1

BULGARIAN CUISINE
(First Edition)

Bulgaria is a country in southeastern Europe on the Balkan Peninsula. Neighbours

include Greece, Macedonia, Romania, Yugoslavia (Bosnia, Serbia, Croatia) and the Black Sea.

Recipes are greatly influenced by the 500 year invasion when they were forced to
become part of the Byzantine Empire. Foods within the country vary depending on the region
from which they originate.

Religious festivals and change of seasons often determine traditional foods. In winter
pork, nadenitzi (sausages), fillet and other meat products. During spring and summer lighter
meals are prepared from spring Iamb, chicken and green vegetables. In the past for Christmas
Eve non-meat and vegetarian foods were served and this custom still religious remains, eg.
beans, stuffed capsicums with rice, yeast breads, stewed dried fruits, pumpkin banitza (fillo
pastry), apple banitza (fillo pastry). The table is laid out all night as a replica for the Virgin
Mary having given birth so that she can help herself at any time with different light foods. In
New Year kufteta (hamburgers) and lucky banitza with fortunes (fortunes give a guide for luck
in the new year for health, love, money, work, travel, wealth, marriage, etc.)Easter kozunak
(sweet yeast bread) and coloured boiled eggs are served. The eggs symbolise birth and life,
(red coloured eggs - the colour of blood and Christian belief). May 6th St. George's Day a
whole stuffed spring Iamb is served to mark the beginning of spring and lambing season.
Summer during hot days cold yoghurt and fresh cucumber soup is found to be very refreshing.

As the winters are extremely cold many foods are preserved to enable food throughout
the year. Preserves, legumes, vegetables feature highly so for the health conscious Bulgarian
food is truly worth considering.

This book was inspired by the loss of my Baba (Grandmother) Mrs. Maria Mancheff. I
miss many of the foods she prepared. I thought it important to get recipes together so our
generation will have access to them to be able to prepare BULGARIAN CUISINE.
I take this opportunity to thank the many people who have contributed their time, effort, knowledge,
encouragement and recipes. Without the following people this book would not have eventuated.

Mrs. T. Beltchev Mrs. D. Bennett

Mrs. R. Bennett Mrs. B. Filipoff .
Mrs. S. Gencheff Mr. & Mrs. G. Genoff
Mr. & Mrs. Joncheff Mr. C. Kiroff
Mrs. I. Krastev Mrs. D. Lazaroff
Mr. S. Lewis Mr. T. Lewis
Mrs. L. Mancheff Rev. Sasho Manasiev
Mrs. M. Marinoff Miss S. McClure
Mrs. N. Mitchell Mrs. B. Nikoloff
Mrs. M. Petroff Mrs. N. Raikoff
Mr. M. Rousanoff Mrs. Y. Spirdonoff
Mrs. R. Stefanato Mrs. J. Stefanoff
Mrs. R. Toneva Mrs. A. Vasileff
Mrs. N. Vladcoff Mr. G. Young

I have included recipes that are quick and easy to prepare whilst others are time
consuming but well worth the effort. Many of the recipes included have been passed on from
grandmothers who learnt them from their grandmothers. Choose and enjoy your own
adventure from this book.
 GLOSSARY

LOVAGE; is used because it has a celery- like flavour that adds a sharp spiciness to casseroles
and soups. It may also be used in omelettes and green salads. It grows tall and has dark shiny
leaves and clusters of yellow flowers.

SUMMER SAVORY; also known as CHOOBRITZA is a herb used in many Bulgarian

dishes giving a distinctive taste. It has small, spiky dull green leaves. It has a peppery flavour
and is good used in pork, beef casseroles, egg dishes, tomato sauces and also in broad and
runner beans. This herb is well worth finding because it makes a big difference to taste.

Abbreviations

kilogram = kgm
gram = gm
millilitres = ml
centimetres = cm

CAKE DISH SIZES

6"= 15cm 7' = 18cm 8" = 20cm 9" = 23cm

 Oven Temperature Chart

GAS ELECTRIC
C F C F

very slow 120 250 120 150

slow 145 290 150 300
moderately slow 160 325 170 340
moderate 180 350 195 390
moderately hot 190 375 225 440
hot 215 425 255 485
very hot 255 490 280 540

1 cup = 250 mls

 CONTENTS

N.B. Recipes have been included that may be very similar to allow you to choose what will be
best for you.

APPETISERS
SOUPS
EGGS & CHEESE
BREAD
SAVOURY PASTRIES
FISH
POULTRY
MEAT
RICE
VEGETABLES
SALADS
EASTER BREAD
SWEET PASTRY
DESSERTS
JAM
PRESERVES

It may be of interest to know that Bulgaria has one of the highest number of people over 100
years old, per capita in the world. This is thought to be due to their diet.
 APPETISERS

EGGPLANT (AUBERGINE) PUREE (KYOPOLOU)

2-3 eggplant 4-5 capsicum

2-3 tomatoes 3-4 cloves garlic parsley
white vinegar sunflower oil salt
Bake the eggplant and peppers on a hot plate (barbecue coals is best) peel and cut into
small pieces. Add the finely diced or grated tomatoes, then the crushed garlic. Mix with a
wooden spoon, add oil, vinegar and salt to taste, beat. Pour into a plate and top with finely
chopped parsley.
Optional; add 2 tbspns yoghurt + 2 tbspns finely chopped walnuts

**********

EGGPLANT DIP

6 medium eggplants 4 cloves plump garlic

2 tblspns olive oil ½ cup vinegar
½ cup finely chopped parsley salt and pepper to taste
Roast eggplant on the barbecue till very soft to touch then cool. Cut into half and
carefully scrape flesh into a bowl ensure all charred skin is removed.
Add crushed garlic, vinegar, oil, salt, pepper, parsley and mix well. This may require
more salt and or garlic than usual. Optional; 2 tablespoons of yoghurt and or 2 tablespoons of
finely chopped walnuts may be added

**********

EGGPLANT AND CAPSICUM DIP

3 eggplant 6 red capsicum 6 diced tomatoes (seeded)

 As for eggplant dip only blister capsicum, peel skins, seed.
Dice and proceed as with eggplant dip
Serve on Melba toast or fresh small bread rolls.

**********

FETTA CHEESE WRAPPED IN FOIL

400 gms. Bulgarian fetta cheese

60 gms. butter 1 tspn paprika
Cut cheese into medium-thick slices and place on a sheet of buttered alfoil. A dab of
butter on each cheese slice, sprinkle with paprika and wrap. Place in a tray and bake in a
moderate oven. Serve wrapped in foil with crunchy bread.

**********

CUCUMBER DIP/SOUP (TARRATOR)

May be served as a cold soup or appetiser on hot days

500 -600 gms. plain thick yoghurt
1 clove crushed garlic; 1/3 cup chopped walnuts
1 tspn fresh chopped dill salt to taste;
1 small (young) continental cucumber finely chopped
1 cup water optional (or whatever amount to achieve thickness required) oil
optional
Mix all ingredients (not walnuts) together stir in walnuts just before serving.

**********

EGGPLANT & CAPSICUM DIP

 2 eggplant 2 large capsicum (1 red + 1 green)
1 large clove of garlic salt to taste
olive oil vinegar
Barbeque eggplant and capsicum till they blister and peel when cool. Chop up finely and
place in a bowl. Then add crushed garlic, salt, oil and vinegar. Mix well. Serve with a French
stick or crackers.

**********
 SOUPS

Many of the soups have few vegetables because they had no access to them. In winter
potatoes, onions and leeks were buried in dirt in the cellars whilst garlic was plaited and hung
up. If wanted vegetables may be added.

BEAN SOUP

3 cups cannelloni or northern beans (soaked overnight in water), 1 cup chopped

red capsicum, 1 cup chopped green capsicum 1 cup grated carrot, 1 medium
chopped onion, mint, salt and pepper for seasoning. For thickening (ie. baked
beans only a much better taste) 1 tablespoon paprika, 1 small chopped onion, 2
tablespoons plain flour (approx) oil.

Drain beans, place in saucepan and pour boiling water over ensuring they are covered.
Return to boil. Add chopped onion, capsicums, carrot. Simmer until beans are cooked approx 2
½ hours.
Towards the end of the cooking time, soup may be thickened by lightly frying onion in
a little oil in the frying pan. Add paprika and stir. Remove frypan from heat, add flour and stir.
Remove frypan from heat, add flour and stir. Gradually add a ladle of soup at a time and stir
until flour is dissolved and lump free. Then gradually return this into the saucepan a little at a
time, continually stirring to prevent lumps.
Season with salt and pepper. Add mint and simmer gently for another 10-15 minutes.
**********

MEATBALL SOUP

250 gms. mince meat 1 tbspn. choobritza (savory)

½ tspn each salt & pepper 1 tbspn. parsley
1 onion chopped ½ grated carrot
½ chopped celery stalk 1 chopped capsicum
 1 ½ tbspn parsley ½ cup rice
Combine mince, salt, pepper, choobritsa and 1 tbspn parsley. Mix well and then shape
into small balls and coat with plain flour. Leave in the fridge for 30 minutes. Now place 1 ½
litres of water in saucepan bring it to the boil when boiling add the onion, celery, carrot and
capsicum. When the vegetables are boiling add the prepared meatballs. When the vegetables
are nearly cooked add ½ cup calrose rice and 1 ½ tablspns. of parsley. To thicken in a small
bowl add ½ cup milk, 1 tbspn of plain flour mix then add ½ lemon juiced, whisk all together
now add a bit at a time of soup to the small bowl whisking, then return it all to the large soup.

**********

MEATBALL SOUP

750 gms mince 1 stalk celery 1 onion

1 capsicum 1 piece lemon rind 2 dspn rice
1 egg beaten ½ tspn citric acid parsley
⅓ cup water
Mix mince, salt and pepper and make into small meatballs. Add meatballs to boiling
vegetables with lemon rind, rice and parsley. Boil till cooked. Remove and allow to cool then
very slowly add beaten citric acid, egg and water to soup.

BROAD BEAN SOUP

500 gms broad beans 1 pkt chicken noodle soup

4 tomatoes grated 1 finely chopped onion
1 grated carrot 1 stick celery grated
Bring 1 ½ litres of water to the boil and add the above ingredients simmer for 30 minutes or
until cooked.
 CHICKEN SOUP

½ kgm chicken wings or whole chicken

1 carrot grated 1 onion finely chopped
1 stick celery finely chopped ½ cup rice (calrose)
2 egg yolk juice from 1 lemon
Place chicken wings (thoroughly cleaned chicken with fat removed) in a saucepan
covered with salted water(about 2-3 litres) bring to boil then simmer slowly till cooked about 1
hour. Remove the chicken, and set aside. Sieve the stock and allow stock to cool overnight.
Remove the fat from the top. Bring stock to boil, add vegetables, rice and reduce to
medium heat till cooked (20mins). Allow to cool. Then whisk 2 egg yolks slowly adding the
lemon juice. Slowly add some of the soup to this whisking at all times. Gradually return this
mixture to the main soup.
Serve with crunchy bread or fried bread.

**********

CHICKEN SOUP (Old version)(Soopa from Kookorshka)

1 large chicken 3 tbspns oil 1 tbspn sweet paprika

2 tbspn plain flour 2/3 cups rice 2 eggs
2 tbpns lemon or vinegar
Thoroughly clean chicken and wash removing any fat. Place in saucepan covering with
salted water, bring to boil. When cooked remove chicken and set aside. Sieve stock into a
smaller saucepan.
Mix 3 tbpns oil, 2 tbspns flour and tspn paprika. Slowly add to stock and simmer. Add
washed and rinsed rice, leave to simmer till cooked. Allow soup to cool. Beat eggs lightly with
a fork, add lemon, mix well. Add to stock very slowly stirring all the time(if not done slowly it
curdles.)

**********
 CHICKEN SOUP (Modern version)

more vegetables and fine egg noodles are used instead of rice making it a denser soup and so
more filling.
1 large chicken 1 diced onion
1 large stalk celery finely sliced 2 cubed carrots
2 red tomatoes diced and seeded 1 red capsicum diced
1 cup chopped parsley 2 cups fine egg noodles (vermicelli)
2 small eggs lemon juice, salt and pepper
Thoroughly clean chicken and wash (skinned, fat and loose
skin at neck and rump removed).
Place in a saucepan covered in salted water bring to boil. When tender remove chicken
and set aside. Sieve stock and return to saucepan.
Add onions till cooked - 5 minutes
Add carrots till cooked 10 minutes
Add celery and capsicum 5 minutes
Add noodles, parsley and tomatoes 15 minutes
In the meantime remove legs and wings and use for cold meat Ensure all bones are
removed. Chop the remaining chicken meat and add to soup simmer 5 minutes and cool.
Beat eggs lightly with lemon. Add very slowly to soup stirring gently but constantly to
prevent curdling.

**********
 LENTIL SOUP

2 cups lentils ½ cup chopped onions 1 tspn crushed garlic

3 bay leaves ½ teaspoon oregano 1 stick celery chopped
9 cups of water 1 tbspn tomato paste 1 carrot
1 level tbspn salt 1 teaspoon vinegar 1 tbspn oil
Wash lentils and place in a saucepan, cover with 9 cups of water, add onions, bay
leaves, garlic and oil. Bring to the boil for 45 minutes. Then add celery, carrot and remaining
ingredients. Bring to the boil for another 15 minutes. Salt and pepper to taste.

*********

LENTIL SOUP

200 gms. lentils (wash thoroughly) 1 carrot (small cubes)

2-3 cloves garlic 1 ½ litres water
1 ripe tomato grated 2-3 tbspns mint
salt and pepper to taste

Add lentils to water with carrot and garlic. Bring to boil and then simmer for 1 hour. In frypan
sauté onion then add mint, then grated tomato, stir well and return to soup Salt and pepper to
taste. Serve with crusty bread, a plate of Bulgarian fetta cheese and olives.
**********

POTATO SOUP

50 gms. oil 2 litres water 1 tspn. salt

1 onion chopped 1 kgm. potatoes(cubed)
1 tbspn. Parsley 1 tspn. Paprika
Fry onions in oil, salt, black pepper, paprika then add 2 litres of water, potatoes, 2
tbspns. calrose rice and when cooked add parsley.

**********

ROUSSE FISH SOUP

750 gms. fish (carp, pike-perch etc) 100 gms. carrots

100 gms. onions 100 gms. potatoes
60 ml. oil 60 gms tomatoes
60 gms. celery. 16 gms. flour
1 lemon garlic salt to taste
Clean fish and cut into large pieces. Boil with the carrots, onion, celery, and tomatoes in
2litres of water approx 20 minutes Remove fish from the pot and bone it. Strain the soup.
Fry ½ an onion finely chopped carrots, celery, and salt in the oil, add flour and pour
with some of the soup into the pot for boiling, adding the diced potatoes and then the fish,
simmer for 20 minutes until the potatoes are soft. Serve hot with lemon slices, and a finely
chopped dried chilli pepper.

**********

LAMB SOUP

This soup was made in spring when no vegetables but onions were available.
½ kgm. chops (flap whatever Iamb) cut into small pieces
7 cups of water 1 onion chopped other vegetables if wanted.
2 tbspns. rice ½ cup milk 1 tbspn lemon or vinegar
1 egg optional
Boil lamb in water, when boiling add salt, pepper to taste, onion. 15 minutes before the meat is
cooked (approx 1 hour) add 2 tbspn of rice, parley and mint. Add milk and vinegar or lemon.
May beat an egg and slowly add if required.
 **********
MEATBALL SOUP

500 gms mince meat finely chopped parsley salt & pepper
1 tspn butter ½ cup rice 1 medium onion
1 small carrot 1 red ripe tomato 1 egg
juice of ½ lemon
Mix salt and pepper into mincemeat then roll into small meatballs. Sauté chopped onion
in butter until tender then add meatballs. Stir gently until meatballs are firm. Add required
boiling water for soup to meatballs and keep on simmer, add grated tomato, carrot, finely
chopped parsley and rice. Keep on slow boil until rice is puffy. Take off heat and in a separate
bowl beat an egg thoroughly and add lemon juice, beat well. Then add this to pot of soup, stir
gently. If needed. add salt and pepper to taste.

***********
FISH SOUP

1 kg fish( callop,catfish,murray cod,redfin)

6 lemons, 6 spring garlic, salt & pepper
Squeeze lemon over the fish and chop up the garlic, add salt and pepper to taste. In a
saucepan add water and the prepared ingredients. Boil till fish cooked.

**********

TOMATO SOUP

600 gms tomatoes 4 tbspns butter 2 onions

¾ cup vermicelli salt and pepper 3 eggs
Brown finely chopped onions in butter add salt to taste, then add peeled grated tomatoes
together with the water. Boil for 8-10 minutes and add crushed vermicelli.
Remove from heat and in small bowl beat the eggs and add some soup to this and slowly
pour all back into soup. Serve with chopped parsley and black pepper.

**********

VEGETABLE AND CHEESE SOUP

250 gms string beans 1 slice cabbage 2-3 capsicums

2-3 tomatoes 2-3 potatoes 1 carrot
3 tbspns butter/or oil 1 tbspn flour 1 cup milk
¾ cup grated cheese salt and parsley
Rinse and clean beans and place into boiling salted water with finely chopped cabbage,
carrots and capsicum. After 10 minutes add diced potatoes. Slightly brown the flour in
butter/oil and add the peeled grated tomatoes stir in the browned flour and pour this into the
soup. Boil milk add cheese then add this to the soup with parsley when the soup is off the hot
plate.

**********

HARICOT BEAN SOUP

250 gms haricot beans 60 gms oil 80 gms onions

1 tbspn flour 2 tomatoes salt, paprika
several small hot peppers mint parsley
Sort, clean, rinse the beans and cover well with water. Leave over night and then strain
the water off, add fresh cold water and boil. When the beans are soft, add paprika, tomatoes.
Dilute the browned flour with oil and add to the beans with the hot peppers, mint, and salt.
Simmer 10 minutes. Serve with finely chopped parsley and vinegar to taste.

**********
 FISH SOUP

½ kgm small fry 2-3 onions 3 tbspn vegetable oil

2 tbspns flour 2-3 eggs soup vegetables
salt, black pepper, parsley, savory
Clean vegetables (1-2 carrots, 1 stalk celery, 1 parsnip, onions) dice and boil in salted
water. When almost boiled add fish. Brown the flour in oil, add paprika, and dilute with the
soup. Boil over moderate flame for 30 mins add salt, pepper parsley and savory. When cooled
slightly add egg then lemon juice.

**********
 EGGS & CHEESE

EGGS a la BOZENTSI

12 eggs 80 ml vegetable oil

200 gms tomatoes 2 bunches spring onions
100 gms butter 20 gms plain flour
to taste salt, pepper, parsley, paprika
Fry the finely chopped onions in the hot oil. Add tomatoes, flour, spices and butter. Pour
some of the stock over the mixture and braise. Break the eggs over it and bake a few minutes
in the oven.

**********

SHOPPE STYLE CHEESE

500 gms fetta cheese 40 gms. butter 1-2 tomatoes

1-2 capsicum 5 eggs black pepper, paprika
Cut the cheese into five equal slices and place into butter-lined earthenware bowls. Top
with tomato slices, capsicum rings and some butter. Bake in a hot oven some 5-6 minutes.
Break an egg on top of each bowl and add the remaining butter melted with pepper and
paprika. Bake until a crust is formed. Serve hot, garnished with slices of tomato, parsley and a
chilli if desired.

**********

BULGARIAN PEPPERS

8 capsicums seeded and sliced 500 gms cottage cheese

4 eggs (beaten) paprika butter
Fry capsicums in butter briefly and transfer to buttered ovenproof dish approx 8" x
10"(20cmx25cm). Season lightly. Spread cottage cheese over capsicums. Beat eggs until
combined, season and pour over the other ingredients. Sprinkle with paprika. Bake at 350° F (I
80°C) for 20-30 minutes until eggs are set. Cut into squares and serve hot. Serves 4

**********

CAPSICUM AND SCRAMBLED EGGS

1 kgm capsicum 100 gm butter 4-5 eggs

200 gms Bulgarian fetta parsley
Prepare capsicum by cooking on the barbeque till skin burns.
Clean, remove stems, seeds cut into pieces and then fry in butter.
Beat the eggs, add the grated cheese, mix with the eggs and fry
to taste. Serve hot with finely chopped parsley

**********

EGGPLANT PASTIES

800 gm eggplant 150 gms Bulgarian fetta

4 eggs 150 gms vegetable oil
50 gms flour 50 gms bread crumbs
500 gms yoghurt salt, pepper, parsley, garlic
Prepare eggplant by cleaning, washing and slice ½ cm thickness. Salt the slices and
leave for 15 minutes. Wash off the salt and then squeeze out the water and fry till golden.
Make stuffing from grated cheese, 2 eggs and finely chopped parsley. Place 1
tablespoon of this mixture between 2 tried slices of the eggplant. Press them together and dip
in flour then, whipped egg, followed by bread crumbs finishing by dipping in egg. Fry till
golden in hot oil. Serve with yoghurt seasoned with crushed garlic or salad.

**********
 VEGETABLE MARROW PASTY

800 gm vegetable marrow 150 gm Bulgarian fetta

150 gms butter 5 eggs 250m I milk
30 gm flour salt, dill, black pepper.
Wash and remove the rind of the marrows, then cut into lengthwise slices and salt them.
Fry in a little oil till golden brown.
Add ½ of the fried slices in a pan and cover with the mixture of grated fetta, 2 eggs, dill
and black pepper. Top with the remaining slices and bake for 15-20 minutes, now pour over
the beaten eggs, flour and milk and bake for a further 10-15 minutes till brown colour.

**********

PEASANT EGGS

8 eggs 2 ½ cups yoghurt 100 gms butter

2-3 tblspns vinegar garlic and salt
Boil 500 ml water in a shallow saucepan with vinegar and salt to taste. Carefully break
the eggs over the boiling water till the yolk disappears within the egg-white. Boil to desired
hardness.
Separately beat the yoghurt with crushed garlic and put into 4 plates. Place 2 boiled
eggs in each plate. Brown the paprika in butter and pour some over each plate then serve.

**********
 BULGARIAN HOT POT

12 banana capsicums 6 large ripe tomatoes

200 gms Bulgarian fetta cheese 2 tbspns canola oil
2 tbspns cornflour 1 egg
1 tbspn paprika salt and pepper to taste
Grill capsicum till charred and put in a bowl covered for 10 minutes. Peel skins off, cut
off stems and discard the seeds.
Grate the cheese. Peel the tomatoes after soaking in boiling water.
In a saucepan heat 2 tablespoons of oil add the chopped up tomatoes to cook.
When the tomatoes are simmering add the capsicums, paprika and cheese. Stir and let
simmer for 10 minutes add seasoning to taste.
Add cornflour to Y2 cup of water to form a paste. Add this to the mixture and stir
continuously. Set aside and when cooled add beaten egg, stir for 30 seconds and then serve.

**********
 BREAD

PITA (Yeast Bread)

1 kgm. plain flour 3 eggs 200 gms oil

250 gms milk or water 1 tspn salt small piece of yeast
Mix yeast with ⅓ cup of warm water, pinches of salt and sugar and ½ cup of flour.
Leave in warm place for 30 mins. to rise.
Place flour in a bowl, make well and add yeast, slowly add milk and beaten eggs,
stirring with spoon until dough becomes soft. Knead well with oiled hands until oil finished
and bubbles appear in texture of the dough. Leave for 20-30 minutes. then roll to big thin
pastry sheet in circle shape. Cut into 18-20 triangular pieces, roll each into bun shape and put
in an oiled tray. When it is filled, glaze with a beaten yolk and place in preheated oven to 200°
C bake about 30 minutes or until golden brown.

**********

SAVOURY PASTRIES

LUCKY (CHEESE) BANITZA (for New Year)

Fillo Pastry:
1 egg 1 dspn oil 1 tspn salt
300 ml warm water 600 gm plain flour
Place flour in bowl, make well in flour and add egg, oil and salt. Slowly add water
stirring with spoon until dough becomes soft. Knead well until bubbles appear in the texture of
the dough. Divide into 8-10 balls and leave for 15-20 minutes. Then with extra flour roll to
very thin pastry sheets in circle shape.

Filling
400 gms Bulgarian fetta cheese 3 eggs ½ cup oil
Mix the ingredients together. Place sheets on clean towel and then drizzle oil and cheese
mixture all over sheet and roll into a sausage shape. In one sheet add coin (wrapped in foil), in
other sheets fortune sayings written on pieces of paper ego health, happiness, money, trip, etc.
Put rolls in oiled tray and when it is filled, drizzle with rest of oil and 3 extra beaten
eggs with 1 cup of soda water. Place in 200°C oven and bake for 20 minutes or until golden
brown.
N .B. may use only cottage cheese,
- a mixture of cottage cheese with fetta,
- some combine cottage cheese, fetta and kraft

***********

SPINACH BANITZA

Fillo pastry as above or commercially prepared fillo pastry

Filling
1 bunch spinach 300 gms cheese(Cottage or kraft)
1 bunch spring onions pinch mint oil/butter
Wash and clean spinach then cook. Then clean spring onions and fry in oil add to this
the cooked drained spinach and mint. Allow to cool. Add cheese and mix well. Use this
mixture to fill fillo sheets. Can be made into triangles, as full sheets or rolled as above.
Top with 3 extra beaten eggs mixed with 1 cup of soda water.
 FISH

GRILLED STURGEON IN BREADCRUMBS

1 kgm sturgeon 6 egg white 100 gms breadcrumbs

2 lemons black pepper, parsley and salt to taste
Cut the skinned and filleted fish into portions beat lightly with a wooden mallet souse
them in salt, pepper and lemon juice for about an hour in a cool place. Then dip them in the
beaten egg whites and cover in breadcrumbs. Cook on a clean, well oiled grill. Serve hot
garnished with lemon slices and a salad in season.

**********

FISH IN JACKET
900 gms fish 130 gms oil 250 gms flour
1 egg 10 gms yeast 100 gms water salt
Clean the fish well, rinse and salt. Prepare soft dough from the flour, yeast, egg, water
and salt leave it to rise. Divide into two and mould 2 oblong sheets larger than the fish. Place
one sheet in an oiled pan then place salted fish on it and cover with the second sheet. Join the
two sheets. Pour remaining fat over it and bake in moderately hot oven.

FISH SALAMOURA

720 gms fillet of sheat fish( cod, carp etc) 36 gms flour
120 gms vegetable oil 60 gms garlic
30 gms salt 3gm paprika
1 gm tartaric acid 30 gms chillies
Salt the cleaned and washed fish, roll in flour and fly Bring the water to the boil with
the salt, paprika and the hot chillies. Add the tartaric acid to this mixture and pour over the fish

**********
 BAKED STUFFED STURGEON

1.8 sturgeon, pike-perch or carp 1 onion (100gm)

75 gms walnut kernels 120 ml vegetable oil
25 gms dried bread crumbs 1 egg
25 gms kashkaval (yellow cheese) 25 ml white wine
1 lemon 20 gms butter
salt and black pepper to taste
Clean and wash the fish sprinkle with salt. Fry finely chopped onion in oil, add finely
ground walnuts, breadcrumbs, white wine, grated cheese, raw egg and spices, stir well. Stuff
the fish with this mixture, sew up the fish and place in a dish. Rub it all over with oil, pour
over the melted butter and bake in a moderate oven.

**********

FISH CHORBA A LA LIPOVANSKI

300 gms white flesh fish(perch, carp) 90 gm vegetable oil

60 gms onions 120 gms tomatoes 30 gms chillies
3 gms tartaric acid 30 gms salt 30 gms lovage
Clean and wash the fish and cut into portions, sprinkle with salt and leave to one side
until you have prepared the other ingredients. Put sufficient water into a pan and add the finely
chopped onion and then the tomatoes, oil and chillies. Boil until the onions and tomatoes are
soft. Then add the fish and boil for 15 - 20 minutes over a moderate heat. When almost done
add the salt, lovage and tartaric acid.

**********
 BAKED FISH CAKES

800 gms any white fish 60 gms onions

60 gms white bread 200 gms tomatoes
1 egg 30 gms flour
120 gms capsicums 50 gms white wine
25 gms bacon 120 mls vegetable oil
small bunch parsley 1 lemon
salt, pepper, garlic to taste
Remove the skin and bones from the fish, cut into pieces and mince finely together with
the bacon. Mix this with the bread (soaked and then squeezed out), part of the onion, finely
chopped parsley, beaten egg, salt and pepper. Leave to stand in a cool place for about 1f2 hour,
and then form into round cakes, sprinkle in flour and fry in hot oil. Use remaining oil to fry the
finely cut capsicum, tomatoes, onion and garlic. Add the wine, a little warm water or stock and
put the sauce to boil in the oven for about 10 minutes, then add fried cakes and boil for a
further 1 0 minutes. Serve with lemon wedges.

***********

ROAST FISH

1kgm fish 1 cup oil 3 onions

2-3 capsicum 1-2 tomatoes salt
black pepper paprika parsley
Stew the sliced onions and capsicum in large pieces in oil till soft, add peeled and finely
chopped tomatoes, salt, paprika, black pepper and parsley. Remove from the hotplate and add
cleaned, deboned fish cut into pieces. Stir together and transfer to a sheet of oil paper folded as
an envelope. Put into the pan and smear abundantly with oil, add half the water and cook in a
moderately hot oven.

**********
 POULTRY

FOWL A LA KOULA

1.2 kgm fowl 150 ml vegetable oil

100 gm onions 160 gm rice
50 gms tomatoes 20 gms parsley
20 gms mint 10 gms salt
5 gms black pepper 30 gms salt
50 gms vine leaves 100 gms pickled cabbage
50 gms chillies 500 gms sausage
150 gms giblets
Braise the finely chopped onion and the giblets in the oil. Add the spices, half the rice,
cover with water and cook until soft. Stuff the salted fowl with the mixture, sew it up and boil.
When boiled, bake slightly in the oven. Braise the rest of the onion and rice, and the finely
sliced tomatoes in the rest of the oil, add salt, paprika and black pepper with a little hot water.
Simmer until the water is absorbed. Add the spices and make small surmi (rolls) with the
mixture with vine leaves and pickled cabbage leaves. Arrange in a saucepan, press down with a
plate, pour in a little water and simmer.
The sausage is grilled separately. The fowl, surmi (cabbage rolls), and sausage are
served together on a large dish.

**********

LEFTOVER CHICKEN

leftover chicken 2 grated tomatoes

garlic 1 tspn chicken stock powder
1 dspn plain flour parsley
 Cut the chicken into small pieces. Fry the grated tomatoes and garlic when nearly ready
add chicken to reheat only In a cup add chicken powder, flour and water, mix to a paste, add to
tomato mixture stirring to thicken. Add parsley, serve with steamed vegetables and rice or
potatoes.

**********
CHICKEN DRUMSTICKS WITH KASHKAVAL (yellow cheese)

6 drumsticks 150 ml vegetable oil 60 gms butter

15gms salt 1 gm black pepper

Cut the drumsticks off with the joint and bone them, sprinkle with salt
and pepper. Place a small lump of butter in each of them and shape into a roll. Spread oil over
them and roast in a flat dish in the oven. When they are cooked through spread with roughly
grated cheese and bake again until golden brown. Serve
with mashed potatoes.

**********

WILD DUCK WITH SAUERKRAUT

1 wild duck 100 gms sauerkraut 60 gms rice

80 ml vegetable oil 2 onions 100 gms lard
black pepper, paprika and salt to taste
Clean and wash the bird and simmer in slightly salted water. Fry the onion in hot oil,
add the boiled and chopped giblets, rice, paprika and salt. Stir the mixture, braise it in a little
water, and stuff the bird with it. Cut the pickled cabbage in strips, fry it in the lard and place in
a baking dish. Put the bird on this bed of sauerkraut and bake in a moderate oven turning it
from time to time to avoid scorching.

**********
 MEAT

MUTTON CASSEROLE

600 gms mutton 100 gms buckwheat salt to taste

Wash and cut up some tender mutton and simmer at a moderate temperature without any
spices, add salt at the end. Separately simmer the buckwheat and add it to the meat at the end.

**********

KEBAB A LA SILISTRA

1.15 kgm pork 120 ml oil 12 gm plain flour

12 gm paprika 6 gm black pepper 30 ml wine
300 gm mushrooms 18 gm dill 240 gm leeks
50 ml tomato sauce
Bone the meat, dice it and brown in the fat. Add the sliced onion and the mushrooms.
When the vegetables are soft, add the tomato sauce, the wine and the remaining-spices. If the
meat, onion and mushrooms are completely soft, add a little water or stock and simmer longer.
The kebab must have no trace of stock or water when served. Serve hot.

**********

KEBEB A LA DANUBIENNE

1.6 kgm pork 120 ml vegetable oil 300 gms onion

150 gms tomatoes 30 gms parsley 240 gms fetta
12 gm salt 1 gm paprika
Bone the meat and cut into small pieces for a grilled kebab. Brown well in very hot fat.
Remove the meat and fry the onions in the same fat. Add the tomatoes, return the meat and
pour over a little stock. Flavour with salt and paprika. Cover and simmer 15-20 minutes. Then
put it into small earthenware bowls, sprinkle each one with a little chopped parsley and leave
to cool. Spread a little cheese into each bowl and bake for 10 minutes in a very hot oven.

BAKED PORK CHOPS AND RICE

9 pork chops 4 cups water

5 cloves crushed garlic 1 tbspn summer savory
salt and pepper to taste 2 cups rice
Grease a baking dish and place the rice with the herbs and water stir. Place pork chops on top.
Bake in oven 200°C for 1 hour or until cooked. Garnish with tomato slices and serve with
vegetables and baked hot chillies (optional)

**********

PORK SPRINDLE FILLET

1 kgm pork fillet 200 gms cheese 2 cups mushrooms

several cloves garlic salt 1 lemon
tomato paste parsley 50 gms butter
Pound the thin fillets, salt and baste with tomato paste and pepper. Stew the mushrooms,
diced cheese, finely chopped parsley and garlic in butter and some water. Place some of the
stuffing on each fillet, roll up, tie with a string and grill. Serve with trench flies and lettuce.

**********
 HOTCH-POTCH WITH MUTTON

900gms meat 250 gms spring beans 300 gms potatoes

250 gms tomatoes 200 gms capsicums 150 gms onions
150 gms eggplant 100 gms okra 200 gms cabbage
150 gms butter 1-2 carrots sour grapes
salt, parsley and eggs
Cut meat and place in an earthenware or enamel pan, add salt and paprika, then butter
and finely chopped onions and carrots. Add enough hot water to cover the meat and place in
the oven. When the meat is almost cooked add the prepared vegetables, ie sliced potatoes,
tomatoes and capsicum cut into large pieces and the beans (precooked). Salt the prepared
vegetables, add parsley and sour grapes to the rest.
Cook in hot oven, should have little liquid when ready.
Optional to pour 3-4 well beaten eggs and cook till browned.

**********

SEASONED FRIED MEAT WITH LEEKS

750 gms pork 400 gms leeks 300 gms pickled capsicum
¾ cup butter 4-5 eggs salt and paprika
Lean pork cut in bite size pieces, try in butter and put on a plate. Fry capsicums add
finely chopped leeks, paprika, salt and pour over well beaten eggs. Stir till eggs cooked.

**********

PARSONS STEW

750 gms lean pork 750 gms small onions ¾ cup butter
2 heads garlic 3-4 tomatoes 1 tbspn flour
½ cup white wine salt, black pepper, paprika, bay leaves.
 Skin the small onions, peel the garlic and brown in oil Remove and place on a plate, add
meat and brown slightly. Add sufficient water to cover and boil for 15-20 minutes. Add
browned onions, the bay leaves and black pepper.
Cook on low flame. Mix puree and flour with wine and
pour into a dish. Add more water if needed. Sauce should be thick.

**********

ROAST MEAT WITH YOGHURT

1 kgm veal, mutton, or pork 350 gms tomatoes

200 gms onions 200gms capsicum
150 gms butter 250 gms yoghurt
3 eggs 15 gms flour
3-4 small hot peppers salt, pepper, paprika, savory
Cook in earthenware saucepan or one with a tight lid. Bone the meat and cut in bite size
pieces, lay at the bottom of the saucepan and add the finely chopped onions, tomatoes and
capsicum (chunky), whole hot peppers, salt, black pepper, paprika, savory and parsley. Stir
together and add oil and a cup of hot water. Cover tightly and simmer for 2 ½ hours. Transfer
to a pan and pour over beaten eggs with yoghurt and flour cook 15 minutes in the oven.

**********

ROAST VEAL WRAPPED IN PAPER

1 kgm leg veal 1-2 onions ½ cup butter

salt, black pepper 1 bunch parsley 2-3 mint leaves
Cut meat in bite size pieces and add salt, black pepper, butter, onions, parsley and finely
chopped mint. Mix well and transfer to a sheet of buttered oil paper. Wrap carefully into a
packet with the ends bent in. Put the paper packet in a well buttered pan and add water and put
in moderately hot oven. Turn carefully 2-3 times to ensure uniform cooking.
 **********

KUFTETA (hamburgers)

1 kgm minced meat (½ beef & ½ pork) 1 egg

1 chopped onion 1 tspn salt
1 dspn summer savory and/or parsley 1 tspn pepper
½ cup fresh breadcrumbs
Mix all ingredients and add grated tomato and/or ½ cup of soda water so mixture is not
too dry, mix well. Make into even sized balls, roll in flour (so doesn't stick) and fly in hot oil,
turning until cooked Serve with fresh salad, mashed potatoes, or cook in tomato sauce.

**********

RISSOLES

500 gms pork mince 500 gms beef mince

1 egg 1 onion
oregano parsley breadcrumbs
Cut up onions very finely with chopped parsley. Add salt and squeeze both ingredients
together. Add mince, egg, salt, pepper, oregano and breadcrumbs. Combine and make into
small rissoles and fry in hot oil. Can also be grilled
Serve with mashed potatoes, cabbage and peas optional additions- 1 small potato, l
carrot grated into the mixture

**********

ROAST VEAL IN EGGPLANT

1 kgm veal 200 gms onions 250 gms tomatoes

 900 gms eggplant 150 gms butter cup white wine
3-4 eggs salt, flour, parsley, black pepper, paprika
Bone and dice the meat, add a teaspoon of flour, and stew with half the butter. Wash the
eggplant and hollow them out, brown uniformly. Remaining butter is used to fry the onions
and inside flesh of the eggplant. Add peeled finely chopped tomatoes, boil till evaporated pour
in a glass of water and wine, black pepper, paprika and parsley and leave it simmer till the
meat is soft. Stuff the semi browned eggplant with the meat and arrange in suitable pan pour
over the sauce left after stuffing the eggplant and place in moderately hot oven. When cooked
pour over beaten eggs and return to oven till browned.

KEFTETA (mince patties)

500 gms pork and veal mince 1 onion (chopped or grated)

1-2 cloves garlic 1 egg beaten
1 tbspn summer savory( or oregano) salt and pepper
Mix above ingredients thoroughly and shape into patties or cocktail sausage shapes if
preferred. Apply small amount of oil to palms of your hands to prevent the mince sticking.
Refrigerate for 30 minutes before cooking.
COATING flour 1-2 eggs beaten with milk oil
Heat oil in pan. Coat patties in flour dip in lightly beaten egg! milk mixture and fry until
browned (approx 4 minutes each side)
Drain on absorbent paper Serves 4

**********
 LAMB AND GREEN BEANS

1 kgm veal or Iamb 1 kgm green beans

bunch spring onions or 2-3 onions chopped
5 cloves crushed garlic 5 red tomatoes or 1 tin tomatoes
1 dspn paprika parsley 3-4 tbspn oil
Cut meat into small pieces. Fry onion and garlic, add meat, paprika, green beans, tomato
and salt. Stir till meat browned add 1-2 cups of hot water and leave to simmer on low heat for
1-1 ½ hours.

**********

FRESH GREEN BEANS AND LAMB STEW (Borp i Ugnesbkoo Mesor)

8 shoulder Iamb chops 1 kgm stringless green beans

2 onions 810 gm can tomatoes or 1kgm fresh
1 tbspn tomato paste ½ tspn basil
3 tbspn parsley ½ tbspn mint
1 tbspn flour salt and pepper to taste
In a large saucepan place lamb trimmed of all fat but bones in tact. Cover slightly with
water and bring to the boil. Skim all froth from the top of the water and discard. Turn the meat
once or twice making sure there is enough water to cover the meat and continue to skim.
Simmer the meat for 30 minutes.
In the meantime top and tail beans, wash and cut into 4 cm. lengths. Add to meat and
stock and bring to the boil quickly. Lower heat to simmer for 10 minutes. Add onion.
In another saucepan add 2 tablespoons of olive oil, when hot add seeded diced tomatoes
together with the juice and cook for 15 minutes. Now mix tomato paste, basil, parsley, mint
and flour in a little water add this to the tomato mixture with salt and pepper to taste. Now add
tomato sauce to meat and simmer for 1 hour without a lid. Serve with roast potatoes and crusty
bread.
 **********

MOUSSAKA

½ kgm lean minced beef 1 level tspn salt

4 large eggplant 1 large onion
4-6 tbspn olive oil 200 ml beef stock/water
2 rounded tspn tomato puree
topping
25 gm unsalted butter 3 tbspn plain flour 300ml
milk
1 egg
Peel and thinly slice the eggplant, and arrange layer on plate sprinkling generously with
salt on both sides stand for 30 minutes (this draws out the bitter juices). Drain and rinse in cold
water, pat thoroughly dry with absorbent paper. Fry prepared eggplant then drain on absorbent
paper.
Peel and finely chop the onion, heat 1 tablespoon of the oil in a frypan and gently fry the
onions for about 5 minutes. Add the minced beef and fry until brown. Stir in the salt, tomato
puree and stock. Season to taste with pepper. Bring mixture to boil, cover pan with lid and
simmer gently for 30 minutes or until the meat is tender and the liquid is almost absorbed.
Arrange a layer of eggplant in the bottom of a large buttered casserole. Cover with a
layer of meat and another layer of eggplant, and so on, until all is used. You can add potatoes
layered in between the eggplant, finish with a layer of eggplant.
Melt the butter in a saucepan over low heat and stir in the flour. Cook gently for 1
minute, then gradually blend in the milk, stirring continuously. Bring this sauce to the boil,
season with salt and pepper and simmer for 1-2 minutes. Draw the pan off the heat and beat in
the egg. Spoon this sauce over the moussaka. Cook in a pre-heated oven and bake at 350° F
(180°C)for 35-40 minutes or until bubbling hot and browned. Serve with a tomato and onion
salad if desired.

*********
 BAKED CABBAGE ROLLS IN TOMATO SAUCE

1 medium savoy cabbage 400 gm can peeled tomatoes

1 kgm mince meat (beef and pork) 2 cans water
2 tbspns canola oil 1 large onion
1 cup uncooked rice 1 large tbspn paprika
salt and pepper to taste ½ tspn oregano
½ tspn thyme 2 tbspns tomato paste
1 egg

Remove centre stalk from cabbage. Place cabbage in a large saucepan, add boiling water
to ¾ full. Place lid on and boil steadily for 10-15 minutes.
Take off the heat and drain. Allow to cool, pour cold water
over the cabbage.
In a large frying pan pour 2 tablespoons of oil and add the chopped onion stirring until
soft, add the mince, stir well. Add seasoning, paprika, herbs, tomato paste and washed rice, stir
well.
After 10 minutes take off the stove. When cool add beaten
egg and mix through.
Remove some of the thick stalk from the back of each cabbage leaf, then add about 2
tablespoons of the mixture in the centre of the leaf and fold into a parcel. Arrange into a
greased ovenproof baking dish. Pack together closely and place the fold underneath.
When completed pour the peeled tomatoes which have been chopped and mixed with
the 2 cans of water over the cabbage rolls. Cover with alfoil and bake in moderate oven for
about 1 ½ hours. More water may be added if required.

*********
 BAKED STUFFED CAPSICUMS

1 kgm minced meat 1 large onion

2 large ripe tomatoes 2 tbspns tomato paste
salt and pepper to taste 1 tbspns sweet paprika
1 cup uncooked rice 12 medium capsicum (red & green)
½ tspn thyme ½ tspn oregano
3 tbspns canola oil 1 can peeled tomatoes
breadcrumbs
Cut tops and stems off capsicums discard the seeds and wash and set aside ready
for filling.
Heat oil in large frying pan, add the chopped onion and cook stirring until soft,
then add the mince and stir for a few minutes, add peeled tomatoes. Wash the rice and add to
the pan along with the herbs, tomato paste and seasoning, cook on medium heat. Remove from
the stove, after 5 minutes add 'r- beaten egg to mixture, stir well.
Prepare the baking dish by rubbing with oil or margarine. Pour the can of peeled
tomatoes into the dish as well as I can of water, mix.
Cut the tomatoes in pieces to spread around the dish.
With a tablespoon fill the capsicums and add a teaspoon of breadcrumbs on top to
seal. Then arrange in dish till completed. Brush each capsicum with the tomato mixture.
Bake in moderate oven covered for 1 hour or until capsicums are soft. 20 minutes
before removing from the oven uncover the capsicums to let them brown. If required add more
water to baking dish.

STUFFED CAPSICUMS

6 red and green capsicums 3 tbspns olive oil

500 gms quality lean mince meat 2 medium onions
1 cup rice 2x 810 gm can tomatoes
1 tbspns paprika 1 tspn basil
½ tspn oregano 3 full tbspn chopped parsley
 1 tbspn flour salt and pepper to taste
Cut tops off of the capsicums and clean all seeds and pith from inside. Arrange in
a suitable pan that leaves at least 2" space above them so they fit snugly. In a saucepan place 2
tablespoons of olive oil and add diced onion. Cook till transparent. Turn off stove. Add mince
meat, rice, salt and pepper, mix well.
In another saucepan place 1 tablespoon of oil then tomatoes (that have been
seeded) dice the flesh add all the juice. Simmer for 20 minutes stirring.
Mix the flour with a little water and stir into tomatoes cook 5 minutes. Add
paprika, basil, oregano, parsley cook 5 minutes. Fill capsicums with meat and rice mixture, do
not press down too tightly. Pour tomato sauce carefully over capsicums. Cover with boiling
water just to tops of the capsicum (pour into side) Cover with lid. In moderate oven bake I Yz-
2 hours. On stove simmer gently 1 ¼ hrs.
 RICE

BAKED MUSHROOMS & RICE

500 gms mushrooms 1 cup rice

medium onion paprika pinch salt and pepper
Sauté finely chopped onion in butter, wash and slice mushrooms drain, add to onion
together with salt, pepper and paprika. Add water and put in hot oven until rice is fluffy Serve
with any vegetable or meat. Delicious if you add chicken wings before baking in oven.

**********

BAKED RICE

1 onion 1 cup short grain rice 1 red capsicum

parsley 3 tspn chicken stock powder salt and pepper
1 tspn oil
Chop onion finely and fry in an oven baking dish. Finely chop capsicum .and parsley.
Add capsicum with onion and fry gently for a few seconds then add 3 teaspoons of chicken
stock powder. Then add 1 cup of rice and 3 cups of boiling water and pour over rice, cook in
pre-heated oven 2000 F for 30-40 minutes or until rice is cooked then cover with lid or alfoil
for about 10 minutes. Serve as side dish for barbeques, schnitzels etc.

**********

BAKED RICE

1 medium chopped onion ¼ cup each red and green capsicum

2 cups rice 2 tbspns oil
5 cups chicken stock paprika
salt and pepper summer savory(oregano or basil as substitute)
 Fry chopped onions and capsicum in oil till soft and lightly browned. Add paprika and
stir. Add rice, season with salt, pepper, add summer savoury
Transfer this mixture into a baking dish. Pour boiling chicken stock over the rice and
stir evenly. Arrange tomato rings on top of dish (optional) Bake until water is absorbed and
slightly crusty on top (Approx. 45 minutes) in moderate oven.

**********
 RICE HOTCH-POTCH

250 gms rice 300 gms onions 800 gms tomatoes

2 capsicum 4 eggs 500 gms yoghurt
salt paprika and black pepper
Brown onions (finely chopped) in oil, add rice and chopped capsicum. Add salt pepper
and paprika to taste
Arrange sliced tomatoes in a dish then layer the other vegetables ending with tomatoes.
Pour 3-4 tablespoons of oil, _ cup water over the ingredients and cook in moderately hot oven.
When the vegetables are cooked pour over the beaten egg and yoghurt and place in oven till a
brown crust forms.

**********

BAKED HARICOT BEANS

500 gms haricot beans 5-6 onions l cup vegetable oil

1 tbspn tomato puree small hot pepper
salt, paprika, parsley, mint
Soak beans overnight. Boil in salt water and strain. Cut four of the onions. In a baking
pan place a third of the cut onions then a half of the beans then third of onions then beans etc.
finish with onions. Finely chop remaining onions and brown in oil adding salt, paprika,
thinned tomato puree, chopped parsley and mint. Pour this browned sauce over the beans with
3-4 hot peppers on top and cook in moderately hot oven. Can be served hot or cold.

**********
 VEGETABLES

FRIED EGGPLANT

3-4 medium eggplant 150 ml oil 15 gm salt

apetitka salad or yoghurt spiced with 300gms garlic
Wash the eggplant and slice thinly lengthways (2-3mls thick), dip them in the beaten
eggs and fly in hot oil. When the slices are a golden colour arrange them on a plate add salt
then dress them with apetitka salad (see page 37) or the garlic yoghurt.

**********

GREEN BEANS

250 gms stringless green beans can use whole baby beans
15 gms. olive oil 30gms onions 3gms flour
50 gms red tomatoes 40mgms paprika 40 gms plain yoghurt

Fry onions, flour in oil when golden add beans (cleaned, topped, tailed, and sliced)
paprika, salt and 1 cup cold water. Cook over slow heat after add tomatoes diced. Just before
serving add yoghurt.

**********

GARLIC BEANS

500 gms sliced or whole baby beans 1 small onion grated

3 cloves garlic crushed 1 small carrot grated
1 dspn paprika 1 dspn plain flour
Barely cover beans with water and boil with grated onion carrot and if wanted capsicum.
Boil till colour changes. In frypan fry crushed garlic, 1 dspn paprika, 1 dspn flour, stir well
then add 2 grated tomatoes, allow to thicken by boiling off liquid, add this mixture to the beans
and simmer for 5-10 minutes.

**********

VEGETABLE CASSEROLE

2 large onion sliced 2 sticks of celery 1 carrot

4 potatoes 4 capsicum 1 eggplant
½ cup oil 2-3 tomatoes ½ cup wine
½ cup water ½ tspn summer savory parsley
black pepper
Slice all vegetables and fry in oil slightly mix in all above ingredients and bake in oven
till cooked. Bake a lamb at the same time and serve together.

**********

COOKED CABBAGE

½ fresh cabbage tomato puree or home made sauce

1 tbspn oil 2 tspns paprika
Cut the cabbage up and place in a bowl, salt and mix well. In a casserole dish fry a bit of
oil and paprika and then cabbage add tomato puree or sauce and boil gently for about 30
minutes or till cabbage is cooked

COOKED CABBAGE

½ cabbage 1 tbspn oil

salt, black pepper 1 dspn plain flour
Chop cabbage and fry in oil with paprika, tomatoes, fry slowly till soft. Add salt &
pepper. When ready add flour by sprinkling over the top and stir.
 **********

BAKED ONION STUFFED WITH WALNUTS

1 kgm onions 200 gms walnut kernels

20 gms rice 20 ml vinegar 10 gm salt
Bake onions in the oven in their skins and remove the skins when cooked, part of the
interior of the onions also being removed; mix with the ground walnuts and braised rice and
use to stuff the baked onions. Garnish with whole walnut kernels as lids.

**********

GRILLED MUSHROOMS

400 gms mushrooms 50gms butter salt

black pepper lemon juice
Mushrooms to be of similar size, remove the stalk and wash thoroughly and dry on
paper towel. Salt them and place under the grill (approx. 15 minutes) and pour over melted
butter. Serve with black pepper and lemon juice.

**********

MONASTERY BEANS

1 kgm spring beans 300 gms tomatoes 2-3 carrots

2 stalks celery 1 head garlic 1-2 onions
120 gms veg oil ½ cup sour plums salt, parsley, dill
Wash beans and cut into small pieces. Place beans and sliced tomatoes in a saucepan
with carrot sticks, celery cut in strips, finely chopped onions, garlic cloves, vegetable oil,
parsley and 3-4 mint leaves.
 Stir this mixture and add hot water to cover. Place lid on the saucepan and simmer till
vegetables have softened and there is no water left.

**********

BAKED ONION STUFFED WITH WALNUTS

1kgm onions 200 gms walnut kernels

20 gms rice 20 ml vinegar 10 gm salt
Bake onions in the oven in their skins and remove the skins when cooked, part of the
interior of the onions also being removed; mix with the ground walnuts and braised rice and
use to stuff the baked onions. Garnish with whole walnut kernels as lids.

**********

GRILLED MUSHROOMS

400 gms mushrooms 50gms butter salt

black pepper lemon juice
Mushrooms to be of similar size, remove the stalk and wash thoroughly and dry on
paper towel. Salt them and place under the grill (approx. 15 minutes) and pour over melted
butter. Serve with black pepper and lemon juice.

**********

EGGPLANT HASH

750 gms eggplant 250 gms tomatoes

2 onion ⅓ cup rice
½ cup vegetable oil 3 eggs
1 ½ cups milk 1 tbspn flour
 salt, black pepper parsley
Wash eggplant cut into circles, salt and leave 10-15 mins. squeeze them and fly Slice
onions and brown in remainder of oil, add 1-2 tomatoes, 1/3 cup water and rice. Boil till rice is
cooked. Add salt, black pepper and parsley.
Slice tomatoes and arrange 112 in pan and 112 fried eggplant then rice, now add the rest
of the eggplant then tomatoes. Pour 2-3 tbspn oil over hash. Cook 25-30 mins. in hot oven.
Finally, pour sauce made from the flour browned with 2 spoons of oil and thinned with milk
and the beaten egg. Return to the oven till a reddish brown crust forms.

IMAN BAYALDU

800 gms. eggplant 250 gms oil 250 gms tomatoes

250 gms onions 100 gms carrots 100 gms celery
garlic salt parsley
Wash eggplant remove stalks, peel 3-4 bands lengthwise from the skin of the eggplant
and create slits there. Salt and leave for 30 mins. Rinse in cold water and squeeze then fry on
all sides. Fry sliced onions, grated carrots and celery in remaining oil. Add peeled and grated
tomatoes, 5-6 cloves garlic sliced in strips. Add parsley when boiled away add salt. Put this
mixture into the slits made in the eggplant. Arrange stuffed eggplants with 2-3 slices of
tomatoes on top of each and the remaining stuffing under the eggplant with a little water. Cook
in the oven and serve cold.

**********

MUSHROOM MESS

350 gms mushrooms 100 gms butter

4 tbspns flour salt and black pepper
Clean mushrooms and soak for several minutes in cold water. Wash thoroughly, cut in
slices and place in boiling water, add salt when boiled soft. Strain off the broth through a
colander collecting the liquid.
 Brown flour with butter and black pepper, make a sauce with this mixture and the broth.
Return the strained mushrooms to the boiling thickened sauce, add salt to taste.
 SALADS

WHITE SALAD

2-3 cucumbers 2 cups cottage cheese

1 cup cream ½ cup walnuts
2-3 cloves garlic dill
sunflower oil salt (3 eggs)
Peel and dice the cucumbers, add the cottage cheese, cream, crushed walnuts and garlic,
the oil, finely chopped dill and salt. Beat the mixture, pour into a plate and garnish with hard
boiled eggs cut in half

**********

APETITKA SALAD

300 gms garlic 300 ml vegetable oil

60 ml vinegar 12 green chilli peppers salt
Peel and crush the garlic, add the salt, place in a deep container and beat it as
mayonnaise, gradually pouring in a thin stream of oil, add the vinegar when it starts
thickening. Garnish with the baked chilli peppers (can be used as a dressing for various
vegetable dishes).

**********

STUFFED TOMATO SALAD

1 kgm tomatoes 1 medium sized celery

250 gms Bulgarian fetta cheese parsley
pepper vinegar sunflower oil salt 1 cucumber
String and dice the celery, boil in salt water, strain and mix with the grated cheese, oil,
pepper and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture
Place tomatoes on a bed of sliced cucumbers.

**********

FISH SALAD WITH MUSHROOMS

900 gm sturgeon (white flesh fish) 90 gms leeks

60 ml vegetable oil 300gms cleaned mushrooms
300gms marinated capsicum, salt, pepper, lemon juice to taste
marinade 60 gms carrots, 60gms celery 30gms parsley
pimento 30 gm vinegar 1 bay leaf
Chop up the vegetables into large pieces, immerse in cold water, salt and boil for 10
minutes add the vinegar, clean and wash the fish thoroughly and add it. Bring to the boil and
simmer for 30 minutes. Remove the boiled fish out of the marinade, bone it and chop into
small pieces. Add the leeks, marinated capsicum and marinated mushrooms all finely chopped.
Add salt to the salad sprinkle with lemon juice, oil and pepper.

************

MIXED SALAD

1-2 eggplant 7-8 capsicum 3-4 tomatoes

⅓ cup walnuts 2-3 cloves garlic parsley
vinegar sunflower oil salt
Bake the eggplant and capsicum on a hot plate or barbeque until soft throughout. Peel
and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, vinegar,
oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley.
Sprinkle with more oil.

**********
 PORK TROTTER SALAD

2-4 pork trotters 5-6 cloves garlic 3 tbspns vinegar

3 tbspns vegetable oil salt paprika
olives, pickled gherkins
Rinse the pork trotters well and place in saucepan with cold water and boil on hot plate.
Add salt when the water is boiling. When meat separates from the bone remove the trotters and
allow to cool. Cut the meat into strips. Crush the garlic and mix with oil and vinegar.
Place meat in a salad plate, pour over the oil and vinegar garlic mixture and add black
pepper. Garnish with olives and pickled gherkins.

**********

SHOPSKA SALAD

3-4 tomatoes 1 cucumber 4-5 capsicum

1 onion 150 gms Bulgarian fetta
parsley vinegar sunflower oil salt
Bake, peel and seed the capsicum. Cut into small strips and add the diced tomatoes,
cucumbers and onion. Add salt, oil, vinegar and mix. Serve in the shape of a pyramid, top with
finely chopped parsley and grated cheese; or

6 tomatoes 1 green and 1 red capsicum 1 cucumber

Dice the above, add salt to taste and 1/3 cup oil. Place in
shallow dish and top with grated Bulgarian fetta cheese; or

1 kgm tomatoes 1 red 1 green capsicum 1 cucumber

small onion 100 gms Bulgarian retta parsley chopped
Chop tomatoes in small cubes add to a large bowl, then dice onions, capsicum,
cucumbers. Mix with salt, vinegar, dash oil chopped parsley. Serve with Bulgarian fetta
cheese.
 **********

ONION AND OLIVE SALAD

400 gms medium sized onions 200 gms olives

2 tbspns olive oil salt and vinegar
Cut prepared onions into thin slices. Crush the onions together with a little salt. Pour oil and
vinegar, add olives and mix well.

**********

HARICOT BEAN SALAD

250 haricot beans 100 gms spring onions

2-3 tbspn vegetable oil 2-3 tbspn white vinegar
salt, paprika, parsley
Strain boiled beans, add finely cut onions, salt, vinegar and parsley to taste and if
desired paprika. Mix the salad, serve garnished with olives and lemon slices.

**********

LYUTIKA SALAD

750 gms red capsicum 100 gms tomatoes

150 gms onions 4-5 cloves garlic
4 tbspns vegetable oil salt and vinegar to taste
Roast and skin peppers, remove seeds and dice. Peel the tomatoes and remove seeds. Place
ingredients in a blender for short burst. Serve garnished with roasted hot chillies.
**********
 SWEET EASTER BREAD

EASTER BREAD

8 eggs 250 gms butter 2 cups sugar

2 cups milk 2 kgm plain flour 80gms yeast
4 grated lemon rind
Mix the yeast with 2 eggs and a little milk and flour, cover the bowl and wait until the
yeast rises. When the yeast has risen mix with all the other ingredients and make dough. Leave
in the bowl, cover with a tea towel and wait until it rises. Have prepared cake tin ready for
when it has risen and make dough into 3 small ones, then plait it and place in container, wait
till it rises again. Beat 1 egg yolk and brush over the dough before placing in the oven.
Preheated oven 350°F for 1 hour.

**********

KOZUNAK

1 kg plain flour 1 cup milk 1 ½ cups sugar

6+ eggs 200gms oil/melted butter yeast for 25c
grated lemon skin few drops lemon juice vanilla essence
Dissolve sugar in warm milk. Mix yeast with 1/3 cup of warm water, ½ of sugar milk
solution, 1 cup of flour and leave in warm place for 30-40 minutes to rise. Place flour in a big
bowl, make well and add yeast mixture, well beaten 6 eggs, sugar-milk solution, lemon skin
and drops, vanilla, stirring with spoon until it becomes a soft dough. Knead well with oiled
hands until oil/butter finishes and bubbles appear in texture of dough. Leave for 1-2 hours in a
warm place. Then put in oiled trays with different size and shape (round, rectangular, heart-
shaped) and put on the top 35 coloured boiled eggs. Bake in preheated oven 2000 C for 30-40
minutes or until golden brown.

**********
 BULGARIAN CAKE (CQZUNAK)

100 gm yeast 12 eggs + 1 for glazing 250 gms butter

3 cups sugar 2 kgm plain flour 2 cups milk
2 tspns vanilla essence 2 lemons
peeled almonds, sesame seeds or hundreds and thousands.
Dissolve yeast in ½ cup water and 1 level teaspoon of sugar. Put in bowl then add some
flour and stir to a thick dropping consistency. Cover with a cloth and leave to rise.
In a medium size saucepan cut up butter in small pieces, put in 3 cups sugar, pour in the
milk to cover, put on stove on low heat to melt sugar and butter, stirring frequently. Beat the
eggs well. Sift half of the flour in a very large bowl and the rest of it in flour canister. Finely
grate lemon rind and squeeze juice of one of the lemons. Make a well in the flour. When sugar
mixture is dissolved and not too hot, add in the beaten eggs, lemon juice, rind and add vanilla
essence, stir well. pour mixture in well of flour add the risen yeast mixture and mix all together
well, then add cup of flour at a time and continue to mix until not so sticky. Put 2 cups of flour
on table and spread. Put dough on table and begin to knead till dough is soft, smooth and non
sticky approx 10-15 minutes (extra flour may be required.) Put dough back in bowl, which you
have cleaned and poured 2 tablespoons of melted butter. Knead dough to absorb butter, smooth
over. Cover with a cloth and leave to rise in a warm place (put it in a low heated oven 50° C
for approx 11/2-2 hours).
Prepare 3 or 4 large baking pans by greasing them well, bottoms and sides. By this time dough
should have risen and filled the bowl. Cut off pieces of dough about the size of a large orange,
first having dipped your fingers in melted butter and roll in 18 inch lengths. Plait or any shape
or size you prefer. Remember it will rise 3-4 times its size when dough has risen. Leave to rise
for approx 2 hours covered by cloths in a warm place. Heat oven to moderate low ie 150-170°
C glaze top by brushing with beaten egg. Sprinkle with hundreds and thousands or sesame
seeds or top with almonds. Bake till golden brown and no dough sticks to skewer when tested.
To prevent over browning put a piece of alfoil over cake. This recipe may be halved if desired.
 SWEET PASTRIES

APPLE AND WALNUT BANITZA

1 pkt fillo pastry 1 cup crushed walnuts 1 cup sugar

1 dspn cinnamon 3 tbspns bread crumbs ¾ cup oil
1 tin pie apples or 4 grated fresh apples
Combine walnuts, sugar, cinnamon, breadcrumbs. preheat oven 2000 C
Place 1 sheet fillo on clean tea towel and drizzle with oil, then another sheet and repeat
until 3 sheets are layered. Drizzle with 1/5th of walnut mixture, then repeat with 1/5th apples.
take the end of towel and roll into a sausage shape to end and place into a greased lamington
tray.
Repeat with the rest of the fillo and walnut mixture and apples making 5 rolls.
Slice the fillo rolls into 5cm. lengths and drizzle with oil and sprinkle with extra sugar.
Place in preheated oven and bake for 30 minutes or until golden brown.

**********

PUMPKIN BANITZA

fillo as for lucky banitza or use commercially prepared fillo

1 kgm butternut 125 gm butter/oil 1 cup sugar
1 cup crushed walnuts ½ tspn cinnamon
Peel the pumpkin and grate. Melt butter and place the pumpkin, sugar and cook stirring
until pumpkin softens. Leave to cool, then add walnuts and cinnamon. Prepare same as for
apple.

**********
 DESSERTS
BOILED RICE PUDDING

1 ½ cups calrose rice 1 litre full cream milk

2 heaped tbspns sugar
Place the rice in a saucepan and run the tap onto the rice to wash out the starch. Drain
and add about 3 inches of water to cover the rice and bring to the boil gently. When water is
absorbed add the milk and sugar simmer for about 15 minutes occasionally stirring. When
cooked set aside to cool then transfer to small bowls ready to serve.

**********

SWEET RICE

5 cups of milk (½ water & ½ milk if preferred)

1 cup calrose rice 2 tbspn sugar.
Bring milk to boil add rice and cook slowly about 20-30 minutes stir occasionally so it
doesn't stick. Sprinkle with cinnamon or cinamon sugar.

**********

BARLEY( 40 PEOPLE)

5 cups barley 2 pkts biscuits(Dutch rounds)

1 kgm crushed walnuts 5 lemons (rind)
2 cups sugar 1 tspn cinnamon
Soak barley till soft (35minutes) when ready put through sifter and wash with cold
water to remove starch. Put in towel and dry for 1 or 2 hours (just moist) mix in other
ingredients.

**********
 FRIED BREAD SLICES

Hard bread 3 eggs 1 cup milk ½ cup sunflower oil

Sliced bread dip first in milk, then in the beaten eggs. Fry in hot oil. Serve hot sprinkled
with sugar, honey, jam or crumbled fetta; or

1 beaten egg bread

Beat the egg and dip bread in both sides then fry in hot oil

**********

HELIX PASTRIES

dough;- 15 gms yeast milk flour 1 egg

2 tspns sugar 3 tspns melted butter
stuffing;- 150 gms crushed walnuts 1 egg white
1 tspns cinnamon
syrup;- ½ kgm sugar 2 ½ cups water
Thin the yeast with the warmed milk and mix with sugar salt and a little flour. Leave to
rise, then add butter, egg and enough flour to make a soft dough. Knead well and roll into a
sheet about 30 cm square. Brush with egg white, sprinkle with the walnut kernels mixed with
the cinnamon and make a compact roll.
Cut this roll vertically into 15-16 pieces and lay them on their side at small distances
from one another in a buttered pan. Butter each to prevent sticking. Bake golden in moderately
hot oven and leave to cool off Prepare syrup and cool for 10-15 minutes before pouring over
the helixes.

**********
 WHITE COOKIES

250 gms butter 150 gms icing sugar

370 gms flour 100 gms icing sugar for topping
Melt butter and allow it to set then beat till it becomes white. Add sugar and beat 10-15
minutes. Finally, add flour and make a dough, roll out and cut into rounds. Bake in low
temperature so biscuits remain white. When cool sprinkle liberally with icing sugar.

**********

WALNUT BISCUITS

250 gms butter or vegetable oil

200 gms sugar 250 gms walnut kernels
500 gms flour rind of ½ lemon
Melt the butter, then add sugar, ground walnuts, grated lemon rind and flour. Knead the
dough, divide into 5 pieces and roll each sheet into a sheet _ cm thick. Cut out biscuits and dip
one side of the cutter into beaten egg white. Now roll in the crushed walnuts mixed with sugar
and lay in a buttered pan. Bake golden in moderately hot oven. Join biscuits with marmalade

**********

SESAME RINGS

250 gms butter 250 gms sugar 4 eggs

1 tspn hartshorn juice of 1 lemon flour
Melt butter, add sugar and beat thoroughly. Add eggs one at a time beating continuously
then add hartshorn, and lemon juice. Add flour till a dough that can be rolled is achieved.
Roll the dough to a sheet 1f2 cm thick. Cut rings out of the dough, dip them in milk, roll in
sesame and bake in moderately hot oven till golden. Keep in glass or porcelain jars or in tins to
retain freshness.
 **********

HONEY AND WALNUT PANCAKES

360 gms flour 3 eggs

180 gms honey 180 gms soda water
60gms castor sugar 120 gms roasted walnuts
240 gms yoghurt 80gms vegetable oil
Mix the yoghurt with the soda water and half of this along with the flour to the beaten
eggs. A little later add salt and the rest of the yoghurt then strain. Pour sufficient of the mixture
to cover the bottom sides and stack on top of each other to prevent them from drying out.
Spread honey on each pancake, sprinkle the crushed nuts over it. Roll it up and sprinkle with
castor sugar.

**********

PUMPKIN WEDGES

Queensland blue pumpkin sugar

Cut pumpkin wedges into individual serves, sprinkle liberally with sugar and bake in
oven until tender.

**********

YOGHURT

1 litre milk (full cream best)

1 cup plain natural yoghurt
Heat milk till lukewarm then leave to cool slightly to just above room temperature. Add
yoghurt and stir well. Allow milk to settle and cover with a lid, then wrap in a blanket or
tablecloth. Leave overnight preferably in a corner. Keep in the refrigerator.

**********

MEKITSAS (Batter fried in oil)

1 kgm flour 3 eggs ½ kgm yoghurt

1 cup oil (sunflower) 1 cup water
½ tspn salt 10gm yeast or 1 tspn baking soda
Beat the eggs in yoghurt and add to the flour together with the water and yeast or baking
soda diluted in some cold water. Prepare a soft dough and let stand for 1 hour. Then roll into a
sheet and cut out circles with a teacup. Fry in plenty of oil until a reddish hue is obtained.
Serve sprinkled with icing sugar, jam or fetta cheese.

**********

FLOURHALVA

600gms flour 400 ml milk 400gms butter

flavouring (vanilla, cinnamon or rose water)
Brown the flour in the butter. Remove from heat and dissolve in a syrup made of the
milk, sugar and flavourings. Continue cooking, stirring constantly with a wooden spoon. Then
cover with a cloth, held down by the lid, until the syrup is absorbed. Serve sprinkled with icing
sugar.

**********

SEMOLINA HALVA

1 cup melted butter or oil 2 cups sugar

3 cups semolina 4 cups water
 Boil water with sugar and hold on hot plate. Brown the semolina in oil stirring
continuously. Pour the hot syrup over the semolina when it turns yellow, stir until the syrup is
absorbed. Remove from the plate, cover with a double napkin, and put a lid on it. Take off the
lid 20 minutes later and stir with a fork. Replace the lid till it cools off Serve with crushed
walnuts and cinnamon.

**********

WALNUT CAKE IN SYRUP

1 cup marmalade 1 cup water

l cup crushed walnuts 250 gms icing sugar
½ cup raisins 1 tspn bicarb soda
1 tspn cinnamon pinch crushed cloves
SYRUP 250gms sugar 2 cups water
Dilute marmalade with water add walnut kernels, icing sugar, raisins, bicarb soda,
cinnamon, clove and add enough water to make a soft dough. Spread the dough in a buttered
pan, and bake in moderately hot oven. When cooled cut into pieces and pour over the cooled
syrup.

**********

PRUNES WITH WALNUT KERNELS

½ kgm dry prunes ¾ cup sugar ½ cup red wine

walnut kernels
Soak prunes in water till soft then strain and remove stones and replace with walnut
kernel. Place prepared prunes in a baking dish and pour over sugar and wine and bake in a
moderately hot oven for about half and hour.

**********
 APPLE CAKE

4 eggs 1 ½ cups sugar 4-5 apples

flour 2 tspn cinnamon 2 tspn hartshorn
Beat eggs with sugar add hartshorn, cinnamon, grated apples, and the necessary amount
of flour to make cake dough. Transfer to a baking dish to a depth of 3cm and bake in a
moderately hot oven. Serve with icing sugar.

**********

SULTANA CAKE

½ cup butter ½ cup milk ¾ cup sugar

1 tspn vanilla essence 2 eggs 1 cup sultanas
2 cups SR flour ¼ cup finely grated citrus peel
pinch salt peeled almonds
Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Sift
flour and salt, fold into mixture alternately with milk. Add sultanas and peel. Mix well then put
into 8" (20cm) ring tin and decorate with almonds. Bake in moderate oven 40-45 minutes.

**********

SALEM TORTE (sweet slice)

2 pkts milk coffee biscuits crushed 1 cup walnuts

250 gms unsalted butter 2 tspns coffee
18 turkish delights ½ cup water
Melt turkish delights and water together in saucepan. Mix crushed biscuits, walnuts and
coffee. Add melted butter and mix well then add turkish delight mixture mix till well
combined. Form into log shape and roll in icing sugar. Wrap in alfoil and refrigerate. Cut into
small (20c piece size) and have with coffee.

**********
 JAM

QUINCE JAM
quinces
sugar (1/2 kgm for every ½ kgm fruit)
water (1 ¼ cups water for every ½ kgm fruit)
Peel and core quinces. Dice flesh and weigh it, for every 500 gms of fruit add 1h kgm of
sugar and 11/4 cups of water. Boil peels and cores in water, strain and pour liquid on sugar and
boil for 20 minutes until sugar is completely dissolved. Stir. Add quince flesh and simmer until
deep red in colour stirring gently.
 PRESERVES

PICKLED CAPSICUM

1 cup white vinegar

4 cloves of garlic
Wash capsicums remove stems and seeds. Break into reasonable size pieces, Place in a
clean jar packed to the top, Add garlic cloves 3-5 per 500 gm jar. Fill to the top with the water,
vinegar, salt, mixture. These are left for about 6 weeks before eating. Preferably preserving
them by placing in a saucepan with water bring this to the boil and take off immediately it
comes to the boil. Leave upside down to seal. After a few days turn regularly.

**********

PICKLED OKRA

This is prepared the same as capsicum

***********

PICKLED MIXED VEGETABLES

1 cup white vinegar 3 cups water 1 tbspn salt

Clean and prepare vegetables such as celery( sliced ), carrot (sliced), cauliflower
(flowerets). Pill jars to top and cover with the above liquid ensure filled. Do as for capsicum
only garlic isn't added.

HOT PEPPERS

As for capsicum only add 1 teaspoon of honey or sugar.

 **********

PICKLED OLIVES

20 Lt bucket of olives 5 kgms rock salt

Slice each olive on one side and place in a large garbage bag. When all have a slit and are in
the garbage bag shake up the 5 kgms rock salt so all is mixed. Place in the sun with as much
exposure to the sun as possible best done in April or March when the weather isn't too hot(25°
C best) leave for 4-5 days. Turn them around each day (to mix) leave open after mixing. When
the olives taste salty enough wash them in water and place in jars with olive oil a layer of salt,
choobritsa (summer savoury), and 112 cup white vinegar. Seal the jar and leave for 11 weeks.
Before serving rinse in water and serve with choobritsa.

LOUTANITSA

can be used as a dip or a chutney

6 kgm. capsicum 2 ½ kgm tomatoes
3 kgm eggplant salt to taste
2 tblspn sugar 2 ½ cups oil
Barbeque capsicum till skin blisters, Allow to cool then peel off skins and remove seeds.
Allow to stand overnight to allow water to escape. Place in vitamiser and blend.
Cut tomatoes in halves remove seeds then grate. Cook for
30 minutes.
Eggplants can be barbequed with the capsicum, when
cooked, remove the skins and mash the flesh.
Combine capsicum, eggplant and tomatoes. Add salt, sugar and oil. Bring to boil and
pour into cleaned jars while the mixture is hot. Seal the jars and turn them upside down
Optional additions include GARLIC, CHILLIES, PARSLEY

***********
 PICKLED CABBAGE

1 cabbage 1 tbspn salt

Chop the cabbage and put in 1 tablespoon of salt and rub it into the cabbage. Place in
sterilized jars and fill with water. Leave the jar outside for 3-4 days till it taste as you like it.
The longer it is left the more sour it becomes. Lasts 5-6 months in the refrigerator. This is best
done in the warmer weather.

I was told that families used to prepare between 100-200 cabbages this way and leave
them in wooden vats to last them through the winter in Bulgaria.