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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.

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    Pages with Questions - RECIPES: [1][2][3][4][5][6][7]
  • 60. What is the Bulgarian Recipe for Kozunak? (dessert)
  • 61. Recipie for Meatball Soup? (soup)
  • 62. I would like to have recipes for food prepared in ceramic pots giuveche (meal or vegetarian).
  • 63. What is Mousaka (Musaka) and how to make it?
  • 64. I am looking for a receipe for homemade yogurt that is traditionally from Bulgaria
        Pages with Questions - RECIPES: [1][2][3][4][5][6][7]

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    Q60: What is the Bulgarian Recipe for Kozunak? (dessert)
    A60: Kozunak (intended to serve six persons):

    Ingredients for preparing a Kozunak:
    - 1 kg plain flour; 1 cup milk; 1 Ѕ cups sugar; 6+ eggs; 200gms oil/melted butter; Yeast for 25c; Grated lemon skin; Few drops lemon juice; Vanilla essence

    Cooking Directions:
    Dissolve sugar in warm milk. Mix yeast with 1/3 cup of warm water, Ѕ of sugar milk solution, 1 cup of flour and leave in warm place for 30-40 minutes to rise. Place flour in a big bowl, make well and add yeast mixture, well beaten 6 eggs, sugar-milk solution, lemon skin and drops, vanilla, stirring with spoon until it becomes soft dough. Knead well with oiled hands until oil/butter finishes and bubbles appear in texture of dough.
    Leave the Kozunak for 1-2 hours in a warm place. Then put in oiled trays with different size and shape (round, rectangular, heart shaped) and put on the top 35 coloured boiled eggs. Bake in preheated oven 2000 C for 30-40 minutes or until golden brown.

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    Q61: Recipie for Meatball Soup? (soup)
    A61: Recipie Meatball Soup for 4 persons
    Ingredients :
    250 gr. mince meat; 1/2 teaspoon each salt & pepper; 1 spoon choobritza (savory); 1 onion chopped; 1/2 grated carrot; 1/2 chopped celery stalk; 1 chopped capsicum; 1 spoon parsley; 1/2 cup rice
    Combine, mince, salt, pepper, choobritza and 1 spoon parsley. Mix well and then shape into small balls and coat with plain flour. Leave in the fridge for 30 minutes. Now place 1.5 litres of water in saucepan bring it to the boil when boiling add the onion, celery, carrot and capsicum. When the vegetables are boiling add the prepared meatballs. When the vegetables are nearly cooked add 1/2 cup calrose rice and 1.5 spoons of parsley. To thicken in a small bowl add 1/2 cup milk, 1 spoon of plain flour mix, then add 1/2 lemon juiced, whisk all together now and a bit at a time of soup to the small bowl whisking, then return it all to the large soup.
    Serve Meatball Soup with crunchy bread or fried bread and cold beer.

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    Q62: I would like to have recipes for food prepared in ceramic pots giuveche (meal or vegetarian).
    A62: Gyuveche ("GYOO-vech-ay") is a popular catch-all dish you can make with just about anything you have in the fridge. It gets its name from the small individual ceramic dishes in which it`s traditionally cooked and served.

    Ingredients: What you need (for a single serving):
    About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts)
    1 egg
    various chopped herbs
    And everything else is optional because Bulgarians use whatever is left over in the fridge to make this dish:
    - any kind of cooked chicken, pork, or beef
    - any kind of sausages or hot dogs
    - vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes
    - fresh greens: parsley, dill, celery leaves

    How to prepare:
    Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted. Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs. Serve with fresh bread or toast.

    Last updated: Aug 2007

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    Q63: What is Mousaka (Musaka) and how to make it?
    A63: "Musaka"Moussaka (Musaka) is a popular traditional dish in the Balkans and the Middle East.

    This is Bulgarian recipe for Mousaka (Mussaka):

    500 g of minced meat (pork or veal)
    1 kg of potatoes
    2 tomatoes
    1 onion
    3 eggs
    1 cup yogurt
    2 tbs flour
    sunflower oil
    2 tbsp savory

    How to cook:
    Peel the potatoes and chop them in cubes, beat the eggs and chop the tomatoes and onion. Fry the chopped onion and the minced meat in a little oil for 10 minutes then mix with the potatoes, tomatoes, salt and pepper. Bake until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes or until the top gets a golden cover.

    Serve Musaka with cold
    Kiselo Mlyako (yogurt).
    Last updated: Nov 2007
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    Q64: I am looking for a receipe for homemade yogurt that is traditionally from Bulgaria
    A64: This recipie for Bulgarian Kiselo Mlyako (known as yogurt) offered by Rumi Radenska:

    "I think that some of you might be interested in a real old recipe to make your own kiselo mlyako (Bulgarian yogurt). The recipe is the same as the one that I followed to prepare "kiselo mlyako" in Bulgaria, when my children were babies. Now I am sucessfully using this recipe in the U. S."

    "I am using plain yogurt from the stores in U.S.A. and regular types of milk: "

    1 gallon of milk (1%, 2% or whole milk)
    1 lb. plain yogurt (make sure that the label says "with active bacteria", no garrantee for success otherwise)

    Put milk in large saucepan and heat it over medium heat till boiling. Put the milk aside and let cool for about 35-45 min. You can check the milk with small finger -- it (the milk) should be warm, but not very hot (If you wish you can use termometer: 43-45 C).

    Beat yogurt with fork or steel wrisk in a bowl. Add 1 cup warm milk, mix well. Little by little add yogurt-milk mixture to the rest of the milk. Mix again. Pour milk into glass jars or ceramic bowls with lids. Put jars on a flat surface. Cover with something that will keep it warm, as a folded blanket or a sleeping bag (I am using a sleeping bag). Let it stay for 2 hours and 30 min.
    Check "kiselo mlyako" - it should be thick. Let stay uncovered at room temperature for 30 min. Put in the refrigerator for 3-4 hours. Enjoy the results.

    Makes 8 lb. Do not forget to save 1 lb. to make next portion of "kiselo mlyako".

    "P. S. It is also possible to make "sirene" (Bulgarian white cheese) at home, but it requires more efforts and "maya" (east) from Bulgaria. (I have no idea whether it is available in the U.S.) "

    Last updated: Mar 2008

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