Bulgarian Recipes

Chilled Yogurt and Cucumber Soup (Tarator)

Beat the yogurt, add the crushed garlic, ground walnuts, finely diced cucumbers, oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill. Makes 3-4 servings.


Milk banitsa (Mlechna banitsa)

Prepare a medium-hard dough from the flour, 1 egg. oil, vinegar and water and roll into sheets (pre-made pastry sheets or filo dough may also be used). Place the sheets in a tray, basting each with melted butter. Bring the milk to a boil, add the sugar, remaining butter and semolina while stirring constantly, followed by the beaten eggs when cooled. Mix well and pour over the pastry sheets. Bake in a moderate oven. Cut in squares and sprinkle with confectioner's sugar.


Shopska Salad (Shopska salat)

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 lots of grated feta. Serves 2-3.


Stuffed Peppers with Egg and Cheese

Bake, peel and seed the peppers. Mix the crumbled feta with 4 beaten eggs. Stuff the peppers with the mixture. Roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.

Source of above 4 recipes: Bulgarian cuisine page at http://bahamut.mm.t.utokyo.ac.jp/~jan/bg.cuisine.html


Bulgarian Meatball Soup

Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil.

Source: St. George's Bulgarian Eastern Orthodox Church, Los Angeles. )1992 The Los Angeles Times


Back to Table of Contents