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: 
0. How to make Meat with potatos? (meal)1. Green salad (salad)2. Cold yogurt soup - tarrattor (cold soup)3. What is luttenitza? (accompaniment)4. How to make eggplant dip? (vegetarian meal)5. Lamb with green onions (meal)6. Bulgarian banitza (meal)7. How to make baklava? (dessert)8. Lamb drob sarma (meal)9. How to make Wine kebap? (meal)
Pages with Questions - RECIPES: 
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Q0: How to make Meat with potatos? (meal)
A0: products: 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)
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.
Q1: Green salad (salad)
A1: products: 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.
Q2: Cold yogurt soup - tarrattor (cold soup)
A2: products: 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)
Steps: 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.
Q3: What is luttenitza? (accompaniment)
A3: Lutenitza is garnish for broiled of barbequed meats.
products: 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.
Q4: How to make eggplant dip? (vegetarian meal)
A4: products: 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.
Q5: Lamb with green onions (meal)
A5: products: 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.
Q6: Bulgarian banitza (meal)
A6: 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.
products: 12 fillo sheets (leaves), 8 oz. crumbled Bulgarian White Cheese or 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.
Q7: How to make baklava? (dessert)
A7: 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
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
(by Chris Kantarjiev)
Q8: Lamb drob sarma (meal)
A8: 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.
Q9: How to make Wine kebap? (meal)
A9: 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.