Classic Bulgarian RecipesCollector's Edition

Ivaylo Piskov

Table of ContentsBulgarian SoupsTarator ........................................................................................................................ 5Bob Chorba ............................................................................................................... 6Shkembe .................................................................................................................... 7Zeleva Chorba Topcheta Soup .................................................... 8

Bulgarian Salads and AppetizersShopska Salad ......................................................................................................... 10Snezhanka Salad Ruska Salad ........................................................ 11Chushka Byurek Stuffed Tomatoes ............................................... 12Kyopoolu Potato Salad ....................................................... 13

Bulgarian MealsMoussaka ................................................................................................................. 15Stuffed Peppers Sarmi .................................................................... 16Lamb Drob Sarma Kyufte, Kebapche .............................................. 17Kapama Kavarma .............................................................. 18Mackerel in Wine Sauce Sirene Shopski Style ............................................. 19

Bulgarian DessertsBanitza ...................................................................................................................... 21Crème Caramel ...................................................................................................... 22Baklava .................................................................................................................... 23

This Classic Bulgarian Recipes book will bring to your tablesome of the best and the tastiest dishes from the traditionalBulgarian kitchen. You will enjoy preparing and tasting everyone of the meals!

Bulgarian cuisine is one of its kind. Gourmets all over the worldhave been attracted for ages by the culinary temptations thatBulgaria offers. The traditional Bulgarian cuisine is a mixture ofclassic Bulgarian meals with dishes from the Slavonic, Greek,Turkish and other European cuisines.

Cooking traditions in Bulgaria are centuries old. They have beenkept alive by passing the unique Bulgarian recipes fromgrandparents and parents to children and grandchildren. Thevery same recipes are now available to you on the pages of thisbook.

Bon Appétit!

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Bulgarian Soups

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Tarator

1 long cucumber, chopped1 garlic clove, minced4 cups Bulgarian yoghurt1 cup waterPinch of salt1 tbsp dill, finely chopped4 walnut or pecan halves, crushed2 tbsp oil

1. Add the cucumber and garlic tothe yogurt and mix.2. Add the water, salt, and oil andstir well.3. Garnish with the dill andcrushed walnuts.

Serve chilled.

Bob Chorba (Beans Soup) is considered anational Bulgarian dish.

2 cups of beans2 onions2 carrots2 dried red peppers1 cup crushed tomatoes1/2 cup vegetable oil1 tbsp dried parsley1 tbsp dried spearmint1 tbsp vinegar

Bob Chorba

1. Soak the beans in cold water for 2to 4 hours. This will make them softerand easier to cook.2. Rinse the beans, add water and boilfor 30 minutes on high heat.3. Add the chopped onions, carrots,red peppers, and tomatoes. Boil foranother 30 minutes on medium heat.4. When the beans are cooked well,add all the spices and season with thevinegar.

Serve hot.

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Shkembe (Tripe Soup) isconsidered a traditionalBulgarian dish.

1 lb tripe (calf belly)1 cup oil2 cups milk1 teaspoon paprika1 tbsp pepper1 tbsp salt2 garlic cloves diced1/3 cup red wine vinegar1 tbsp. dried hot chilipepper

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Shkembe

1. Boil the tripe for about 30minutes. Add oil, milk, pepperand paprika and boil foranother 30 minutes,occasionally topping up thewater if needed.2. To make the garnish: mixthe salt, garlic and vinegar in acup, add 2 tbsp of water andlet it soak for at least 30minutes.3. Garnish with the garlic andvinegar mixture and sprinklewith the hot chili peppers.

Serve hot.

1 whole cabbage, chopped6 carrots, chopped1 celery root with stalks and leaves, chopped6 cloves garlic, minced3 onions, chopped6 sweet red or green peppers, chopped2 lbs tomatoesPinch of salt1 tsp of sugar2 tbsp oil1/3 cup breadcrumbs4 vegetable bouillon cubes

1. Boil the whole tomatoes just until theskins begin to split. Remove from heat andlet them cool down.2. Chop the carrots into small pieces and putinto a large pot with about 4 cups of water,bring to a boil and cook for 10 minutes andremove from heat. Add the garlic, onions,peppers, celery and cabbage.3. Skin the tomatoes and chop them into theother vegetables.4. Add the oil, breadcrumbs, bouillons, sugarand top up with water. Bring to a boil, coverloosely and simmer for 1 hour.

Serve warm.

Zeleva Chorba Topcheta Soup

1 lb ground meat (beef or pork)6 tbsp rice2 tbsp flour6 cups water2 beef bouillon cubes1/2 bunch scallions, chopped1 green pepper, chopped2 carrots, peeled & thinly sliced3 tomatoes, peeled & chopped1/2 bunch parsley, minced1 egg1 tsp paprika and 1 tsp dried savorySalt and pepperLemon juice

1. Combine the ground meat, rice, paprika, savory,salt and pepper and mix well. Form the mixture intoone-inch balls, rolling each one in flour.2. In a pot, combine water, bouillon cubes, scallions,the bell pepper, carrots and tomatoes, and a pinchof salt and pepper. Cover, bring to boil, then reduceheat and simmer for 30 minutes.3. Add the meatballs, cover the pot and bring toboil. Reduce the heat and simmer for another 30minutes. Add parsley during last 5 minutes ofcooking.4. When done, beat the egg with the lemon juiceand add to the soup, stir well.

Serve warm.

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Bulgarian Salads andAppetizers

Shopska Salad is considered anational Bulgarian dish.

4 ripe tomatoes, chopped2 cucumbers, sliced1 onion, finely chopped1 red or green pepper1/3 bunch of parsley2 tbsp olive oil3 tbsp red wine vinegar1 cup Bulgarian cheese

Shopska Salad

1. Chop the tomatoes and pepper inlarge pieces. Slice the cucumbers in1/4-inch thick slices.2. Combine the vegetables together ina bowl and add the finely choppedonions and parsley. Sprinkle with oiland vinegar and mix all.3. Grate the cheese on top.

Serve cold.

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3 cups yoghurt1 cup sour cream1/2 cucumber, pealed andchopped1 garlic clove, finely choppedPinch of salt1 tbsp olive oilPinch of fresh dill, finelychopped

1. Chop the cucumber intocubes and drain them as muchas you can.2. Combine the yogurt and sourcream, add the cucumber,garlic, dill, salt and oil and mixwell.3. Refrigerate for 2 hours.

Serve chilled.

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Snezhanka Salad Ruska Salad

1 lb potatoes1/2 lbs carrots1/2 lbs peas1/2 lbs pickles, chopped1 cup of mayonnaise1 lb beef franks (or ham), chopped

1. Boil the potatoes, carrots, and peas. Choppotatoes and carrots into small cubes.2. Combine all vegetables, franks and mayotogether in a bowl and mix well.3. Refrigerate for an hour.

Serve cold.

6 green peppers2 eggs1/2 cup flour (or breadcrumbs)1/3 lbs feta cheese, crumbled1/4 cup oil1 tomato, chopped

1. Bake, peel and seed the peppers. Mix thecheese with one egg, add the tomato and mixwell. Stuff the peppers with the mixture.2. Beat the other egg into a homogenousmixture. Roll the stuffed peppers in it and thenin flour.3. Fry each side for 3 minutes or until golden,turning only once.

Serve hot.

Chushka Byurek Stuffed Tomatoes

4 ripe firm tomatoes1 stalk celery, diced1/2 cup mixed vegetables1/3 bunch parsley, chopped1/2 lbs Bulgarian cheese, grated1 cup whipped cream1 tsp garlic, minced1 tbsp butterChives

1. Dip the 4 large tomatoes in boiling waterfor 30 seconds then transfer them to ice-cold water.2. Heat the butter in a pan and sauté thecelery and vegetables with the garlic untilsoft. Add the cream and simmer for 5minutes.3. Peel the tomatoes, slice off their tops andcore them. Mix the cooked vegetables withthe grated cheese and fill the tomatoes withthe mixture.4. Season with the chives and choppedparsley.

Serve warm.

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2 eggplants, chopped4 peppers, chopped3 tomatoes, peeled and chopped3 cloves garlic, minced1 bunch fresh parsley, finely chopped1 cup vinegar1/2 cup oil1 tbsp salt

1. Roast the eggplants and the peppersin 375 F oven (190 C) for 15 minutes.Take them out, peel the skins off andcut into small pieces.2. Add the tomatoes and the crushedgarlic. Add the oil and vinegar, salt totaste, mix well.3. Sprinkle with parsley beforeserving.

Serve cold.

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Kyopoolu Potato Salad

4 potatoes1 onion (or 3 scallions), chopped3 tbsp lemon juice2 tbsp olive oilFresh parsleySalt and pepper

1. Peel and boil the potatoes for 20minutes or until soft. Drain and letcool. Cut into cubes.2. Combine in a bowl the onions orscallions, salt and pepper to taste,the lemon juice and olive oil. Addthe potatoes and gently mix.3. Sprinkle with parsley beforeserving.

Serve cold.

Bulgarian Meals

Moussaka is considered atraditional Bulgarian dish.

2 lb potatoes cut in small cubes1 lb ground meat (beef or pork)1 onion chopped4 eggs2 cups yogurt (or milk)2 tablespoons paprika1 tablespoon salt1 teaspoon crushed black pepper1/2 cup oil

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Moussaka

1. Cook the onion in 1/4 cup oil in apan until golden brown. Add the meat,paprika and pinch of salt and pepper.Fry for 10 minutes or until meat getsbrown. Remove the pan from the heat.2. Add in the potatoes and mix well.3. Put the rest of the oil in a bakingpan and add the mixture. Cook 40minutes in 425 F oven (220 C).4. In a separate bowl, beat the eggsand the yogurt into a homogenousmixture. Pour the mixture on top ofthe potatoes and the meat.5. Cook for another 10 minutes oruntil the top turns brownish.

Serve warm.

6 green or red peppers1/2 lb minced meat (beef or pork)1 cup white rice2 tbsp oil1 tomato, peeled and minced1 carrot, minced1 onion, minced1 tsp paprika1 clove garlic, minced1 tbsp parsley, mincedPinch of oregano, cumin, savory, and blackpepper

1. Fry the minced onion in oil until golden.Add the garlic, carrot, red pepper, oregano,cumin, savory, black pepper and the meat. Ina separate pan, cook the rice in some oil forabout 5 minutes, then add a cup of waterand let it simmer until the rice absorbs it all.2. Combine everything, add the tomato andstir well. Take off the heat and use themixture to stuff the peppers.3. Put the stuffed peppers in a casserole dish,fill with water just below the top of thepeppers and cook 30 minutes in 375 F oven(190 C).

Serve warm.

Stuffed Peppers Sarmi

1 cabbage, pickled3 onions, chopped1 carrot1 celery root2 cups white rice1/3 bunch of parsley, chopped2 tbsp tomato juice or pasteSalt and pepper

1. Cook the onion, carrot and celery in the oil untilonion turns golden. Add the rice, parsley, tomato juice,salt and pepper.2. Remove the leaves from the cabbage and use themixture to fill them, shaping them as small bundles(sarmi). Put the sarmi in a pot, add just enough water tocover them and bring to a boil.3. Turn the heat down and simmer for 20 minutes.

Serve warm.

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2 lbs lamb liver, hearts, and kidneys, cut into cubes1/2 cup rice2 bunches of scallions, finely chopped1 cup yoghurt2 eggs1/2 cup butter1 tbsp mint, salt and pepper

1. Boil the meat for 30 minutes. Keep the water.2. Cook the onions in the butter and 3 tbsp water forfive minutes, add the rice, meat, pepper and mint andcook for another 5 minutes.3. Add 2 cups of the water in which the meat boiled.Cook for 20 more minutes. Transfer all to a bakingpan and bake in 375 F oven (190 C) for 30 minutes.4. Beat the eggs with the yogurt, pour over the lamband rice and bake for another 10 min.

Serve warm.

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Lamb Drob Sarma Kyufte, Kebapche

Kyufte

2 lbs minced meat (60% pork, 40% beef)1 onion, chopped1 tbsp salt1 tbsp pepper1 tbsp cumin

1. Add all ingredients together and mix well.2. Leave in the fridge for 30 minutes.3. Shape in medium-sized balls.4. Put the balls in an oiled baking pan, flattenthem a little and bake in a 375 F oven (190 C)for 20 minutes.

Serve warm.

Kebapche(pictured)

2 lbs minced meat (60% pork, 40% beef)1 tbsp salt

1 tbsp pepper1/2 tsp cumin

1. Add all ingredients together and mix well.2. Leave in the fridge for 30 minutes.

3. Shape in thick 5-inch long rolls.4. Put them in an oiled baking pan,

and bake in a 375 F oven (190 C) for20 minutes.

Serve warm.

1 lb lamb meat, chopped in cubes2 cups water2 tbsp vinegar1/2 cup wine1/2 cup oil3 tbsp flour1 tbsp tomato pastePinch of cinnamon2 cloves of garlic, chopped1/3 bunch of parsleyPinch of mint6 bay or laurel leavesSalt and pepper

1. Prepare a marinade of the water, vinegar,wine, pepper, mint, parsley, bay leaves. Steepthe meat in it for 2 hours.2. Roll the meat cubes in the flour and frythem in the oil for 5 minutes. Add salt,pepper, the tomato paste, cinnamon andgarlic.3. Add the water and let the meat stew untilthe sauce is thickened.4. Sprinkle with the chopped parsley.

Serve warm.

Kapama Kavarma

2 lbs pork meat, cut into cubes1/2 cup oil1/2 cup water2 leaks cut in discs1 tbsp tomato sauce or paste1 tbsp paprika1 cup red wine1 onion, chopped2 carrots, sliced2 bay leavesPinch of parsley1 chili pepperSalt and pepper

1. Fry the pork in oil for 5 minutes or until meat starts tobrown.2. Combine wine, tomato sauce, paprika, salt and pepperto make a marinade. Soak the meat in it for 30 minutes.3. Use the same hot oil to cook the leaks and the carrotsfor 5 minutes. Add the water and cook 5 more minutes.4. Add the meat and remaining marinade to the leaks andcarrots, reduce the heat and simmer until most of thewater is gone.5. Add the bay leaves, chopped onion, and the hot pepperand cook for 5 more minutes.6. Sprinkle with parsley.

Serve warm.

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2 onions, chopped2 garlic cloves, chopped3 tomatoes, peeled and chopped1 tbsp parsley, chopped2 cleaned and boned mackerels1/2 cup white wine3 tbsp oilPinch of saltPinch of pepper

1. Sauté the onion in the oil for 5 minutes, addthe tomatoes, wine, chopped garlic, salt andpepper. Simmer for 20 minutes.2. Spread half of this sauce evenly in a bakingdish.3. Place the mackerels on top. Cover themwith the remaining sauce.4. Preheat oven to 400 F (200 C). Bake for 40minutes.

Serve hot.

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Mackerel in Wine Sauce Sirene Shopski Style

1 lb Bulgarian cheese2 eggs2 chili peppers2 tomatoes, sliced2 roasted peppers, choppedPinch of oreganoPinch of parsley

1. Take two small pottery (earth ware) pots and put athick slice of cheese at the bottom of each.2. Add a layer of peppers and tomatoes.3. Add another thick slice of cheese.4. Close the pots with the lids and bake for 20 minutesin 375 F oven (190 C) until the cheese on top is melted.5. Open the pots and break an egg on top of thecontents of each and cook for 5 more minutes.

Serve hot.

Bulgarian Desserts

Banitza (Cheese Pie) is considered anational Bulgarian dish.

1 pack of filo dough3 eggs1 lb Bulgarian cheese3 tbsp butter1 cup of yogurt (or milk)

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Banitza

1. Melt the butter in a cup. Butter thebottom of a baking pan. Lay 5 sheetsof filo dough, one on top of the other,brushing each one with butter.2. Crumble the cheese and mix it withthe milk and eggs. Spread some of themixture on top of the sheets. Lay 3more sheets, again spreading butter inbetween.3. Repeat until all mixture is used up.4. Leave 4 sheets for the top. Laythem down without spreading butterin between. Spread the rest of thebutter on top of the last sheet.5. Cut the Banitza in squares and bakeit in 375 F oven (190 C) for 30minutes or until top turns golden.

Serve warm.

Crème Caramel

1/4 gallon milk8 eggs1/2 cup sugarPinch of vanilla powderPinch of cinnamon powderA dozen small oven-proof cups

1. Beat the eggs and mix them with themilk and half of the sugar. Add thevanilla and cinnamon powder.2. Add 1 tbsp of water to the rest of thesugar and melt it a non-stick pan, stirringoccasionally. When it starts turning gold,transfer it to the baking cups, addingenough to cover the bottom of each.3. Fill up the cups with the egg and milkmixture.4. Place a pan of water in the oven andplace the cups in it. The water levelshould be the same height as the mixtureinside the cup.5. Bake for about 25 minutes in 375 Foven (190 C) until a golden-brown crustis formed on top of the cups.6. Serve the contents of the cup upside-down on a small plate.

Serve chilled.

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Baklava is considered atraditional Bulgarian dessert.

It's worth noting that the Baklavadessert is not of Bulgarian origin. Infact, every country from the Balkanregion has at some point claimed it astheir own invention. It is, however,one of the favorite desserts in Bulgariaand as such it is considered a classicBulgarian recipe.

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Baklava

1 pack of filo dough1 lb walnuts, coarsely chopped1 tsp vanilla powder4 tbsp butter4 1/4 cups sugar2 cups water1 tsp lemon juice

1. Make the syrup. Boil the water and 4 cups ofsugar for 15 minutes. Add lemon juice, boil 10more minutes, set aside to cool.2. Make the filling. Mix the walnuts, 1/4 cup ofsugar and vanilla powder.3. Melt the butter in a cup. Grease a baking panand place a sheet of filo dough in it. Brush thesheet with butter. Place another sheet on top of itand brush it with butter. Repeat 10 times.4. Spread the walnut filling across the tray. Placea sheet of filo dough on top and brush it withbutter. Do the same with the rest of the sheets.5. Cut into squares or diamonds. Bake in 325 Foven (190 C) for 60 minutes until golden brown.6. Let the Baklava cool, then soak with the syrup.

Serve cold.