Cook book

Banitsa – a type of Bulgarian dessert

Banitsa – a type of Bulgarian dessert

Banitsa is a very tasty meal, served hot or cold, for breakfast or dinner with yoghurt, ayran, or boza. Banitsa can be made with spinach, apple, pumpkin, and various other fillings, but the traditional filling is a mixture of crumbled white cheese, whisked eggs, and butter! 1 pack of filo dough 4 eggs 350 gr Bulgarian cheese (or feta cheese) 125 gr butter / vegetable oil 300 gr yoghurt 1 teaspoon baking soda Beat the eggs in a bowl. Then add the yoghurt mixed with the baking soda beforehand and stir well. Add the crumbled cheese. Don't over mix - cheese should remain lumpy. Add some melted butter. Butter the bottom of a large baking pan. Lay 2-3 sheets of the filo dough (if they’re extra thin) one after another, not together, spreading some oil in between with a brush. Spread some of the cheese mixture on top, lay another 2 sheets… Repeat until the mixture is used. (To make it taste better, leave some of the mixture and pour it over the top.) Lay the last 3 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 200C). 

Panagyurski-style eggs

This dish is named after Panagyurishte, a small town, full of history and one of it - this great recipe. In fact, it is poached eggs with yoghurt. 2-3 eggs 1 cup strained yoghurt 1 tsp oil a pinch of paprika salt to taste 2 tbsp. of vinegar 1 clove garlic, crushed (optional) 900 ml water Add the vinegar and a pinch of salt to about 1 litre of boiling water. Break the eggs directly into the water and boil them until the whites get veiled (3 to 5 min.) Mix the yoghurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it. Then immediately pour the curried oil over the eggs and the yogurt mixture and serve. - By adding some crumbled feta cheese inside the yoghurt mixture which give a delicious twist to its taste. 

Tarator – Таратор

It’s the Bulgarian cold yoghurt soup! It is best enjoyed in the summertime when the sun is hot and blazing. But you can eat it any other time too. It’s tasty and delicious! 1 cucumber (better peeled) 1-2 garlic cloves 4 cups of yoghurt 1 cup of water 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped crushed walnuts 3 teaspoons olive oil Dice or grate the cucumber. Beat the yoghurt well adding 2 cups of water. Mince or smash the garlic. Put all ingredients together and mix well. Then garnish with olive oil (or other favourite oil). Put crushed walnuts on top. Sprinkle with the finely chopped dill. Add salt to taste. Best when chilled! 

LENTIL SOUP

INGREIENTS 1 medium size potato 1 medium size onion 1 medium size carrot 1 cup of red lentil 1 clove of garlic 1 tablespoon butter 1 tablespoon olive oil Salt 1 litre of hot water PROCESS Heat the butter and olive oil in a pan. Wash the lentils and put them in the pan and fry till their color turns yellow. Chop all the vegetable and add them in the pan and fry a while. Then, add water and salt and leave them to cook until all lentils are fully cooked. Blend the soup in blender. Serve warm with a squeeze of lemon and hot pepper fried in oil and enjoy it. 

STUFFED EGGPLANTS

INGREDIENTS 4 small eggplants 1 onion- chopped 200 gr ground meat 3 cloves of garlic- finely chopped 2 tomatoes-diced 2 green pepper-chopped 1 spoonful of tomato paste for the filling 1 spoon of tomato paste for before cooking in oven oil – to fry eggplants and to saute the meat a handful of chopped parsley to garnish salt pepper to season INSTRUCTIONS PREPARING THE EGGPLANT Peel strips from the skin of the eggplants. Cut a slit in the middle of the eggplants without cutting all the way through. Fill a large bowl with water and add 1 tsp salt to it. Place the eggplants in salt water for 30 minutes to get rid of their bitterness. This also helps the eggplants absorb less oil when frying them. After 30 minutes, gently squeeze the eggplants and dry with a paper towel. Heat vegetable oil in a pan and fry the eggplants on all sides until cooked and brown. The eggplants will be pretty soft. Place the fried eggplants on a paper towel to absorb excess oil. PREPARING THE FILLING While the eggplants are soaking in salt water, make the filling by sauteing onion in olive oil. Add garlic to the onion and saute until golden brown. Mix in ground beef and brown it completely, followed by chopped green pepper and tomatoes. Add the tomato paste, salt and pepper to the ground beef mixture and cook for about 10 more minutes. Put the fried eggplants in a baking dish and fill them with the ground beef mixture. Make a simple sauce by mixing tomato paste and hot water and spoon it over the stuffed eggplants and also pour it into the dish. Bake in the oven at 175 °Cf or about 30 minutes until eggplants are fully cooked and soft. Garnish it with fresh parsley, tomato slices and pepper. 

RICE PUDDING

1/2 cup rice- washed 1 ½ cup water a pinch of salt 6 cups whole milk 2 tablespoons wheat starch dissolved in a little cold water 1 cup sugar 1 teaspoon vanilla extract 2 egss – beaten PROCESS 1. In a large pot, bring water to a boil and add rice and salt. Turn down heat to medium low and cook until almost all of the water has been absorbed. 2. Add milk and stir frequently until milk is just under boiling. 3. Add starch and continue stirring until rice is fully cooked - about 20 minutes. Don't let mixture get beyond a simmer or very low boil. 4. Add sugar and cook for another 5 minutes, stirring constantly. 5. Remove from heat and stir in vanilla. 6. Turn broiler on high and move the rack close to the top. 7. Using a ladle, remove one cup of liquid pudding. Try not to get any rice. 8. Slowly drizzle the cup of pudding into eggs, beating constantly. Set aside. 9. Fill oven-proof dessert bowls with the pudding. Leave a bit of space at the top. Put bowls on baking tray. 10. Using a large spoon, float the egg mixture on top of each of the bowls. 11. Broil until tops are dark brown and charred in spots. 12. Remove pudding from oven and cool on countertop, then move to refrigerator. 13. Serve cold. 

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