Transcript Traditional bulgarian meals

Shopska salad
Shopska salad (salad) is the
salad that defines Bulgaria.
Not only is it the most
popular Bulgarian salad but is
also named after a big group
of very frugal people called
shopi who live in the capital
of Bulgaria, Sofia. Shopska
salad is made from chopped
tomatoes, cucumbers, onions
and peppers sprinkled with
Bulgarian white cheese. Eat it
with a chilled double rakia on
the rocks
Recipe
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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)
Yoghurt
 The Bulgarian yoghurt is the best
yoghurt produced in the world.
The only place where you can
produce it and find it in its
unaltered form is Bulgaria. This is
due to the same Lactobacterium
Bulgaricum that is used to make
the Bulgarian cheese and which
grows no place else in the world. If
you are thinking of organic
yoghurt - this is it in its purest
form. Eat it straight, with fruits,
add it on meals or make ayran or
tarator
Recipe
 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.
Lyutenitza
 Lyutenitsa is a sauce-like spread
that is made from tomatoes,
peppers, and eggplants pureed
together. It looks a lot like
babbaganush and has similar
ingredients but it tastes a little
more peppery. Lyut in Bulgarian
means hot as in spicy, hence
lyutenitsa. Although in truth,
lyutenitsa is not really spicy. Enjoy
this on bread or as a side dish
Recipe
 20 lbs red peppers
 3 lbs tomatoes
 2 1/2 cups oil
 2 cups sugar
 20-25 chili peppers, assorted
 1/3 cup salt
 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.
Kavarma
 This is one of the most popular
meals in Bulgaria which is not so
famous outside the country. The
ingredients and preparations
depend on the region. Almost
every part of Bulgaria has it’s
own Kavarma recipe. In general,
the meal consists of marinated
cooked meat and vegetables. It
could be mild or spicy
depending on the region and the
likings. Goes perfectly well with
beer or rakia
Recipe
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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
Tarator
 Tarator is a cold soup made of
yoghurt, cucumbers, and garlic.
It is best enjoyed in the
summertime when the blazing
sun scorches your head. You
can eat it any other time too but
you will appreciate its icy chill
more when the temperatures
around you increase. We have
discovered that you can have a
rakia or beer with it with no
negative side effects but stay
away from combining it with
wine.
Recipe
 1 long cucumber, chopped or
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grated (we prefer it peeled)
1 garlic clove, minced or
smashed
4 cups Bulgarian 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
Banitza
Recipe
 This traditional
Bulgarian pastry is first
prepared by stacking up
layers of filo pastry
dough, mixture of
whisked eggs, and pieces
of Bulgarian cheese and
then baked until it gets a
golden crust. Eat this
with a glass of ayran or
boza
 1 pack of filo dough
 3 eggs
 1 lb Bulgarian cheese (or
feta cheese)
 3 tablespoons butter
 1 cup of milk or yoghurt
Shkembe
 You probably don't want to know exactly
what this typically Bulgarian soup is made
of. We suggest you first try it and see that it
is actually pleasant to the taste. The literal
English translation is tripe soup - tripe is the
thick lining of the stomach of cattle...
Seasoned with garlic, vinegar, and hot red
pepper, it will surprise you with its unique
aroma and taste - good surprise that is. It is
scientifically proven that Shkembe chorba
helps alleviate a hangover when consumed
after waking up with one. Eat it with as
much rakia or beer as you want
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Recipe
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
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