Bread   Potato Salad   Rice   Spinach  Cheese Pastery  Stew

Round Bread Loaves with Cheese

1kg Flour
500g Brined Cheese
1/2 c Yogurt
3 Eggs
1 t Baking Soda
100g Butter

Mix the flour, yogurt, baking soda, eggs and crumbled cheese. Prepare a dough and divide into 15 pieces. Shape each into a round loaf, making a hole in the middle, placing a piece of butter inside. Bake in a moderate oven in a dish lined with butter.

Bulgarian Potato Salad

Source: http://www.passionateaboutfood.net/cgi-bin/news/viewnews.cgi?newsid991136154,94626,

Serves 4
4-5 large Potatoes
Salt and Pepper to taste
2-3 Spring Onions
Juice ½ Lemon
Olive oil
fresh Parsley or Dill

Peel and boil the potatoes for about 20-25 minutes, drain and leave to cool.
In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently. Cut the potatoes into cubes and add the salad bowl. Gently mix, sprinkle with parsley or dill if you serve the salad with fish.

 

Rice with Olives

Source: http://www.tastycooking.com/bulgaria.html

1 medium Onion, finely chopped
½ c Oil
1 c Rice
3 ½ c Water
¾ c pitted Mediterranean Olives
Black Pepper

Soak olives in warm water for 2 hours. Braise onion in oil in large pan over medium heat. Add rice and stir for a minute or two, until the rice is well covered with oil. Add the water. After 8-10 minutes, add the olives. Finish cooking rice and allow to cool to room temperature. Serve with freshly ground black pepper

Spinach Zagora

Source: http://www.tastycooking.com/bulgaria.html

1 lb Spinach, washed, cooked and drained
2 T Butter
1 clove Garlic, minced
¾ c Sour Cream
½ c coarsely chopped Walnuts
3 T Parmesan Cheese
2 t Onion, chopped
Salt/Pepper

Combine all ingredients, well mixed, into a buttered baking dish.
Bake 30 minutes in a 325°F oven, and serve immediately.

 

Banitza (Baked Cheese Pastry)

Source: http://www.passionateaboutfood.net/cgi-bin/news/viewnews.cgi?newsid1064330693,54730,

10-12 sheets Filo pastry (it is difficult to roll the sheets in the correct thickness, so I suggest you buy the ready made ones from your supermarket)
500 gr White Cheese (you can use Feta although it is not quite the same as the Bulgarian White Brined Cheese)
½ pack Butter (melted)
3-4 Eggs
250 ml Soda Water
pinch Salt

Oil a medium size deep oven dish, cover bottom with a sheet of filo pastry, sprinkle melted butter, sprinkle crumbled white cheese, and continue layering filo pastry with butter and cheese. Finish with a layer of filo pastry and butter. In a separate dish beat the eggs, add salt, and soda water. Pour slowly over the dish with the banitza and let it soak in. Cook in a preheated oven (180-200 C) for about 40 minutes or until the banitza has risen slightly and has nicely browned on top. Leave to cool for about 30 minutes and serve.

Srednogorie Hotch-Potch

Source: http://tokuda-www.cs.titech.ac.jp/~pavlin/Bulgaria/cuisine/bg.cuisine.html#Srednogorie_hotch-potch

1 kg Veal 2 c Mushrooms 100 g Okra 2-3 Onions 2-3 Tomatoes 3-4 Peppers ½ c Rice

1-2 potatoes ½ c White Wine 1 t Paprika Pepper Parsley ¾ c Sunflower Oil Salt

 

 

 

 

Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and pepper before serving.