BULGARIAN RECIPES

BULGARIAN FOOD

Bulgarian food is a complex fusion of tastes and cultural influences. A wide variety of fresh vegetables, meats, and dairy items are used in traditional Bulgarian cuisine. Most likely, the Banitsa, a pastry stuffed with feta cheese and eggs, is the most well-known delicacy from Bulgaria. Some well-liked foods include the Kavarma, a stew prepared with lamb or chicken and vegetables, and the Shopska salad, which is composed of tomatoes, cucumbers, peppers, and feta cheese. Delicious soups like the Tarator, a cold cucumber soup, and the Shkembe chorba, a tripe soup, are also a staple of Bulgarian cuisine. In general, Bulgarian cuisine is filling, tasty, and ideal for anyone who enjoys a satisfying meat-and-vegetable supper.

Breakfast Recipes From Bulgaria:

Banitsa;

The ingredients for banitsa are 500g filo pastry sheets, 500g feta cheese, 4 eggs, 1/2 cup vegetable oil, and 1/2 cup yogurt. Salt as desired. set the oven to 180 degrees, Crumble the feta cheese and combine it with the eggs, oil, yogurt, and salt in a bowl. Mix thoroughly. One sheet of filo pastry should be placed in the bottom of a baking dish that has been greased with oil. Use oil to brush. Brush oil on a second layer of filo pastry and place it on top. Continue this process up to halfway through the pastry sheets. On top of the filo pastry sheets in the dish, pour the cheese mixture. Brushing each sheet of filo pastry with oil, add the remaining sheets. Banitsa should be cut into squares and baked for 30 to 40 minutes in a preheated oven, or until golden.

Mekitsas;

500g of general-purpose flour. Milk, 1 cup, 1 cup of plain yogurt, 1 tbsp sugar, 1 tsp salt, and 1 tsp baking soda. Vegetable oil for frying. The flour, sugar, salt, and baking soda should all be combined in a bowl. When a smooth dough develops, combine the dry ingredients with the yogurt and milk. The dough should be given a few minutes to become elastic. For around 20 to 30 minutes, cover the dough with a moist towel and allow it to rest. In a deep frying pan, heat vegetable oil over medium heat. Cut circles out of the dough after rolling it out to a thickness of about 1 cm. Fry the mekitsas in heated oil until both sides are golden brown. On paper towels, drain.

Fried Bread Slices;

Slices of Fried Bread; 1 loaf of bread, 2 eggs, 1 cup of milk, 1 teaspoon of salt, and 1 teaspoon of paprika. fry in vegetable oil. Bread should be cut into 1 cm-thick piece.

Whisk the eggs, milk, salt, and paprika in a bowl. Be sure to cover both sides of each slice of bread while dipping it into the egg mixture. In a frying pan, heat vegetable oil over medium heat. The bread pieces should be fried until both sides are golden brown. On paper towels, drain.

Shopska Salad;

1 cucumber, 2 large tomatoes, 1 green pepper, 1 and a half red onions, all diced, 2 tbsp finely chopped fresh parsley, and 1/2 cup crumbled feta cheese. 2 tbsp olive oil, salt, and black pepper to taste. Red wine vinegar, 1 tablespoon. Combine the diced tomatoes, cucumber, green pepper, and red onion in a big bowl. To taste, add salt and black pepper to the vegetable combination. Stir thoroughly after adding the feta cheese in crumbles to the bowl. Whisk the red wine vinegar and olive oil together in another basin. After adding the dressing, thoroughly toss the salad. Before serving, top the salad with freshly chopped parsley.

Lunch Recipes From Bulgaria:

Tarator;

Two cucumbers, two cups of plain yogurt, one cup of cold water, two minced garlic cloves, and two tablespoons of chopped dill. Ice cubes, salt to taste. Gratify and peel the cucumbers. b Combine the grated cucumbers, yogurt, cold water, minced garlic, and chopped dill in a sizable bowl. To taste, add salt. For at least 30 minutes, place the mixture in the refrigerator to chill. Serve the Tarator chilled, over ice.

Bob Chorba;  

2 mugs of dried white beans, 2 onions, diced, 1 carrot, hulled and diced, 1 red bell pepper, diced, 2 tbsp tomato paste, 2 tbsp vegetable oil painting, 1 tbsp paprika, salt, and black pepper to taste. Diced parsley for trim. Soak the dried white beans in water overnight. Drain the beans and wash them with cold water. In a large pot, toast the vegetable oil painting over medium heat. Add the diced onions, carrots, and red bell pepper. Sauté for 5- 7 twinkles. Add the tomato paste, paprika, salt, and black pepper to the pot. Stir well. Add the beans and enough water to cover them by about 2 elevations. Bring the mixture to a pustule, also reduce the heat and poach for about 1- 2 hours, or until the beans are tender. Serve the Bob Chorba briskly, garnished with diced parsley.

Rolls Of Cabbage;

One head of cabbage, one pound of ground beef, one cup of cooked rice, two cloves of minced garlic, one chopped onion, two tablespoons of tomato paste, half a cup of vegetable broth, and two tablespoons of vegetable oil. Set the oven to 350 degrees. Cut the cabbage core out, then carefully take off the leaves. The cabbage leaves should be blanched in boiling water for 3 to 4 minutes before being rinsed in cold water and dried off. Combine the ground beef, cooked rice, minced onion, minced garlic, salt, and pepper in a bowl. Each cabbage leaf should be tightly rolled around roughly 2 tablespoons of the ground beef mixture. Over medium heat, warm the vegetable oil in a big pan. Stir thoroughly after adding the vegetable broth and tomato paste to the pan. Place the seam-side down of the cabbage rolls in the pan. The tomato broth should be added to the cabbage rolls. For about one to two hours, or until the filling is thoroughly cooked through and the cabbage is tender, bake the pan covered with foil in the preheated oven. Hot cabbage rolls should be served.

Snezhanka Salad;

2 cups plain yogurt, 1/2 cup walnuts, 2 minced garlic cloves, and 1/2 cup fresh dill, chopped. To taste, add salt and black pepper. 1 tablespoon vegetable oil White vinegar, 1 tablespoon. In a bowl, combine the plain yogurt, chopped walnuts, minced garlic, and fresh dill. Black pepper and salt should be added to the mixture to taste. In another bowl, combine the vegetable oil and white vinegar. Whisk the yogurt mixture completely after adding the dressing. The Snezhanka Salad needs at least 30 minutes to chill in the refrigerator before serving.

Dinner Recipes From Bulgaria:

Shkembe;

1 pound of tripe that has been cleaned and diced 1 diced onion, 2 minced garlic cloves, 1 tablespoon of oil, paprika, and To taste, add salt and black pepper. 2 tablespoons of white vinegar and 2 tablespoons of fresh parsley that has been chopped. serving slices of lemon. 6 cups of water should be brought to a boil in a big pot. Tripe should be added to the stew and simmered for about an hour, or until it is soft. Over medium heat, warm the vegetable oil in a pan. For 5-7 minutes, add the minced garlic and onion to the pan and sauté. Stir well after adding the salt, black pepper, and paprika to the pan. Stir well before adding the tripe, onion, and spice mixture to the pot. In the pot, whisk in the white vinegar. For an additional 10 to 15 minutes, simmer the mixture. Serve the Shkembe hot, topped with lemon wedges and fresh parsley that has been cut.

Moussaka;

1 lb of ground beef, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of vegetable oil, 2 sliced eggplants, 2 sliced potatoes, 2 chopped tomatoes, 1/2 cup of vegetable broth, and 1 tablespoon of fresh parsley, chopped. To taste, add salt and black pepper. 1 egg and 1 cup of plain yogurt. Set the oven to 375 degrees. The vegetable oil should be heated in a pan over medium heat. For 5-7 minutes, add the minced garlic and chopped onion to the pan. Brown the ground beef in the pan after adding it. Stir thoroughly after adding the chopped tomatoes and vegetable broth to the pan. For ten minutes or so, simmer the mixture. Fry the potato and eggplant slices till golden brown in a separate pan. Whisk the egg and plain yogurt together in a bowl. Layer the potatoes and fried eggplants in a baking dish before covering them with the ground beef mixture. The ingredients in the baking dish should be covered with the yogurt and egg mixture. For around 30 to 40 minutes, or until golden brown, bake the moussaka in the preheated oven. Using freshly chopped parsley as a garnish, serve the moussaka hot.

Meshana Skara;

Popular in Bulgaria, "mixed grill" is the literal translation of Meshana Skara. It is a filling and tasty dish made up of a variety of grilled meats, typically comprising pork, beef, and lamb, as well as sausages. Roasted vegetables, like peppers and tomatoes, are sometimes served as a side dish. Meat is seasoned with a mixture of typical Bulgarian spices, including paprika, cumin, and garlic, and then grilled over an open flame to give it a smokey flavor and crispy texture. This dish is known as Meshana Skara. Typically, mashed potatoes or thick bread, a dollop of Bulgarian yogurt, or a crisp salad are served alongside the entrée.

Hrvatska Salad;

2 cups cooked bulgur wheat, 1/2 cup freshly chopped mint, 1/2 cup freshly chopped dill, and 1/2 chopped red onion Tomatoes and cucumbers, each in equal portions, are diced. Red wine vinegar and 1/4 cup of vegetable oil Black pepper and salt to taste. Cooked bulgur wheat, chopped red onion, chopped tomatoes, chopped cucumbers, chopped fresh mint, and chopped fresh dill should all be combined in a big bowl. To taste, add salt and black pepper to the mixture. Red wine vinegar and vegetable oil should be combined in a different basin. Mix the salad thoroughly after adding the dressing. At least 30 minutes should pass before serving the Hrvatska salad from the refrigerator.