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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.