These are just a few of the recipes I have collected over the last few years feel free to add to them or you version of the same thing.
Shopska SaladTraditional Bulgarian salad
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4 ripe tomatoes
2 long cucumbers
1 onion
1 red or green pepper
1/3 bunch of parsley
2 tablespoons (olive) oil
3 tablespoons of red wine vinegar
1 cup (1/2 lb) Bulgarian cheese (or feta cheese)
Preparation
Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl.
Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top.
About Shopska Salad
Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). Shopska salad is a very distinctive Bulgarian dish. It is named after a group of very frugal people called shopi who live in the capital of Bulgaria, Sofia.
Bulgarian: Шопска салата
Shkembe ChorbaBulgarian traditional tripe soup
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1 lb tripe (calf belly)
1 cup (sunflower) oil
2 cups fresh milk
1 teaspoon paprika
1 tablespoon ground black pepper
1 tablespoon salt
2 garlic cloves, peeled and thinly diced
1/3 cup red wine vinegar
dried hot chili pepper mix
Preparation
Boil the tripe for about 30 mins, add oil, milk, black pepper and paprika and boil for another 30 mins occasionally topping up the water. The more you cook it, the better it will taste.
Combine some salt, garlic and vinegar in a separate cup, let it soak for about an hour.
Serve hot, garnish with the garlic and vinegar mixture and the hot chili peppers.
Suggestion: best with (or after a lot of) rakia or beer.
About Shkembe
Shkembe chorba is a tripe soup that is made of calf (cattle) stomach. The tripe is the thick lining of the stomach of cattle. It is cleaned well and cooked with milk, garlic, vinegar, hot chili peppers, and other spices. This soup is very delicious and quite common across Eastern Europe and the Balkans. Due to the combination of water, fats, salt, and vinegar used in the preparation, which are known to reduce gastrointestinal discomfort associated with hangovers, this soup is very well known as a hangover remedy.
Bulgarian: Шкембе чорба
TaratorTraditional Bulgarian yogurt cold soup
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1 long cucumber, chopped or grated (we prefer it peeled)
1 garlic clove, minced or smashed
4 cups yoghurt
1 cup water
1 teaspoon salt (we like it saltier)
1 tablespoon dill, finely chopped
4 big pecans, well crushed
3 teaspoons olive oil
Preparation
Put all those together and mix well. When ready garnish with olive oil (or other favorite oil).
Best when chilled.
Hint: Try it with no dills and pecans - Bulgarian restaurants favorite.
About Tarator
Tarator is a cold summer soup made of yogurt and cucumbers. It is served chilled. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.
Bulgarian: таратор
BanitsaBulgarian cheese pastry, cheese pie
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1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation
Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitsa
Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Bulgarian: Баница
LukankaDry cured sausage
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2 lbs minced meat (any variety, we recommend using more pork)
2 tablespoons salt
2 tablespoons cumin
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
2 tablespoons savory
hog casings (or other sausage links casings)
Preparation
Mixed all the ingredients together very well. Leave in the fridge for about 24-48 hours. Stuff the casings making sure that there is no excess air inside.
Roll with a rolling pin and hang in a cool, dry place, preferably with no direct sunlight.
Roll daily for about two weeks, trying to press out any excess air, use a needle to let air out if necessary. Consume when dry enough.
KebapcheMinced meat grilled sausage
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2 lbs minced meat (60% pork, 40% beef)
1 tablespoon salt
1 tablespoon ground black pepper
1/2 teaspoon cumin
1 glove garlic, minced (we prefer it with garlic but it's not necessary)
Preparation
Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and roll in sausage like pieces. Makes about 30 pieces.
KyufteMinced meat meatball
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2 lbs minced meat (60% pork, 40% beef)
1 onion, chopped
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon cumin
1 glove garlic, minced (we prefer it with garlic but it's not necessary)
Preparation
Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and shape in balls then flatten in patty-like pieces.
Makes about 20 pieces. If you think this recipe is exactly like the one for kebapche, look again - this one has onion in it and it makes all the difference.
Meshana SkaraMixed grill
[You must be registered and logged in to see this image.]Ingredients
1 kyufte
1 kebapche
1 pork chop (or lamb chop)
1 pork shish (skewer)
1 karnache (Italian sausage)
Preparation
Arrange on a big plate. Serve with well cooked white beans, lyutenitza and fries on the side.
MoussakaTraditional Bulgarian dish with potatoes and minced meat
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2 lb potatoes, cut in small cubes
1 lb ground meat
1 onion chopped
4 eggs
2 cups milk
2 tablespoons paprika
1 tablespoon salt
1 teaspoon crushed black pepper
1/2 cup oil
Preparation
Cook the onion in 1/4 cup oil in a pan until golden brown. Add the meat, half of the salt, the pepper and the paprika. Fry until meat gets brown. Remove the pan from the heat. Add the potatoes, add the other 1/4 cup of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on 425 F. Mix the eggs and the milk separately and pour on top. Cook for another 10 minutes or until the top turns brownish.
About Moussaka
Moussaka is rather famous on the Balkans and in the Middle East. Its recipe is different depending on the region, but in general it's based either on potatoes (Bulgaria) or eggplant (Greece) and the top layer is often a custard. Grated cheese or bread crumbs are also often sprinkled on top.
Bulgarian: мусака
KavarmaPork kavarma kebap, roast stew
[You must be registered and logged in to see this image.]Ingredients
2 lbs pork meat, cut into cubes
1/2 cup oil
2 big leaks
1 tablespoon tomato sauce or puree
1 tablespoon paprika
a pinch of crushed black pepper
1 cup red or white wine
1 onion, chopped
2 carrots
2 bay leaves
a pinch of parsley
1 hot pepper
Preparation
Combine wine, tomato sauce, paprika and black pepper to make the marinade. Add the cut in discs carrots to the pork and cook in very hot oil until meat starts to brown. Take out and soak in the marinade for about 30 minutes.
Use the same hot oil to cook the cut in discs leaks, add 1/2 cup water to it and cook while soft (about 5 minutes). Add meat and remaining marinade to the leaks, reduce the heat and simmer until most of the water is gone. Add the bay leaves, shopped onion, and the hot pepper and cook for about 5 more minutes. Sprinkle with parsley and serve. Goes well with French fries or white rice.
SarmiStuffed cabbage or grape leaves
Lozovi Sarmi (Stuffed Grape Leaves)
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15-20 grape leaves
3 onions, chopped
2 cups white rice
1 teaspoon dried celery or oregano
3 tablespoons oil
1 teaspoon paprika
3 cups water
Preparation
Steam the grape leaves. Fry the onion in the oil until brown, add the rice, paprika, celery, and oregano and add the water. Boil until water is absorbed. Use the mixture to fill the leaves, shaping them like small bundles. Put in a pot, fill with water so the bundles are fully submerged, boil for about 45 mins on 350 F. You can bake them in the oven in a baking dish full of water instead. Best when served with some yoghurt on top.
Zelevi Sarmi (Stuffed Cabbage Leaves)
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1 cabbage, pickled
3 onions, chopped
1 carrot
1 root celery
2 cups white rice
1 teaspoons salt
1 teaspoon black pepper
bunch of Italian parsley, chopped
2 tablespoons tomato juice or puree
Preparation
De-leaf the cabbage. Combine the onion, carrot, celery and cook in the oil until onion turns golden. Add the rice, parsley, salt and the pepper.
Use the mixture to fill the leaves, shaping as small bundles. The best way to do it is to put some mixture on a big leaf, put a small leaf on top and wrap the big leaf around the small one. Put in a pot, cover with water and boil. You can bake them in the oven in a casserole pan full of water instead.
Stuffed PeppersStuffed peppers with cheese
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6 green or red peppers
1/2 lb minced meat
1 cup white rice
2 tablespoons oil
1 tomato, peeled and minced
1 carrot, minced
1 onion, minced
1 teaspoon paprika
1 clove of garlic, minced
1 tablespoon of Italian parsley, minced
pinch of oregano, cumin, savory, black pepper
Preparation
Fry the onion until golden in the oil, add the garlic, carrot, red pepper, oregano, cumin, savory, black pepper and the meat.
In a separate pan, cook the rice in some oil for about 5 minutes, then add a cup of water and let it simmer until the rice absorbs it all. When ready add everything together.
Add the tomato and stir well until well mixed. Take off the heat and use the mixture to stuff the peppers. Put the stuffed peppers in a casserole or a pot, fill with water just below the top of the peppers and bake/cook for about 30 minutes on 400 F.
Kiselo MlyakoBulgarian yogurt
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1 gallon milk
a pinch of Lactobacteria Bulgaricus
Preparation
Bring the milk to a boil, put in jars or other large containers, and wait until it cools down. It has to be hot but cold enough so you can put your finger in it and hold it there for a few seconds without burning yourself.
Dilute the bacteria in some lukewarm milk and add it to the jars. Stir well. Cover the jars with blankets, tuck them in good. Do not put the lids on the jars so the milk can breathe. Let them stay overnight or for about 8 hours. Store yoghurt in the fridge.
About Kiselo Mlyako
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Kiselo mlyako (kiselo mliako) is the Bulgarian yogurt (Bulgarian yoghurt). Kiselo mlyako is one of the things that make Bulgarians proud to call themselves Bulgarians; it is their exclusive invention and heritage that dates back many centuries. A mildly sour-tasting yogurt, kiselo mlyako is undoubtedly the best and the healthiest of all dairy products that are available to consumers nowadays.
The western world calls it Bulgarian yogurt but in its homeland, Bulgaria, it’s called sour milk. Whatever the name, this wonderful probiotic food has impeccable ancestry - it is believed to have been known for at least 4000 years.
The Bulgarian yogurt comes under the general category of yogurts which contain live bacteria. For yogurt to be considered of the Bulgarian variety, it needs to be made with two specific starter bacteria, Lactobacillus delbrueckii subspecies bulgaricus (often simply called Lactobacillus bulgaricus) and Streptococcus salivarius subspecies thermophilus (often shortened to Streptococcus thermophilus). Most yogurts contain these two as they are such excellent starters but most "ordinary" yogurt has other good bacteria added as well.
Benefits of Bulgarian Yogurt
Yogurt is identified as a reason for longevity. Bulgaria is one of the countries with the biggest number of people aged 100 years and older.
Bulgarian yogurt is one of the best probiotics out there. Probiotic means ''for life'' and refers to living organisms that can result in a health benefit when eaten in adequate amounts.
Yogurt is an excellent source of "good" bacteria that is needed in the digestive tract. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system.
It is believed to help prevent osteoporosis.
It reduces the risk of high blood pressure.
Active cultures help certain gastrointestinal conditions including lactose intolerance, constipation, diarrhea, colon cancer, inflammatory bowel disease, H. pylori infection and many others.
Bulgarian yogurt is organic yogurt and organic yogurt is an excellent diet food. Not only yogurt is nutritionally sound but it also makes you feel fuller faster. It is a good source of proteins too.
Bulgarian: кисело мляко.
LyutenitzaBulgarian vegetable spread
[You must be registered and logged in to see this image.]Ingredients
20 lbs red peppers
3 lbs tomatoes
2 1/2 cups oil
2 cups sugar
20-25 chili peppers, assorted
1/3 cup salt
Preparation
Roast the red peppers, peel and seed, and grind coarsely. Cut the tomatoes in 4-5 pieces each, grind and toss with the peppers in oil, fry for about 10 minutes. Add the sugar and the salt, add some water and simmer until the mixture thickens.
Half way through, add the ground chili peppers.Preserve in jars. Eat cold.
About Lyutenitza
Lyutenitza (ljutenica, lyutenitsa, lutenica) is a national relish of Bulgaria. The ingredients vary by region but in general include tomatoes, peppers, onion, garlic, black pepper, vegetable oil, sugar and salt. Lyutenitza is a little milder (less hot) than the other popular relish Ajvar.
Bulgarian: лютеница
BozaNutritious fermented beverage
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5 litters water
2 cups flour
2 cups sugar
1 cup boza (here's the trick, you can't make boza without boza). However, read on for our easy solution.
Preparation
Bake the flour until salmon pink, watch out for overcooking and burning it. Stir while baking. Add a little cold water to it. Add the mixture to the pot with the rest of the water, add the sugar and stir until it starts to boil. After bringing to a boil, stir for another 5 min. Remove from heat, cool it down and add the cup of boza or a cup of the mixture you can use instead (look below for directions how to make it). Keep in a warm place for the next 2-3 days until it ferments. Store in bottles in the fridge after that. Consume cold.
Here's what you can use for the fermentation process if you don't have previously made boza.
2 tablespoons flour
1 tablespoon water
1 tablespoon sugar
Bake the flour until pink, add the water and the sugar. Leave in a warm place for 2-3 days until it ferments. Stir occasionally.
About Boza
Boza, also bosa, is a fermented beverage very popular in Bulgaria. It is a malt drink, made from wheat or millet. It has a thick consistency and a low alcohol content (usually around 1%), and has a slightly acidic sweet flavor. It is reach in carbohydrates and vitamins. Together with banitsa, it is a part of a traditional Bulgarian breakfast. If you are looking for a twist, try it with cinnamon and roasted chickpeas.
Bulgarian: боза.
AyranRefreshing yogurt drink
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4 cups yoghurt
2 cups water
Pinch of salt
Preparation
Mix, cool, drink, ahhhhh - refreshing.
About Ayran
Ayran or airan is a yogurt drink, very popular in Bulgaria and many other countries in the Balkan region and further east. In general, it is a mixture of yogurt, water and salt. It have originated as a way of preserving yogurt by adding salt. If you want to add some twist to it, you can try it with some finely chopped mint leaves mixed into the ayran.
Bulgarian: айран / айрян
Aubergine puree (Kyopolu)[You must be registered and logged in to see this image.]Ingredients:
2-3 aubergines,
4-5 peppers,
2-3 tomatoes,
3-4 cloves garlic,
parsley,
vinegar,
sunflower oil,
salt.
How to make:
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely
hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and
vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.
Banitza Baked Cheese Pastry
[You must be registered and logged in to see this image.]Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack
thing than a main course. There are many shapes and varieties of banitza - with cheese,
spinach or butternut squash, but the cheese one is the most common and famous one.
Ingredients:
10-12 sheets Filo pastry (it is difficult to roll the sheets in the correct thickness, so I suggest you buy the
ready made ones from your supermarket)
500 gr white cheese (you can use Feta although it is not quite the same as the Bulgarian White Brined
Cheese - see below for info on how to purchase on the Internet)
1/2 pack butter (melted)
3-4 eggs
250 ml soda water
pinch of salt
Instructions:
Oil a medium size deep oven dish, cover bottom with a sheet of filo pastry, sprinkle melted butter,
sprinkle crumbled white cheese, and continue layering filo pastry with butter and cheese. Finish with
a layer of filo pastry and butter. In a separate dish beat the eggs, add salt, and soda water. Pour slowly
over the dish with the banitza and let it soak in. Cook in a preheated oven (180-200 C) for about 40
minutes or until the banitza has risen slightly and has nicely browned on top.
Leave to cool for about 30 minutes and serve.
BEEF KavarmaBEEF Kavarma is one of the most typical and delicious Bulgarian dishes!
[You must be registered and logged in to see this image.]Ingredients for 3-4:
400-500 g frying beef steak
1 onion
1 clove of garlic
1 glass of wine
3-4 tbsp of fat or oil
1 tbsp corn flour
1/2 cup beef stock
paprika, pepper, salt
How to cook:
Cut the meat in strips, season with salt and pepper and leave for half an hour.
Then heat the fat in a pan and brown the meat.
Take the meat out and put aside, in the same oil fry the finely chopped onion
for 2-3 minutes and add to the meat.
Season with salt, pepper, paprika and gently stir to mix the meat and onions.
Add the stock, wine and the chopped garlic to the hot oil in the pan, bring to the boil,
simmer for few minutes to reduce the sauce, then thicken with corn flour.
Note: You can serve with mashed or roast potatoes using the sauce as gravy.
Fri Sep 02, 2016 4:40 pm
