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Bulgarian Traditional Cuisine

Bulgarian Traditional Cuisine. Viana de Castelo – Portugal 19May 2014 -25 May 2014.

len-higgins
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Bulgarian Traditional Cuisine

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  1. Bulgarian Traditional Cuisine Viana de Castelo – Portugal 19May 2014 -25 May 2014

  2. Bulgarian Cuisine has grown out of wealth of culinary traditions, both local and foreign, combined in a way which is uniquely Bulgarian, offering cuisine with its own characteristics, originality and exceptional variety. Some of the most famous Bulgarian cooking recipes are here specially selected for you.

  3. BULGARIAN SALADS Shopska Salad (the Bulgarian favourite) Ingredients for 4: 4 spring onions 4 medium tomatoes 1/2 cucumber 1 green pepper 1 red pepper Optional: Olives chopped parsley grated feta cheese to sprinkle saladsalt, pepper, vinegar and olive oil Prepare: Cut all ingredients in slices or cubes. Season with salt, pepper, add the chopped parsley, 1 tbs.of vinegar and 2 tbs. of oliveoiland mix well. Sprinkle with feta cheese and enjoy either on its own or as a side dish.

  4. Tarator (cold soup) Ingredients for 2-3: 500g yogurt 1/2 cucumber 1 finely chopped garlic clove 1 tablespoon olive oil fresh dill, finely chopped salt Prepare: in the same way as Snezhanka salad, but do not squeeze the water. Dilute theyogurt with 1 cup of cold water, stir well and mix with the seasonedcucumber.Perfect for a hot summer's lunch.

  5. Bean Soup (hot soup) Ingredients: 1 (16 ounce) package dried navy beans • 7 cups water • 1 ham bone • 2 cups diced ham • 1/4 cup minced onion • 1/2 teaspoon salt • 1 pinch ground black pepper • 1 bay leaf1/2 cup sliced carrots • 1/2 cup sliced celery Prepare: Place rinsed beans into a large stock pot. Add water and bring to a boil. Boilgently for2 minutes; remove from heat, cover and let stand for 1 hour. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft.\ Occasionally skim service of soup while itis cooking. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

  6. Mish-Mash (a type of omelette) Ingredients for 3-4: 3 medium tomatoes 3 red peppers 1onion 2-3 tablespoons vegetable oil 200g feta cheese 3 eggs chopped parsley salt and pepper to season Prepare: Cut the ingredients into small pieces. Heat the oil in a frying pan, add the onions, then the peppers and the tomatoes and cook for about 3-5 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve. Delicious with toast.

  7. Moussaka Ingredients for 4-5: 1/2 kg of minced meat (best mix pork and beef but beef only will do too) 1 kg of potatoes, peeled and finely chopped in cubes 2 tomatoes, finely chopped parsley, 1/3 cupful, finely chopped onion, finely chopped 3 eggs, beaten 1 cup yogurt 2 tablespoon flour salt and pepper to taste oil for cooking 2 tablespoons chubritza Prepare: Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you need. In about 10 minutes take it off the hob and mix well with the potatoes, tomatoes, and parsley. Add salt and pepper to taste. Bake for about 45 minutes at 190C, or until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It's delicious with cold yogurt on the side.

  8. Monastery Gyuvetch Ingedients for 4-5: 1 kg braising beef or pork 4 medium tomatoes 120g mushrooms 1 cup rice 1 onion 150 g olives 1 bunch of parsley 2 tablespoons vegetable oil 25g butter 2 1/2 cups beef stock black pepper, paprika and salt Prepare: Cut the meat into cubes or small pieces and fry in a pan with a little oil for about 5 minutes. Add the chopped onions, beef stock and paprika, 5 minutes later add the mushrooms and rice and simmer for about 15 minutes. Add the chopped tomatoes, add salt to taste, the butter, 1 tbs. sugar and whole olives, and cook for further 5 minutes. Preheat oven to 190C. Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving.

  9. Banitsa Ingredients: 1 kg flour 400g white brined cheese 4 eggs 500g yogurt 1/2 teaspoon baking soda 100g butter salt Prepare: Use the flour, salt and 3/2 cupfuls of water to make a harddough which is divided into first-large balls. Let stand for about1 hour, then roll into about 1mm thick sheets. Line with meltedbutter and top with a mixture of beaten eggs, baking soda,yogurt and crumbled cheese. Roll together and place in a Lineddish, either lengthwise or in circles. Bake in a moderate ovenand some water when ready. Cover with a cloth to make it soft.

  10. Mekitsi Ingredients: 2 lbs flour3eggs 1 tsp of baking soda 1 cup water 1/2 teaspoon salt 1 cupful oil Preparation: Add yeast to some lukewarm water, let it stay for 5 mins to get bubbly. Beat eggs and yoghurt and water together until they mix well. Add flower and continue to mix until you get soft dough. Let it stand for 1 hour. Roll into a sheet and cut out circles (you can use a teacup). Fry in plenty of oil (deep fryer will do) until golden brown. Serve powdered with sugar. They go well with jam or feta cheese too.

  11. Crème Caramel Ingredients: 1/4 gallon milk 8 eggs 1/2 cup sugar a pinch of vanilla a pinch of cinnamon 10-12 small oven-proof cups Prepare: Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla and cinnamon. Try the mixture and if you find it not sweet enough, add more sugar to taste. Sugar is important here - the more, the better the taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Add some water to it to make the melting easier - don't worry water will vaporize gradually leaving the sticky molten sugar in the pan. Pour the sugar in the cups, make sure you cover the bottoms well. Follow by pouring in the egg and milk mixture. Place the full cups in a pan of water in a way that water level reaches the same height as the mixture inside the cup. Bake for about 25 mins in 375 F oven until golden brown crust is formed on top. Serve the contents of the cup upside-down on a small plate.

  12. This is how our students cooking a tradicional bulgarian dishes .

  13. The End

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