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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: [1][2][3][4][5][6][7]
30. Rhodopean klin (meal)31. Bulgur with Leeks (vegetarian meal)32. Sweet Walnut Pastries (dessert)33. Shoppe style cheese (vegatarian meal)34. Cheese baked in foil (vegatarian meal)35. Pork Kavarma Kebap (meal)36. Beef Kavarma Kebap (meal)37. Pork Kavarma Kebap 2 (meal)38. Pork Kavarma Kebap 3 (meal)39. Pork Kavarma Kebap with eggs (meal)
Pages with Questions - RECIPES: [1][2][3][4][5][6][7]
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Q30: Rhodopean klin (meal)
A30: Oil one round small Casserole pan. Rolls the dough into 2 thin round flat pieces (1mm). Make one smaller than the other. Place larger dough in pan. (Some of the dough should overlap the pan by 2cm all around). Place filling and pull excess dough over the top to enclose the filling. Place smaller dough on top to completely encase the filling. Cook on med. heat for 20 min, slowly adding small amounts of butter from the sides of the Klin. Carefully flip over the Klin and continue to cook for 20 min adding butter.
For Dough: 1 Tblsp Vinegar, 1 Tblsp Oil, 150gr Water, Flour, 250gr Butter, 5 Eggs, Cheese, Cooked rice
go topQ31: Bulgur with Leeks (vegetarian meal)
A31: Ingredients (for 4 portions): 150g/+5oz Prunes, Hot Water, 120ml/4fl.oz. Vegetable Oil, 900g/2lb Leeks, sliced, 225g/8oz Bulgar Wheat, 1 teasp Paprika, 600ml/20fl.oz. Boiling Water, Salt
Instructions:
- Place the prunes in a bowl, cover with hot water and set aside to soak.
- Heat the oil together with about 2 tablespoons of water in a large saucepan, add the leeks, mix well and cook over a low/medium heat for 5 minutes, stirring.
- Add the bulgur, paprika and boiling water , mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
- Drain the prunes, add them to the bulgur and season with salt. Mix well and continue to cook for a further 5-10 minutes until the bulgur is tender, adding a little more water if necessary to prevent it drying out. Serve hot.
go top Q32: Sweet Walnut Pastries (dessert)
A32: Ingredients (for 12): 8 sheets of Phyllo Pastry, Plenty of Melted Butter, 75g/3oz Chopped Walnuts
For the syrup: 225g/8oz Granulated Sugar, 240ml/8fl.oz. Water, 1 teasp Vanilla Extract
Instructions:
- Preheat the oven to180C, 350F, Gas Mark 4 and lightly grease a baking tray.
- Brush two sheets of pastry liberally with butter and place one on top of the other.
- Sprinkle a quarter of the walnuts over the top of the two sheets of phyllo. Repeat with the remaining sheets of phyllo and walnuts then roll lengthways to form a cylinder.
- Transfer to the greased baking tray and baked for about 30 minutes.
- Meanwhile, place all the ingredients for the syrup in a saucepan, bring to the boil, stirring then continue to cook for about 10 minutes or until the mixture is thick and syrupy.
- When the banitza is cooked, remove from the oven and pour the hot syrup over the top.
- Set aside for 30 minutes. Serve cut into slices with warm or at room temperature.
go top Q33: Shoppe style cheese (vegatarian meal)
A33: Ingredients:
500g brined sheep's cheese, 40g butter, 1-2 tomatoes, 1-2 peppers, black pepper, paprika, 5 eggs.
Instructions:
Cut the cheese into five eq. slices and place into butter-lined (earthware) bowls. Top with tomato slices, pepper rings and so me 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.
go top Q34: Cheese baked in foil (vegatarian meal)
A34: Ingredients:
400g Bulgarian White cheese (or feta), 60g butter, 1 spoonful paprika.
Instructions:
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.
go top Q35: Pork Kavarma Kebap (meal)
A35: Pork Kavarma Kebap is one of the most typical and delicious Bulgarian dishes
Ingredients for 3-4:
3/4 kg of tender pork, 1/2 cupful of lard or oil, 4-5 leeks, 1 tbsp tomato paste, 1 tsp paprika, 1 tsp black pepper, 1/3 cup red wine, 1 onion, parsley, 1 small chilli
Procedure:
Chop the meat and brown it in the oil. Take it out of the pan in a dish and leave. In the same oil, fry the finely cut leeks. Add salt, the tomato paste, paprika and pepper. Pour in 1/2 a cup of water, add the wine and the meat. Let it stew on low heat until the juice has thickened. Serve sprinkled with chopped onions, parsley and a small hot pepper. You can also serve it with boiled potatoes or rice.
go top Q36: Beef Kavarma Kebap (meal)
A36: Pork Kavarma Kebap is one of the most typical and delicious Bulgarian dishes
Ingredients for 3-4:
400-500 g frying beef steak, 1 onion, 1 clove of garlic, 1 glass of wine, 3-4 tbsp of fat or oil, 1 tbsp cornflour, 1/2 cup beef stock, paprika, pepper, salt
How to cook it: Cut the meat in strips, season with salt and pepper and leave for half an hour. Then heat the fat in a pan and brown the meat. Take the meat out and put aside, in the same oil fry the finely chopped onion for 2-3 minutes and add to the meat. Season with salt, pepper, paprika and gently stir to mix the meat and onions.
Add the stock, wine and the chopped garlic to the hot oil in the pan, bring to the boil, simmer for few minutes to reduce the sauce, then thicken with cornflour.
You can serve with mashed or roast potatoes using the sauce as gravy.
go top Q37: Pork Kavarma Kebap 2 (meal)
A37: Ingredients:
3/4 kg of tender pork, 1/2 cupful of lard, 4-5 leeks, 1 spoonful of tomato paste, 1 teaspoonful of red pepper, 1 teaspoonful of pepper, 1/3 cupful of wine, 1 onion, parsley, 1 small hot pepper
How to cook:
Chop the meat and fry it in the lard. Take it out of the fat and put it in a dish. Stew the fine-cut leeks in the same fat. Add salt, the tomato paste, the pepper and the red pepper. Pour in 1/2 cupful of water, add the wine and put the meat back. Stew on low fire until left in its own juice. Serve sprinkled with chopped onions, parsley and a small hot pepper. Boiled rice or fried potatoes are suitable garnishes.
go top Q38: Pork Kavarma Kebap 3 (meal)
A38: Ingredients:
0.800 kg of pork , 2 onions, 1-2 carrots, 1 slice of celery, 5-6 leeks, 1 spoonful of tomato paste, 1/3 cupful of wine , salt, red pepper, pepper, 1-2 laurel leaves, 2-3 small hot peppers
How to cook:
Cut the meat into small pieces and brown it together with the thinly sliced onions, carrots and celery. Add the leeks cut in pieces, the salt, the pepper, the red pepper, the tomato paste and 1 cupful of hot water. Let the meat stew for 15-20 minutes on a slow fire and then add the wine, the bay leaves and the hot peppers. The meal is done when it is left in its own juice.
go top Q39: Pork Kavarma Kebap with eggs (meal)
A39: Ingredients for 1 serving:
200 g pork from the quarter, 1 spoonful of lard, 2 leeks (only the white part), 2-4 pickled peppers, 1 hot pepper (if you like), 1-2 eggs, pepper, mustard, salt
How to cook:
Pound the meat, chop it and add a little salt. Fry the meat in the previously heated fat until it gets tender. Remove the meat and stew in the same fat the cut leeks and peppers, last add the hot pepper. Put the meat back, add the beaten eggs and cook until they thicken.
Serve hot and garnish with fried potatoes, mustard and salad.
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