Traditional bulgarian recipes - specialities, deserts, etc.|
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 a lot of different products.
Apart from the usual deserts and sweets that can be found all over the Europe, Turkish sweets are also very popular.
Pages with Questions - RECIPES: 
20. What is Mish-Mash? (vegetarian meal)21. Courgettes in a joghurt (kisselo mliako) sauce (vegetarian meal)22. Cheese Stuffed Peppers (vegetarian meal)23. Sweet balls with syrup (dessert)24. Baked apples with vanilla syrup (dessert)25. How to make Mekitsas? (meal)26. Suffed hen/chicken (meal)27. Bean Dish in Garne (vegetarian meal)28. Vegetarian moussaka (vegetarian meal)29. Shashlik / shishche (meal)
Pages with Questions - RECIPES: 
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Q20: What is Mish-Mash? (vegetarian meal)
A20: It is type of omelette. How to prepare:
Ingredients (for 3-4): 3 medium tomatoes, 3 red peppers, 1 onion, 2-3 tbs. of vegetable oil, 200 gr. of feta cheese, 3 eggs, chopped parsley, salt and pepper to season
How to cook: 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.
Q21: Courgettes in a joghurt (kisselo mliako) sauce (vegetarian meal)
A21: Ingredients (for 2-3): 2 courgettes (cut in thin slices), frying oil, 50-80 gr. of plain white flour, 500 gr. natural live or Greek style joghurt, 2 garlic cloves (crushed), chopped fresh dill.
How to cook: This dish is best prepared at least few hours in advance. After cutting the courgettes into slices season with salt and leave aside for 10 minutes, then dip each slice into the flour and fry in a pan. You can also use a deep-fat fryer but the courgettes may become a bit oily. Leave to cool. Mix the crushed garlic and chopped dill with the joghurt. In a dish arrange a layer joghurt followed by a layer of fried courgettes. Cool in a fridge for few hours or just serve.
Q22: Cheese Stuffed Peppers (vegetarian meal)
A22: Ingredients (for 2-3): 3 small green peppers, 125 gr. of Bulgarian White Cheese or feta cheese, frying oil, 1 tomato (cut 3 disks or squares from the hard part of the tomato)
How to cook: Cut a hole on top of each pepper, taking all seeds out and wash. Cut the cheese into 3 pieces or adjust depending on the number of pepper, fill each pepper with the cheese and close the hole with a tomato square (see above). Then fry each side of the peppers in a pan or you can use a deep-fat fryer. Leave to cool, then peel the skin and serve.
Q23: Sweet balls with syrup (dessert)
A23: 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.
How to cook: 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.
more info >> http://tokuda-www.cs.titech.ac.jp/%7Epavlin/Bulgaria/cuisine/bg.cuisine.html
Q24: Baked apples with vanilla syrup (dessert)
A24: 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.
How to cook: 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.
Q25: How to make Mekitsas? (meal)
A25: 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.
How to prepare: 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.
Q26: Suffed hen/chicken (meal)
A26: Ingredients: a hen, 3 coffee-cupfuls of grouts, 1 coffee-cupful of vegetable oil, half a head of pickIed cabbage /sauerkraut/(or fresh cabbage), 10 corns of pepper, 2 teaspoonfuls of red pepper, 1 teaspoonful of ground dry savoury
How to cook: First prepare the filling - pour boiling water over the grouts and add half of the sauerkraut, thinly cut. Then add the oil and 2 coffee-cupfuls of warm water and stew the sauerkraut in a covered pot on a slow fire. Season it with the savoury, the pepper and the red pepper.
Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the sauerkraut, also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top.
Pour water and sauerkraut juice in equal proportions, to cover 2/3 of the poultry's height with the liquid. (If you have no sauerkraut juice available, pour only water.) Before putting the lid of the pot, cover it with white paper.
Stew on slow fire until the meat gets tender. Serve this dish with a salad of roasted or pickled peppers. You can also garnish it with pickled cucumbers or stewed carrots.
Q27: Bean Dish in Garne (vegetarian meal)
A27: Garne is a typical Bulgarian cooking pot made of clay. The excellent taste, achieved by cooking in 'garne', is incomparable to any modern cooking pan.
This traditional Bulgarian dish is simple, delicious and suitable for any occasion.
Ingredients: 250 g white beans, 1 green paprika, 1 big tomato, grated, 1 big onion, chopped, 1 big carrot, chopped, 300 g bacon (optional), 2 tablespoons paprika powder, salt and dried mint for seasoning, 1 tablespoon vegetable oil, 1 teaspoon curry
Preparation: Boil the beans in water (just covering them) for 5 minutes then remove the pot from the heat and drain. Cover with fresh cold water up to 2/3 of the 'garne'. Cook untill beans get softer. Then add the remaining ingredients and cook for another 30 minutes. Serve hot.
Q28: Vegetarian moussaka (vegetarian meal)
A28: Ingredients: 2 marrow vegetables, 1 cup of rice, 4 big carrots, 4 potatoes, 200 g fresh peas, 200 g sweet corn, salt, black pepper, curry, 1 bunch of spring onions, 1 bunch of dill, 50 g butter
For the topping: 1 cup of yogurt, 400 ml fresh milk, 1 egg, a pinch of salt, 2 tablespoons of flour
Preparation: Fry the finely chopped onions and carrots in a big baking tray with a bit of oil. Add the rice and stir with a wooden spoon for about 5 minutes. Add the finely cut marrow vegetables and potatoes, the peas and the corn. Fry on a weak fire (low temperature) for 10 more minutes. After that add 1 teaspoon of salt, a pinch of curry, a pinch of black pepper, the butter and the finely cut dill. At the end add 2 tea cups of water and leave in the oven. Bake for about 30 minutes and then pour over the ready top layer mixture. Bake until the top turns into a tender pinkish colour.
Preparation of the topping: Melt the butter and add the flour. Stir until you have a homogenous mixture. Add the fresh milk with a pinch of salt and stir constantly until it boils. Take away from the fire and bind with the yogurt and the egg.
Q29: Shashlik / shishche (meal)
A29: Shishche is a small shashlik. The recipe is same:
Ingredients: 1 kg pork shoulder, 100 ml vodka, 1 tablespoon honey, 1 tablespoon black pepper, 1 tablespoon mustard, Pieces of onion, red or green pepper, bacon, sausage, cucumber, Some baby mushrooms
Preparation: The secret of the shashlik is that the meat should soak in a marinade for at least 3 hours. Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces into it. Leave the bowl in the refrigerator. After that arrange them on wooden or metal skewers and put some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat. Grill it on a barbecue.
Serve it with potato and other salads!