Recipes 1
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- Words: 2,128
- Pages: 8
Volume 1
Tarator A summer soup that is very popular. It’s served cold and is simple to make.
Ingredients • • • • • •
500 g yogurt 1 cup water 1 or 2 diced cucumbers (diced is far better than grated, although at many restaurants they grate them) a couple of spoonfuls chopped dill salt, vinegar and oil to taste optional: a couple of spoonfuls chopped walnuts
Method Mix all the ingredients and serve cold in a soup dish. Use enough water so the soup is about the consistency of milk. Add a couple ice cubes if it’s not cold. If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is called suh tarator (dry tarator) or mlechna salata (yogurt salad).
Shopska Shopska salad is Bulgaria’s most famous salad. It’s named for the Shoppi, or natives of Sofia. It’s perfect in the summertime in Bulgaria, when the tomatoes are the freshest, but it’s wonderful year-round.
Ingredients • • • • • • •
4 tomatoes 2 cucumbers 2 roasted peppers or fresh green peppers 2 spoonfuls chopped parsley 2 spoonfuls chopped onion or green onion (optional) half a pound of white cheese (feta) salt, vinegar, oil to taste
Method Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible. Mix well with the parsley, onion, salt, vinegar and oil. Serve with white cheese grated on top.
Source: www.rossfamilyinbulgaria.org
Page 1 of 8
Volume 1
Snezhanka Snezhanka (say it “snezh-ON-ka”) is the Bulgarian name for Snow-White, of seven dwarfs fame. Snezhanka is particularly good served with with pickles, although it’s most often served in restaurants with cucumbers. Try it both ways.
Ingredients • • • • • • • •
1 liter of plain yogurt (two regular containers in Bulgaria) 1/2 kg pickles or cucumbers or mixed 1-2 tablespoonfuls oil 1 tablespoon vinegar or lemon juice 1 teaspoonful seasoned salt (like “Vegeta”) or salt (use no salt if you are using salty pickles) 2-3 tablespoonfuls chopped dill 2-3 cloves crushed garlic 2-3 spoonfuls ground walnuts
Method Strain the yogurt (if it’s thick American yogurt, use about 1/2 liter and skip the straining), and cut the pickles/cucumbers into tiny cubes. Mix all the ingredients except for the walnuts. Sprinkle the walnuts on top of the salad.
Ruska Salata (Russian Salad) A good appetizer before dinner. It can also be spread on a slice of bread and eaten as a snack or a meal.
Ingredients • • • • • • • •
500 g chopped (about the size of a pea) potatoes 200 g chopped carrots 200 g peas 200 g chopped pickles 200 to 500g mayonnaise depending on how much you worry about your weight, but enough so everything is nicely covered salt and lemon juice to taste optional: 1/2 cup chopped parsley optional: 200-400 g chopped ham or hot dogs
Method Boil the potatoes, the carrots, and the peas. When cooled, mix everything together and let stand for an hour. You may experiment and add sweet corn to the salad. Corn is a fashionable ingredient in nouveau Bulgarian cuisine, so why not?
Source: www.rossfamilyinbulgaria.org
Page 2 of 8
Volume 1
Banitsa Banitsa (say it “BAH-nit-sa”) is a traditional Bulgarian dish consumed at any meal. In Bulgaria, breakfast is often a pastry eaten while walking to work. If you visit Bulgaria, you’ll probably see people eating banitsa purchased from street kiosks.
Ingredients • • • • • • •
2 packets of phyllo dough (Bulgarian “fini kori” or phyllo from the frozen desserts section) 200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarelle) 500 grams of white cheese (Bulgarian sirene or feta cheese) 7 eggs 100 grams of butter 1/2 cup of soda water 1 cup yogurt
Method Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time. Finish with a layer of phyllo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry. Bake in a preheated over at 200 C for 40 minutes, or till golden.
Variations Spinach Banitsa Same as the regular banitsa recipe, but substitute 3 eggs with 1/2 kilogram spinach, washed, cut and lightly fried (no more than five minutes). Green Onion Banitsa Same as the regular banitsa recipe, but substitute 3 eggs with 5-10 stalks of green onion (about 1 cup diced onion), lightly fried (no more than ten minutes).
Source: www.rossfamilyinbulgaria.org
Page 3 of 8
Volume 1
Moussaka Moussaka (say it “moo-sah-KAH”) is a traditional Bulgarian lunch or dinner dish.
Ingredients • • • • • • • • • •
1/2 kg of minced meat (usually pork in Bulgaria, but don’t hesitate to experiment!) 1 kg of potatoes, peeled and finely chopped two tomatoes, finely chopped parsley, 1/3 cupful, finely chopped one onion, finely chopped 3 eggs, beaten 1 cup yogurt 2 spoonfuls flour salt and pepper to taste oil for cooking
Method Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you’ll need. When it is no longer red, mix it with the potatoes, tomatoes, and parsley. Add salt and pepper to taste. Bake for about 1 hour, or until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It’s delicious with cold yogurt on the side.
Sirene po Shopski Sirene po Shopski (say it, “SEE-ren-ay po SHOP-ski”) is shoppe-style baked white cheese. This is a delicious dish.
Ingredients • • • • • • •
400 grams white cheese 150 grams yellow cheese 2 eggs 2 hot peppers 2 sliced tomatoes 2 chopped roasted peppers oregano, parsley or any other dry green spice
Method Take two small earthenware pots with lids (“gyuveche” pots) and put a layer of cheese, then a layer of peppers and tomatoes, then more cheese. Bake for about 20 minutes, or until the cheese is melted. Then break an egg on top of each dish and continue cooking until the egg is done. Serve with salad.
Source: www.rossfamilyinbulgaria.org
Page 4 of 8
Volume 1
Panagyurishte Style Eggs The correct name of this dish in Bulgarian is actually yaitsa po panagyuski (say it, “yite-SA po pan-aGYOOR-ski”), but learning to say the name correctly so that you can serve the dish without resorting to cue cards may take longer than the cooking time. Then again, the town for which the dish is named is the tongue-twisting Panagyurishte (say it, “pan-a-GYOOR-ish-te”). If you were to cheat and call the dish “poached eggs with yogurt”, I don’t think your guests would complain, particularly after trying it.
Ingredients • • • • • • •
3 eggs 1 cup strained yogurt 1 teaspoon oil 1 pinch of paprika salt to taste 2 tablespoonfuls of vinegar optional: 1 clove garlic, crushed
Method Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Strain the eggs and set them aside to cool. Stir the yogurt together with the crushed garlic and very little salt. Pour it over the eggs. Meanwhile, heat the oil and sprinkle the paprika on top, but be careful not to burn it. Immediately pour the oil over the yogurt and serve.
Source: www.rossfamilyinbulgaria.org
Page 5 of 8
Volume 1
Gyuveche Gyuveche (say it, “GYOO-vech-ay”) is a popular catch-all dish you can make with just about anything you have in the fridge. It gets its name from the small individual ceramic dishes in which it’s traditionally cooked and served. I suppose you could prepare the recipe in a casserole dish, but then you’d have a casserole, not a gyuveche.
Ingredients •
About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts) • 1 egg • various chopped herbs Everything below is optional because Bulgarians use whatever is left over in the fridge to make this dish: • • • •
any kind of cooked chicken, pork, or beef any kind of sausages or hot dogs vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes fresh greens: parsley, dill, celery leaves
Method Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted. Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs. Serve with fresh bread or toast.
Source: www.rossfamilyinbulgaria.org
Page 6 of 8
Volume 1
Baked Cabbage This is a typical Bulgarian winter dish. Since most Bulgarians pickle large quantities of cabbage at home, it is easy to make. The pungent smell of baking cabbage gives some coziness in cold winter days.
Ingredients • • • • • • • •
1 head cabbage 3 spoonfuls paprika 1 spoonful pepper 1/3 cup vegetable oil 1/3 cup vinegar salt to taste 3 chopped tomatoes 1-2 chopped peppers
Method Cut the cabbage, peppers and tomatoes and mix well with the rest. Add 1/2 to 1 cup water and transfer to a baking dish. Bake at least 1 hour, probably even 2, until the cabbage is soft. Stir often to make sure that the cabbage on top does not burn to black. This dish is more often prepared using pickled cabbage. Then no vinegar or salt is added. If you are not a vegetarian, you may bake a chicken or ribs together with the cabbage, in the same pan.
Creme Caramel Creme caramel is a guilty pleasure, but try it at least once before you go on your diet.
Ingredients • • • • •
1 liter milk 8 eggs 10 spoonfuls sugar 2 packets vanilla (or a couple of splashes or dashes) a pinch of cinnamon and a spoonful of shredded lemon peel (optional)
Method Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla, cinnamon and lemon peel. Try the mixture and if you find it not sweet enough, add more sugar to taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Pour the sugar in the 8-12 small pots (cup-size) and rotate each to cover the bottom. Pour in the egg and milk mixture. Place the small pots / cups in a pan with 2-3 cups water in the pan, and bake in an oven at 100-150° C. Some thirty minutes later check to see whether the crème is runny and bake a bit more until a golden crust is formed. Cool the crème, loosen the sides with a spoon and turn it over on a plate. Serve with a swirl of whipped cream on top. It goes perfectly well with coffee. Source: www.rossfamilyinbulgaria.org
Page 7 of 8
Volume 1
Ayryan Ayryan (say it “EIRE-yahn”) is a perfect refreshing non-alcoholic drink for hot Southeastern European summer days. And, as you can tell by the complexity of the recipe, it’s easy for anyone in the family to whip up a pitcher in less than a minute.
Ingredients • • •
one container of plain yogurt (usually around 500 grams) ice water
Method Empty the container of yogurt into a blender. Put about 5-8 ice cubes in the yogurt container and fill it the rest of the way with water. Empty the ice water into the blender. Add a dash of salt, if desired. Blend for a few seconds until you don’t hear the ice being crushed anymore. Note that this recipe is perfect for the half-liter containers of yogurt sold in Bulgaria. If you’re buying yogurt elsewhere, it may be thicker or thinner than this, so use more or less water. The ayryan shouldn’t be much thicker than plain milk, and not thick enough to stick to the sides of the blender. Too thick, and it’ll be more filling than refreshing!
Source: www.rossfamilyinbulgaria.org
Page 8 of 8
Tarator A summer soup that is very popular. It’s served cold and is simple to make.
Ingredients • • • • • •
500 g yogurt 1 cup water 1 or 2 diced cucumbers (diced is far better than grated, although at many restaurants they grate them) a couple of spoonfuls chopped dill salt, vinegar and oil to taste optional: a couple of spoonfuls chopped walnuts
Method Mix all the ingredients and serve cold in a soup dish. Use enough water so the soup is about the consistency of milk. Add a couple ice cubes if it’s not cold. If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is called suh tarator (dry tarator) or mlechna salata (yogurt salad).
Shopska Shopska salad is Bulgaria’s most famous salad. It’s named for the Shoppi, or natives of Sofia. It’s perfect in the summertime in Bulgaria, when the tomatoes are the freshest, but it’s wonderful year-round.
Ingredients • • • • • • •
4 tomatoes 2 cucumbers 2 roasted peppers or fresh green peppers 2 spoonfuls chopped parsley 2 spoonfuls chopped onion or green onion (optional) half a pound of white cheese (feta) salt, vinegar, oil to taste
Method Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible. Mix well with the parsley, onion, salt, vinegar and oil. Serve with white cheese grated on top.
Source: www.rossfamilyinbulgaria.org
Page 1 of 8
Volume 1
Snezhanka Snezhanka (say it “snezh-ON-ka”) is the Bulgarian name for Snow-White, of seven dwarfs fame. Snezhanka is particularly good served with with pickles, although it’s most often served in restaurants with cucumbers. Try it both ways.
Ingredients • • • • • • • •
1 liter of plain yogurt (two regular containers in Bulgaria) 1/2 kg pickles or cucumbers or mixed 1-2 tablespoonfuls oil 1 tablespoon vinegar or lemon juice 1 teaspoonful seasoned salt (like “Vegeta”) or salt (use no salt if you are using salty pickles) 2-3 tablespoonfuls chopped dill 2-3 cloves crushed garlic 2-3 spoonfuls ground walnuts
Method Strain the yogurt (if it’s thick American yogurt, use about 1/2 liter and skip the straining), and cut the pickles/cucumbers into tiny cubes. Mix all the ingredients except for the walnuts. Sprinkle the walnuts on top of the salad.
Ruska Salata (Russian Salad) A good appetizer before dinner. It can also be spread on a slice of bread and eaten as a snack or a meal.
Ingredients • • • • • • • •
500 g chopped (about the size of a pea) potatoes 200 g chopped carrots 200 g peas 200 g chopped pickles 200 to 500g mayonnaise depending on how much you worry about your weight, but enough so everything is nicely covered salt and lemon juice to taste optional: 1/2 cup chopped parsley optional: 200-400 g chopped ham or hot dogs
Method Boil the potatoes, the carrots, and the peas. When cooled, mix everything together and let stand for an hour. You may experiment and add sweet corn to the salad. Corn is a fashionable ingredient in nouveau Bulgarian cuisine, so why not?
Source: www.rossfamilyinbulgaria.org
Page 2 of 8
Volume 1
Banitsa Banitsa (say it “BAH-nit-sa”) is a traditional Bulgarian dish consumed at any meal. In Bulgaria, breakfast is often a pastry eaten while walking to work. If you visit Bulgaria, you’ll probably see people eating banitsa purchased from street kiosks.
Ingredients • • • • • • •
2 packets of phyllo dough (Bulgarian “fini kori” or phyllo from the frozen desserts section) 200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarelle) 500 grams of white cheese (Bulgarian sirene or feta cheese) 7 eggs 100 grams of butter 1/2 cup of soda water 1 cup yogurt
Method Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time. Finish with a layer of phyllo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry. Bake in a preheated over at 200 C for 40 minutes, or till golden.
Variations Spinach Banitsa Same as the regular banitsa recipe, but substitute 3 eggs with 1/2 kilogram spinach, washed, cut and lightly fried (no more than five minutes). Green Onion Banitsa Same as the regular banitsa recipe, but substitute 3 eggs with 5-10 stalks of green onion (about 1 cup diced onion), lightly fried (no more than ten minutes).
Source: www.rossfamilyinbulgaria.org
Page 3 of 8
Volume 1
Moussaka Moussaka (say it “moo-sah-KAH”) is a traditional Bulgarian lunch or dinner dish.
Ingredients • • • • • • • • • •
1/2 kg of minced meat (usually pork in Bulgaria, but don’t hesitate to experiment!) 1 kg of potatoes, peeled and finely chopped two tomatoes, finely chopped parsley, 1/3 cupful, finely chopped one onion, finely chopped 3 eggs, beaten 1 cup yogurt 2 spoonfuls flour salt and pepper to taste oil for cooking
Method Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you’ll need. When it is no longer red, mix it with the potatoes, tomatoes, and parsley. Add salt and pepper to taste. Bake for about 1 hour, or until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It’s delicious with cold yogurt on the side.
Sirene po Shopski Sirene po Shopski (say it, “SEE-ren-ay po SHOP-ski”) is shoppe-style baked white cheese. This is a delicious dish.
Ingredients • • • • • • •
400 grams white cheese 150 grams yellow cheese 2 eggs 2 hot peppers 2 sliced tomatoes 2 chopped roasted peppers oregano, parsley or any other dry green spice
Method Take two small earthenware pots with lids (“gyuveche” pots) and put a layer of cheese, then a layer of peppers and tomatoes, then more cheese. Bake for about 20 minutes, or until the cheese is melted. Then break an egg on top of each dish and continue cooking until the egg is done. Serve with salad.
Source: www.rossfamilyinbulgaria.org
Page 4 of 8
Volume 1
Panagyurishte Style Eggs The correct name of this dish in Bulgarian is actually yaitsa po panagyuski (say it, “yite-SA po pan-aGYOOR-ski”), but learning to say the name correctly so that you can serve the dish without resorting to cue cards may take longer than the cooking time. Then again, the town for which the dish is named is the tongue-twisting Panagyurishte (say it, “pan-a-GYOOR-ish-te”). If you were to cheat and call the dish “poached eggs with yogurt”, I don’t think your guests would complain, particularly after trying it.
Ingredients • • • • • • •
3 eggs 1 cup strained yogurt 1 teaspoon oil 1 pinch of paprika salt to taste 2 tablespoonfuls of vinegar optional: 1 clove garlic, crushed
Method Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Strain the eggs and set them aside to cool. Stir the yogurt together with the crushed garlic and very little salt. Pour it over the eggs. Meanwhile, heat the oil and sprinkle the paprika on top, but be careful not to burn it. Immediately pour the oil over the yogurt and serve.
Source: www.rossfamilyinbulgaria.org
Page 5 of 8
Volume 1
Gyuveche Gyuveche (say it, “GYOO-vech-ay”) is a popular catch-all dish you can make with just about anything you have in the fridge. It gets its name from the small individual ceramic dishes in which it’s traditionally cooked and served. I suppose you could prepare the recipe in a casserole dish, but then you’d have a casserole, not a gyuveche.
Ingredients •
About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts) • 1 egg • various chopped herbs Everything below is optional because Bulgarians use whatever is left over in the fridge to make this dish: • • • •
any kind of cooked chicken, pork, or beef any kind of sausages or hot dogs vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes fresh greens: parsley, dill, celery leaves
Method Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted. Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs. Serve with fresh bread or toast.
Source: www.rossfamilyinbulgaria.org
Page 6 of 8
Volume 1
Baked Cabbage This is a typical Bulgarian winter dish. Since most Bulgarians pickle large quantities of cabbage at home, it is easy to make. The pungent smell of baking cabbage gives some coziness in cold winter days.
Ingredients • • • • • • • •
1 head cabbage 3 spoonfuls paprika 1 spoonful pepper 1/3 cup vegetable oil 1/3 cup vinegar salt to taste 3 chopped tomatoes 1-2 chopped peppers
Method Cut the cabbage, peppers and tomatoes and mix well with the rest. Add 1/2 to 1 cup water and transfer to a baking dish. Bake at least 1 hour, probably even 2, until the cabbage is soft. Stir often to make sure that the cabbage on top does not burn to black. This dish is more often prepared using pickled cabbage. Then no vinegar or salt is added. If you are not a vegetarian, you may bake a chicken or ribs together with the cabbage, in the same pan.
Creme Caramel Creme caramel is a guilty pleasure, but try it at least once before you go on your diet.
Ingredients • • • • •
1 liter milk 8 eggs 10 spoonfuls sugar 2 packets vanilla (or a couple of splashes or dashes) a pinch of cinnamon and a spoonful of shredded lemon peel (optional)
Method Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla, cinnamon and lemon peel. Try the mixture and if you find it not sweet enough, add more sugar to taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Pour the sugar in the 8-12 small pots (cup-size) and rotate each to cover the bottom. Pour in the egg and milk mixture. Place the small pots / cups in a pan with 2-3 cups water in the pan, and bake in an oven at 100-150° C. Some thirty minutes later check to see whether the crème is runny and bake a bit more until a golden crust is formed. Cool the crème, loosen the sides with a spoon and turn it over on a plate. Serve with a swirl of whipped cream on top. It goes perfectly well with coffee. Source: www.rossfamilyinbulgaria.org
Page 7 of 8
Volume 1
Ayryan Ayryan (say it “EIRE-yahn”) is a perfect refreshing non-alcoholic drink for hot Southeastern European summer days. And, as you can tell by the complexity of the recipe, it’s easy for anyone in the family to whip up a pitcher in less than a minute.
Ingredients • • •
one container of plain yogurt (usually around 500 grams) ice water
Method Empty the container of yogurt into a blender. Put about 5-8 ice cubes in the yogurt container and fill it the rest of the way with water. Empty the ice water into the blender. Add a dash of salt, if desired. Blend for a few seconds until you don’t hear the ice being crushed anymore. Note that this recipe is perfect for the half-liter containers of yogurt sold in Bulgaria. If you’re buying yogurt elsewhere, it may be thicker or thinner than this, so use more or less water. The ayryan shouldn’t be much thicker than plain milk, and not thick enough to stick to the sides of the blender. Too thick, and it’ll be more filling than refreshing!
Source: www.rossfamilyinbulgaria.org
Page 8 of 8
