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Subject: soc.culture.bulgaria FAQ (monthly posting) (part 9/10)

This article was archived around: 23 Jun 2001 04:01:31 -0400

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All FAQs posted in: soc.culture.bulgaria
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Last-Modified: July 17, 2000 Posting-Frequency: Monthly Version: 4.11 URL: http://www.cs.columbia.edu/~radev/cgi-bin/bgfaq.cgi Archive-Name: bulgaria-faq/part9
=============================================================================== CHAPTER 21: CUISINE ------------------------------------------------------------------------------- 21-1 Bulgarian Cuisine (by Rossen Zlatev), last updated: 31-Dec-1991 Because of its geographical position and long history Bulgarian cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish cuisines. National specialities include: Shopska salad (sliced tomatoes, cucumbers, peppers and parsley topped with grated sheep's cheese); and tarator ( a cold soup of chopped cucumber, walnuts and yogurt) perfect for hot summer days. White sheep's cheese baked with eggs is another favorite. Other typical items on the menu include kebapcheta (minced meat rolled into sausage shapes and grilled), kavarma (individual casseroles of pork or veal, onions and mushrooms), shishkebab, stuffed vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria, its country of origin. Bulgarian wines are the perfect companion for Bulgarian food. The choice is wide. However, you can tell the best wine by their controlled label of origin guaranteeing that they have been made from special varieties of grapes grown in specific localities. Beer is also very popular in Bulgaria. The brands are not as popular as German and Czechoslovakian ones but they are very delicious. Aperitifs are both familiar and unusual in taste. Local ones include Slivovitz, grape brandy and Mastika which are usually accompanied by salad or appetizers. Apart from the usual deserts and sweets that can be found all over the Europe, Turkish sweets are also very popular. Some of them are:"baklava" (flaky pastry stuffed with pistachio nuts in syrup) and "kadayif" (shredded wheat stuffed with nuts in syrup). A great choice of fruits and vegetables is available as well. ------------------------------------------------------------------------------- 21-2 Bulgarian cuisine (by Rumi Radenska) BULGARIAN CUISINE Bulgaria is a relatively old state. It was founded in 7th century a.d. From that time until the 18th century Bulgarian people used to eat the usual for Europeans food: meats, fish, bread, raw fruits and vegetables. By the end of the 18th and especially in the 19th century Bulgarian people developed their specific cuisine. Basic ingredients in the Bulgarian kitchen are: 1. Meats: pork, beef, lamb, chicken, fish. 2. Dairy products: the main type of milk Bulgarians eat is plain yogurt. They prepare it generally from cow milk, but you can get yogurt made from sheep milk or buffalo-cow milk, which are much more tasty than cow yogurt. Almost everyone in Bulgaria eats yogurt every day - from age of 3 months until his/her death. There are two main kinds of cheese: feta (white cheese) and yellow cheese. Feta is two types: cow feta and sheep feta. Bulgarians prefer to use cow feta in cooking and to eat sheep feta. Yellow cheese is used as in the U.S. You can buy original Bulgarian feta in Mediterranean stores in the U.S. 3. Rice, corn, beans, lentils. 4. Vegetables: potatos, cabbage(green and red), carrots, tomatos, green peppers, eggplants, cucumbers, garlic, zucchini, pumpkin, onions (yellow and green), peas, celery, spinach, cauliflower, lima beans, lettuce, radishes, turnip, gumbo, mushrooms, olives. 5. Fruits: cherries, raspberries, strawberries, blueberries, blackberries, apples, peaches, pears, plums, apricots, watermelons, melons, grapes, quinces, medlars. 6. Nuts: peanuts, walnuts, hazelnuts, almonds, chestnuts. 7. Spices: parsley, mint, savory, paprika. 8. Herbs: many different, from thyme to milfoil. They are used in cooking and for herb teas. All these basic ingredients are grown in Bulgaria. By the end of the last century Bulgaria extended its economic connections with Middle and West European countries. This way, little by little, people in Bulgaria started to use some common European foods like pasta, mayonnaise, cream, and also some fruits and vegetables which are not grown in the country. Today the Bulgarian cuisine is a mixture of typical Bulgarian courses and common for all world foods. In the restaurants you may purchase steaks, chops, hamburgers usually roasted, broiled or barbequed with garnish from potatos, beans, salad and Bulgarian type of salsa called luttennitza. In the largest cities of the country there are special restaurants for fried chicken, fish, pizza, spaghetti. In the capital Sofia you can taste in a special restaurants German, Russian, Italian, Korean, Vietnamese, and Japanese food. Traveling in the countryside you can always buy near the road 'kebbabchetta' and 'kyuftetta' - Bulgarian barbequed hamburgers with oblong or round shape. Home cooking is more varying and depends on many factors, but the most important one is the family cooking tradition. For example, I'm still cooking some courses my grandmother used to cook a long time ago. Although Bulgaria is a small country, there is a difference in cooking traditions between its North and South parts. A distinctive feature of Bulgarian home cooking is that you start with the cooking of the meat and gradually adding all other ingredients. At the end of the cooking you have completely finished the course in one sausepan. This method saves time, especially if you work from scratch. Example: MEAT WITH POTATOS Meat (pork, beef or chicken) - 1 1/2 lb. 1 yellow onion 1 carrot 1 stick selery 1 Italian pepper 1 tsp. paprika 1 tsp. salt 5 potatos 1 can (6-8 oz.) tomato sause 2 tbsp. parsley 2 cups hot water 1/4 cup vegetable oil (optionally) If you'd like to try, follow the steps: 1. Cut the meat into 2" pieces. Put in the sausepan with the salt, cover and cook on the top of the range at medium heat, stiring ocasionally. At this point you can add the oil. 2. Meanwhile, peel onion and carrot and chop them finely. Add to meat and stir. Slice selery and green pepper, add and stir. In 5 min. add paprika, stir, add water. 3. Cover and cook 1/2 hour. Meanwile peel potatos and cut them into cubes. Add to meat, cook 15 min. 4. Add tomato sause, cook 5 min. Add parsley. Swich off the oven, let stay on it for 10 min. Serve. Makes 4-6 servings. Note. If you cook chicken, reduce cooking time in step 3 to 10 min. instead of 1/2 hour. Although slow cooking was very appreciated in the old Bulgarian kitchen, today many Bulgarian women prefer quick dishes. Some easy typical Bulgarian recipies: GREEN SALAD 1/2 head lettuce (your favorite type), finely chopped 1 cucumber, cut into two longwise and sliced 2 large tomatos, cut into two and sliced 1 bunch green onions, cut into 1/2" pieces 1 stick selery, sliced 1/2 bunch of each: parsley, dill and mint, finely chopped Salad dressing, made from 4 tbsp vegetable or olive oil, 4 tbsp lemon juice and 1/2 tsp salt. Put all ingredients in a large bowl, mix well and serve. Makes 4-6 servings. COLD YOGURT SOUP (TARRATTOR) 1 lb. plain yogurt 1 1/2 cups cold water 1 peeled and finelly choped cucumber 2 cloves garlic, pound up 4 tbsp vegetable or olive oil 1 tsp salt 2 tbsp fresh dill 1/2 finelly chopped walnuts (optional) In a large bowl mix yogurt and water untill smooth. Add all other ingredients, stir well. Serve. Makes 6-8 servings. In hot summer days you can add 1 cube ice in each serving bowl. LUTTENNITZA (Garnish for broiled of barbequed meats) 1 can (8 oz.) Contadina tomato paste 1/2 cup cold water 1/4 cup vegetable or olive oil 1/2 tsp salt 1/2 tsp ground black pepper 1 bunch green onions, finely chopped 1/2 bunch fresh parsley, finely chopped 2 cloves garlic, pound up. In a medium size bowl mix well all ingredients. Serve. Makes 4-6 servings. I'm grateful for this recepie to Mrs. Violetta Peev from Oakton, VA. EGGPLANT DIP 1 eggplant, baked, peeled and cut into cubes 1/2 cup tomato paste 6 italian peppers, baked, peeled, seedless, cut 1/3 cup vegetable or olive oil 1/4 cup wine vinegar or lemon juice 1/2 tsp salt 1/2 tsp black pepper 1 bunch parsley, chopped 4 cloves garlic, chopped Put all ingredients in the blender. Mix at high for 2 min. Serve. LAMB WITH GREEN ONIONS 2 lb. lamb, cut into 1 1/2" pieces 5 bunches of green onions, cut into 1" pieces 2 cups hot water, divided 1 tsp salt 1 tsp paprika 1 tsp black pepper 2 tbsp butter (optionally) Put lamb in wide, but not deep sausepan. Add 1/2 cup hot water and if desired, butter, cover. Put on the top of range at medium heat for 2 hours. In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir. Cook for another 1/2 hour, add 1/2 cup hot water, stir. Repeat the latter in 1/2 hour, using the last 1/2 cup hot water. Cover and cook for 1/2 hour. Switch off the range, let stay for 15 min. Serve warm. BANNITZA In old times and now every Bulgarian family eats BANITZA on holidays as a dessert. In the BANITZA, prepared for Christmas, one puts wishes for happy, healty, and successful year. 12 fillo sheets (leaves) 8 oz. crumbled feta cheese 5 eggs, divided 1 stick butter or margarine or 1/2 stick butter and 1/2 stick margarine melted 1 1/2 cup Seltzer soda (or other type, but colorless) 1/2 cup granulated sugar (optionally) Preheat oven to 375. Grease 9X13X1 1/2" pan. In a small bowl put 4 eggs and feta cheese, mix well. Put the first fillo sheet on the bottom of the pan, sprinkle with one tbsp melted butter, repeat with 3 more sheets. On the 4th sheet put 1/2 of the egg-cheese mixture, spread it on the sheet. Order the same way the next 4 sheets, put the other half of the egg-cheese mixture, cover with the last 4 fillo sheets. Cut the BANNITZA into squares with sharp knife. Pour the rest of the butter on the cuttings. Combine egg and soda, mix well and pour on the top of the BANNITZA. Bake 20-25 min. or until golden-brown. Take out of the oven, sprinkle with cold water, cover with paper towel and kitchen fabric towel, and let stay for 10 min. Serve hot. If desired, before serving sift with granulated sugar. Makes 12 servings. You can reheat the BANNITZA in a microwave for 3 min. or in a regular oven for 10 min. at 375. Serve for breakfast with plain yogurt. Note. When working with fillo leaves, follow strictly instructions outside the box. Bulgarian people prepare many vegetarian foods, different pancakes, salads, etc. Hope you enjoy reading/eating. ------------------------------------------------------------------------------- 21-3 How to make baklava (by Chris Kantarjiev) BAKLAVA Baklava is claimed by almost every Balkan state as its own invention; most people in the United States first encounter it in Greek restaurants. If the truth were known, it's probably the Turkish who invented it, as is the case for many other ``typically Greek'' dishes. This recipe comes from my Bulgarian grandmother, and follows Bulgarian tradition, in that the filling is very simple. Ingredients - Makes two small pans DOUGH 1 lb strudel dough (or fillo leaves) 1 lb unsalted butter, well melted. Salted butter or margarine are not acceptable. FILLING 1 lb walnut meat, chopped medium fine 1/4 cup sugar 1 tsp vanilla (or use vanilla sugar) SYRUP 4 cups sugar 2 cups water 1 tsp lemon juice Procedure 1. Heat oven to 300 to 325 (fahrenheit). 2. Make the syrup first. Boil the water and sugar for 15 minutes. Add lemon juice, boil 10 more minutes, set aside to cool. 3. Make the filling: Mix all ingredients well. I prefer the walnuts fairly coarse; some people like them quite fine. 4. Cut the dough with scissors to the size of the tray. Handle the dough very carefully; do not press hard on it at any time. Cover with wax paper and damp towel. 5. Take out one sheet of dough at a time and place it in the pan. Brush the dough with melted butter between each layer. Continue until you have about 12 sheets buttered. Small and broken pieces of dough can be used in the center, but there must be butter between every two layers. 6. Spread walnut filling across the tray. 7. Put on a sheet of dough, brush on butter, and continue until all the dough is used up. 8. Cut into diamond shapes: cut into quarters with cuts parallel to the long axis, then cut diagonally across. Don't press hard! 9. Bake for about 1\(12 hour, until golden brown. Be careful not to burn the bottom or the walnuts, especially with a glass pan. 10. Let cool on rack for 5 minutes. Add syrup which should have cooled to room temperature. Let cool for at least two hours before eating. Notes Probably the hardest thing about this recipe is waiting those last two hours! Depending on where you go, you'll hear the name of this dish pronounced different ways. I learned to pronounce the name with all /ah/ sounds, with accents of equal intensity on both the first and third syllable. The second syllable is quite faint. Greek-speaking persons typically put a heavy accent on the second syllable. Many variations on the filling are to be found. A simple one was mentioned above, regarding the coarseness of grind of the walnuts in the filling. They may even be ground. Spices such as chopped cloves or cinnamon may be added, and the filling may be included in several layers instead of just one. A large 14x10 inch pan is almost too big to handle. I typically make this recipe in two 7-3/4x11 inch pans, which is just about the size of a half sheet of the dough I buy. By the way, if you can make your own strudel dough, it will be even better ... but much more effort. It is best to have a partner help you prepare the pans. One person handles the dough and places it in the pan, while the other applies the butter. It is very important that sufficient butter be placed between layers so that each layer gets flaky, rather than having them stick together. Pay particular attention to the edges and corners. In case you haven't noticed, this is very sweet stuff. It goes great with a fine cup of coffee, espresso, or Turkish coffee, even with sugar. Two pieces will probably fill anyone up; it refrigerates and freezes quite well. This recipe requires a lot of effort, but it's well worth it. Time: 1-1/2 hours preparation, 1-1/2 hours cooking, 2 hours cooling. ------------------------------------------------------------------------------- 21-4 How to make Bulgarian yogurt in the U.S. (by Nikolay Mehandjiev, Rumi Radenska, and others), last updated: 01-Jan-1994 General points: 1) Boil the milk! 2) Use only: a) yogurt with LIVE "Lactobacillus Bulgaricus" or b) dried "Lactobacillus Bulgaricus" 3) Enjoy the "kiselo mljako"! --------------------------- RECIPE 1 - offered by Rumi Radenska and verified by many netters Dear News Readers, I think that some of you might be interested in a real old recipe to make your own "kiselo mlyako" (Bulgarian yogurt). The recipe is the same as the one that I followed to prepare "kiselo mlyako" in Bulgaria, when my children were babies. Now I am sucessfully using this recipe in the U. S. I am using plain yogurt from the stores in U.S.A. and regular types of milk: 1 gallon of milk (1%, 2% or whole milk) 1 lb. plain yogurt (make sure that the label says "with active bacteria", no garrantee for success otherwise) Put milk in large saucepan and heat it over medium heat till boiling. Put the milk aside and let cool for about 35-45 min. You can check the milk with small finger -- it (the milk) should be warm, but not very hot (If you wish you can use termometer: 43-45 C). Beat yogurt with fork or steel wrisk in a bowl. Add 1 cup warm milk, mix well. Little by little add yogurt-milk mixture to the rest of the milk. Mix again. Pour milk into glass jars or ceramic bowls with lids. Put jars on a flat surface. Cover with something that will keep it warm, as a folded blanket or a sleeping bag (I am using a sleeping bag). Let it stay for 2 hours and 30 min. Check "kiselo mlyako" - it should be thick. Let stay uncovered at room temperature for 30 min. Put in the refrigerator for 3-4 hours. Enjoy the results. Makes 8 lb. Do not forget to save 1 lb. to make next portion of "kiselo mlyako". P. S. It is also possible to make "sirene" (Bulgarian white cheese) at home, but it requires more efforts and "maya" (east) from Bulgaria. (I have no idea whether it is available in the U.S.) ------------------------------- RECIPE 2 - Suggested by other netters and used regularly by me without failure until today: *) Boil the milk *) Cool down to 60 C and pour into jars. *) When around 50 C cover with towels. *) When 41-44 C (warm but not very hot for your small finger), put 1 (heaped) tablespoon of yogurt (with live bacteria) per jar (0.5-1 litre). Mix well using a fork. *) Wrap with a woolen pullover and a woolen blanket and put in a warm cupboard. *) Leave for approx 8 hours. *) Uncover. If OK, put in cold water and later in the fridge (do not eat it straight away - it is not very tasty warm :-)) If for some reason not ready yet : .) Put 1 or 2 more tablespoons of yogurt .) Put the jar in 60 C warm water for 30-40 min to warm it up. .) Wrap it well again. .) After 6 hours it will be OK (95% of the cases). ------------------------------------------------------------------------------- 21-5 Yoghourt (by Veselin Miladinov), last updated: 18-Jul-1995 (This entry is in Bulgarian) Kiseloto mlyako se polutcava ot fermentaciyata na laktoza ot dva vida mletcno kiseli bakterii (MKB) _Lactobacillus bulgaricus_ i _Streptococcus thermophilus_ Dali kiseloto mlyako shte bqde bqlgarsko ili kakvoto i da tova sa mikroorganizm ite koito fermentirat lactozata. Za tova vsyako kiselo mlyako (yogurt) shte svqrshi rabota dori i tova s plodovete. Nyakoi (moje bi povetceto) vidove yogurt v USA imat dobaveni _L. acidophilus_ MKB koito _ne_ utcastvat vqv fermentaciyat a se dobavyat sled tova zashtoto nyakoi hora vyarvat tce te pomagat za predotvratyavaneto na razlitcni bolesti. Razbira se tova ne e dokazano no prodava mlaykoto dobre. Misqlta mi e tce ne bih go preporqtcal za prigotvyane na yogurt. Shte stane s po-razlitcen vkus. Edin drug vajen moment e temperaturata. Kolkoto e po-visoka tolkova povetce _St. therm_ shte preobladava i rezultata e po-kiselo mlyako i shte ima synerisis (shte ima voda nad mlyakoto tcesto se slutcva v bg ne se nahvqrlyate patrioti vsitcki sme bili tam i znaem). Pri po-niska temperatura shte se polutci obratnoto yavlenie i mlyakoto nyama da e kiselo i shte prilitca na pryasno mlyako. Po princip za industrialno proizvodstvo se incubira 4-8 tcasa pri temperatura 40-45 C. Za praktitceski nujdi az bih probval po-niska temperatura okolo 40 C i po dqlgo vreme (e moite dumi ne tryabva da se vzemat mnogo na seriozno zashtoto mlyakoto koeto sa sqm pravil e mnogo po skapano ot tova v supera ne bqlgarski obatce) okolo 8 do 10 tcasa. Ami obshto vzeto dobre e da se experimentira dokato se polutci gore dolu jelaniya vkus. Kupuvayte edna i sqshta marka mlyako i varirayte vremeto i temperaturata. Kakto nyakoy spomena za bg vkus da se dqrji v hladilnik e mnogo dobra ideya. Tova shte pomogne mlyakoto da ne stane mnogo kiselo. Kolkoto do bg vkus az ne znam kakvo e tova v bg vseki den mlyako ima razlitcen vkus. Nyakoy spomena da se vari mlyakoto. Tova ne e neobhodimo. Mlyakoto koeto se kupuva ot supera e pastyorizirano. Kato se dqrji na toplo sqs MKB te shte podtisnat vsyakakvi drugi gadove. Zdraviya razum vse pak izikva nyakakva toplinna obrabotka. Az bih go nagryal do okolo temperatura 90 C i bih go dqrjal taka okolo 10 min. Pova e napqlno dostatqtcno. Industriayata izpolzuva okolo 60 C za 30 min. Bez mnogo podrobnostti tova shte pomogne i da se namali syneresis-a na yogurta. Nyakoy drug sqsto beshe spomenal tce slaga 1 and 1/2 tova sqshto e dobra ideya. Za da stane dobro mlyako tvqrdite veshtestva tryabva da sa povetce ot 15%. E ako iskate po dietitcno mojete da dobavite kqm skim milk suho skim milk (ako mojete da ponasyate leko gortciviya vkus koyto se polutcava kogato mlyakoto pregori). Ako go varite bqdete vnimatelni da ne zagori osobeno ako ste dobavili neshto. Drug trik e da se dobavi malko nisheste i togava da se podgree do okolo 80- 90 C dokato zapotcne da se sgqstyava. Po-dobre spored men e da se izpolzuva microwave i mnogo bqrkane otkolkoto normalna petcka zashtoto na normalno petcka potcti sigurno shte zagori. Industrialno se izpolzuvat modificirani nishesteta i/ili gums (bg ???) koyto sqzdavat viskozna masa pri niski temperaturi. Moje bi v supera moje da se nameri pregelatini zed starch koeto shte svqrshi dobra rabota i ne modificirano po himitcen natcin (za lyubitelite na prirodna hrana :)). S normalno pryasno mlyako se sqmnyavam tce moje da se polutci kiselo mlyako s dobra gqstota. Drug defekt osven izbroenite po gore e da se polutci mlyako koeto e slimmy (bg ??) togava tryabva da se tqrsi pritcinata ili v staro kiselo mlyako ili v zamqrsyvane s drojdi ili golym broy "divi" MKB. Ili v ne mnogo tcist sqd. Ako nishto ne se polutcava moje da sa i bakteriofagi (mnogo malko veroyano pri kiseloto mlyako). Obshto vzeto sled takqv slutcay dobro tcistene i izvaryavane na sqdovete e mnogo dobra ideya Sqshto i tezi 8 uncii mi se struvat malko mnogo obiknoveno se izpolzuva 1%. Na edin galon edna supena lqjica e dostatqtcna (a i baba mi slagashe po tolkova :) hip hip ura sqglasie mejdu industr. i babina recepta) inatce riskuvate da polutcite neshto mnogo kiselo. Ako se polutci neshto takova prosto go svarete i shte polutcite izvara koyato mojete da polzuvate bez nikakvi zdravni problemi za direktna konsumaciya ili za banica, tolumbi i tn. Taka shte imate shans za uspeh 100% samo ne kazvayte predvaritelno kakvo shte pravite izvara ili mlyako. Vinagi mojete da se izmqknete s opravdanieto tce tova ste iskali da napravite. Haide dobqr apetit na vsitcki. P.S. Ne znam dali shte se polutci neshto po-dobro ot tova koeto mojete da kupite v supera, az litcno sqm mnogo rezerviran osobeno pri pqrvite opiti. Az go pravya zashtoto e po-eftino kogato shte go polzvam za gotvene. Kolkoto za bg vkus tova e edin ot mitovete koito ne znam kakvo totcno oznatcavat. V USA sqm yal mnogo po-dobro mlyako otkolkoto v BG (kupeno ot mlekarnicata). Po dobriyat vkus na domashno prigotvenoto kiselo mlyako v BG e lesen da se obyasni s pryasnoto prryasno mlyako (obinoveno idvashto ot kravata v zdniya dvor) i visokoto sqdqrjanie na maznini (okolo 5% i povetce). Za sqjalenie povetceto vkusnotii stavat s maznitcki neshta ( vqzdishka ). Uspeh na vsitcki lyubiteli mlekoproizvoditeli. Az shte se izkaja i po vqprosa na turshiite. ------------------------------------------------------------------------------- 21-6 Marinovani gqbi (by Iliya Talev), last updated: 28-Jan-1996 (This entry is in Bulgarian) Tova e recepta za praznichni marinovani gqbi, koyato mi dade malkata mi dqshterya; tya ya e nauchila ot baba si, koyato ya znaela ot mayka si, koyato na svoy red nauchila receptata ot edna rusenska evreyka v nachaloto na veka. 1. polovin kg presni gqbki pechurki (dobqr zamestitel sa belite gqbi champignon, koito se prodavat v USA i Canada v paketcheta po 8 oz. za okolo $1.50 US). Izryazvat se drqjkite, gqbite se izmivat i ozsushavat ili izcejdat ot vodqta. 2. gqbite se sryazvat na dve, sled koeto se naryazvat na tqnki filiyki (okolo 2-3 milimetra debelina). 3. obelvat se 4 golemi skilidki chesqn, i se schukvat v havanche s mnogo sol (kato za tarator), 4. kqm chesqna se dobavya ocet i zehtin (olive oil) v proporciya edno (ocet) kqm tri (zehtin). Dobavyat se podpravki kato suh magdanoz, kopqr, cher piper, kimon, chubrica ili oregano, i kakvoto oshte vi doyde na um. Vqprosqt tuk e kolko ocet i zehtin. Pochnete c 50 gr (2 oz) ocet; ako tazi technost ne e dostatqchna, napravete oshte smes i dobavete. Razlichni gqbi popivat razlichno kolichestvo marinada. 5. slojete naryazanite gqbi v golyama panica, zaleyte gi s marinadata i gi omeshayte dobre. Ako vsichki gqbi izglejdat namokreni s tchnostta, znachi e dostatqcno. Ne e nujno na dqnoto na sqda da ostava technost. 6. prehvqrlete gqbite v burkan, zatvorete go s marlya i go ostavete na stayna temperatura edna nosht. Na drugiya den bi tryabvalo da sa se marinovali. Samite gqbi puskat mnogo sok. Slojete gi v hladilnika -- i nazdrve. I spomenavayte rusenskata evreyka (dokolkoto znam, tova bilo neyno izobretenie). ------------------------------------------------------------------------------- 21-7 Turshiya (by Veselin Miladinov), last updated: 18-Jul-1995 (This entry is in Bulgarian) Obshto vzeto turshiyata se pravi klasitceski tcrez fermentacia ot mletcno kisel i bacterii (MKB). Obshto vzeto vsitcki fermentirali produkti kato yogurt, sirene, turshii, salami i tn se pravyat ot tezi gadinki (razlitcni vidove). Za pravene na turshiya ima i po-lesen natcin pqrvo shte go opisha nego: Izmivate zelentcucite (zele krastavitcki tcushki i tn) i podpravkite (magdanoz kopqr i tn) i gi naryazvate na priemliva za vas golemina. Postavyate gi v burkan koyto moje da se zatvori hermetitceski i dolivate voda sol i ocet na vkus. Zatvaryate hermetitceski i varite 15 minuti ili povetce (do 25 min) ako zelentcucite sa po edri. Ako zelentcucite se razpadnat mnogo ste gi varili :)) ako mojete da gi yadete (ot estetitceska gledna totcka) yajte gi. Ako sled okolo mesec burkanite se poduyat ne ste varili dostatqtcno. Konsumaciya predi iztitcaneto na edin mesec ne se preporqtcva zashtoto oceta i solta nyama da proniknat vqv zelentcucite i shte yadete supa ot zelentcuci. Tozi natcin e po-siguren ot zdravna gledna totcka a i na vkus se polutcava dobre za kiseli krastavitcki, petceni tcushki i tn. Mejdu drugoto pickles ot nay razlitcen tip koito se prodavat konservirani v USA i navsyakqde po sveta se prigotvyat po tozi natcin. Goreshto se preporqtcva na lybitelite na turshiya s niska medicinska zastrahovka ili bez takava. Za tezi ot vas s povetce sigurnost v kuhnenskite si umeniya i po-solidna medicinska zastrahovka se predlaga recepta za klasitceska turshiya (kiselo zele, krastavitcki). E ne e tolkova strashno ot mikrobiologitcna gledna totcka ako spazite nyakoi usloviya. Izmityat zelentcuk (ne e neobhodimo da rejete povetceto ot tyh s iklyutcenie moje bi na morkovite i drugi takiva koito sa tvqrdi) se postavyat v golyam sqd (pone 5 l) i se slaga 5 do 8 % sol (za pet litra tryabva pone 250g sol) zabelejete tce tova e edno ot vajnite usloviya osiguryavashti vi sreshtu tcesti poseshteniya na taoletnata ili bolnica. Sqda se pqlni s voda sqdove s tyasno gqrlo i po-golyam obem sa za predpotcitane. Tova e vajno za da se osiguryat usloviya da rastat MKB inatce nali znaete taoletnata. Dostqpa na vqzduh tryabva da se ogranitci. Dobra ideya e da se sipe malko olio vqrhu vodata. Ne e mnogo opasno ako zelentcucite sa zamqrseni s patogenni mikroorganizmi. Naprimer za edin ot moite kusove tuk pravihme kiselo zele na pqrviyat den koli formite (indicator za patogenni mikroorg) byha okolo 1000 na vtoriya se uvelitciha na tretiya den byaha nyakolko stotin i na tcetvqrtiya potcti gi nyamashe a po natatqk nyamashe nishto. Sqda s taka prigotvenite produkti se ostavya na hladno (10 14 C) za predpotcitane v maze za mesec dva. Sled okolo 25-30 dena mojete da vzemate probi. Ako go ostavite na mnogo toplo shte stane mnogo kisela a i moje da ponamirisva na ( e vie znaete na kakvo ...). Obshto vzeto kogato pH (za tezi koito znayat kakvo e tova i kak da go meryat) padne do 3.6 - 3.8 nysms problemi s patogenni mikroorganizmi. Uspeh i ako stane dobre i ima dovolni ot receptata nyama da otkaja ako mi izpratite malko rakiyka. Za nedovolnite ne me psuvayte v kraya na krayshtata az spodelyam litcen opit i kakvoto sqm utcil v universiteta u nas se polutcava i v klas se polutcava ( e vyarno tam dosta po-precizno se pravi ot okomera v kqshti). Ako ne se polutci ot pqrviya pqt ne se razotcarovayte. Spodelete tuk ili mi pratete e-mail moje da sqm sposoben da pomogna. Ne slagayte plodove ili drugi sladki raboti zashtoto imat zahar i shte stane mnogo kiselo. Druga pritcina za mnogo kisela turshiya e visoka temperatura ili mnogo malko salamura (tetcnostta). Predpolagam tce i drugi hora shte spodelyat opit koito sa pravili takiva raboti vsyaka godina. Az si mislya tce tova e mnogo skqpo natcinanie tuk edin lb tcerveni tcushki se kolebae mejdu $1.20 i 1.60. Ne znam dali shte stane sqs zeleni tcushki. Maika mi vinagi praveshe turshiya ot tcerveni. Sqs zeleni tcushki stava mnogo bqrzo edno meze koeto ne e turshiya no na men mi haresva povetce. Eto go: Thushkite se opitcat na kotlon i se obelvat drqjkite se mahat. Zaliva se s ocet, porqsva se sqs sol, tcesqn, olio kopqr, i magdanoz. Ostavya se da prestoi pone polovin tcas da poeme vsitckite tiya raboti i se yade s rakiya. To mezeto lesno ama kqde e rakiyata. Za natcinaeshti opitayte pqrvo da napravite kiselo zele moje i malko morkovi da slojite tova shte vi spesti pone parite na pqrvo vreme i moje bi malko razotcarovanie zashtoto stava po-lesno. Ako bqrzate moje da uskorite neshtata kato vmesto studena izpolzuvate goreshta (okolo 60 C) voda da zaleete zeleto ili kakvoto i da e no riskuvate neuspeh. Prez lyatoto ne znam dali shte stane turshiya v BG se pravi prez esenta moje bi zashtoto po nyakakva slutcaynost togava ima nay-mnogo i nay eftini zelentcuci. ako imate kqde da ostavite sqda koito shte namirisva pri niska temperatura shte e OK spored men. Haide tcao i dobqr apetit na vsitcki. Beco Koyto ne nosi absolyutno nikakva otgovornost ako landlord-a Vi izvqrli ot apartamenta zashtoto umirisvate celiya blok. Edin ot defektite pri pickles se kazva disulphite stinker (sp ???) i mirishe na pr---ya (znaete kakvo imam predvid) i se polutcava kogato e malko po-toplitcko. ------------------------------------------------------------------------------- 21-8 Other Bulgarian Recipes (by Jan Terziyski) (1) Salads Shopska salad Stuffed tomato salad Mixed salad White salad Aubergine puree (kyopolu) (2) Soups Tarator Monastery style bean soup Spinach soup Vegetable soup with cheese Lamb soup Milk soup Veal soup Chicken soup with vegetables (3) Vegetarian Dishes Baked eggs with spring onions Stuffed peppers with egg and cheese Vegetarian dish, Bansko region Monastery stew Stuffed Aubergines (Imam Bayaldy) Spinach with brined cheese Marrows stuffed with cheese Vegetable hotch-potch (4) Meat Dishes Lamb drop syrma Stewed leg of mutton Wine kebap Ruistic chicken stew Kavarma meuniere Srednogorie hotch-potch Shoppe style pork kebap Baked tripe Pork spindle fillet Syrmi (Stuffed vine and cabbage leaves) Meat on a spit (5) Cheese Cheese baked in foil Shoppe style cheese (6) Pastries Fried Bread Slices Mekitsas (Batter fried in oil) Round bread loaves with cheese Banitsa with spinach Ears Banitsa (Cheese pastry) (7) Desserts Baked apples with vanilla syrup Banitsa saralia Sweet balls with syrup Milk banitsa (1) Salads 1. Shopska salad Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined sheep's cheese, parsley, vinegar, sunflower oil and salt. Bake, peel and seed the peppers. Cut into small strips and add the diced tomatoes, cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped parsley and grated cheese. 2. Stuffed tomato salad Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese, parsley, pepper, vinegar, sunflower oil, salt(1 cucumber). Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture (for an even more appealing appearance place the tomatoes on top of cucumber slices). Trim with small pieces of tomatoes and parsley. 3. Mixed salad Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size peppers: 15), 3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar, sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley. Sprinkle with some more oil. 4. White salad Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2 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. 5. Aubergine puree (Kyopolu) Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic, parsley, vinegar, sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley. (2) Soups 1. Tarator Ingredients: 2-3 cucumbers, 500g yoghurt, 1/2 walnuts, 3-4 cloves garlic, dill, sunflower oil and salt. Beat the yoghurt, add the crushed garlic, ground walnuts, finely dies cucumbers (sliced into small pieces), oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill. 2. Monastery style bean soup Ingredients: 200g white beans, 2-3 carrots, 1/2 a celery, 1 onion, 1-2 tomatoes, 1-2 peppers, 1-2 chillies (peppers, by choice), parsley, mint, sunflower oil, salt. Soak the beans in cold water for 3-4 hours, drain and pour fresh water. Boil (in an earthware) pot together with oil, finely chopped carrots, onion and celery. The sliced peppers are added later; the grated tomatoes and mint, when the beans have turned tender. Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley. 3. Vegetable soup Ingredients: 2-3 potatoes, 1-2 carrots, 1/2 celery. 1-2 peppers, 1/4 of a medium-sized cabbage, 1 onion, 2-3 tomatoes, 1 beetroot, 1 spoonful flour, 1 tsp paprika, 100g yoghurt, 1 egg, 100g kashkaval(yellow cheese), sunflower oil, salt, parsley. Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers. When soft, add the diced potatoes. Boil the diced beetroot. Stew the finely chopped onion until soft, then add the flower, paprika and grated tomatoes. Add the mixture to the boiling vegetables and boil for another half hour. Add the beetroot at the end. Thicken with an egg beaten in yoghurt. Serve with finely chopped parsley and grated kashkval. 4. Spinach soup Ingredients: 1/2 spinach, 60g butter, 2 spoon flour, 0.5l milk, pepper, salt. Boil the finely chopped spinach in salt water. Brown the butter and flour, then add the spinach puree. Dilute with milk and half the spinach water. Boil for another 5-10 minutes and season with pepper. Serve with bread cubes fried in butter. The same recipe may may be used for nettles. 5. Vegetable soup with white cheese Ingredients: 250g green beans, 1 onion, 1/2 a medium-sized cabbage, 1 small cauliflower, 150g white brined cheese, parsley, sunflower oil, salt. Boil the beans in salt water and strain. Cook the finely chopped onion, cabbage, and cauliflower in oil and some water, pour over hot water and the bean water. When cooked, add the bean mash and crushed cheese. Boil for another 10 minutes and serve with finely chopped parsley. 6. Lamb soup Ingredients: 400g lamb, 2 carrots, 1/2 celery, 2-3 potatoes, 2 tomatoes, 1 onion,, 3-4 cloves garlic, 1 spoonful flour, 1 tsp tomato paste, 50g butter, cummin, parsley, pepper, salt. Cut the meat into pieces and boil in salt water together with the finely cut carrots and celery. Cook the finely chopped onion, flour and tomato paste in butter and some water. Add the meat, after some 10 min also add the diced tomatoes. When boiled add the tomato pieces and garlic. Boil for another 10-15 min. Serve sprinkled with finely chopped parsley, pepper and cummin. 7. Milk soup Ingredients: 300g milk, 60g butter, 2 eggs, 100g white brined cheese (or kashkaval), 1/2 cup rice, savory or pepper, salt. Boil the milk and dilute with 3 cupfuls of warm water. Add the rice, salt and boil until cooked. Take off the fire, season, mix in the butter and thicken with beaten eggs. Serve with crushed brined cheese or grated kashkaval. 8. Veal soup Ingredients: 700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery, 2 potatoes, 2 tomatoes, 50g butter, parsley with roots, pepper, horse-radish, vinegar, salt. Cut the meat into pieces, place in cold water and bring to the boil. Salt and simmer together with the chopped carrots, onion, celery and parsley roots. When tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add the butter when nearly ready. When serving, first place a piece of meat on the plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper. Serve the grated horse-radish seasoned with vinegar and salt separately, add to the soup according to taste. 9. Chicken soup with vegetables Ingredients: 1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1 cupful milk, 40g butter, 1 egg, pepper, parsley, salt, vermicelli if desired. Boil the whole chicken and peppercorns in salt water, bone the meat. Fry the finely chopped carrots, celery and onion in butter and some water until soft, stir in the flour, blend in the chicken pieces after about 5min and boil for another 10min. Thicken with beaten egg and milk under constant stirring. Sprinkle with finely chopped parsley before serving. (3) Vegetarian Dishes 1. Baked egg with spring onions Ingredients: 5 eggs, 300g brined sheep's cheese, 3 bunches of spring onion, 50g butter, 1 bunch of parsley, salt. Mix the finely chopped onions, parsley and crumbled cheese, and divide into 5 (earthware) bowls. Add equal parts of butter, salt and 1 spoonful water to each, and bake. When almost ready, break an egg on top of each and add some water if necessary. Cover with lids and bake until a crust is formed. 2. Stuffed peppers with egg and cheese Ingredients: 1kg red peppers, 6 eggs, 250g brined sheep's cheese, parsley, sunflower oil, salt. Bake, peel and seed the peppers. Mix the crumbled cheese with 4 beaten eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley. 3. Vegetarian dish, Bansko region Ingredients: 500g brined sheep's cheese, 2-3 tomatoes, 2-3 peppers, 5 eggs, 100g butter, half a tsp paprika. Place the crumbled cheese into a butter-lined saucepan. Top with the finely cut peppers, grated or sliced tomatoes and butter. Cover with a lid and stew for some 15min. Beat the eggs in a cupful of water, pour over the dish, cover and cook until a yellow crust is formed. Serve with paprika. 4. Monastery stew Ingredients: 3-4 potatoes, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1/2 a celery, 200g small onions, half a cupful olives, 2 cupfuls fresh mushrooms, 1/4 cupful rice, half a cupful white wine, parsley, pepper, half a cupful sunflower oil, salt. Cook the finely chopped onions, carrots and celery in the oil and some water. Add the small onions, olives, mushrooms and pepper. Pour over the wine and 1 cupful of water, salt and simmer until tender. Add the diced potatoes and rice, followed by tomato pieces after 15 minutes. Pour the dish into a baking dish or earthware pot, sprinkle with parsley and bake. 5. Stuffed Aubergines (Imam Bayaldy) Ingredients: 4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1 celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs, parsley, peppers, half a cupful sunflower oil, salt. Separate the stalks from the aubergines and carefully hollow them. Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil. Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt. Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs. Bake in a moderate oven. Serve cold garnished with slices of lemon. 6. Spinach with brined cheese Ingredients: !kg spinach, 4-5 spoonful flour, 100g butter, 200g brined sheep's cheese, 2 eggs, salt, onions. Wash the spinach, cut into fine strips and boil some 10 min. in salt water, then wash. Fry the finely chopped onions and flour in oil and some water. Add the spinach and boil, stirring constantly. Finally add the beaten eggs and crumbled cheese. Cook for 5 min. The same recipe may be used for nettles with cheese. 7. Marrows stuffed with cheese Ingredients: 5-6 vegetable marrows, 150g brined sheep's cheese, 3 eggs, 1 onion, 2 spoonful flour, half a cupful milk, 60g butter, salt. Slice the peeled marrows lengthwise, hollow and salt. Brown the finely chopped onions and flour in half of the butter and some water. Add half of the milk, grated cheese and 1 egg. Stuff the zucchini with the mixture, arrange in a baking dish and pour over the remaining 2 eggs beaten with milk. Add the remaining butter a few minutes before the dish is ready. 8. Vegetable hotch-potch Ingredients: 3-4 onions, 4-5 tomatoes, 5-6 peppers, 1-2 aubergines, 4-5 potatoes, 100g okra, 100g French beans (green beans) 1 tsp paprika, parsley, 2/3 cupful sunflower oil, salt. Brown the chopped onions in oil and some water, place in baking dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika, salt and some water. When tender, add the potatoes cut into circles and some more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley before serving. (4) Meat Dishes 1. Lamb drob syrma Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring onions, 1 cupful yoghurt, mint, pepper, 100g butter, salt. Boil the lamb pluck in salt water and cut into pieces. Fry the finely chopped onions in butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some 20min. Soak the caul in cold water, cut into pieces and fill with the mixture. Arrange in a tray and bake in a moderate oven. When nearly ready, pour over the eggs beaten in yoghurt and bake for another 10-15 min. The dish can also be prepared without caul wrapping. 2. Stewed leg of mutton Ingredients: about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes, 3-4 peppers, 1/2 a celery, 7-8 potatoes, 1 tsp tomato paste, 6-8 cloves garlic, pimento, 1 bay leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp flour, parsley, 1/2 cupful sunflower oil, salt. Lard the meat with bacon rolled in paprika, garlic and pepper. Salt and stew in the oil together with the vegetable sliced into large pieces. Later add the flour and tomato paste diluted with some cold water. Pour over the wine and some hot water, add spices and peeled lemon slices and simmer on a low fire. When cooked, take out the meat and cut into slices. Push the sauce through a sieve. Serve sprinkled with finely chopped parsley. 3. Wine kebap Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato paste, 1 spoonful flour, 1 tsp paprika, 1 cupful white wine, 1 bay leaf, pepper, parsley, half a cupful sunflower oil, salt. Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots. When tender add the tomato paste diluted with some water, the flour and paprika. Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley before serving. 4. Rustic chicken stew Ingredients: 1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful flour, 1 spoonful paprika, 1/33 cupful sunflower oil, parsley, salt. Cut the deboned meat into pieces and stew in oil and some water together with the onion rings. Add the flour and paprika, as well as some water. Bring to the boil and add the peppers and tomatoes cut into large pieces, salt. Simmer on a low fire. Sprinkle with finely chopped parsley when ready. 5. Kavarma meuniere Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a cupful lard or sunflower oil, salt. Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savory, wine, salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven. Serve with finely chopped parsley. 6. Srednogorie hotch-potch Ingredients: 1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2-3 tomatoes, 3-4 peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine, 1 tsp paprika, pepper, parsley, 3/4 cupful sunflower oil, salt. Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and pepper before serving. 7. Pork sprindle fillet Ingredients: 1kg pork fillet, 200g cheese, 2 cupful mushrooms, several cloves of garlic, 1 lemon, tomato paste, parsley, 500g butter, salt. 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 French fries and lettuce. 8. Syrmi (Tuffed vine or cabbage leaves) Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions, half a cupful rice, one cupful yoghurt, parsley, mint, paprika, pepper, 30-40 vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt. Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yoghurt and melted butter with stirred in paprika. Serve with vegetables. The same recipe may be used for stuffed peppers, eggplants and zucchini. 9. Kebapcheta (Oblong rissoles) Ingredients: 1kg minced meat(60% pork and 40% veal), 2onions, 1/2 tsp cummin and pepper, salt. Salt the meat and let stand for 1-2 hours in the cold. Then mix with cummin, pepper, finely chopped onions (and some water). Let stand for another 2 hours. Form into oblong rissoles and grill. Serve with vegetables and ... A LOT OF BEER! 10. Meat on a spit Ingredients: 1kg pork, 1 onion, 1 tomato, 1 pepper, salt. Cut the meat into pieces, salt and mix with the largely chopped onion and pepper. Let stand for ~2 hours and string on a spit with pieces of onion, pepper and sliced tomatoes inbetween. Grill. Serve hot with vegetables of your own choice. Baste with lemon juice if desired. (5) Cheese 1. Cheese baked in foil Ingredients: 400g brined sheep's cheese, 60g butter, 1 spoonful paprika. Cut the cheese into medium-thick slices and place on sheets of butter-lined foil. Place cubes of butter a top each cheese piece, sprinkle with paprika and wrap. Place in a tray and bake in a moderate oven. Serve wrapped in the foil. 2. Shoppe style cheese Ingredients: 500g brined sheep's cheese, 40g butter, 1-2 tomatoes, 1-2 peppers, black pepper, paprika, 5 eggs. Cut the cheese into five eq. slices and place into butter-lined (earthware) bowls. Top with tomato slices, pepper rings and some butter, Bake in a hot oven some 5-6 min. Break an egg a top of each bowl and add the remaining butter with pepper and paprika. Bake until a crust is formed. Serve hot, garnished with slices of tomato, parsley and a chilli, as desired. (6) Pastries 1. Fried bread slices Ingredients: hard bread, 3 eggs, 1 cupful milk, 1.2 cupful sunflower oil. Slice the bread into thin slices. Dip first in milk, then in the beaten eggs. Fry in hot oil. Serve Serve hot, sprinkled with sugar, honey, jam, cheese or whatever topping you prefer. 2. Mekitsas (Batter fried in oil) Ingredients: 1kg flour, 3eggs, 1/2kg yoghurt, 10g yeast or 1 tsp of baking soda, 1 cupful water, 1/2 tsp salt, 1 cupful sunflower oil. Beat eggs and yoghurt 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 with icing sugar, jam or cheese. 3. Round bread loaves with cheese Ingredients: 1kg flour, 500g brined cheese, 5/2 cupfuls yoghurt, 3 eggs, 1 tsp baking soda, 100g butter. Mix the flour, yoghurt baking soda, eggs and crumbled cheese. Prepare a dough and divide into 15 pieces. Shape each into a round loaf, making a hole in the middle, placing a piece of butter inside. Bake in a moderate oven in a dish lined with butter. 4. Banitsa with spinach Ingredients: 1kg flour, 1kg spinach, 300g. white brined cheese, 3/2 cupful of yoghurt, 200g butter, 1 spoonful sunflower oil, 1 spoonful vinegar, salt. Cook the cleaned and finely cut spinach in some of the butter. After having cooled, stir in crumbled cheese and yoghurt. Knead a hard dough from the flour, oil, vinegar, salt and water. Roll into five sheets (1kg of ready rolled pastry sheets may also be used). Line a baking dish with butter, place 1 sheet on the bottom and top with the spinach filling. Add a second sheet, filling and so on. Baste in a moderate oven. The same recipe may be used for making banitsa with leeks. 5. Ears Ingredients: 500g flour, 1tsp yeast, 150g white sheep7s cheese, 120g butter,, 2 tsp salt. Make a hole in the flour and place 1/2 tsp salt, the diluted yeast and 1/2 a cupful of water in it. Knead a medium soft dough (add some more water if necessary) and let stand for about on hour. Roll into sheets, ~3-4mm thick cut into squares and add crumbled cheese to each. Fold in two, seal the edges and drop into salt boiling water. Boil for ~5min. Arrange the ears is a dish and pour over melted butter. Serve hot. 6.Banitsa (Cheese pastry) Ingredients: 1kg flour, 400g white brined cheese, 4 eggs, 500g yoghurt, 1/2 a tsp baking soda, 100g butter, salt. Use the flour, salt and 3/2 cupfuls of water to make a hard dough which is divided into first-large balls. Let stand for ~1hour, then roll into about 1mm thick sheets. Line with melted butter and top with a mixture of beaten eggs, baking soda, yoghurt and crumbled cheese. Roll together and place in a lined dish, either Lengthwise or in circles. Bake in a moderate oven and some water when ready. Cover with a cloth to make it soft. (7) Desserts 1. Baked apples with vanilla syrup Ingredients: 8-10 eq. sized apples, 1/3 cupful walnut kernels, 3/2 cupful sugar, vanilla, cinnamon according to taste, 50g butter. Peel and carefully hollow the apples. Prepare a stuffing from the beaten butter, 3/4 cupful of sugar, crushed walnut kernels and cinnamon. Stuff the apples and place in a lined dish, pour over 1-2 spoonful of water and bake in a moderate oven. Serve cold, sweetened with syrup made from cupful of sugar, 1 cupful of water and vanilla. The same recipe may be used for quinces and pears. (My grandma used to make them the best, may God bless her). 2. Banitsa saralia Ingredients: 1kg flour, 1/2 cupful walnut kernels, 4 cupfuls sugar, 4 cupfuls water, vanilla, 150g butter. Prepare a medium-hard dough from the flour, some salt and cold water, adn roll into sheets (1 kg of ready-rolled sheets may also be used). Baste each sheet with some butter and top with crushed walnut kernels. Roll together and arrange either lengthwise or in a circle in a butterlined dish. Bake in a moderate oven. After it has cooled pour over hot syrup made from sugar, water and vanilla. 3. Sweet balls with syrup Ingredients: 150g cottage cheese, 3 eggs, 1 cupful flour, 3/2 cupful sugar, vanilla, 1 tsp baking soda, 3 cupful water, 1 cupful sunflower oil. Mix the cottage cheese and eggs well, before gradually adding the flour, followed by the baking soda. Shape into balls with a spoon and fry in hot oil. When cooled, pour over syrup made from water, sugar and vanilla. 4. Milk Banitsa Ingredients: 400g flour, 9 eggs, 3/2 milk, 3/2 cupful sugar, 1/2 cupful semolina, 1 spoonful sunflower oil, 1 spoonful vinegar, 1 cupful water, 180g butter. Prepare a medium-hard dough from the flour, 1 egg. oil, vinegar and water and roll into sheets (500g of ready pastry sheets may also be used). Place the sheets in a tray, basting each with melted butter. Bring the milk to the boil, add the sugar, remaining butter adn semolina under constant stirring, followed by the beaten eggs when cooled. Mix well and pour over the pastry sheets. Bake in a moderate oven. Serve into pieces and sprinkle with icing sugar. ------------------------------------------------------------------------------- 21-9 How to make banica (by Maria Popova), last updated: 31-Jul-1994 Az sqm pravila banitza sqs fillo dough i americanski producti i stana dosta dobre. Ne moga da dam tochna retzepta zashtoto vsichko slagam na oko, no shte se opitam... Ta znachi, kupuva edin paket fillo dough, 10tina iaitza, edna buchka sirene (cottage cheese shte svqrshi rabota, no nai-dobre e da nameri bqlgarsko sirene v tenekia, pri nas ima--12$/kg) okolo 3/4-1 pound i edno paketche maslo. Pazbqrkva navednqj 4 iaitza i pribavia natrosheno sirene dokato smesta stane kato liutenitza (ne mi e mnogo podhodiashto sravnenieto mai, no iskam da kaja da ne teche, a da se maje dobre) Sled tova raztapia masloto. Vzima dva lista kori, naprqskva gi s maslo i namazva, no ne razvnomerno a samo tuk tam ot smesta. Polse ot gore slaga edin list, pak maje, dva lista i go naviva na rulo. I taka natatqk dokato mu se svqrshi smesta ili korite. Nakraia naprqskva tzialata banitza dobre s maslo, peche ia vqv furna okolo 30 min. Sled kato ia izvadi e dobre da ia pokrie s pokrivka za 10 tina minuti za da ne izsqhne. ------------------------------------------------------------------------------- 21-10 Kozunak sqs stafidi (by Vladimir Aleksiev), last updated: 09-Apr-1996 Produkti: 10 iajca, 200 ml priasno mliako, 150 ml rastitelno maslo, 100 g svinka mas, 400 g zahar, 1.5 kg brashno, 3 vanilii, 150 g stafidi, 40 g maia, 1/3 ch.l. sol, 1 limon. Prigotviane: maiata se razbyrkva s malko priasno mliako, 1 supena lyzhica zahar i brashno, za da stane riadka kasha. Ostavia se an toplo da se podhvane i da uvelichi obema si 2x. V napravena v brashnoto vdlybnatina se slagat buhnalata maia, iajcata (1 zhyltyk se ostavia za namazvane), zaharta, raztvorena v mliakoto, raztopenata svinska mas, 2/3 ot olioto, solta, vaniliite i sokyt ot limon. Zamesva se meko testo, koeto triabva da se izmesi dobre. Nakraia se pribaviat stafidite. Ostavia se na toplo da vtasa. Testoto se razdelia na 3 chasti, vsiaka ot koito se razdelia na 3 i se oformiat 3 fitila, koito se pletat na plitka. poluchenite 3 kozunaka se postaviat v namazani s olio tavi i se ostaviat da vtasat an toplo. Dokato se izmesvat i se oformiat kozunacite, rycete se topiat v olio, za da ne zalepva testoto, a i da poeme mazninata. Predi pecheneto kozunacite se anmazvat s razbitia zhyltyk i zaharta. Pekat se v umerena furna. ------------------------------------------------------------------------------- 21-11 Cocktails (by Peter Yovchev, Dimitqr Nikolov, Lyubomir Aleksandrov, Peter Mitev, Penyo Penev) 1. Oblak Pravi se ot pitietata mastika i likyor ot menta v klasicheskoto sqotnoshenie 1:1. Tova e pri polojenie che mastikata sqsqrja 45 obemni % alkohol, a mentata 25%. Ako v sqotvetnata dqrjava mastikata , respektivno mentata sa s razlichno alkoholno sqdqrjanie, proporciyata se promenya, kato vse pak tryabva da e blizka do gornata, poradi specifichnite organoleptichni kachestva na napitkata. Servira se _mnogo_ studen, kolkoto se moje po-studen, ne se rarejda s led, soda i dr. Pie se predimno na toplo vreme, na moreto i t.n., no moje da se pie i prez zimata. 2. Ciganka Prigotovlyava se ot pitietata mastika i obiknovena grozdova rakiya, otnovo v sqotnoshenieto 1:1. Nikakvi razrediteli, pie se studen. Harakteren za yugoiztochna Bqlgariya. 3. Evridika Star Sozopolski kokteyl. Prigotvya se kato v edna bira - 400 ml. se sipe 100 grama menta. Pie se leko ohladen. Velikolepen za ranni sledobedni iztreznyavaniya pri visoka temperatura na okolnata sreda. 4. Aligator Otnovo Sozopolska izmishlyotina. Sqstoi se ot djin i menta. Moje po vkus da se prigotvi v razlichni proporcii, kato nay-chesto upotrebyavanite sa : 1:2, 1:1 i 2:1. Moje da se servita i s led. 5. Kavaleriyski shtik Prigotvya se kato 'aligator' no sqstavkite sa vodka i menta. 6. Yaponsko utro Prigotvya se kato 'aligator' no sqstavkite sa vodka i rozari (kampari). 7. Pqlzachi po skalite Prigotvya se kato 'aligator' no sqstavkite sa djin i rozari (kampari). 8. Barbata Krqsten e v chest na stariya Sozopolski alkoholik Barbata, leka mu prqst. 100 ml menta, topla i 50 grama grozdova rakiya, sqshto topla. Dosta otvratitelen e, no zatova pqk e mnogo hranitelen, Barbata izkara pochti 2 godini samo na nego. 9. Tigqrska celuvka Prigotvya se ot cherveno vino i grozdova rakiya. Tipichna proporciya e 3:1, no moje da varira. Pie se topql, mnogo dobre deystva v studeno vreme. 10. Miyach Tova e kokteylqt, koyto e padenieto na alkoholicite, t.e. bi bil dosta interesen za nyakoi chitateli. Prigotvya se ot 50 ml. menta, 50 ml. grozdova rakiya i 50 ml. mastika. VNIMANIE - MNOGO E SILEN, ne se preporqchva na nepodgotveni da piyat poveche ot 2. Servira se komplekt s opakovka antiacid i sedalgin neo. 11. Trikolior 50 ml. vodka (bi triabvalo da moje i mastika), 50 ml. menta, 50 ml. likior. Parvo se sipva vodkata(mastikata), sled tova bavno i vnimatelno po stenata na chashata se naliva mentata, kojato poradi po goliamoto si otnositelno teglo (poveche zahar) minava otdolu. Posleden idva likiorat pak po sashtia nachin, no oshte po vnimatelno. Bialo-zeleno-cherveniat trikolior se konsumira _na eks_ i sashto kato miacha e mnogo potenten. 12. Goliam trikolior Kato trikoliora no ot vsichko po 100 ml. Vecheria za shampioni! Az ne go upotrebiavam. 13. Chuk/Paren chuk/Chukche ... Ne sluchajno e pod nomer 13! Sabirat se vsichki nalichni alkoholsadarjashti technosti i se smesvat - - shake well drink much! Praktikuva se naprimer kogato alkohola e mnogo malko, a triabva da se peiat mnogo pesni ili kogato kupona triabva da se premesti i tozi, kojto sabira pieneto, e dotolkova razveselen, che ne mu puka vav kakv vid she se konsumira ostataka po-natatak. 14. "Medved prihodit" Ot halba pqlna s bira se otpiva po glqtka i se dobavya pak tolkova vodka (> 40%). Tova s epovtarya dokato ostane samo vodka. 15. "Medved uhodit" Kato 14., no se zapochva s vodka dokato se stigne samo do bira. 16. Koktejl Bozdugan: 375 g. Rakija (ot naj-evtinata pod rqka, v moite spomeni - naj-chesto kajsieva) 375 g. Svetlo Pivo. 17. Naroden jumruk (mozhe i na eks): 100ml grozdova 100ml slivova 100ml mastika -- Drago -- Drago