I am looking to find a Bulgarian recipe. The one that is served sizzling on a hotplate on the metal stand!! With chicken, pork, lukanka, onions, mushrooms, sometimes a few chips on top, etc. I know the ingredients - but I just don't know how to make the sauce - I particularly like the sauces with a slight hint of curry.

When I have folk over I always try to throw in some Bulgarian meals - but I get bored of cooking and rolling out the same stuff!!!!

Anyone know where I can find this recipe - in English or Bulgarian? I thought it was called Satch - but a search in English and Bulgaria on t'internet has proved fruitless.

Esta have a look at this [You must be registered and logged in to see this link.] and let me know if this is what you are looking for?

That's it - I was looking for "
Satch"
or "
сатч"
:roll:

When I have it in a restaurant they have a mushroomy/ curry sauce in the dish - I guess this is a bought sauce that is added and not as per this version.

I will give it a go.....

That looks yummy Esta and its one I'd like to try I think I've seen it before being served up but always wondered what it was and thank you Ashley for the link.

Let us know how you got on Esta

Finally had a go at this dish over the weekend. I sort of made it up!!!

Some pork, some chicken, 2 big onions, a red pepper, a green pepper, mushrooms, Lukanka, and chubritsa (savory)

Cut the meat into bitsized chunks, fried it of (until a little crispy) sliced all the veg thinly and added it to the frying pan, sprinkled on some chubritsa and seasoning. Added some flour, water and a generous slug of white wine to make just a bit of sauce.

Once that was done I added the Lukanka, popped it all in the pre-heated sach dish, and whacked it in the oven for about 15 minutes - grated some kashkaval on the top, in the stand it went and served onto the table.

Easy!!.... And very tasty, my guests loved it (or so they said anyway!!) - The Lukanka seems to give a lot of the flavour to the dish!

Yummy that sound delightful ! my mouth is watering as I read thank you Esta.