The Art Of Bulgarian Cuisine

The Art Of Bulgarian Cuisine free pdf ebook was written by on January 09, 2007 consist of 20 page(s). The pdf file is provided by and available on pdfpedia since November 09, 2011.

www. sales & marketing director: denise kearney [email protected] â–  managing director: darren kearney [email protected] com tarator yoghurt with cucumber ...

send send what is readshare?

Thank you for helping us grow by simply clicking on facebook like and google +1 button below ^^

The Art Of Bulgarian Cuisine pdf

: 1672
: 15
: November 09, 2011
: anonymous
Total Page(s)
: 20
The Art Of Bulgarian Cuisine - page 1
The Art of Bulgarian Cuisine 16 Traditional Bulgarian Recipes Quest BULGARIA www.questb
You're reading the first 10 out of 20 pages of this docs, please download or login to readmore.
The Art Of Bulgarian Cuisine - page 2
Quest BULGARIA Tarator Yoghurt with cucumber and walnuts Page 4 The Art of Bulgarian Cuisine Kavarma Oven-baked pork in earthenware bowl Page 13 Roasted Tomato Soup Makes the most of the organic Bulgarian produce Page 5 Panagurishte eggs Delicous poached eggs with garlic and yoghurt Page 14 Shopska Salad The most popular salad in Bulgaria Page 6 Koledna Pitka Traditional bread made at home Christmas Eve Page 15 Mish-Mash Traditional and delicious kind of omelette Page 7 Baklava Very sweet dessert, perfect with an Espresso Page 16 Pulneni tchushki Peppers stuffed with minced beef and rice Page 8 Pumpkin Soup Delicious Tomato, and Pumpkin soup Page 17 Kufteta Spicy meatballs - perfect for the Barbecue! Page 9 Rhodopian Klin Warming and filling winter staple dish Page 18 Moussaka Bulgarian aubergine moussaka - delicious! Page 10 Sarmi Cabbage leaves stuffed with mince and rice Page 19 Zrial Fassoul Cheap, delicious haricot beans with vegetables Page 12 Medenki Biscuits for the festive season Page 20 Sales & Marketing Director: Denise Kearney [email protected] Managing Director: Darren Kearney [email protected]
The Art Of Bulgarian Cuisine - page 3
introduction BULGARIAN CUISINE Many centuries of tradition have gone into what is now considered 'Bulgarian' cuisine - there are many influences from throughout this time, in particular the neighbouring countries of Greece and Turkey. Many of the ingredients produced in Bulgaria are world famous - the herbs grown here are exported all around the world, Bulgarian yoghurt (kiselo mljako) is considered by many to be the best in the world (indeed some 200,000 tons of Bulgarian yoghurt are sold in Japan every year!) and the organic fruit and vegetables are legendary ... many of our subscribers write to us with tales of how ‘the fruit tastes like it did when I was a child’, and this is perfectly true ... no pestisides here ... everything grown naturally and one can certainly taste the difference. Whilst there are some delicous meat dishes in Bulgaria, many of the dishes are ‘meatless’ - in fact the Bulgarians eat only half the amount of meat as people in other EU countries, which is partly down to their Orthodox beliefs where many celebrations require a fasting from meat - in this respect, the country is a perfect place for vegetarians to visit ... the salads and fruits are wonderful and everyone should try to experience the open air fruit and vegetable markets on a visit here. Every month in Quest Bulgaria Magazine we feature a Bulgarian recipe, always trying to make the most of the organic vegetables. Most recipes are ‘traditional’ however, as it’s me personally who cooks these dishes every month whilst photographing them for the magazine, they have all been slightly ‘personalised’ to suit my own and Jain’s tastes! Here we have selected a few recipes from recent issues which include, soups, salads, main dishes (both vegetarian and with meat) and desserts. We do hope you try some of them out ... and enjoy the results! Darren Kearney, Managing Director, Quest Bulgaria Magazine DID YOU KNOW ... BULGARIAN HERBS are known worldwide. Bulgaria is the fourth largest producer of medicinal herbs in the world, exporting a total of 12,000 tons per year, most of it to the European Union and the United States. Around 350,000 people are employed in the herb industry in Bulgaria. 3,000 different types of plants grow on the mountains of Bulgaria. Over 300 of these plants are used in the pharmaceuticals industry, while 750 types are used in alternative medicine. Some of the most popular herbs are lavender, mint, thyme, chamomile, wild marjoram and St. John’s wort.
The Art Of Bulgarian Cuisine - page 4
cooling tarator A very simple and traditional Bulgarian dish ... perfect for cooling down during the warmer days! Serves 4-6 : Ingredients : 1 litre yoghurt (Bulgarian if possible) 2 cucumbers Walnuts, about 10 1 cup sunflower oil Fresh Fennel Garlic (if you are not going out for the afternoon!) Instructions : Finely chop the walnuts and fennel (and garlic) Grate the cucumbers (or dice if you prefer) Combine all the ingredients, mix and serve That’s it... enjoy! Tarator can be served as a starter (if so, you can add a cupful of water before serving), or makes a fabulous vegetarian main meal. QBG RECIPE OF THE MONTH
The Art Of Bulgarian Cuisine - page 5
RECIPE OF THE MONTH roasted TOMATO SOUP This month, Quest Bulgaria subscriber David Barker and family share with us their recipe for Roasted Tomato Soup, which makes perfect use of organic Bulgarian vegetables (see article on previous page). Ingredients: Serves 4 1 kilo of ripe tomatoes cut into quarters 250g red onions cut into wedges 4 garlic cloves 3 fresh rosemary sprigs 2 large red peppers quartered and de-seeded 4 tablespoons olive oil 300 ml of heated vegetable stock 1 tablespoon red wine vinegar 4 dashes Worcestershire sauce (optional) A few sprigs of parsley 1 dash of Tabasco sauce (optional) Instructions: Pre-heat the oven to 220 degrees centigrade. Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char. Remove from the oven and blend briefly so that the mixture is still a bit chunky. Tip into a large pan and add the stock, vinegar, Worcestershire sauce and Tabasco sauce. Heat gently through and serve with parsley sprigs and chunky bread. QBG
The Art Of Bulgarian Cuisine - page 6
shopska salad As soon as the winter months have faded and we start to enjoy the warmer months of summer, one can’t help thinking of the fabulous Bulgarian salads - with all that wonderful fresh produce Shopska salad (shopska salata) is one the the most pop- ular salads in Bulgaria and also my mother’s personal fa- vourite during my parents’ many visits here to Bulgaria. Here is my own version! Serves 4 Ingredients: 4 spring onions 4 medium size tomatoes half a cucumber 2 green peppers 100g of bulgarian ‘cerene’ white cheese (or feta) chopped fresh parsley olive oil salt optional: olives Instructions: Grill the peppers until the skin starts to darken and crisp. Let cool, covered, for a few minutes. Then remove the skins and the pips. Tip: here in Bulgaria, rather than heating the grill, the peppers are often browned on an electric hot plate. Cut them into small cubes, along with the onions, tomatoes and cucumbers. Place the prepared ingredients into a large salad bowl. Season, add chopped parsley, olive oil and mix well. Cover in grated white cheese and enjoy! If it takes your fancy, throw on a few black olives. Whilst most Bulgarians would normally accompany this with a traditional glass of rakia - I prefer a glass of chilled Bulgarian Chardonnay - Perfect! RECIPE OF THE MONTH
The Art Of Bulgarian Cuisine - page 7
Mish-Mash is the traditional type of Bulgarian Omelette ... a perfect dish for using up all those leftovers in the fridge! Ingredients: (serves 4) 8 eggs 1 onion 2 cloves garlic 2 green peppers 2 medium tomatoes 200 gr. of sirene (or feta) cheese,crumbled 50g butter Vegetable oil, Chopped fresh parsley (third of a cup) Paprika Salt and freshly milled black pepper Instructions: Cut the onions into rounds, finely chop the peppers, parsley and garlic. Peal the tomatoes and dice. In a bowl, beat the eggs and add to the mixture the crumbled cheese. Melt the butter in a frying pan, add a splash of oil and cook the onions and garlic for a few minutes. Keep stirring and add the peppers. Cook again for another 2 or 3 minutes. Add the tomatoes and reduce the liquid for a good 10 minutes. Season with salt and pepper, and add a good sprinkle of paprika. Pour over the eggs/cheese mixture and cook for another 3 or so minutes, stirring very gently. Sprinkle with parsley and serve immediately. Perfect with toasted crusty bread! QBG mish-mash RECIPE OF THE MONTH
The Art Of Bulgarian Cuisine - page 8
pulneni tchushki STUFFED RED PEPPERS Ingredients: (Serves 4) 8 medium-sized dry red peppers 1 onion 200 g of dry beans choubritza (if unavailable you can use Herbes de Provence) salt oil flour RECIPE OF THE MONTH The last day of Christmas Lent is Christmas Eve and therefore all meals are vegetarian. This month, we share with you two traditional vegetarian recipes ... here we have stuffed red peppers and on page 47 ‘medenki’, traditional biscuits. If you have Bulgarian friends or neighbours for Christmas Eve, then you can’t go wrong serving these two dishes. Dobar apetit! Stuffed Red Peppers are a traditional dish from the Pleven region, but to me - a native of the Dobrudja region - this is an unusual and interesting way to serve beans. For the stuffing use the dry white/ red beans you see on sale at the supermarkets. I would not use the big beans from the Rhodopi region - as they are too big to fit in a small pepper. Remember, when you boil the beans beforehand, do not use any salt - or they’ll never boil. Once they’ve started boiling, take the pan off the hot plate, pour the water out and replace with fresh water. After you’ve made sure the beans are nice and soft, you can add the seasoning - choubritza or mint (jojen) is good for cooked beans. Instructions: Soak the dry red peppers in hot water to give them some texture and help them loosen up (if you don’t have dry ones, use fresh ones - in this case do not soak them in hot water) Cook the beans in water with no salt in it until they are soft when pressed with a fork Fry the chopped onion in a pan, add to the beans - add salt, oil, choubritza and simmer until the most of the water has evaporated Fill the peppers with the beans, dip the peppers in flour with the open side down, so the contents won’t spill Preheat the oven to 220˚C Lay the stuffed peppers on a tin Originally some sauerkraut juice was poured into the tin, to keep the dish moist and give it more flavour - if you are not fond of that, just add water and oil and bake until the peppers are nice and brown Serve Svetoslava Slavova
The Art Of Bulgarian Cuisine - page 9
RECIPE OF THE MONTH kufteta Kufteta is a traditional Bulgarian dish which is served all year round - similar in taste to a savoury meatball or a homemade burger ... perfect for those outdoor barbecues particularly if served with a few well chilled Bulgarian beers! Ingredients: 1kg minced meat - 60% pork, 40% beef 100g onions (1 or 2) 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 20g salt Instructions: Salt the minced meat and place in the fridge for around 4 hours. Then, mix it with the black pepper and cumin. Thinly slice the onions and mix into the mixture along with 2 or 3 teaspoons of water. Mix all the ingredients well and let rest again in the fridge for 2 hours. Form into meatball or burger shapes and either fry them or barbecue them ... serve with salad or vegetables of your choice and, of course, don’t forget the cold glass of Bulgarian beer! Alternatively, you could make the most of the wonderful Bulgarian organic vegetables and create a vegetarian version of the same dish ... Ingredients: 800gr courgettes (3-4) 500gr boiled potatoes (5-6) 3 eggs Half a sprig of parsley finely chopped 90 gr flour (1/2 a cup) 1 cup sunflower oil black pepper and salt Yoghurt to garnish Instructions: Peel the boiled potatoes and mash them. Grate the raw courgettes and add to the potatoes. Mix together with two of the eggs, parsley, black pepper and the salt. Form into balls or burgers, brush with the last beaten egg and dip in some flour. Pan fry or barbecue them and serve with the yoghurt. QBG
The Art Of Bulgarian Cuisine - page 10
RECIPE OF THE MONTH moussaka OF AUBERGINE Bulgarian Moussaka, is quite similar to its ‘greek’ counterpart and generally comes in 3 varieties: aubergine, courgette or the more well-known potato Feel free to substitute the aubergine for slices of potato or courgette to try the other versions of this recipe. Ingredients: (Serves 6) 500g of minced beef 4 large, firm aubergines 2 onions 4 cloves of garlic 4 tomatoes 1 small tin of tomato puree 100g of grated hard cheese 1 teaspoon of chopped fresh parsley Half teaspoon of chilli powder Flower Sunflower oil Water Salt and freshly milled black pepper Instructions: Without peeling the aubergines, cut them into thin slices. Spread them out and sprinkle them with salt, leave until the water has come out, then turn over and do the same. Coarsely chop the onions and finely chop the garlic. Blanch, peel and chop the tomatoes, grate the cheese and finely chop the parsley. Heat 2 tablespoons of oil in a frying pan and gently fry the onion for around 5 minutes, adding the garlic for the last minute or so. Add the minced beef, and keep frying, whilst stirring for another 5 minutes. Add to this mixture the tomatoes, spices, tomato puree and let cook for a further 10 minutes whilst stirring frequently. Dry the aubergines, then dip each side into flower. Heat another 2 tablespoons of oil in a frying pan and cook the aubergines for around 5 minutes each side until a lovely,
You're reading the first 10 out of 20 pages of this docs, please download or login to readmore.

People are reading about...