Q11: Sarmi - Tuffed vine or cabbage leaves (meal)
A11: 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.
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Q12: Kebapcheta - Oblong rissoles (meal)
A12: 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 :)!
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Q13: How to make Bulgarian Rhodopean Moussaka? (meal)
A13: Ingredients: 3/4 lb lean ground chuck, 1/2 lb lean ground pork butt, 4 cups 1/2-inch cut peeled potato cubes, 1 large onion fine chop, 1/3 cup crushed garlic, 3 large fresh tomato fine chop, 4 large eggs (beaten), 1/2 cup feta cheese, 1 1/2 cup plain yogurt, 1/2 cup fresh chopped parsley, 1 Tsp fresh chopped oregano or chubritza (see note below), 3 Tsps flour, 4 Tsps cooking oil, 1/2 cup chopped green onion , Salt and pepper to taste
Instructions:
1. In a deep skillet, brown ground meat together in oil.
2. Add onion, garlic, oregano (or chubritza), salt and pepper, cook for 5 more minutes.
3. While this is cooking, mix eggs, yogurt, feta, and flour,well.
4. Mix ground meat, potato, tomato, parsley together.
5. Place in baking dish, and pour egg mixture over top.
6. Sprinkle green onion on top
7. Bake for 1-hr covered at 350 deg.Then 1/2-hr uncovered.
8. Let rest for 10 minutes before serving.
Serve with a mayonaise based cucumber salad, and boiled carrots.
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Q14: Snejanka salad (salad)
A14: Ingredients for 2-3: 500 gr. densely "kisselo mlyako" (joghurt), half a cucumber, 1 finely chopped garlic clove, salt , 1 tbs. of olive oil, fresh dill - finely chopped
How to prepare: Peel the skin of the cucumber using a potato peeler, chop in small pieces, squeeze between your hands to drain most of the water, season with salt, add the chopped garlic, olive oil and dill, and leave for 10 minutes. Then add the joghurt and chill for at least 1 hour before serving.
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Q15: How to make Mackerel in Wine & Tomato Sauce? (meal)
A15: Ingredients (Serves 2): 2 medium size onions, chopped, 2 garlic cloves - chopped, 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes), chopped parsley, 2 cleaned and boned mackerels, 1/2 cup White Wine, 2-3 tbsp oil
How to cook: Saute the onion in oil for 5 minutes, add the tomatoes, wine, chopped garlic, salt and pepper. Simmer for 15-20 minutes. Spread 1/2 of the sauce evenly in baking dish. Place the mackerels on top. Cover with the remaining souce. Preheat oven to 190C and bake for 35 to 40 minutes.
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Q16: How to make Spinach Soup? (soup)
A16: Ingredients: 1/2 kg spinach, 60 g butter, 2 tbsp plain flour, 500 ml milk, pepper, salt
How to cook: Boil the chopped spinach in salted water for about 15-20 minutes, drain, leave to cool for 10-15 minutes, then puree. Heat a pan, melt the butter, add the flour, stir well, fry for 1-2 minutes, then add the pureed spinach. Add the milk and 200 ml of the water in which the spinach was cooked. Simmer for 5-10 minutes and season with pepper.
Serve with croutons (bread cubes fried in butter)
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Q17: Aubergine/Eggplant Dip - Kyopolou (accompaniment, salad)
A17: Ingredients: 2-3 aubergines/eggplants, 4-5 peppers (red and green mixed), 2-3 medium tomatoes, 4 cloves garlic, fresh bunch parsley, red wine vinegar, sunflower oil, salt
How to prepare: Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces. Add the crushed garlic. Mix well, add oil and vinegar, salt to taste, stir again. Arrange into a serving dish, top with finely chopped parsley. Serve with toasted bread or bread sticks.
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Q18: How to make Monastery Gyuvetch? (meal)
A18: This dish used to be prepared at the Rila Monastery kitchen.
Rila Monastery is one of the famous Bulgarian Visitors attractions - a monastery which has survived many attacks by the Ottoman Turks and has provided a shelter for many innocent people.
Ingedients: 1 kg braising beef, 4 medium tomatoes, 120 g mushrooms, 1 cup rice, 1 onion, 150 g olives, a bunch of parsley, 2 tbs vegetable oil, 25 g butter, 1 tbs sugar, 2 1/2 cups beef stock, black pepper, paprika and salt
How to cook:Cut the beef into cubes or small pieces and fry in a pan with a little oil for about 5 minutes. Add the chopped onions, beef stock and paprika, 5 minutes later add the mushrooms and rice and simmer for about 15 minutes. Add the chopped tomatoes, add salt to taste, the butter, 1 tbs sugar and whole olives, and cook for further 5 minutes. Preheat oven to 190C. Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving.
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Q19: Pork Shops Sliven Style (meal)
A19: Ingredients: 4 pork shops, 2 medium carrots finely chopped, salt and black pepper, 1 large onion chopped, 1/2 a glass white wine, 3 garlic cloves finely chopped, 4 mushrooms chopped, 200 gr tomatoes chopped, 2 celery sticks
How to cook: Season the chops with salt and pepper and brown in a frying pan. Remove from pan and leave to one side. In the same pan, cook the rest of the ingredients for 5-10 minutes. Arrange the chops in an oven dish, cover with the vegetable mixture and cook in an preheated oven (220C) for about 20 minutes. Serve with boiled or mashed potatoes.
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