Transcript Bulgarian Traditional Cuisine

Bulgarian
Traditional Cuisine
Viana de Castelo – Portugal
19May 2014 -25 May 2014
Bulgarian Cuisine has grown out of wealth of
culinary traditions, both local and foreign,
combined in a way which is uniquely Bulgarian,
offering cuisine with its own characteristics,
originality and exceptional variety.
Some of the most famous Bulgarian cooking
recipes are here specially selected for you.
Shopska Salad
(the Bulgarian favourite)
BULGARIAN SALADS
Ingredients for 4:
4 spring onions
4 medium tomatoes
1/2 cucumber
1 green pepper
1 red pepper
Optional:
Olives
chopped parsley
grated feta cheese to sprinkle
salad salt, pepper, vinegar
and olive oil
Prepare:
Cut all ingredients in slices or cubes.
Season with salt, pepper, add the chopped
parsley, 1 tbs.of vinegar and 2 tbs. of oliveoiland mix well.
Sprinkle with feta cheese and enjoy
either on its own or as a side dish.
Tarator
(cold soup)
Ingredients for 2-3:
500g yogurt
1/2 cucumber
1 finely chopped garlic clove
1 tablespoon olive oil
fresh dill, finely chopped
salt
Prepare: in the same way as Snezhanka salad, but do not squeeze the water.
Dilute the yogurt with 1 cup of cold water, stir well and
mix with the seasoned cucumber. Perfect for a hot summer's lunch.
Bean Soup
(hot soup)
Ingredients:
1 (16 ounce) package dried navy beans
•
7 cups water
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1 ham bone
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2 cups diced ham
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1/4 cup minced onion
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1/2 teaspoon salt
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1 pinch ground black pepper
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1 bay leaf1/2 cup sliced carrots
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1/2 cup sliced celery
Prepare:
Place rinsed beans into a large stock pot. Add water and bring to a boil.
Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
Add ham bone, cubed ham, onion, salt, pepper and bay leaves.
Bring to a boil; reduce heat, cover and simmer for 1 hour and
15 minutes or until beans are soft.\
Occasionally skim service of soup while it is cooking.
Add carrots and celery, cook until tender.
Remove ham bone, scrape any meat from bone and place back into soup and serve.
Mish-Mash
(a type of omelette)
Ingredients for 3-4:
3 medium tomatoes
3 red peppers
1onion
2-3 tablespoons vegetable oil
200g feta cheese
3 eggs
chopped parsley
salt and pepper to season
Prepare:
Cut the ingredients into small pieces. Heat the oil in a frying pan, add the
onions, then the peppers and the tomatoes and cook for about 3-5 minutes.
Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with
parsley and serve. Delicious with toast.
Moussaka
Ingredients for 4-5:
1/2 kg of minced meat (best mix pork and beef but beef only will do too)
1 kg of potatoes, peeled and finely chopped in cubes
2 tomatoes, finely chopped
parsley, 1/3 cupful, finely chopped
onion, finely chopped
3 eggs, beaten
1 cup yogurt
2 tablespoon flour
salt and pepper to taste
oil for cooking
2 tablespoons chubritza
Prepare:
Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you need.
In about 10 minutes take it off the hob and mix well with the potatoes, tomatoes, and parsley.
Add salt and pepper to taste. Bake for about 45 minutes at 190C, 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.
Monastery Gyuvetch
Ingedients for 4-5:
1 kg braising beef or pork
4 medium tomatoes
120g mushrooms
1 cup rice
1 onion
150 g olives
1 bunch of parsley
2 tablespoons vegetable oil
25g butter
2 1/2 cups beef stock
black pepper, paprika and salt
Prepare:
Cut the meat into cubes or small pieces and fry in a pan with a little oil for about
5 minutes. Add the chopped onions, beef stock and paprika, 5 minutes later
add the mushrooms and rice and simmer for about 15 minutes. Add the
chopped tomatoes, add salt to taste, the butter, 1 tbs. sugar and whole olives,
and cook for further 5 minutes. Preheat oven to 190C. Transfer the content of
the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley
and pepper before serving.
Banitsa
Ingredients:
1 kg flour
400g white brined cheese
4 eggs
500g yogurt
1/2 teaspoon baking soda
100g butter
salt
Prepare:
Use the flour, salt and 3/2 cupfuls of water to make a hard dough which is
divided into first-large balls. Let stand for about 1 hour, then roll into about
1mm thick sheets. Line with melted butter and top with a mixture of beaten
eggs, baking soda,yogurt and crumbled cheese. Roll together and place in a
Lined dish, either lengthwise or in circles. Bake in a moderate oven and some
water when ready. Cover with a cloth to make it soft.
Mekitsi
Ingredients:
2 lbs flour
3eggs
1 tsp of baking soda
1 cup water
1/2 teaspoon salt
1 cupful oil
Preparation:
Add yeast to some lukewarm water,
let it stay for 5 mins to get bubbly.
Beat eggs and yoghurt and water together
until they mix well. Add flower and continue to
mix until you get soft dough. Let it stand
for 1 hour. Roll into a sheet and cut out
circles (you can use a teacup). Fry in plenty
of oil (deep fryer will do) until golden brown.
Serve powdered with sugar.
They go well with jam or feta cheese too.
Crème Caramel
Ingredients:
1/4 gallon milk
8 eggs
1/2 cup sugar
a pinch of vanilla
a pinch of cinnamon
10-12 small oven-proof cups
Prepare:
Mix the eggs and the milk well. Stir more than half of the sugar in and add the
vanilla and cinnamon. Try the mixture and if you find it not sweet enough, add
more sugar to taste. Sugar is important here - the more, the better the taste.
Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not
burn. Add some water to it to make the melting easier - don't worry water will
vaporize gradually leaving the sticky molten sugar in the pan. Pour the sugar in
the cups, make sure you cover the bottoms well. Follow by pouring in the egg
and milk mixture. Place the full cups in a pan of water in a way that water level
reaches the same height as the mixture inside the cup. Bake for about 25 mins
in 375 F oven until golden brown crust is formed on top. Serve the contents of
the cup upside-down on a small plate.
This is how our students cooking a
tradicional bulgarian dishes .
The End