Bulgarian Cooking

                      Bulgaarse Keuken – Recepten /

                                     Bulgarian Cuisine Recipes / Bulgarische Küche

De Bulgaarse keuken een mix is met eigenschappen van de Slavoonse (Sloveense,Slowaakse), Griekse en Turkse keuken.

In Bulgarije wordt veel gebruik gemaakt van verse groenten, rauw, gegrild of gestoofd met vlees in terracotta. De Bulgaarse keuken is verder rijk aan knoflook, uien, olie en kruiden. De Bulgaren beginnen hun maaltijd altijd met een salade en zij drinken hier de beroemde rakia bij, een schnapps gemaakt van druiven. Bulgaren zijn dol op vlees, gegrild, gebakken of gestoofd.

Bulgaarse Nougat:

2 eiwitten -1 pakje vanillesuiker -250 g honing -125 g suiker -125 g gemalen hazelnoten -100 g gemalen walnoten -2 th lepels rozenwater -90 ouwels (doorsnede 5 cm)  Ouwel is het oudste medium, gebruikt om met eetbare inkt plaatjes te maken. Het is een aardappelmeelproduct wat gemixt wordt met water en vegetarische olie. De ouwel bestaat uit de volgende ingredienten en is glutenvrij: Ingrediënten : aardappelzetmeel(92%), water(7%) en plantaardige olie (1% palmolie)

klop de eiwitten zeer stijf -schep de vanillesuiker erdoor en zet dit weg in de koelkast -in een pannetje de honing en de suiker op een matig vuur al roerend bruin en draderig laten worden -neem het pannetje van het vuur en roer de eiwitten erdoor en schep de hazel en walnoten erdoor -smeer het mengsel 1 cm dik op de helft van de ouwels -met een tweede ouwel afdekken -laat ze 3 à 4 dagen op kamertemperatuur drogen -de nougat blijft soepel, hij wordt niet helemaal stevig

Bulgaarse Shopska Salade

Snijd enkele rijpe tomaten in blokjes (ontdaan van de zaden). Snijd een halve komkommer, een zoete ui en een Hongarian Yellow Wax peper(Grote gele of rode peper, lengte ca 15 cm, heeft de vorm van een banaan. Wordt vaak gebruikt om in te zetten (zoet/zuur). Mild.) in schijfjes. Gooi het geheel in een slakom, werk af met wat gehakte verse peterselie. Kruid met gemalen zwarte peper en gedroogde oregano. Besprenkel met olijfolie en wat citroensap. Rasp er feta kaas over.

Bulgaarse varkenskavarma

Ingrediënten (voor 4 personen) 

450 gram mager varkensvlees in blokjes -4 grote rode uien -1 tube tomatenpuree -7 dl vlees- of groentebouillon-1 theelepel tabasco -een handvol basilicumbladeren -olijfolie voor het bakken

Werkwijze

Verhit de olijfolie en bak het vlees goed bruin.

Voeg de uien toe en bak ze tot ze doorzichtig zijn.

Voeg de tomatenpuree, de bouillon, tabasco en basilicumbladeren toe en roer goed om.

Dek de pan af en laat nog ongeveer 15 minuten sudderen. Roer af en toe tot de saus is ingedikt.

Haal alle basilicumbladeren uit de pan en dien op met krokant gebakken aardappelen of rijst.

Gebakken vijgen met honing

Ingrediënten:

• Verse vijgen (1 of 2 per persoon)
• 1 grote pot natuuryoghurt
• Gehakte notenmix
• Vloeibare honing

Werkwijze

Was en snijd de vijgen middendoor en schik ze in een ovenschaal.

Besprenkel met honing.

Doe een beetje (ongeveer twee eetlepels) water onderin de pan om alles vochtig te houden.

Bak op stand 3 (160 °C) gedurende 20 tot 25 minuten.

Dien op met de dikke, romige yoghurt (die desgewenst met honing kan worden gezoet) en wat van de gehakte notenmix naar keuze.

Tarator (Bulgaarse komkommersoep)

1 komkommer - zout - 4 dl Bulgaarse yoghurt - teentje knoflook - 1 eetlepel olijfolie - 2 eetlepels gehakte walnoten - peper - 2 eetlepels gehakte dille

Schil eventueel de komkommer en snijd deze in de lengte in vieren Schrap het zaad eruit en snijd het vruchtvlees in stukjes Leg ze in een zeef of vergiet en bestrooi ze met wat zout. Klop de yoghurt los en voeg het uitgeknepen knoflook en de olijfolie toe Schep de komkommer en de walnoten erdoor en voeg zout en peper naar smaak toe Bestrooi de soep op het laatst met de gehakte dille.

Recepten Bulgaarse keuken zoeken op Smulweb.nl

Bulgaarse yoghurt recepten

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Bulgarian cuisine: българска кухня, bulgarska kuhnya) is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shows Turkish, Greek and Middle Eastern influences, and to a lesser extent Armenian, Italian, Mediterranean and Hungarian ones. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is particularly diverse.

Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Aubergine puree (Kyopolu)

Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic, parsley, vinegar, sunflower oil, salt.

Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.

Banitsa
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust.

Ingredients: 1kg flour, 400g white brined cheese, 4 eggs, 500g yoghurt, 1/2 a tsp baking soda, 100g butter, salt.

Use the flour, salt and 3/2 cupfuls of water to make a hard dough which is divided into first-large balls. Let stand for ~1hour, then roll into about 1mm thick sheets. Line with melted butter and top with a mixture of beaten eggs, baking soda, yoghurt and crumbled cheese. Roll together and place in a lined dish, either Lengthwise or in circles. Bake in a moderate oven and some water when ready. Cover with a cloth to make it soft.

Banitsa saralia

Ingredients: 1kg flour, 1/2 cupful walnut kernels, 4 cupfuls sugar, 4 cupfuls water, vanilla, 150g butter.

Prepare a medium-hard dough from the flour, some salt and cold water, and roll into sheets (1 kg of ready-rolled sheets may also be used). Baste each sheet with some butter and top with crushed walnut kernels. Roll together and arrange either lengthwise or in a circle in a butterlined dish. Bake in a moderate oven. After it has cooled pour over hot syrup made from sugar, water and vanilla.

Cheese baked in foil

Ingredients: 400g brined sheep's cheese, 60g butter, 1 spoonful paprika.

Cut the cheese into medium-thick slices and place on sheets of butter-lined foil. Place cubes of butter a top each cheese piece, sprinkle with paprika and wrap. Place in a tray and bake in a moderate oven. Serve wrapped in the foil

Chicken soup with vegetables

Ingredients: 1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1 cupful milk, 40g butter, 1 egg, pepper, parsley, salt, vermicelli if desired.

Boil the whole chicken and peppercorns in salt water, bone the meat. Fry the finely chopped carrots, celery and onion in butter and some water until soft, stir in the flour, blend in the chicken pieces after about 5min and boil for another 10min. Thicken with beaten egg and milk under constant stirring. Sprinkle with finely chopped parsley before serving.

Kebapche
A meatball made of minced meat and spices and shaped like a sausage. Same as the kyufte, but does not contain onions. It has to be grilled otherwise you will get something different which probably will not be called kebapche (for comparison kyufte can also be fried). Eat it with Shopska salad and French fries with Bulgarian cheese.

Kavarma
This is one of the most popular meals in Bulgaria which is not so famous outside the country. The ingredients and preparations depend on the region. Almost every part of Bulgaria has it’s own Kavarma recipe.

Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a cupful lard or sunflower oil, salt. Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savory, wine, salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven. Serve with finely chopped parsley

Kyufte
Again, a meatball made of minced meat and spices shaped like a meatball slapped with a spatula. Same as kebapche but contains chopped onions too. You can grill, fry or bake it. As with kebapche, eat it with Shopska salad and French fries with Bulgarian cheese.

Kiselo Mlyako
The Bulgarian yoghurt is the best yoghurt produced in the world. The only place where you can produce it and find it in its unaltered form is Bulgaria. This is due to the same Lactobacterium Bulgaricum that is used to make the Bulgarian cheese and which grows no place else in the world. If you are thinking of organic yoghurt - this is it in its purest form. Eat it straight, with fruits, add it on meals or make ayran or tarator.

Kashkaval
Kashkaval is the typical yellow cheese of Bulgaria. Very similar to the cheddar types of cheese, kashkaval is made of goat, sheep or cow's milk. It is then aged for a certain period of time (about 6 months) to develop its very particular and defining flavor. Eat it as a side dish, appetizer, grind it over food, or have some with your Bulgarian wine.

Lamb soup

Ingredients: 400g lamb, 2 carrots, 1/2 celery, 2-3 potatoes, 2 tomatoes, 1 onion,, 3-4 cloves garlic, 1 spoonful flour, 1 tsp tomato paste, 50g butter, cummin, parsley, pepper, salt.

Cut the meat into pieces and boil in salt water together with the finely cut carrots and celery. Cook the finely chopped onion, flour and tomato paste in butter and some water. Add the meat, after some 10 min also add the diced tomatoes. When boiled add the tomato pieces and garlic. Boil for another 10-15 min. Serve sprinkled with finely chopped parsley, pepper and cummin.

Lyutenitza
Lyutenitsa is a sauce-like spread that is made from tomatoes, peppers, and eggplants pureed together. It looks a lot like babbaganush and has similar ingredients but it tastes a little more peppery. Lyut in Bulgarian means hot as in spicy, hence lyutenitsa. Although in truth, lyutenitsa is not really spicy. Enjoy this on bread or as a side dish.

Lukanka
Lukanka is the Bulgarian cousin of the Italian sopresatta. In essence it is a spicy sausage made of minced meat curried with a lot of flavorful spices and half-dried in a cold, windy place for at least two months. In fact it is a must have on every table where rakia is served. Eat it with wine, beer, rakia, whiskey or any other drink you enjoy.

Meshana Skara
Another Bulgarian classic meal - meshana skara (or mixed grill in English) consists of one kebapche, one kyufte, one pork steak and one skewer of pork meat. All this comes with French fries, bean salad with chopped onions and lyutenitsa. Eat with at least three beers and follow up with a rakia.

Moussaka
One of the several Bulgarian foods confused in the West for being Greek.
Moussaka is made with potatoes, ground meat, and tomatoes then it is topped with a white sauce and baked. Throw in some bay leaves too and you will not want to leave the table until you have finished up the entire baking pan. Eat this with some yoghurt on top.

Sarmi
Another Bulgarian dish confused with its Greek cousin. Sarmi, or Dolmas, are made of grape or cabbage leaves stuffed with combination of rice and minced meat and then boiled. They can be served both hot or cold to you liking. Definitely try it with some yoghurt on top. Eat with mineral water.

Stuffed Peppers
Very very delicious meal - try it if you can. If you like Dolmas you are guaranteed to love this meal too. It's pretty much what it says - green or red peppers stuffed with ground beef or pork and rice and boiled. Sometimes the peppers are topped with a seasoned tomato sauce or whisked eggs. Another variation of stuffed peppers is fried peppers stuffed with cheese and whisked eggs. Eat with lots of beer.

Stuffed tomato salad

Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese, parsley, pepper, vinegar, sunflower oil, salt(1 cucumber).

Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture (for an even more appealing appearance place the tomatoes on top of cucumber slices). Trim with small pieces of tomatoes and parsley.

Sirene
Bulgarian white cheese - a variety of the feta cheese but can be produced only in Bulgaria. This is due to a specific lactose tolerant bacteria which converts the milk into yoghurt and then sirene. The bacteria is found only in this part of the world, hence it name - Bacillus Bulgaricus. Bulgarian white cheese is a brined goat, sheep, or cow cheese and can be enjoyed as a side dish or as a part of many other Bulgarian meals. Eat it with some red pepper on top and with a glass of fine wine.

Shkembe Chorba
You probably don't want to know exactly what this typically Bulgarian soup is made of. We suggest you first try it and see that it is actually pleasant to the taste. The literal English translation is tripe soup - tripe is the thick lining of the stomach of cattle... Seasoned with garlic, vinegar, and hot red pepper, it will surprise you with its unique aroma and taste - good surprise that is. It is scientifically proven that Shkembe chorba helps alleviate a hangover when consumed after waking up with one. Eat it with as much rakia or beer as you want.

Shopska Salata
Shopska salata (salad) is the salad that defines Bulgaria. Not only is it the most popular Bulgarian salad but is also named after a big group of very frugal people called shopi who live in the capital of Bulgaria, Sofia.

Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined sheep's cheese, parsley, vinegar, sunflower oil and salt. Bake, peel and seed the peppers. Cut into small strips and add the diced tomatoes, cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped parsley and grated cheese.

Tarator
Tarator is a cold soup made of yoghurt, cucumbers, and garlic.

Ingredients: 2-3 cucumbers, 500g yoghurt, 1/2 walnuts, 3-4 cloves garlic, dill, sunflower oil and salt. Beat the yoghurt, add the crushed garlic, ground walnuts, finely dies cucumbers (sliced into small pieces), oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill.

Die zur Balkanküche zählende Bulgarische Küche basiert auf dem in der Donauebene angebauten Getreide, vor allem Weizen und Mais, im Süden des Landes auch auf Reis. Wie andere Länder der Balkanhalbinsel wurde die Küche stark von der des Osmanischen Reichs beeinflusst.

Die ursprüngliche bulgarische Küche kannte kaum gebratene Gerichte. Diese Küchentechnik fand erst später aus anderen Ländern wie Griechenland und der Türkei Eingang. Sehr verbreitet sind Eintopfgerichte mit oder ohne Fleischeinlage.

   A collection of recipes: different sites all over the world

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