befs bulgarian cuisine food recipes 071204

8/8/2019 BEFS Bulgarian Cuisine Food Recipes 071204

http://slidepdf.com/reader/full/befs-bulgarian-cuisine-food-recipes-071204 1/67

BULGARIAN CUISINE

(First Edition)

Bulgaria is a country in southeastern Europe on the Balkan Peninsula. Neighbours

include Greece, Macedonia, Romania, Yugoslavia (Bosnia, Serbia, Croatia) and the Black Sea.

Recipes are greatly influenced by the 500 year invasion when they were forced to

become part of the Byzantine Empire. Foods within the country vary depending on the region

from which they originate.

Religious festivals and change of seasons often determine traditional foods. In winter

pork, nadenitzi (sausages), fillet and other meat products. During spring and summer lighter

meals are prepared from spring Iamb, chicken and green vegetables. In the past for Christmas

Eve non-meat and vegetarian foods were served and this custom still religious remains, eg.

beans, stuffed capsicums with rice, yeast breads, stewed dried fruits, pumpkin banitza (fillo

pastry), apple banitza (fillo pastry). The table is laid out all night as a replica for the Virgin

Mary having given birth so that she can help herself at any time with different light foods. In

New Year kufteta (hamburgers) and lucky banitza with fortunes (fortunes give a guide for luck

in the new year for health, love, money, work, travel, wealth, marriage, etc.)Easter kozunak

(sweet yeast bread) and coloured boiled eggs are served. The eggs symbolise birth and life,

(red coloured eggs - the colour of blood and Christian belief). May 6th St. George's Day a

whole stuffed spring Iamb is served to mark the beginning of spring and lambing season.

Summer during hot days cold yoghurt and fresh cucumber soup is found to be very refreshing.

As the winters are extremely cold many foods are preserved to enable food throughoutthe year. Preserves, legumes, vegetables feature highly so for the health conscious Bulgarian

food is truly worth considering.

This book was inspired by the loss of my Baba (Grandmother) Mrs. Maria Mancheff. I

1



miss many of the foods she prepared. I thought it important to get recipes together so our

generation will have access to them to be able to prepare BULGARIAN CUISINE.

I take this opportunity to thank the many people who have contributed their time, effort, knowledge,

encouragement and recipes. Without the following people this book would not have eventuated.

Mrs. T. Beltchev Mrs. D. Bennett

Mrs. R. Bennett Mrs. B. Filipoff .

Mrs. S. Gencheff Mr. & Mrs. G. Genoff

Mr. & Mrs. Joncheff Mr. C. Kiroff

Mrs. I. Krastev Mrs. D. Lazaroff

Mr. S. Lewis Mr. T. LewisMrs. L. Mancheff Rev. Sasho Manasiev

Mrs. M. Marinoff Miss S. McClure

Mrs. N. Mitchell Mrs. B. Nikoloff

Mrs. M. Petroff Mrs. N. Raikoff

Mr. M. Rousanoff Mrs. Y. Spirdonoff

Mrs. R. Stefanato Mrs. J. Stefanoff

Mrs. R. Toneva Mrs. A. Vasileff

Mrs. N. Vladcoff Mr. G. Young

I have included recipes that are quick and easy to prepare whilst others are time

consuming but well worth the effort. Many of the recipes included have been passed on from

grandmothers who learnt them from their grandmothers. Choose and enjoy your own

adventure from this book.



GLOSSARY

LOVAGE; is used because it has a celery- like flavour that adds a sharp spiciness to casseroles

and soups. It may also be used in omelettes and green salads. It grows tall and has dark shiny

leaves and clusters of yellow flowers.

SUMMER SAVORY; also known as CHOOBRITZA is a herb used in many Bulgarian

dishes giving a distinctive taste. It has small, spiky dull green leaves. It has a peppery flavour

and is good used in pork, beef casseroles, egg dishes, tomato sauces and also in broad and

runner beans. This herb is well worth finding because it makes a big difference to taste.

Abbreviations

kilogram = kgm

gram = gm

millilitres = ml

centimetres = cm

CAKE DISH SIZES

6"= 15cm 7' = 18cm 8" = 20cm 9" = 23cm



Oven Temperature Chart

GAS ELECTRIC

C F C F

very slow 120 250 120 150

slow 145 290 150 300

moderately slow 160 325 170 340

moderate 180 350 195 390

moderately hot 190 375 225 440

hot 215 425 255 485

very hot 255 490 280 540

1 cup = 250 mls



CONTENTS

N.B. Recipes have been included that may be very similar to allow you to choose what will be

best for you.

APPETISERS

SOUPS

EGGS & CHEESE

BREAD

SAVOURY PASTRIESFISH

POULTRY

MEAT

RICE

VEGETABLES

SALADS

EASTER BREAD

SWEET PASTRY

DESSERTS

JAM

PRESERVES

It may be of interest to know that Bulgaria has one of the highest number of people over 100

years old, per capita in the world. This is thought to be due to their diet.



APPETISERS

EGGPLANT (AUBERGINE) PUREE (KYOPOLOU)

2-3 eggplant 4-5 capsicum

2-3 tomatoes 3-4 cloves garlic parsley

white vinegar sunflower oil salt

Bake the eggplant and peppers on a hot plate (barbecue coals is best) peel and cut into

small pieces. Add the finely diced or grated tomatoes, then the crushed garlic. Mix with a

wooden spoon, add oil, vinegar and salt to taste, beat. Pour into a plate and top with finely

chopped parsley.Optional; add 2 tbspns yoghurt + 2 tbspns finely chopped walnuts

**********

EGGPLANT DIP

6 medium eggplants 4 cloves plump garlic2 tblspns olive oil ½ cup vinegar

½ cup finely chopped parsley salt and pepper to taste

Roast eggplant on the barbecue till very soft to touch then cool. Cut into half and

carefully scrape flesh into a bowl ensure all charred skin is removed.

Add crushed garlic, vinegar, oil, salt, pepper, parsley and mix well. This may require

more salt and or garlic than usual. Optional; 2 tablespoons of yoghurt and or 2 tablespoons of

finely chopped walnuts may be added

**********

EGGPLANT AND CAPSICUM DIP

3 eggplant 6 red capsicum 6 diced tomatoes (seeded)



As for eggplant dip only blister capsicum, peel skins, seed.

Dice and proceed as with eggplant dip

Serve on Melba toast or fresh small bread rolls.

**********

FETTA CHEESE WRAPPED IN FOIL

400 gms. Bulgarian fetta cheese

60 gms. butter 1 tspn paprika

Cut cheese into medium-thick slices and place on a sheet of buttered alfoil. A dab of

butter on each cheese slice, sprinkle with paprika and wrap. Place in a tray and bake in a

moderate oven. Serve wrapped in foil with crunchy bread.

**********

CUCUMBER DIP/SOUP (TARRATOR)

May be served as a cold soup or appetiser on hot days

500 -600 gms. plain thick yoghurt

1 clove crushed garlic; 1/3 cup chopped walnuts

1 tspn fresh chopped dill salt to taste;

1 small (young) continental cucumber finely chopped

1 cup water optional (or whatever amount to achieve thickness required) oil

optionalMix all ingredients (not walnuts) together stir in walnuts just before serving.

**********

EGGPLANT & CAPSICUM DIP



2 eggplant 2 large capsicum (1 red + 1 green)

1 large clove of garlic salt to taste

olive oil vinegar

Barbeque eggplant and capsicum till they blister and peel when cool. Chop up finely and

place in a bowl. Then add crushed garlic, salt, oil and vinegar. Mix well. Serve with a French

stick or crackers.

**********



SOUPS

Many of the soups have few vegetables because they had no access to them. In winter

potatoes, onions and leeks were buried in dirt in the cellars whilst garlic was plaited and hung

up. If wanted vegetables may be added.

BEAN SOUP

3 cups cannelloni or northern beans (soaked overnight in water), 1 cup chopped

red capsicum, 1 cup chopped green capsicum 1 cup grated carrot, 1 medium

chopped onion, mint, salt and pepper for seasoning. For thickening (ie. baked

beans only a much better taste) 1 tablespoon paprika, 1 small chopped onion, 2

tablespoons plain flour (approx) oil.

Drain beans, place in saucepan and pour boiling water over ensuring they are covered.

Return to boil. Add chopped onion, capsicums, carrot. Simmer until beans are cooked approx 2

½ hours.

Towards the end of the cooking time, soup may be thickened by lightly frying onion in

a little oil in the frying pan. Add paprika and stir. Remove frypan from heat, add flour and stir.

Remove frypan from heat, add flour and stir. Gradually add a ladle of soup at a time and stir

until flour is dissolved and lump free. Then gradually return this into the saucepan a little at a

time, continually stirring to prevent lumps.

Season with salt and pepper. Add mint and simmer gently for another 10-15 minutes.

**********

MEATBALL SOUP

250 gms. mince meat 1 tbspn. choobritza (savory)

½ tspn each salt & pepper 1 tbspn. parsley

1 onion chopped ½ grated carrot

½ chopped celery stalk 1 chopped capsicum



1 ½ tbspn parsley ½ cup rice

Combine mince, salt, pepper, choobritsa and 1 tbspn parsley. Mix well and then shape

into small balls and coat with plain flour. Leave in the fridge for 30 minutes. Now place 1 ½

litres of water in saucepan bring it to the boil when boiling add the onion, celery, carrot and

capsicum. When the vegetables are boiling add the prepared meatballs. When the vegetablesare nearly cooked add ½ cup calrose rice and 1 ½ tablspns. of parsley. To thicken in a small

bowl add ½ cup milk, 1 tbspn of plain flour mix then add ½ lemon juiced, whisk all together

now add a bit at a time of soup to the small bowl whisking, then return it all to the large soup.

**********

MEATBALL SOUP

750 gms mince 1 stalk celery 1 onion

1 capsicum 1 piece lemon rind 2 dspn rice

1 egg beaten ½ tspn citric acid parsley

⅓ cup water

Mix mince, salt and pepper and make into small meatballs. Add meatballs to boiling

vegetables with lemon rind, rice and parsley. Boil till cooked. Remove and allow to cool then

very slowly add beaten citric acid, egg and water to soup.

BROAD BEAN SOUP

500 gms broad beans 1 pkt chicken noodle soup

4 tomatoes grated 1 finely chopped onion

1 grated carrot 1 stick celery grated

Bring 1 ½ litres of water to the boil and add the above ingredients simmer for 30 minutes or

until cooked.



CHICKEN SOUP

½ kgm chicken wings or whole chicken

1 carrot grated 1 onion finely chopped

1 stick celery finely chopped ½ cup rice (calrose)2 egg yolk juice from 1 lemon

Place chicken wings (thoroughly cleaned chicken with fat removed) in a saucepan

covered with salted water(about 2-3 litres) bring to boil then simmer slowly till cooked about 1

hour. Remove the chicken, and set aside. Sieve the stock and allow stock to cool overnight.

Remove the fat from the top. Bring stock to boil, add vegetables, rice and reduce to

medium heat till cooked (20mins). Allow to cool. Then whisk 2 egg yolks slowly adding the

lemon juice. Slowly add some of the soup to this whisking at all times. Gradually return this

mixture to the main soup.

Serve with crunchy bread or fried bread.

**********

CHICKEN SOUP (Old version)(Soopa from Kookorshka)

1 large chicken 3 tbspns oil 1 tbspn sweet paprika

2 tbspn plain flour 2/3 cups rice 2 eggs

2 tbpns lemon or vinegar

Thoroughly clean chicken and wash removing any fat. Place in saucepan covering with

salted water, bring to boil. When cooked remove chicken and set aside. Sieve stock into a

smaller saucepan.Mix 3 tbpns oil, 2 tbspns flour and tspn paprika. Slowly add to stock and simmer. Add

washed and rinsed rice, leave to simmer till cooked. Allow soup to cool. Beat eggs lightly with

a fork, add lemon, mix well. Add to stock very slowly stirring all the time(if not done slowly it

curdles.)

**********



CHICKEN SOUP (Modern version)

more vegetables and fine egg noodles are used instead of rice making it a denser soup and so

more filling.1 large chicken 1 diced onion

1 large stalk celery finely sliced 2 cubed carrots

2 red tomatoes diced and seeded 1 red capsicum diced

1 cup chopped parsley 2 cups fine egg noodles (vermicelli)

2 small eggs lemon juice, salt and pepper

Thoroughly clean chicken and wash (skinned, fat and loose

skin at neck and rump removed).

Place in a saucepan covered in salted water bring to boil. When tender remove chicken

and set aside. Sieve stock and return to saucepan.

Add onions till cooked - 5 minutes

Add carrots till cooked 10 minutes

Add celery and capsicum 5 minutes

Add noodles, parsley and tomatoes 15 minutes

In the meantime remove legs and wings and use for cold meat Ensure all bones are

removed. Chop the remaining chicken meat and add to soup simmer 5 minutes and cool.

Beat eggs lightly with lemon. Add very slowly to soup stirring gently but constantly to

prevent curdling.

**********



LENTIL SOUP

2 cups lentils ½ cup chopped onions 1 tspn crushed garlic

3 bay leaves ½ teaspoon oregano 1 stick celery chopped

9 cups of water 1 tbspn tomato paste 1 carrot1 level tbspn salt 1 teaspoon vinegar 1 tbspn oil

Wash lentils and place in a saucepan, cover with 9 cups of water, add onions, bay

leaves, garlic and oil. Bring to the boil for 45 minutes. Then add celery, carrot and remaining

ingredients. Bring to the boil for another 15 minutes. Salt and pepper to taste.

*********

LENTIL SOUP

200 gms. lentils (wash thoroughly) 1 carrot (small cubes)

2-3 cloves garlic 1 ½ litres water

1 ripe tomato grated 2-3 tbspns mint

salt and pepper to taste

Add lentils to water with carrot and garlic. Bring to boil and then simmer for 1 hour. In frypan

sauté onion then add mint, then grated tomato, stir well and return to soup Salt and pepper to

taste. Serve with crusty bread, a plate of Bulgarian fetta cheese and olives.

**********

POTATO SOUP

50 gms. oil 2 litres water 1 tspn. salt

1 onion chopped 1 kgm. potatoes(cubed)

1 tbspn. Parsley 1 tspn. Paprika

Fry onions in oil, salt, black pepper, paprika then add 2 litres of water, potatoes, 2



tbspns. calrose rice and when cooked add parsley.

**********

ROUSSE FISH SOUP

750 gms. fish (carp, pike-perch etc) 100 gms. carrots

100 gms. onions 100 gms. potatoes

60 ml. oil 60 gms tomatoes

60 gms. celery. 16 gms. flour

1 lemon garlic salt to taste

Clean fish and cut into large pieces. Boil with the carrots, onion, celery, and tomatoes in

2litres of water approx 20 minutes Remove fish from the pot and bone it. Strain the soup.

Fry ½ an onion finely chopped carrots, celery, and salt in the oil, add flour and pour

with some of the soup into the pot for boiling, adding the diced potatoes and then the fish,

simmer for 20 minutes until the potatoes are soft. Serve hot with lemon slices, and a finely

chopped dried chilli pepper.

**********

LAMB SOUP

This soup was made in spring when no vegetables but onions were available.

½ kgm. chops (flap whatever Iamb) cut into small pieces

7 cups of water 1 onion chopped other vegetables if wanted.

2 tbspns. rice ½ cup milk 1 tbspn lemon or vinegar

1 egg optional

Boil lamb in water, when boiling add salt, pepper to taste, onion. 15 minutes before the meat is

cooked (approx 1 hour) add 2 tbspn of rice, parley and mint. Add milk and vinegar or lemon.

May beat an egg and slowly add if required.



**********

MEATBALL SOUP

500 gms mince meat finely chopped parsley salt & pepper

1 tspn butter ½ cup rice 1 medium onion1 small carrot 1 red ripe tomato 1 egg

juice of ½ lemon

Mix salt and pepper into mincemeat then roll into small meatballs. Sauté chopped onion

in butter until tender then add meatballs. Stir gently until meatballs are firm. Add required

boiling water for soup to meatballs and keep on simmer, add grated tomato, carrot, finely

chopped parsley and rice. Keep on slow boil until rice is puffy. Take off heat and in a separate

bowl beat an egg thoroughly and add lemon juice, beat well. Then add this to pot of soup, stir

gently. If needed. add salt and pepper to taste.

***********

FISH SOUP

1 kg fish( callop,catfish,murray cod,redfin)

6 lemons, 6 spring garlic, salt & pepper

Squeeze lemon over the fish and chop up the garlic, add salt and pepper to taste. In a

saucepan add water and the prepared ingredients. Boil till fish cooked.

**********

TOMATO SOUP

600 gms tomatoes 4 tbspns butter 2 onions

¾ cup vermicelli salt and pepper 3 eggs

Brown finely chopped onions in butter add salt to taste, then add peeled grated tomatoes

together with the water. Boil for 8-10 minutes and add crushed vermicelli.

Remove from heat and in small bowl beat the eggs and add some soup to this and slowly



pour all back into soup. Serve with chopped parsley and black pepper.

**********

VEGETABLE AND CHEESE SOUP

250 gms string beans 1 slice cabbage 2-3 capsicums

2-3 tomatoes 2-3 potatoes 1 carrot

3 tbspns butter/or oil 1 tbspn flour 1 cup milk

¾ cup grated cheese salt and parsley

Rinse and clean beans and place into boiling salted water with finely chopped cabbage,

carrots and capsicum. After 10 minutes add diced potatoes. Slightly brown the flour in

butter/oil and add the peeled grated tomatoes stir in the browned flour and pour this into the

soup. Boil milk add cheese then add this to the soup with parsley when the soup is off the hot

plate.

**********

HARICOT BEAN SOUP

250 gms haricot beans 60 gms oil 80 gms onions

1 tbspn flour 2 tomatoes salt, paprika

several small hot peppers mint parsley

Sort, clean, rinse the beans and cover well with water. Leave over night and then strain

the water off, add fresh cold water and boil. When the beans are soft, add paprika, tomatoes.

Dilute the browned flour with oil and add to the beans with the hot peppers, mint, and salt.

Simmer 10 minutes. Serve with finely chopped parsley and vinegar to taste.

**********



FISH SOUP

½ kgm small fry 2-3 onions 3 tbspn vegetable oil

2 tbspns flour 2-3 eggs soup vegetables

salt, black pepper, parsley, savoryClean vegetables (1-2 carrots, 1 stalk celery, 1 parsnip, onions) dice and boil in salted

water. When almost boiled add fish. Brown the flour in oil, add paprika, and dilute with the

soup. Boil over moderate flame for 30 mins add salt, pepper parsley and savory. When cooled

slightly add egg then lemon juice.

**********



EGGS & CHEESE

EGGS a la BOZENTSI

12 eggs 80 ml vegetable oil

200 gms tomatoes 2 bunches spring onions

100 gms butter 20 gms plain flour

to taste salt, pepper, parsley, paprika

Fry the finely chopped onions in the hot oil. Add tomatoes, flour, spices and butter. Pour

some of the stock over the mixture and braise. Break the eggs over it and bake a few minutes

in the oven.

**********

SHOPPE STYLE CHEESE

500 gms fetta cheese 40 gms. butter 1-2 tomatoes

1-2 capsicum 5 eggs black pepper, paprika

Cut the cheese into five equal slices and place into butter-lined earthenware bowls. Top

with tomato slices, capsicum rings and some butter. Bake in a hot oven some 5-6 minutes.

Break an egg on top of each bowl and add the remaining butter melted with pepper and

paprika. Bake until a crust is formed. Serve hot, garnished with slices of tomato, parsley and a

chilli if desired.

**********

BULGARIAN PEPPERS

8 capsicums seeded and sliced 500 gms cottage cheese

4 eggs (beaten) paprika butter

Fry capsicums in butter briefly and transfer to buttered ovenproof dish approx 8" x



10"(20cmx25cm). Season lightly. Spread cottage cheese over capsicums. Beat eggs until

combined, season and pour over the other ingredients. Sprinkle with paprika. Bake at 350° F (I

80°C) for 20-30 minutes until eggs are set. Cut into squares and serve hot. Serves 4

**********

CAPSICUM AND SCRAMBLED EGGS

1 kgm capsicum 100 gm butter 4-5 eggs

200 gms Bulgarian fetta parsley

Prepare capsicum by cooking on the barbeque till skin burns.

Clean, remove stems, seeds cut into pieces and then fry in butter.

Beat the eggs, add the grated cheese, mix with the eggs and fry

to taste. Serve hot with finely chopped parsley

**********

EGGPLANT PASTIES

800 gm eggplant 150 gms Bulgarian fetta

4 eggs 150 gms vegetable oil

50 gms flour 50 gms bread crumbs

500 gms yoghurt salt, pepper, parsley, garlic

Prepare eggplant by cleaning, washing and slice ½ cm thickness. Salt the slices and

leave for 15 minutes. Wash off the salt and then squeeze out the water and fry till golden.

Make stuffing from grated cheese, 2 eggs and finely chopped parsley. Place 1

tablespoon of this mixture between 2 tried slices of the eggplant. Press them together and dip

in flour then, whipped egg, followed by bread crumbs finishing by dipping in egg. Fry till

golden in hot oil. Serve with yoghurt seasoned with crushed garlic or salad.

**********



VEGETABLE MARROW PASTY

800 gm vegetable marrow 150 gm Bulgarian fetta

150 gms butter 5 eggs 250m I milk30 gm flour salt, dill, black pepper.

Wash and remove the rind of the marrows, then cut into lengthwise slices and salt them.

Fry in a little oil till golden brown.

Add ½ of the fried slices in a pan and cover with the mixture of grated fetta, 2 eggs, dill

and black pepper. Top with the remaining slices and bake for 15-20 minutes, now pour over

the beaten eggs, flour and milk and bake for a further 10-15 minutes till brown colour.

**********

PEASANT EGGS

8 eggs 2 ½ cups yoghurt 100 gms butter

2-3 tblspns vinegar garlic and salt

Boil 500 ml water in a shallow saucepan with vinegar and salt to taste. Carefully break

the eggs over the boiling water till the yolk disappears within the egg-white. Boil to desired

hardness.

Separately beat the yoghurt with crushed garlic and put into 4 plates. Place 2 boiled

eggs in each plate. Brown the paprika in butter and pour some over each plate then serve.

**********



BULGARIAN HOT POT

12 banana capsicums 6 large ripe tomatoes

200 gms Bulgarian fetta cheese 2 tbspns canola oil

2 tbspns cornflour 1 egg1 tbspn paprika salt and pepper to taste

Grill capsicum till charred and put in a bowl covered for 10 minutes. Peel skins off, cut

off stems and discard the seeds.

Grate the cheese. Peel the tomatoes after soaking in boiling water.

In a saucepan heat 2 tablespoons of oil add the chopped up tomatoes to cook.

When the tomatoes are simmering add the capsicums, paprika and cheese. Stir and let

simmer for 10 minutes add seasoning to taste.

Add cornflour to Y2 cup of water to form a paste. Add this to the mixture and stir

continuously. Set aside and when cooled add beaten egg, stir for 30 seconds and then serve.

**********



BREAD

PITA (Yeast Bread)

1 kgm. plain flour 3 eggs 200 gms oil

250 gms milk or water 1 tspn salt small piece of yeast

Mix yeast with ⅓ cup of warm water, pinches of salt and sugar and ½ cup of flour.

Leave in warm place for 30 mins. to rise.

Place flour in a bowl, make well and add yeast, slowly add milk and beaten eggs,

stirring with spoon until dough becomes soft. Knead well with oiled hands until oil finished

and bubbles appear in texture of the dough. Leave for 20-30 minutes. then roll to big thin

pastry sheet in circle shape. Cut into 18-20 triangular pieces, roll each into bun shape and put

in an oiled tray. When it is filled, glaze with a beaten yolk and place in preheated oven to 200°

C bake about 30 minutes or until golden brown.

**********

SAVOURY PASTRIES

LUCKY (CHEESE) BANITZA (for New Year)

Fillo Pastry:

1 egg 1 dspn oil 1 tspn salt

300 ml warm water 600 gm plain flour

Place flour in bowl, make well in flour and add egg, oil and salt. Slowly add water

stirring with spoon until dough becomes soft. Knead well until bubbles appear in the texture of

the dough. Divide into 8-10 balls and leave for 15-20 minutes. Then with extra flour roll to

very thin pastry sheets in circle shape.

Filling

400 gms Bulgarian fetta cheese 3 eggs ½ cup oil

Mix the ingredients together. Place sheets on clean towel and then drizzle oil and cheese



mixture all over sheet and roll into a sausage shape. In one sheet add coin (wrapped in foil), in

other sheets fortune sayings written on pieces of paper ego health, happiness, money, trip, etc.

Put rolls in oiled tray and when it is filled, drizzle with rest of oil and 3 extra beaten

eggs with 1 cup of soda water. Place in 200°C oven and bake for 20 minutes or until golden

brown. N .B. may use only cottage cheese,

- a mixture of cottage cheese with fetta,

- some combine cottage cheese, fetta and kraft

***********

SPINACH BANITZA

Fillo pastry as above or commercially prepared fillo pastry

Filling

1 bunch spinach 300 gms cheese(Cottage or kraft)

1 bunch spring onions pinch mint oil/butter

Wash and clean spinach then cook. Then clean spring onions and fry in oil add to this

the cooked drained spinach and mint. Allow to cool. Add cheese and mix well. Use this

mixture to fill fillo sheets. Can be made into triangles, as full sheets or rolled as above.

Top with 3 extra beaten eggs mixed with 1 cup of soda water.



FISH

GRILLED STURGEON IN BREADCRUMBS

1 kgm sturgeon 6 egg white 100 gms breadcrumbs

2 lemons black pepper, parsley and salt to taste

Cut the skinned and filleted fish into portions beat lightly with a wooden mallet souse

them in salt, pepper and lemon juice for about an hour in a cool place. Then dip them in the

beaten egg whites and cover in breadcrumbs. Cook on a clean, well oiled grill. Serve hot

garnished with lemon slices and a salad in season.

**********

FISH IN JACKET

900 gms fish 130 gms oil 250 gms flour

1 egg 10 gms yeast 100 gms water salt

Clean the fish well, rinse and salt. Prepare soft dough from the flour, yeast, egg, water

and salt leave it to rise. Divide into two and mould 2 oblong sheets larger than the fish. Place

one sheet in an oiled pan then place salted fish on it and cover with the second sheet. Join the

two sheets. Pour remaining fat over it and bake in moderately hot oven.

FISH SALAMOURA

720 gms fillet of sheat fish( cod, carp etc) 36 gms flour

120 gms vegetable oil 60 gms garlic30 gms salt 3gm paprika

1 gm tartaric acid 30 gms chillies

Salt the cleaned and washed fish, roll in flour and fly Bring the water to the boil with

the salt, paprika and the hot chillies. Add the tartaric acid to this mixture and pour over the fish

**********



BAKED STUFFED STURGEON

1.8 sturgeon, pike-perch or carp 1 onion (100gm)

75 gms walnut kernels 120 ml vegetable oil25 gms dried bread crumbs 1 egg

25 gms kashkaval (yellow cheese) 25 ml white wine

1 lemon 20 gms butter

salt and black pepper to taste

Clean and wash the fish sprinkle with salt. Fry finely chopped onion in oil, add finely

ground walnuts, breadcrumbs, white wine, grated cheese, raw egg and spices, stir well. Stuff

the fish with this mixture, sew up the fish and place in a dish. Rub it all over with oil, pour

over the melted butter and bake in a moderate oven.

**********

FISH CHORBA A LA LIPOVANSKI

300 gms white flesh fish(perch, carp) 90 gm vegetable oil

60 gms onions 120 gms tomatoes 30 gms chillies

3 gms tartaric acid 30 gms salt 30 gms lovage

Clean and wash the fish and cut into portions, sprinkle with salt and leave to one side

until you have prepared the other ingredients. Put sufficient water into a pan and add the finely

chopped onion and then the tomatoes, oil and chillies. Boil until the onions and tomatoes are

soft. Then add the fish and boil for 15 - 20 minutes over a moderate heat. When almost done

add the salt, lovage and tartaric acid.

**********



BAKED FISH CAKES

800 gms any white fish 60 gms onions

60 gms white bread 200 gms tomatoes

1 egg 30 gms flour

120 gms capsicums 50 gms white wine

25 gms bacon 120 mls vegetable oil

small bunch parsley 1 lemon

salt, pepper, garlic to taste

Remove the skin and bones from the fish, cut into pieces and mince finely together with

the bacon. Mix this with the bread (soaked and then squeezed out), part of the onion, finely

chopped parsley, beaten egg, salt and pepper. Leave to stand in a cool place for about 1f2 hour,

and then form into round cakes, sprinkle in flour and fry in hot oil. Use remaining oil to fry the

finely cut capsicum, tomatoes, onion and garlic. Add the wine, a little warm water or stock and

put the sauce to boil in the oven for about 10 minutes, then add fried cakes and boil for a

further 1 0 minutes. Serve with lemon wedges.

***********

ROAST FISH

1kgm fish 1 cup oil 3 onions

2-3 capsicum 1-2 tomatoes salt

black pepper paprika parsley

Stew the sliced onions and capsicum in large pieces in oil till soft, add peeled and finelychopped tomatoes, salt, paprika, black pepper and parsley. Remove from the hotplate and add

cleaned, deboned fish cut into pieces. Stir together and transfer to a sheet of oil paper folded as

an envelope. Put into the pan and smear abundantly with oil, add half the water and cook in a

moderately hot oven.

**********



POULTRY

FOWL A LA KOULA

1.2 kgm fowl 150 ml vegetable oil

100 gm onions 160 gm rice

50 gms tomatoes 20 gms parsley

20 gms mint 10 gms salt

5 gms black pepper 30 gms salt

50 gms vine leaves 100 gms pickled cabbage

50 gms chillies 500 gms sausage

150 gms giblets

Braise the finely chopped onion and the giblets in the oil. Add the spices, half the rice,

cover with water and cook until soft. Stuff the salted fowl with the mixture, sew it up and boil.

When boiled, bake slightly in the oven. Braise the rest of the onion and rice, and the finely

sliced tomatoes in the rest of the oil, add salt, paprika and black pepper with a little hot water.

Simmer until the water is absorbed. Add the spices and make small surmi (rolls) with the

mixture with vine leaves and pickled cabbage leaves. Arrange in a saucepan, press down with a

plate, pour in a little water and simmer.

The sausage is grilled separately. The fowl, surmi (cabbage rolls), and sausage are

served together on a large dish.

**********

LEFTOVER CHICKEN

leftover chicken 2 grated tomatoes

garlic1 tspn chicken stock powder

1 dspn plain flour parsley



Cut the chicken into small pieces. Fry the grated tomatoes and garlic when nearly ready

add chicken to reheat only In a cup add chicken powder, flour and water, mix to a paste, add to

tomato mixture stirring to thicken. Add parsley, serve with steamed vegetables and rice or

potatoes.

**********

CHICKEN DRUMSTICKS WITH KASHKAVAL (yellow cheese)

6 drumsticks 150 ml vegetable oil 60 gms butter

15gms salt 1 gm black pepper

Cut the drumsticks off with the joint and bone them, sprinkle with salt

and pepper. Place a small lump of butter in each of them and shape into a roll. Spread oil over

them and roast in a flat dish in the oven. When they are cooked through spread with roughly

grated cheese and bake again until golden brown. Serve

with mashed potatoes.

**********

WILD DUCK WITH SAUERKRAUT

1 wild duck 100 gms sauerkraut 60 gms rice

80 ml vegetable oil 2 onions 100 gms lard

black pepper, paprika and salt to taste

Clean and wash the bird and simmer in slightly salted water. Fry the onion in hot oil,

add the boiled and chopped giblets, rice, paprika and salt. Stir the mixture, braise it in a little

water, and stuff the bird with it. Cut the pickled cabbage in strips, fry it in the lard and place in

a baking dish. Put the bird on this bed of sauerkraut and bake in a moderate oven turning it

from time to time to avoid scorching.

**********



MEAT

MUTTON CASSEROLE

600 gms mutton 100 gms buckwheat salt to taste

Wash and cut up some tender mutton and simmer at a moderate temperature without any

spices, add salt at the end. Separately simmer the buckwheat and add it to the meat at the end.

**********

KEBAB A LA SILISTRA

1.15 kgm pork 120 ml oil 12 gm plain flour

12 gm paprika 6 gm black pepper 30 ml wine

300 gm mushrooms 18 gm dill 240 gm leeks

50 ml tomato sauce

Bone the meat, dice it and brown in the fat. Add the sliced onion and the mushrooms.

When the vegetables are soft, add the tomato sauce, the wine and the remaining-spices. If the

meat, onion and mushrooms are completely soft, add a little water or stock and simmer longer.

The kebab must have no trace of stock or water when served. Serve hot.

**********

KEBEB A LA DANUBIENNE

1.6 kgm pork 120 ml vegetable oil 300 gms onion

150 gms tomatoes 30 gms parsley 240 gms fetta

12 gm salt 1 gm paprika

Bone the meat and cut into small pieces for a grilled kebab. Brown well in very hot fat.

Remove the meat and fry the onions in the same fat. Add the tomatoes, return the meat and

pour over a little stock. Flavour with salt and paprika. Cover and simmer 15-20 minutes. Then



put it into small earthenware bowls, sprinkle each one with a little chopped parsley and leave

to cool. Spread a little cheese into each bowl and bake for 10 minutes in a very hot oven.

BAKED PORK CHOPS AND RICE

9 pork chops 4 cups water

5 cloves crushed garlic 1 tbspn summer savory

salt and pepper to taste 2 cups rice

Grease a baking dish and place the rice with the herbs and water stir. Place pork chops on top.

Bake in oven 200°C for 1 hour or until cooked. Garnish with tomato slices and serve with

vegetables and baked hot chillies (optional)

**********

PORK SPRINDLE FILLET

1 kgm pork fillet 200 gms cheese 2 cups mushrooms

several cloves garlic salt 1 lemon

tomato paste parsley 50 gms butter

Pound the thin fillets, salt and baste with tomato paste and pepper. Stew the mushrooms,

diced cheese, finely chopped parsley and garlic in butter and some water. Place some of the

stuffing on each fillet, roll up, tie with a string and grill. Serve with trench flies and lettuce.

**********



HOTCH-POTCH WITH MUTTON

900gms meat 250 gms spring beans 300 gms potatoes

250 gms tomatoes 200 gms capsicums 150 gms onions

150 gms eggplant 100 gms okra 200 gms cabbage150 gms butter 1-2 carrots sour grapes

salt, parsley and eggs

Cut meat and place in an earthenware or enamel pan, add salt and paprika, then butter

and finely chopped onions and carrots. Add enough hot water to cover the meat and place in

the oven. When the meat is almost cooked add the prepared vegetables, ie sliced potatoes,

tomatoes and capsicum cut into large pieces and the beans (precooked). Salt the prepared

vegetables, add parsley and sour grapes to the rest.

Cook in hot oven, should have little liquid when ready.

Optional to pour 3-4 well beaten eggs and cook till browned.

**********

SEASONED FRIED MEAT WITH LEEKS

750 gms pork 400 gms leeks 300 gms pickled capsicum

¾ cup butter 4-5 eggs salt and paprika

Lean pork cut in bite size pieces, try in butter and put on a plate. Fry capsicums add

finely chopped leeks, paprika, salt and pour over well beaten eggs. Stir till eggs cooked.

**********

PARSONS STEW

750 gms lean pork 750 gms small onions ¾ cup butter

2 heads garlic 3-4 tomatoes 1 tbspn flour

½ cup white wine salt, black pepper, paprika, bay leaves.



Skin the small onions, peel the garlic and brown in oil Remove and place on a plate, add

meat and brown slightly. Add sufficient water to cover and boil for 15-20 minutes. Add

browned onions, the bay leaves and black pepper.

Cook on low flame. Mix puree and flour with wine and

pour into a dish. Add more water if needed. Sauce should be thick.

**********

ROAST MEAT WITH YOGHURT

1 kgm veal, mutton, or pork 350 gms tomatoes

200 gms onions 200gms capsicum

150 gms butter 250 gms yoghurt

3 eggs 15 gms flour

3-4 small hot peppers salt, pepper, paprika, savory

Cook in earthenware saucepan or one with a tight lid. Bone the meat and cut in bite size

pieces, lay at the bottom of the saucepan and add the finely chopped onions, tomatoes and

capsicum (chunky), whole hot peppers, salt, black pepper, paprika, savory and parsley. Stir

together and add oil and a cup of hot water. Cover tightly and simmer for 2 ½ hours. Transfer

to a pan and pour over beaten eggs with yoghurt and flour cook 15 minutes in the oven.

**********

ROAST VEAL WRAPPED IN PAPER

1 kgm leg veal 1-2 onions ½ cup butter

salt, black pepper1 bunch parsley 2-3 mint leaves

Cut meat in bite size pieces and add salt, black pepper, butter, onions, parsley and finely

chopped mint. Mix well and transfer to a sheet of buttered oil paper. Wrap carefully into a

packet with the ends bent in. Put the paper packet in a well buttered pan and add water and put

in moderately hot oven. Turn carefully 2-3 times to ensure uniform cooking.



**********

KUFTETA (hamburgers)

1 kgm minced meat (½ beef & ½ pork) 1 egg

1 chopped onion 1 tspn salt

1 dspn summer savory and/or parsley 1 tspn pepper

½ cup fresh breadcrumbs

Mix all ingredients and add grated tomato and/or ½ cup of soda water so mixture is not

too dry, mix well. Make into even sized balls, roll in flour (so doesn't stick) and fly in hot oil,

turning until cooked Serve with fresh salad, mashed potatoes, or cook in tomato sauce.

**********

RISSOLES

500 gms pork mince 500 gms beef mince

1 egg 1 onion

oregano parsley breadcrumbs

Cut up onions very finely with chopped parsley. Add salt and squeeze both ingredients

together. Add mince, egg, salt, pepper, oregano and breadcrumbs. Combine and make into

small rissoles and fry in hot oil. Can also be grilled

Serve with mashed potatoes, cabbage and peas optional additions- 1 small potato, l

carrot grated into the mixture

**********

ROAST VEAL IN EGGPLANT

1 kgm veal 200 gms onions 250 gms tomatoes



900 gms eggplant 150 gms butter cup white wine

3-4 eggs salt, flour, parsley, black pepper, paprika

Bone and dice the meat, add a teaspoon of flour, and stew with half the butter. Wash the

eggplant and hollow them out, brown uniformly. Remaining butter is used to fry the onions

and inside flesh of the eggplant. Add peeled finely chopped tomatoes, boil till evaporated pourin a glass of water and wine, black pepper, paprika and parsley and leave it simmer till the

meat is soft. Stuff the semi browned eggplant with the meat and arrange in suitable pan pour

over the sauce left after stuffing the eggplant and place in moderately hot oven. When cooked

pour over beaten eggs and return to oven till browned.

KEFTETA (mince patties)

500 gms pork and veal mince 1 onion (chopped or grated)

1-2 cloves garlic 1 egg beaten

1 tbspn summer savory( or oregano) salt and pepper

Mix above ingredients thoroughly and shape into patties or cocktail sausage shapes if

preferred. Apply small amount of oil to palms of your hands to prevent the mince sticking.

Refrigerate for 30 minutes before cooking.

COATING flour 1-2 eggs beaten with milk oil

Heat oil in pan. Coat patties in flour dip in lightly beaten egg! milk mixture and fry until

browned (approx 4 minutes each side)

Drain on absorbent paper Serves 4

**********



LAMB AND GREEN BEANS

1 kgm veal or Iamb 1 kgm green beans

bunch spring onions or 2-3 onions chopped

5 cloves crushed garlic 5 red tomatoes or 1 tin tomatoes

1 dspn paprika parsley 3-4 tbspn oil

Cut meat into small pieces. Fry onion and garlic, add meat, paprika, green beans, tomato

and salt. Stir till meat browned add 1-2 cups of hot water and leave to simmer on low heat for

1-1 ½ hours.

**********

FRESH GREEN BEANS AND LAMB STEW (Borp i Ugnesbkoo Mesor)

8 shoulder Iamb chops 1 kgm stringless green beans

2 onions 810 gm can tomatoes or 1kgm fresh

1 tbspn tomato paste ½ tspn basil

3 tbspn parsley ½ tbspn mint

1 tbspn flour salt and pepper to taste

In a large saucepan place lamb trimmed of all fat but bones in tact. Cover slightly with

water and bring to the boil. Skim all froth from the top of the water and discard. Turn the meat

once or twice making sure there is enough water to cover the meat and continue to skim.

Simmer the meat for 30 minutes.

In the meantime top and tail beans, wash and cut into 4 cm. lengths. Add to meat and

stock and bring to the boil quickly. Lower heat to simmer for 10 minutes. Add onion.

In another saucepan add 2 tablespoons of olive oil, when hot add seeded diced tomatoes

together with the juice and cook for 15 minutes. Now mix tomato paste, basil, parsley, mint

and flour in a little water add this to the tomato mixture with salt and pepper to taste. Now add

tomato sauce to meat and simmer for 1 hour without a lid. Serve with roast potatoes and crusty

bread.



**********

MOUSSAKA

½ kgm lean minced beef 1 level tspn salt4 large eggplant 1 large onion

4-6 tbspn olive oil 200 ml beef stock/water

2 rounded tspn tomato puree

topping

25 gm unsalted butter 3 tbspn plain flour 300ml

milk

1 egg

Peel and thinly slice the eggplant, and arrange layer on plate sprinkling generously with

salt on both sides stand for 30 minutes (this draws out the bitter juices). Drain and rinse in cold

water, pat thoroughly dry with absorbent paper. Fry prepared eggplant then drain on absorbent

paper.

Peel and finely chop the onion, heat 1 tablespoon of the oil in a frypan and gently fry the

onions for about 5 minutes. Add the minced beef and fry until brown. Stir in the salt, tomato

puree and stock. Season to taste with pepper. Bring mixture to boil, cover pan with lid and

simmer gently for 30 minutes or until the meat is tender and the liquid is almost absorbed.

Arrange a layer of eggplant in the bottom of a large buttered casserole. Cover with a

layer of meat and another layer of eggplant, and so on, until all is used. You can add potatoes

layered in between the eggplant, finish with a layer of eggplant.

Melt the butter in a saucepan over low heat and stir in the flour. Cook gently for 1

minute, then gradually blend in the milk, stirring continuously. Bring this sauce to the boil,season with salt and pepper and simmer for 1-2 minutes. Draw the pan off the heat and beat in

the egg. Spoon this sauce over the moussaka. Cook in a pre-heated oven and bake at 350° F

(180°C)for 35-40 minutes or until bubbling hot and browned. Serve with a tomato and onion

salad if desired.

*********



BAKED CABBAGE ROLLS IN TOMATO SAUCE

1 medium savoy cabbage 400 gm can peeled tomatoes

1 kgm mince meat (beef and pork) 2 cans water

2 tbspns canola oil 1 large onion

1 cup uncooked rice 1 large tbspn paprika

salt and pepper to taste ½ tspn oregano

½ tspn thyme 2 tbspns tomato paste

1 egg

Remove centre stalk from cabbage. Place cabbage in a large saucepan, add boiling water

to ¾ full. Place lid on and boil steadily for 10-15 minutes.

Take off the heat and drain. Allow to cool, pour cold water

over the cabbage.

In a large frying pan pour 2 tablespoons of oil and add the chopped onion stirring until

soft, add the mince, stir well. Add seasoning, paprika, herbs, tomato paste and washed rice, stir

well.

After 10 minutes take off the stove. When cool add beaten

egg and mix through.

Remove some of the thick stalk from the back of each cabbage leaf, then add about 2

tablespoons of the mixture in the centre of the leaf and fold into a parcel. Arrange into a

greased ovenproof baking dish. Pack together closely and place the fold underneath.

When completed pour the peeled tomatoes which have been chopped and mixed with

the 2 cans of water over the cabbage rolls. Cover with alfoil and bake in moderate oven forabout 1 ½ hours. More water may be added if required.

*********



BAKED STUFFED CAPSICUMS

1 kgm minced meat 1 large onion

2 large ripe tomatoes 2 tbspns tomato paste

salt and pepper to taste 1 tbspns sweet paprika1 cup uncooked rice 12 medium capsicum (red & green)

½ tspn thyme ½ tspn oregano

3 tbspns canola oil 1 can peeled tomatoes

breadcrumbs

Cut tops and stems off capsicums discard the seeds and wash and set aside ready

for filling.

Heat oil in large frying pan, add the chopped onion and cook stirring until soft,

then add the mince and stir for a few minutes, add peeled tomatoes. Wash the rice and add to

the pan along with the herbs, tomato paste and seasoning, cook on medium heat. Remove from

the stove, after 5 minutes add 'r- beaten egg to mixture, stir well.

Prepare the baking dish by rubbing with oil or margarine. Pour the can of peeled

tomatoes into the dish as well as I can of water, mix.

Cut the tomatoes in pieces to spread around the dish.

With a tablespoon fill the capsicums and add a teaspoon of breadcrumbs on top to

seal. Then arrange in dish till completed. Brush each capsicum with the tomato mixture.

Bake in moderate oven covered for 1 hour or until capsicums are soft. 20 minutes

before removing from the oven uncover the capsicums to let them brown. If required add more

water to baking dish.

STUFFED CAPSICUMS

6 red and green capsicums 3 tbspns olive oil

500 gms quality lean mince meat 2 medium onions

1 cup rice 2x 810 gm can tomatoes

1 tbspns paprika 1 tspn basil

½ tspn oregano 3 full tbspn chopped parsley



1 tbspn flour salt and pepper to taste

Cut tops off of the capsicums and clean all seeds and pith from inside. Arrange in

a suitable pan that leaves at least 2" space above them so they fit snugly. In a saucepan place 2

tablespoons of olive oil and add diced onion. Cook till transparent. Turn off stove. Add mince

meat, rice, salt and pepper, mix well.In another saucepan place 1 tablespoon of oil then tomatoes (that have been

seeded) dice the flesh add all the juice. Simmer for 20 minutes stirring.

Mix the flour with a little water and stir into tomatoes cook 5 minutes. Add

paprika, basil, oregano, parsley cook 5 minutes. Fill capsicums with meat and rice mixture, do

not press down too tightly. Pour tomato sauce carefully over capsicums. Cover with boiling

water just to tops of the capsicum (pour into side) Cover with lid. In moderate oven bake I Yz-

2 hours. On stove simmer gently 1 ¼ hrs.



RICE

BAKED MUSHROOMS & RICE

500 gms mushrooms 1 cup rice

medium onion paprika pinch salt and pepper

Sauté finely chopped onion in butter, wash and slice mushrooms drain, add to onion

together with salt, pepper and paprika. Add water and put in hot oven until rice is fluffy Serve

with any vegetable or meat. Delicious if you add chicken wings before baking in oven.

**********

BAKED RICE

1 onion 1 cup short grain rice 1 red capsicum

parsley 3 tspn chicken stock powder salt and pepper

1 tspn oil

Chop onion finely and fry in an oven baking dish. Finely chop capsicum .and parsley.

Add capsicum with onion and fry gently for a few seconds then add 3 teaspoons of chicken

stock powder. Then add 1 cup of rice and 3 cups of boiling water and pour over rice, cook in

pre-heated oven 2000 F for 30-40 minutes or until rice is cooked then cover with lid or alfoil

for about 10 minutes. Serve as side dish for barbeques, schnitzels etc.

**********

BAKED RICE

1 medium chopped onion ¼ cup each red and green capsicum

2 cups rice 2 tbspns oil

5 cups chicken stock paprika

salt and pepper summer savory(oregano or basil as substitute)



Fry chopped onions and capsicum in oil till soft and lightly browned. Add paprika and

stir. Add rice, season with salt, pepper, add summer savoury

Transfer this mixture into a baking dish. Pour boiling chicken stock over the rice and

stir evenly. Arrange tomato rings on top of dish (optional) Bake until water is absorbed and

slightly crusty on top (Approx. 45 minutes) in moderate oven.

**********



RICE HOTCH-POTCH

250 gms rice 300 gms onions 800 gms tomatoes

2 capsicum 4 eggs 500 gms yoghurt

salt paprika and black pepperBrown onions (finely chopped) in oil, add rice and chopped capsicum. Add salt pepper

and paprika to taste

Arrange sliced tomatoes in a dish then layer the other vegetables ending with tomatoes.

Pour 3-4 tablespoons of oil, _ cup water over the ingredients and cook in moderately hot oven.

When the vegetables are cooked pour over the beaten egg and yoghurt and place in oven till a

brown crust forms.

**********

BAKED HARICOT BEANS

500 gms haricot beans 5-6 onions l cup vegetable oil

1 tbspn tomato puree small hot pepper

salt, paprika, parsley, mint

Soak beans overnight. Boil in salt water and strain. Cut four of the onions. In a baking

pan place a third of the cut onions then a half of the beans then third of onions then beans etc.

finish with onions. Finely chop remaining onions and brown in oil adding salt, paprika,

thinned tomato puree, chopped parsley and mint. Pour this browned sauce over the beans with

3-4 hot peppers on top and cook in moderately hot oven. Can be served hot or cold.

**********



VEGETABLES

FRIED EGGPLANT

3-4 medium eggplant 150 ml oil 15 gm salt

apetitka salad or yoghurt spiced with 300gms garlic

Wash the eggplant and slice thinly lengthways (2-3mls thick), dip them in the beaten

eggs and fly in hot oil. When the slices are a golden colour arrange them on a plate add salt

then dress them with apetitka salad (see page 37) or the garlic yoghurt.

**********

GREEN BEANS

250 gms stringless green beans can use whole baby beans

15 gms. olive oil 30gms onions 3gms flour

50 gms red tomatoes 40mgms paprika 40 gms plain yoghurt

Fry onions, flour in oil when golden add beans (cleaned, topped, tailed, and sliced)

paprika, salt and 1 cup cold water. Cook over slow heat after add tomatoes diced. Just before

serving add yoghurt.

**********

GARLIC BEANS

500 gms sliced or whole baby beans 1 small onion grated

3 cloves garlic crushed 1 small carrot grated

1 dspn paprika 1 dspn plain flour

Barely cover beans with water and boil with grated onion carrot and if wanted capsicum.

Boil till colour changes. In frypan fry crushed garlic, 1 dspn paprika, 1 dspn flour, stir well



then add 2 grated tomatoes, allow to thicken by boiling off liquid, add this mixture to the beans

and simmer for 5-10 minutes.

**********

VEGETABLE CASSEROLE

2 large onion sliced 2 sticks of celery 1 carrot

4 potatoes 4 capsicum 1 eggplant

½ cup oil 2-3 tomatoes ½ cup wine

½ cup water ½ tspn summer savory parsley

black pepper

Slice all vegetables and fry in oil slightly mix in all above ingredients and bake in oven

till cooked. Bake a lamb at the same time and serve together.

**********

COOKED CABBAGE

½ fresh cabbage tomato puree or home made sauce

1 tbspn oil 2 tspns paprika

Cut the cabbage up and place in a bowl, salt and mix well. In a casserole dish fry a bit of

oil and paprika and then cabbage add tomato puree or sauce and boil gently for about 30

minutes or till cabbage is cooked

COOKED CABBAGE

½ cabbage 1 tbspn oil

salt, black pepper 1 dspn plain flour

Chop cabbage and fry in oil with paprika, tomatoes, fry slowly till soft. Add salt &

pepper. When ready add flour by sprinkling over the top and stir.



**********

BAKED ONION STUFFED WITH WALNUTS

1 kgm onions 200 gms walnut kernels

20 gms rice 20 ml vinegar 10 gm salt

Bake onions in the oven in their skins and remove the skins when cooked, part of the

interior of the onions also being removed; mix with the ground walnuts and braised rice and

use to stuff the baked onions. Garnish with whole walnut kernels as lids.

**********

GRILLED MUSHROOMS

400 gms mushrooms 50gms butter salt

black pepper lemon juice

Mushrooms to be of similar size, remove the stalk and wash thoroughly and dry on

paper towel. Salt them and place under the grill (approx. 15 minutes) and pour over melted

butter. Serve with black pepper and lemon juice.

**********

MONASTERY BEANS

1 kgm spring beans 300 gms tomatoes 2-3 carrots

2 stalks celery 1 head garlic 1-2 onions

120 gms veg oil ½ cup sour plums salt, parsley, dill

Wash beans and cut into small pieces. Place beans and sliced tomatoes in a saucepan

with carrot sticks, celery cut in strips, finely chopped onions, garlic cloves, vegetable oil,

parsley and 3-4 mint leaves.



Stir this mixture and add hot water to cover. Place lid on the saucepan and simmer till

vegetables have softened and there is no water left.

**********

BAKED ONION STUFFED WITH WALNUTS

1kgm onions 200 gms walnut kernels

20 gms rice 20 ml vinegar 10 gm salt

Bake onions in the oven in their skins and remove the skins when cooked, part of the

interior of the onions also being removed; mix with the ground walnuts and braised rice and

use to stuff the baked onions. Garnish with whole walnut kernels as lids.

**********

GRILLED MUSHROOMS

400 gms mushrooms 50gms butter salt

black pepper lemon juice

Mushrooms to be of similar size, remove the stalk and wash thoroughly and dry on

paper towel. Salt them and place under the grill (approx. 15 minutes) and pour over melted

butter. Serve with black pepper and lemon juice.

**********

EGGPLANT HASH

750 gms eggplant 250 gms tomatoes

2 onion cup rice⅓

½ cup vegetable oil 3 eggs

1 ½ cups milk 1 tbspn flour



salt, black pepper parsley

Wash eggplant cut into circles, salt and leave 10-15 mins. squeeze them and fly Slice

onions and brown in remainder of oil, add 1-2 tomatoes, 1/3 cup water and rice. Boil till rice is

cooked. Add salt, black pepper and parsley.

Slice tomatoes and arrange 112 in pan and 112 fried eggplant then rice, now add the restof the eggplant then tomatoes. Pour 2-3 tbspn oil over hash. Cook 25-30 mins. in hot oven.

Finally, pour sauce made from the flour browned with 2 spoons of oil and thinned with milk

and the beaten egg. Return to the oven till a reddish brown crust forms.

IMAN BAYALDU

800 gms. eggplant 250 gms oil 250 gms tomatoes

250 gms onions 100 gms carrots 100 gms celery

garlic salt parsley

Wash eggplant remove stalks, peel 3-4 bands lengthwise from the skin of the eggplant

and create slits there. Salt and leave for 30 mins. Rinse in cold water and squeeze then fry on

all sides. Fry sliced onions, grated carrots and celery in remaining oil. Add peeled and grated

tomatoes, 5-6 cloves garlic sliced in strips. Add parsley when boiled away add salt. Put this

mixture into the slits made in the eggplant. Arrange stuffed eggplants with 2-3 slices of

tomatoes on top of each and the remaining stuffing under the eggplant with a little water. Cook

in the oven and serve cold.

**********

MUSHROOM MESS

350 gms mushrooms 100 gms butter

4 tbspns flour salt and black pepper

Clean mushrooms and soak for several minutes in cold water. Wash thoroughly, cut in

slices and place in boiling water, add salt when boiled soft. Strain off the broth through a

colander collecting the liquid.



Brown flour with butter and black pepper, make a sauce with this mixture and the broth.

Return the strained mushrooms to the boiling thickened sauce, add salt to taste.



SALADS

WHITE SALAD

2-3 cucumbers 2 cups cottage cheese

1 cup cream ½ cup walnuts

2-3 cloves garlic dill

sunflower oil salt (3 eggs)

Peel and dice the cucumbers, add the cottage cheese, cream, crushed walnuts and garlic,

the oil, finely chopped dill and salt. Beat the mixture, pour into a plate and garnish with hard

boiled eggs cut in half

**********

APETITKA SALAD

300 gms garlic 300 ml vegetable oil

60 ml vinegar 12 green chilli peppers salt

Peel and crush the garlic, add the salt, place in a deep container and beat it as

mayonnaise, gradually pouring in a thin stream of oil, add the vinegar when it starts

thickening. Garnish with the baked chilli peppers (can be used as a dressing for various

vegetable dishes).

**********

STUFFED TOMATO SALAD

1 kgm tomatoes 1 medium sized celery

250 gms Bulgarian fetta cheese parsley

pepper vinegar sunflower oil salt 1 cucumber

String and dice the celery, boil in salt water, strain and mix with the grated cheese, oil,



pepper and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture

Place tomatoes on a bed of sliced cucumbers.

**********

FISH SALAD WITH MUSHROOMS

900 gm sturgeon (white flesh fish) 90 gms leeks

60 ml vegetable oil 300gms cleaned mushrooms

300gms marinated capsicum, salt, pepper, lemon juice to taste

marinade 60 gms carrots, 60gms celery 30gms parsley

pimento 30 gm vinegar 1 bay leaf

Chop up the vegetables into large pieces, immerse in cold water, salt and boil for 10

minutes add the vinegar, clean and wash the fish thoroughly and add it. Bring to the boil and

simmer for 30 minutes. Remove the boiled fish out of the marinade, bone it and chop into

small pieces. Add the leeks, marinated capsicum and marinated mushrooms all finely chopped.

Add salt to the salad sprinkle with lemon juice, oil and pepper.

************

MIXED SALAD

1-2 eggplant 7-8 capsicum 3-4 tomatoes

⅓ cup walnuts 2-3 cloves garlic parsley

vinegar sunflower oil salt

Bake the eggplant and capsicum on a hot plate or barbeque until soft throughout. Peel

and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, vinegar,

oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley.

Sprinkle with more oil.

**********



PORK TROTTER SALAD

2-4 pork trotters 5-6 cloves garlic 3 tbspns vinegar

3 tbspns vegetable oil salt paprika

olives, pickled gherkinsRinse the pork trotters well and place in saucepan with cold water and boil on hot plate.

Add salt when the water is boiling. When meat separates from the bone remove the trotters and

allow to cool. Cut the meat into strips. Crush the garlic and mix with oil and vinegar.

Place meat in a salad plate, pour over the oil and vinegar garlic mixture and add black

pepper. Garnish with olives and pickled gherkins.

**********

SHOPSKA SALAD

3-4 tomatoes 1 cucumber 4-5 capsicum

1 onion 150 gms Bulgarian fetta

parsley vinegar sunflower oil salt

Bake, peel and seed the capsicum. Cut into small strips and add the diced tomatoes,

cucumbers and onion. Add salt, oil, vinegar and mix. Serve in the shape of a pyramid, top with

finely chopped parsley and grated cheese; or

6 tomatoes 1 green and 1 red capsicum 1 cucumber

Dice the above, add salt to taste and 1/3 cup oil. Place in

shallow dish and top with grated Bulgarian fetta cheese; or

1 kgm tomatoes 1 red 1 green capsicum 1 cucumber

small onion 100 gms Bulgarian retta parsley chopped

Chop tomatoes in small cubes add to a large bowl, then dice onions, capsicum,

cucumbers. Mix with salt, vinegar, dash oil chopped parsley. Serve with Bulgarian fetta

cheese.



**********

ONION AND OLIVE SALAD

400 gms medium sized onions 200 gms olives

2 tbspns olive oil salt and vinegar

Cut prepared onions into thin slices. Crush the onions together with a little salt. Pour oil and

vinegar, add olives and mix well.

**********

HARICOT BEAN SALAD

250 haricot beans 100 gms spring onions

2-3 tbspn vegetable oil 2-3 tbspn white vinegar

salt, paprika, parsley

Strain boiled beans, add finely cut onions, salt, vinegar and parsley to taste and if

desired paprika. Mix the salad, serve garnished with olives and lemon slices.

**********

LYUTIKA SALAD

750 gms red capsicum 100 gms tomatoes

150 gms onions 4-5 cloves garlic

4 tbspns vegetable oil salt and vinegar to taste

Roast and skin peppers, remove seeds and dice. Peel the tomatoes and remove seeds. Place

ingredients in a blender for short burst. Serve garnished with roasted hot chillies.

**********



SWEET EASTER BREAD

EASTER BREAD

8 eggs 250 gms butter 2 cups sugar

2 cups milk 2 kgm plain flour 80gms yeast

4 grated lemon rind

Mix the yeast with 2 eggs and a little milk and flour, cover the bowl and wait until the

yeast rises. When the yeast has risen mix with all the other ingredients and make dough. Leave

in the bowl, cover with a tea towel and wait until it rises. Have prepared cake tin ready for

when it has risen and make dough into 3 small ones, then plait it and place in container, wait

till it rises again. Beat 1 egg yolk and brush over the dough before placing in the oven.

Preheated oven 350°F for 1 hour.

**********

KOZUNAK

1 kg plain flour 1 cup milk 1 ½ cups sugar

6+ eggs 200gms oil/melted butter yeast for 25c

grated lemon skin few drops lemon juice vanilla essence

Dissolve sugar in warm milk. Mix yeast with 1/3 cup of warm water, ½ of sugar milk

solution, 1 cup of flour and leave in warm place for 30-40 minutes to rise. Place flour in a big

bowl, make well and add yeast mixture, well beaten 6 eggs, sugar-milk solution, lemon skin

and drops, vanilla, stirring with spoon until it becomes a soft dough. Knead well with oiledhands until oil/butter finishes and bubbles appear in texture of dough. Leave for 1-2 hours in a

warm place. Then put in oiled trays with different size and shape (round, rectangular, heart-

shaped) and put on the top 35 coloured boiled eggs. Bake in preheated oven 2000 C for 30-40

minutes or until golden brown.

**********



BULGARIAN CAKE (CQZUNAK)

100 gm yeast 12 eggs + 1 for glazing 250 gms butter

3 cups sugar 2 kgm plain flour 2 cups milk

2 tspns vanilla essence 2 lemons

peeled almonds, sesame seeds or hundreds and thousands.

Dissolve yeast in ½ cup water and 1 level teaspoon of sugar. Put in bowl then add some

flour and stir to a thick dropping consistency. Cover with a cloth and leave to rise.

In a medium size saucepan cut up butter in small pieces, put in 3 cups sugar, pour in the

milk to cover, put on stove on low heat to melt sugar and butter, stirring frequently. Beat the

eggs well. Sift half of the flour in a very large bowl and the rest of it in flour canister. Finely

grate lemon rind and squeeze juice of one of the lemons. Make a well in the flour. When sugar

mixture is dissolved and not too hot, add in the beaten eggs, lemon juice, rind and add vanilla

essence, stir well. pour mixture in well of flour add the risen yeast mixture and mix all together

well, then add cup of flour at a time and continue to mix until not so sticky. Put 2 cups of flour

on table and spread. Put dough on table and begin to knead till dough is soft, smooth and non

sticky approx 10-15 minutes (extra flour may be required.) Put dough back in bowl, which you

have cleaned and poured 2 tablespoons of melted butter. Knead dough to absorb butter, smooth

over. Cover with a cloth and leave to rise in a warm place (put it in a low heated oven 50° C

for approx 11/2-2 hours).

Prepare 3 or 4 large baking pans by greasing them well, bottoms and sides. By this time dough

should have risen and filled the bowl. Cut off pieces of dough about the size of a large orange,

first having dipped your fingers in melted butter and roll in 18 inch lengths. Plait or any shape

or size you prefer. Remember it will rise 3-4 times its size when dough has risen. Leave to rise

for approx 2 hours covered by cloths in a warm place. Heat oven to moderate low ie 150-170°C glaze top by brushing with beaten egg. Sprinkle with hundreds and thousands or sesame

seeds or top with almonds. Bake till golden brown and no dough sticks to skewer when tested.

To prevent over browning put a piece of alfoil over cake. This recipe may be halved if desired.



SWEET PASTRIES

APPLE AND WALNUT BANITZA

1 pkt fillo pastry 1 cup crushed walnuts 1 cup sugar

1 dspn cinnamon 3 tbspns bread crumbs ¾ cup oil

1 tin pie apples or 4 grated fresh apples

Combine walnuts, sugar, cinnamon, breadcrumbs. preheat oven 2000 C

Place 1 sheet fillo on clean tea towel and drizzle with oil, then another sheet and repeat

until 3 sheets are layered. Drizzle with 1/5th of walnut mixture, then repeat with 1/5th apples.

take the end of towel and roll into a sausage shape to end and place into a greased lamingtontray.

Repeat with the rest of the fillo and walnut mixture and apples making 5 rolls.

Slice the fillo rolls into 5cm. lengths and drizzle with oil and sprinkle with extra sugar.

Place in preheated oven and bake for 30 minutes or until golden brown.

**********

PUMPKIN BANITZA

fillo as for lucky banitza or use commercially prepared fillo

1 kgm butternut 125 gm butter/oil 1 cup sugar

1 cup crushed walnuts ½ tspn cinnamon

Peel the pumpkin and grate. Melt butter and place the pumpkin, sugar and cook stirring

until pumpkin softens. Leave to cool, then add walnuts and cinnamon. Prepare same as for

apple.

**********



DESSERTS

BOILED RICE PUDDING

1 ½ cups calrose rice 1 litre full cream milk

2 heaped tbspns sugar

Place the rice in a saucepan and run the tap onto the rice to wash out the starch. Drain

and add about 3 inches of water to cover the rice and bring to the boil gently. When water is

absorbed add the milk and sugar simmer for about 15 minutes occasionally stirring. When

cooked set aside to cool then transfer to small bowls ready to serve.

**********

SWEET RICE

5 cups of milk (½ water & ½ milk if preferred)

1 cup calrose rice 2 tbspn sugar.

Bring milk to boil add rice and cook slowly about 20-30 minutes stir occasionally so it

doesn't stick. Sprinkle with cinnamon or cinamon sugar.

**********

BARLEY( 40 PEOPLE)

5 cups barley 2 pkts biscuits(Dutch rounds)

1 kgm crushed walnuts 5 lemons (rind)2 cups sugar 1 tspn cinnamon

Soak barley till soft (35minutes) when ready put through sifter and wash with cold

water to remove starch. Put in towel and dry for 1 or 2 hours (just moist) mix in other

ingredients.

**********



WHITE COOKIES

250 gms butter 150 gms icing sugar

370 gms flour 100 gms icing sugar for topping

Melt butter and allow it to set then beat till it becomes white. Add sugar and beat 10-15minutes. Finally, add flour and make a dough, roll out and cut into rounds. Bake in low

temperature so biscuits remain white. When cool sprinkle liberally with icing sugar.

**********

WALNUT BISCUITS

250 gms butter or vegetable oil

200 gms sugar 250 gms walnut kernels

500 gms flour rind of ½ lemon

Melt the butter, then add sugar, ground walnuts, grated lemon rind and flour. Knead the

dough, divide into 5 pieces and roll each sheet into a sheet _ cm thick. Cut out biscuits and dip

one side of the cutter into beaten egg white. Now roll in the crushed walnuts mixed with sugar

and lay in a buttered pan. Bake golden in moderately hot oven. Join biscuits with marmalade

**********

SESAME RINGS

250 gms butter 250 gms sugar 4 eggs

1 tspn hartshorn juice of 1 lemon flour

Melt butter, add sugar and beat thoroughly. Add eggs one at a time beating continuously

then add hartshorn, and lemon juice. Add flour till a dough that can be rolled is achieved.

Roll the dough to a sheet 1f2 cm thick. Cut rings out of the dough, dip them in milk, roll in

sesame and bake in moderately hot oven till golden. Keep in glass or porcelain jars or in tins to

retain freshness.



**********

HONEY AND WALNUT PANCAKES

360 gms flour 3 eggs

180 gms honey 180 gms soda water

60gms castor sugar 120 gms roasted walnuts

240 gms yoghurt 80gms vegetable oil

Mix the yoghurt with the soda water and half of this along with the flour to the beaten

eggs. A little later add salt and the rest of the yoghurt then strain. Pour sufficient of the mixture

to cover the bottom sides and stack on top of each other to prevent them from drying out.

Spread honey on each pancake, sprinkle the crushed nuts over it. Roll it up and sprinkle with

castor sugar.

**********

PUMPKIN WEDGES

Queensland blue pumpkin sugar

Cut pumpkin wedges into individual serves, sprinkle liberally with sugar and bake in

oven until tender.

**********

YOGHURT

1 litre milk (full cream best)

1 cup plain natural yoghurt

Heat milk till lukewarm then leave to cool slightly to just above room temperature. Add

yoghurt and stir well. Allow milk to settle and cover with a lid, then wrap in a blanket or



tablecloth. Leave overnight preferably in a corner. Keep in the refrigerator.

**********

MEKITSAS (Batter fried in oil)

1 kgm flour 3 eggs ½ kgm yoghurt

1 cup oil (sunflower) 1 cup water

½ tspn salt 10gm yeast or 1 tspn baking soda

Beat the eggs in yoghurt and add to the flour together with the water and yeast or baking

soda diluted in some cold water. Prepare a soft dough and let stand for 1 hour. Then roll into a

sheet and cut out circles with a teacup. Fry in plenty of oil until a reddish hue is obtained.

Serve sprinkled with icing sugar, jam or fetta cheese.

**********

FLOURHALVA

600gms flour 400 ml milk 400gms butter

flavouring (vanilla, cinnamon or rose water)

Brown the flour in the butter. Remove from heat and dissolve in a syrup made of the

milk, sugar and flavourings. Continue cooking, stirring constantly with a wooden spoon. Then

cover with a cloth, held down by the lid, until the syrup is absorbed. Serve sprinkled with icing

sugar.

**********

SEMOLINA HALVA

1 cup melted butter or oil 2 cups sugar

3 cups semolina 4 cups water



Boil water with sugar and hold on hot plate. Brown the semolina in oil stirring

continuously. Pour the hot syrup over the semolina when it turns yellow, stir until the syrup is

absorbed. Remove from the plate, cover with a double napkin, and put a lid on it. Take off the

lid 20 minutes later and stir with a fork. Replace the lid till it cools off Serve with crushed

walnuts and cinnamon.

**********

WALNUT CAKE IN SYRUP

1 cup marmalade 1 cup water

l cup crushed walnuts 250 gms icing sugar

½ cup raisins 1 tspn bicarb soda

1 tspn cinnamon pinch crushed cloves

SYRUP 250gms sugar 2 cups water

Dilute marmalade with water add walnut kernels, icing sugar, raisins, bicarb soda,

cinnamon, clove and add enough water to make a soft dough. Spread the dough in a buttered

pan, and bake in moderately hot oven. When cooled cut into pieces and pour over the cooled

syrup.

**********

PRUNES WITH WALNUT KERNELS

½ kgm dry prunes ¾ cup sugar ½ cup red wine

walnut kernels

Soak prunes in water till soft then strain and remove stones and replace with walnut

kernel. Place prepared prunes in a baking dish and pour over sugar and wine and bake in a

moderately hot oven for about half and hour.

**********



APPLE CAKE

4 eggs 1 ½ cups sugar 4-5 apples

flour 2 tspn cinnamon 2 tspn hartshornBeat eggs with sugar add hartshorn, cinnamon, grated apples, and the necessary amount

of flour to make cake dough. Transfer to a baking dish to a depth of 3cm and bake in a

moderately hot oven. Serve with icing sugar.

**********

SULTANA CAKE

½ cup butter ½ cup milk ¾ cup sugar

1 tspn vanilla essence 2 eggs 1 cup sultanas

2 cups SR flour ¼ cup finely grated citrus peel

pinch salt peeled almonds

Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Sift

flour and salt, fold into mixture alternately with milk. Add sultanas and peel. Mix well then put

into 8" (20cm) ring tin and decorate with almonds. Bake in moderate oven 40-45 minutes.

**********

SALEM TORTE (sweet slice)

2 pkts milk coffee biscuits crushed 1 cup walnuts

250 gms unsalted butter 2 tspns coffee

18 turkish delights ½ cup water

Melt turkish delights and water together in saucepan. Mix crushed biscuits, walnuts and

coffee. Add melted butter and mix well then add turkish delight mixture mix till well

combined. Form into log shape and roll in icing sugar. Wrap in alfoil and refrigerate. Cut into



small (20c piece size) and have with coffee.

**********



JAM

QUINCE JAM

quinces

sugar (1/2 kgm for every ½ kgm fruit)

water (1 ¼ cups water for every ½ kgm fruit)

Peel and core quinces. Dice flesh and weigh it, for every 500 gms of fruit add 1h kgm of

sugar and 11/4 cups of water. Boil peels and cores in water, strain and pour liquid on sugar and

boil for 20 minutes until sugar is completely dissolved. Stir. Add quince flesh and simmer until

deep red in colour stirring gently.



PRESERVES

PICKLED CAPSICUM

1 cup white vinegar

4 cloves of garlic

Wash capsicums remove stems and seeds. Break into reasonable size pieces, Place in a

clean jar packed to the top, Add garlic cloves 3-5 per 500 gm jar. Fill to the top with the water,

vinegar, salt, mixture. These are left for about 6 weeks before eating. Preferably preserving

them by placing in a saucepan with water bring this to the boil and take off immediately it

comes to the boil. Leave upside down to seal. After a few days turn regularly.

**********

PICKLED OKRA

This is prepared the same as capsicum

***********

PICKLED MIXED VEGETABLES

1 cup white vinegar 3 cups water 1 tbspn salt

Clean and prepare vegetables such as celery( sliced ), carrot (sliced), cauliflower

(flowerets). Pill jars to top and cover with the above liquid ensure filled. Do as for capsicumonly garlic isn't added.

HOT PEPPERS

As for capsicum only add 1 teaspoon of honey or sugar.



**********

PICKLED OLIVES

20 Lt bucket of olives 5 kgms rock saltSlice each olive on one side and place in a large garbage bag. When all have a slit and are in

the garbage bag shake up the 5 kgms rock salt so all is mixed. Place in the sun with as much

exposure to the sun as possible best done in April or March when the weather isn't too hot(25°

C best) leave for 4-5 days. Turn them around each day (to mix) leave open after mixing. When

the olives taste salty enough wash them in water and place in jars with olive oil a layer of salt,

choobritsa (summer savoury), and 112 cup white vinegar. Seal the jar and leave for 11 weeks.

Before serving rinse in water and serve with choobritsa.

LOUTANITSA

can be used as a dip or a chutney

6 kgm. capsicum 2 ½ kgm tomatoes

3 kgm eggplant salt to taste

2 tblspn sugar 2 ½ cups oil

Barbeque capsicum till skin blisters, Allow to cool then peel off skins and remove seeds.

Allow to stand overnight to allow water to escape. Place in vitamiser and blend.

Cut tomatoes in halves remove seeds then grate. Cook for

30 minutes.

Eggplants can be barbequed with the capsicum, when

cooked, remove the skins and mash the flesh.

Combine capsicum, eggplant and tomatoes. Add salt, sugar and oil. Bring to boil and

pour into cleaned jars while the mixture is hot. Seal the jars and turn them upside down

Optional additions include GARLIC, CHILLIES, PARSLEY

***********



PICKLED CABBAGE

1 cabbage 1 tbspn salt

Chop the cabbage and put in 1 tablespoon of salt and rub it into the cabbage. Place in

sterilized jars and fill with water. Leave the jar outside for 3-4 days till it taste as you like it.The longer it is left the more sour it becomes. Lasts 5-6 months in the refrigerator. This is best

done in the warmer weather.

I was told that families used to prepare between 100-200 cabbages this way and leave

them in wooden vats to last them through the winter in Bulgaria.

befs bulgarian cuisine food recipes 071204

Documents