Q51: Vegetable Kapama (vegetarian meal)
A51: It is recipe from the Rila Monastery
Ingredients for 2:
Onions - 3 pcs, Potatoes - 4-5 pcs, Parsley - 1 root, Salt - for a taste, Black pepper - a tea spoon, Tomato paste - 1 tea spoon, Flour - 1 table spoon, Sunflower oil - 1 coffee cup, Carrots - 2 pcs, Celery - 1 small piece
Preparation:
Drop the finely chopped onions, the sliced potatoes and carrots, the celery cut in cubicles and parsley root into 0.5 liter of boiling water. Put the salt, the tomato paste (dash with a small cup of warm water) and the flour (preliminary baked in a dry pan and dashed with a small cup of lukewarm water). Add the oil, stir the mixture, put the lid and stew at a low temperature until the water boils away. Serve powdered with black pepper
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Q52: Lamb Meat in Wrapping Paper (meal)
A52: It is recipe from the Rila Monastery
Ingredients:
Lamb meat - 1 kg, Green onions (chopped) - 15-20 pcs, Rice - 1 coffee cup, Parsley (chopped) - 1 table spoon, Hogweed (chopped) - 1 table spoon, Sunflower oil - 1 coffee cup, Black pepper - a tea spoon, Salt - for a taste
Preparation:
Cut the meat into small pieces. Mix the pieces with the onions, the rice, the black pepper, the parsley and hogweed, the oil and salt. Put the mixture in oiled paper and wrap it as a parcel. Put the parcel paper ends downwards in a small baking dish, pour a finger of water and bake it at a moderate temperature in an oven for 2-3 hours.
Serve with lattuce salad.
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Q53: What are the ingredients in the bulgarian dried sausages?
A53: Sausages Karlovo Style (Karlovski sudjutsi)
Ingradients:
1 kg pork meat (with becon), 1 tsp black peper, 1 tsp salt, 3g Cuminum Cyminum, savory, thin pork guts
Preparation:
Choup up the meals (without skin), add salt and fine crushed black peper, Cuminum Cyminu and savory and mix well. Leave the mixture 24 hours at cold place. Then fill the guts with the mixture, tie the guts together with string and put at airy place for preservation. At every 1-2 days roll the sausages with rolling-pin (or bottle). Serve sausage nature (when is well dry), grilled or fried (for example with eggs)
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Q54: Broiled toast with eggs and cheese (princess with egg and cheese)
A54: Products (for 2 slices): 1 egg, 100 grams Bulgarian white cheese, 2 slices bread
Preparation: beat the egg and then put the crushed white cheese and mix it well. Pour the bread slices with the mixture and broil above only.
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Q55: Chicken Kavarma (meal)
A55: Ingredients: 4 chicken thighs, 1-2 onions, 250 gr. rice, 1 glass of white wine (or water), 1-2 green pepper, 1-2 spoons Picantina spice, magdanoz (parsley), savory, salt, black pepper
Preparation:
Remove bones and chop the chicken meal to small pieces. Cut onions to big pieces and fry it separately. Add cut ted savory. Mix everything and add green pepper (chop up to no so small pieces) and wine. Let it simmer at quiet "fire".
The paddy must be boiled - add salt and oil in water. When is ready, filtrate and make it cool with cold water. Form it as balls and use as garnish for the kavarma
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Q56: How to make Banska kapama? (meal)
A56: The preparation of Banska kapama (Bansko style kapama) requires a lot of time and patience. Usually it is cooked for Christmas Eve.
Ingredients: 1 kg minced pork; 300 g pork ribs; 1 hen; 2 small pickled cabbages; 300 g karvavitsa (home made sausage); 300 g rice; 3-4 onions; 250 g bacon; 10 g black pepper; 15-20 black pepper grains; salt to taste.
The minced meat is mixed with the minced onion, the rice, the red pepper and the salt to taste. Part of the mixture is used to stuff the hen while the rest of the mixture is used to stuff cabbage leaves in the form of sarmi.On the bottom of a big pot the sliced bacon is put, the pork ribs and the cut cabbage cores. The hen is placed on top of these and around the hen the sarmi are arranged. The karvavitsa is put on the top. The dish is powdered with the black pepper, cabbage leaves are used to cover the dish 1 ? glass of warm water is poured. The lid of the pot is slurred over with dough. After the dish starts to boil it is put in the moderately hot oven and baked for 3 hours. It is served in a large baking dish - the hen and the karvavitsa are in the middle and the sarmi around them.
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Q57: Recipie for Strandzhanski Shish (meal)
A57: Ingredients to serve 6: 1 kg of lamb, 250 g of lamb sub-products, 150 g of fresh mushrooms, 50 g butter, red pepper, black pepper and salt to taste.
How to cook:
The lamb cut in small pieces and the sub-products are powdered with the salt and the red pepper. Leave them for two hours. The mushrooms are well washed and salted. On a wooden shish (wooden thick stick) thread consistentl a piece of meat, mushroom, sub-products, piece of meat etc. The shish is roasted on a weak ember and is being turned slowly and spread with butter until baking.
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Q58: Blue-fish on Tile (fish)
A58: Prepartion:
You need a shallow ceramic utensil in the form of a tile. Apart from blue-fish you can cook also belted bonito and mackerel.
How to cook: 3-4 onions cut in onion rolls are lightly fried in oil. The fish is well scaled and washed. It is salted and powdered with red pepper. The fish is put into the tile and is covered by the onion and on top of it by sliced tomatoes. Some oil is put and is baked in a moderate oven. The dish is served with cold white wine.
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Q59: White Beans (vegetarian)
A59: White Beans: The cooking of beans has turned into a ritual during the centuries. The spices that determine the flavor and taste of this dish are the mint, savoury and chilly peppers.
Ingredients:
2-3 tea cups of white beans, 2-3 onions, 1 pepper, celery,1 carrot, parsley, 1 soup spoon dried divessil, 1 soup spoon dried mint, savoury and chilly peppers, 2 tomatoes.
How to cook:
Soak the beans in cold salted water for the entire night. Drain and pour fresh water to cover the beans 4 cm. Boil in (an earthware) pot together with oil, finely chopped carrots, onion and celery. Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley, savoury and mint.In another port fry 3 soup spoons of sunflower oil with 1 onion finely chopped. After removing it from the fire add the red pepper, and dilute with some source from the beans, add the tomatoes (grated and peeled). Remove the parsley and the celery from the first pot and mixed the contents of both pots. Boil calmly for about 20 minutes and then add fresh mint and fresh divessil.
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