Transcript The Bulgarian national

The Bulgarian National
Cuisine
Banitza (cheese and egg pie)
•
•
•
•
•
Ingredients for the dough: 1 kg plain flour, 1/2
tablespoon salt, 1/2 tablespoon vegetable oil, 2
tablespoons vinegar, 400 ml lukewarm water (app)
Ingredients for the filling: 5 eggs, 400 g white (feta)
cheese, 300g oil and butter (half each).
Preparation :
Sieve the flour in a deep dish, make a well in the
middle and put the salt. Add 2-3 tablespoons oil, 2
tablespoons vinegar and 400 ml lukewarm water.
Start kneading for about 15 minutes. Divide it in 7
pieces with the size of a fist each. Brush generously
with oil and leave it to rest for 30 minutes
somewhere in a warm place. After 30 minutes each
of the pieces should be made a thick pastry with
diameter 40 cm. Put it on a special table cloth and
start the pulling the edges away with your fingertips,
aiming at making the pastry as thin as possible.
Sprinkle the pastry first with oil or butter and after
that sprinkle cheese and eggs (premixed in a different
dish). After that lift one side of the table cloth in a
way that the pastry starts rolling until it becomes a
long thin roll. Have a shallow and wide baking form
at hand, buttered and floured. Place carefully one
end of the roll in the middle and arrange in a spiral.
With the next ready roll continue the spiral till the
form is full…
Bake it in a preheated oven (200 Celsius) for about
30 minutes.
SHOPSKA SALAD :
•
•
•
•
•
•
•
•
•
•
•
Ingredients :
300 g red tomatoes
150 g small sized cucumbers
800 g peppers (roasted, pilled, cleaned
from the seeds)
50 g onion
200 g crumbled cheese
3 tablespoons (30ml) oil
1/2 bunch of parsley
vinegar
salt
Preparation : Chop the peppers. Add
the tomatoes, the cucumbers and the
onion cut into cubes. Steer the
vegetables and add salt, vinegar and oil
on taste. Sprinkle the crumbled cheese
and parsley on top of the vegetables.
Tarator ( fresh cold yoghurt soup)
•
•
•
•
Ingredients: 2 cucumbers, 2 pots of
yoghurt (2 x 500 ml), a few cloves
of garlic, olive oil - by taste, 1 cup
of finely walnuts, salt, 1 bunch of
fresh dill
Preparation:
Cut the cucumbers into very fine
cubes. Mix them with the oil, salt,
garlic(crushed or finely
chopped).Shortly before serving
add the well-cooled and perfectly
shaken up yoghurt and add some
water. At the and add the cut dill.
Make sure to serve it cold !!!
Lamb liver ( “Drob sarma”)
•
•
•
•
•
•
•
•
•
•
Ingredients:
1 kg lamb’s innards
150 g white rice
1 big onion
2 spoons of flour
100 g butter
300 ml milk
1 egg
a hand full of dried mint
salt, black pepper, curry
•
•
•
•
•
Preparation:
Boil the lamb’s innards and cut them into
small cubes.
In a baking tray fry the chopped onions, add
the rice and stir for about 5 minutes. After
that add the innards, 3 tea cups of the
bouillon and all the spices. Bake in a
moderate oven for about 30 minutes.
Meanwhile, prepare the mixture for the top
layer:melt the butter, add the flour and stir
constantly. Slowly add the milk, while
stirring. Take it away from the fire and bind it
with 1 egg(mix the egg in advance with the
yoghurt). Keep on stirring. Pour this mixture
over the “drob sarma” and return back to the
oven.
Bake for 15 more minutes, until the top
layer turns into a nice golden brown color.
Stuffed peppers with beshamel
sause
•
Ingredients :12-14 pieces of same size
paprika, 2 tomatoes, pilled and
chopped,1 big onion (chopped), 1 big
carrot (chopped), 500 g minced meat
(mixed pork and beef),200 g rice, 20 g
oil, 20 g butter,salt, , mint; For the
Bechamel sauce: 500 ml milk, 2
tablespoons flour, 4 tablespoons plain
yoghurt, 1 egg
•
•
Preparation of the stuffing :
Mix well together the meat, rice,
onion, carrot, tomatoes, oil, butter, salt
and mint, adding a cup of boiling water.
•
Stuffed peppers with beshamel
sause
•
•
•
Wash and clean the peppers from the seeds and pinch each with a fork on 2-3 places.
Stuff with the mixture, leaving some space for the rice to cook. Optionally, close the
pepper’s openings with tomato chunks.
Arrange in an oven dish, sprinkle with salt and some butter and add 3 cups of boiling
water. Bake at 170 Celsius for an hour. When ready, drain the sauce from the peppers
and use for the preparation of the Beshamel sauce.
Melt the butter in a deep frying pan. Add slowly the flour till dissolved and then add
the sauce from the cooked peppers. Stirring constantly, add the milk till a smooth, not
thick, mixture is achieved. Remove from the heat. In a separate bowl mix the egg and
yoghurt together. Add slowly a few spoons from the sauce, stirring constantly. Then add
the yoghurt mix to the sauce, continuing the stirring. When serving the peppers, pour the
sauce over.
Chicken stew in “garne”
•
•
•
•
Ingredients :1 whole chicken, cut in
portions, 300 g onions, cut in rings, 200
g carrots, 200 champions, sliced, 3
medium sized peppers, cut in rings, 2
medium tomatoes, cubed, 10 pcs black
pepper, 10 bay leaves, 1 bunch of
parsley, oil, 4 tablespoons paprika
powder, salt ,1 glass white wine
Preparation :
Arrange in the dish first the chicken
portions, then carrots, onions, peppers,
tomatoes, champions and the spices.
Pour the wine over, close the dish with
the lid and bake at 170 Celsius for 2
hours.
Serve with smashed patatoes.
Shashlik
•
•
•
•
•
•
•
•
•
Ingredients:
1 kg pork shoulder
100 g vodka
1 tablespoon honey
1 tablespoon black pepper
1 teaspoon salt
1 tablespoon mustard
Preparation:
Meat should stay in the marinade which is
made by 100 g vodka, 1 tablespoon honey, 1
tablespoon black pepper, 1 teaspoon salt
and1 tablespoon mustard. Meat should be cut
into big pieces and it should soak in the
marinade for at least 3 hours. After that
arrange them on skewers and also can add
some mushrooms, bacon, pepper, onion,
cucumber and grill on the barbecue in the
garden.
“Sarmi” - vine leaves, stuffed
with meat
•
•
•
•
•
•
•
•
•
•
Ingredients:
40 vine leaves
500 g minced meat
200 g rice
1 big onion(chopped)
1 carrot(chopped)
1 tomato(chopped)
1 bunch of fresh dill
1 tablespoon butter
salt, black pepper
“Sarmi” - vine leaves, stuffed
with meat
•
•
•
•
Preparation:
Mix well together the minced meat, onion, carrot, butter, rice, tomato and
finally cut some dill, add a cup of boiling water.
Wash well the vine leaves(if fresh), blanch them in a large pan with boiling
salted water until they just begin to change color. Drain and refresh in cold
water.
Open out the vine leaves, ribbed side upper most. Place a heaped teaspoon of
the stuffing on each vine leave. Fold over the outer edges to prevent from
dropping out. Then roll up the vine leaves from stem end to form a neat roll.
Arrange the stuffed vine leaves neatly in deep cooking pan and place a
medium size plate bottom up on top of the sarmi to keep them together. Add
four glasses of hot water, add a spoonful of butter. Cover and cook on 150
Celsius for about one and a half hour.
False rabbit
•
•
•
•
•
•
•
•
Ingredients :
1 kg mince meat (prepared as for meat balls)
3 hard boiled eggs
2-3 whole boiled carrots
100 g bacon
10 pieces of pickled small cucumbers
200 g smoked cheese
oil
•
Preparation :
•
Spread the minced meat in a square shape over the
table and arrange on top of it the eggs, pickled
cucumbers, the cut bacon and the smoked cheese.
Carefully fold in a roll, so that when you later cut it
into pieces, the filling is to look like a mosaic. Place
in a baking tray, greased with oil and bake for 45
minutes in oven.
Shkembe soup in butter
•
•
•
•
Ingredients:
1.5 kg beef’s innards
1 litre of milk
salt, black pepper, red
pepper,
• 200 g butter
Shkembe in butter
•
•
Preparation:
To prepare these two dishes, boil the innards in a cooking pot, under pressure
with some salt. When ready leave it to cool down. Then cut it into small
pieces. Return half of it back to the pot. Add the fresh milk. When the soup
starts boiling, add half of the butter, melted. Add 1 spoon of black pepper.
Leave it to boil once again and your soup is ready!
•
In a separate frying pan melt the rest of the butter and place the other half of
the innards. Fry it for about 10 minutes. Add the red and black pepper at the
end and the dish is ready.
The soup is usually offered with a sauce-mixture of vinegar and crushed
garlic. In combination with this sauce, it is considered a delicious delicacy by
most Bulgarians.
•
Kozunak ( Easter bread)
•
•
•
•
•
•
•
•
•
Ingredients :1 kg flour,
300 g sugar,
25 g yeast,
250 g butter,
250 g milk1,
pack vanilla sugar,
almonds, raisins,
pinch of salt,
6 eggs
Kozunak ( Easter bread)
•
•
•
•
•
•
Preparation :
You should do it in a well warmed up room. The ingredients should be warmed up too.
It is also obligatory to sift the flour trough. First – prepare the yeast with a bit of milk,
flour, sugar and a pinch of salt. Leave it to rise. In a warmed dish sift the flour, dig a
whole and pour into it the risen yeast, the eggs, mixed with the sugar and the milk, and
the grease (oil + butter).
Keep on kneading until you end up with a homogenous mixture. While kneading, your
hands should be well greased. Leave the dough top rise for at least 1 hour, until it
doubles in volume.
Then again with well greased hands split the dough in three and start pleating a pleat.
Insert the raisins in between.
Leave the bread to rise again in a well-greased deep baking tray. They should rise up
at least till a middle of the tray.
Before placing in a well heated oven cover with egg yolk, decorate with almonds or
sprinkle with sugar.