaned, with the bunch of
parsley put inside its belly. A long wooden spit is carved
(from cornel or hawthorn) and the meat is put on it.
Fire is started and the spit with the lamb is placed on two steady forks stuck in the
ground. The lamb should be hung about two spans from the
embers.The spit should be revolved slowly in order to bake the
meat equally. The meat should be occasionally greased with suet or vegetable oil. In case
the embers catch on fire, they should be put out with drops of
water.The lamb should be ready in
about 4-5 hours.
This is a delicious Bulgarian dessert,
which is prepared from a fine-cut peeled
pumpkin, arranged in a baking pan and
liked with one cup of water and one cup
of milk. The dessert is baked on high
heat and is removed from the stove
before reaching brown. All pieces of the
pumpkin are evenly garnished with
honey and sprinkled with crushed
walnuts. The dessert is put back in the
oven until the walnuts are ready.
Baked pumpkin with honey and walnuts
The stuffing for one package of pastry consists of four beaten eggs mixed with 200 grams of
crumbled sheep or cow cheese, one teacup strained yoghurt
and paprika at will. In addition about 170 grams of butter is
melted. One package of pastry is distributed in an oiled-up baking pan as follows – one
layer of pastry is placed on the bottom, one layer of the stuffing and the butter is placed on top
and is covered with another layer of pastry. This procedure continues as long as there is
any pastry left to place. The top layer of pastry is only covered with part of the butter and, at will, with a mixture of yoghurt,
eggs and soda. The dish is baked about 20 minutes and is served hot. At will some castor
sugar may be added on top.
Banitsa with
cheese
Wild strawberries and blueberries are added to taste to the traditional
Bulgarian yoghurt. Another option is to add wild berries
jam to the yoghurt.
Yoghurt with
wild strawberries
and blueberries