Traditional dishes in bulgaria

TRADITIONAL DISHES IN BULGARIA

SALAD SHOPPE Products:

• 5 pc. (300 g) red tomatoes

• 2. (150 g) small cucumbers

• 8-10 pc. (800 g) peppers

• 2-3 heads (150 g) onions

• 1 cup (200 g) crumbled cheese

• 3 tablespoons (30 ml) vegetable

oil • 1/2 bunch

parsley • vinegar

• salt

PREPARATION: 1.Papers baked,

peel, cleaned of seeds and cut into small pieces. Add

the diced tomatoes,

cucumbers and onions.

2.mixed stir gently, season to taste with vinegar and salt and pour

the oil.

3. shaped like a pile and sprinkle with cheese and finely chopped parsley.

TARATOR Products:

• 300 grams of yogurt

• 200 g cucumbers

• 1 tbsp oil • 1 clove of

garlic • 120 ml of

water, salt, nuts, fennel

PREPARATION 1. Yogurt is well

shaken. Dilute with cold water. To diluted milk is

added cucumbers, cut into small cubes and cooking oil.

2. Add chopped dill and chopped (pressed) garlic. Add salt to taste.

3. Mixture mix well and place in refrigerator. 4. TARATOR When serving sprinkle with nuts if

desired.

PUREE Products:

• 400 g drained yogurt

• 4 cloves garlic

• 250 g of cheese

• 100g melted butter

PREPARATION 1.In the drained yogurt Grate cheese and

chopped garlic. 2. Pour melted butter while stirring

continuously, add salt.

3. Served at the bell or cut into two halves pepper, or cut in half and hollowed out inside a red tomato, or cut in half and carved fresh

or pickled cucumber.

BANITSA WITH CHEESE

Products: • 1 pastry for

pie • 300 grams.

cheese • 3 eggs

• 3 tablespoons

yogurt

• 2s.l. flour • 1 k.ch. oil

• 50 g butter • 1k.l. baking soda

PREPARATION 1.The cheese is crushed, add the eggs,

yogurt soda, stir and put the flour, stir again. 2.the roots are divided by 2 raised, sprinkle

with oil and stuffing. Top - end up with top crust.

3.With sharp knife Cut triangles, pour in melted butter and bake at 200 degrees until

browned.

KAPAMA - LUXURY Products: • 4 pcs. pork

chops ham • 2. chicken

fillet steaks • 2. steak, chicken ham

• 200 g fresh mushrooms

• 5-6 units. pork ribs

• 1-2 units. raw smoked sausage

• 100 grams of smoked processed

cheese • 1 cup white wine

• ground cumin, ground black

pepper, 1-2 grains allspice

• 1 pc. dried peppers

• 1 cup water

PREPARATION: 1.All meat flavored

with spices - cumin, salt, pepper. The

bottom of the clay casseroles arrange ribs and any kind of

meat. 2.The be sliced mushrooms, pieces of melted cheese

and so consistently all products.

Top put a dried pepper to taste, allspice and pour wine and water. Optional top and bits of

cheese can. 3. Replace lid and possibly sealed with

dough. Casseroles is placed in a tray and put in a cold oven. Bake at medium heat for

about 2 hours.

ROSE JAM Products: • color Rose - 150 g • Sugar - 1 kg • Water - 500 ml • Citric acid - 1 1/2 tsp

PREPARATION 1.colours of rose should be well cleaned of

stamens and petals of yellow. 2.Prepare thin syrup of sugar and water to which when it starts to thicken, add the pink

color, citric acid, diluted with a little lukewarm water.

3. While still hot it spilled in the jars and close them, then store them in a dark place.

PREPARATION OF YOGURT

Products: • milk - 3 2 L ,

4 - jar yogurt • in 1-2

tablespoons jar , whole milk, real milk

PREPARATION 1. Boil the milk and cool to 41-43 degrees. A

800 ml jar put 1 level tsp leaven of thick and nice yogurt. Most yogurts that are sold in stores are not suitable for this purpose.

2 . If the inoculum is store-bought milk , place 1 tablespoon

3 . The jars were capped and wrapped in

something nice wool or Vatel

warmer . Importantly milk is

very warm. 4 . Thus, aged a

few hours , then transferred to a

refrigerator.