Molly Mills - The Flavors of Bulgarian Cooking: Cookbook from the Depth of the Balkans
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The Flavors of Bulgarian Cooking
Cookbook from the Depth of the Balkans
BY
MOLLY MILLS
Copyright 2019 by Molly Mills
No part of this book may be copied, replicated, distributed, sold or shared without the express and written consent of the Author.
The ideas expressed in the book are for entertainment purposes. The Reader assumes all risk when following any guidelines and the Author accepts no responsibility if damages occur due to actions taken by the Reader.
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Table of Contents
Bulgarian food has witnessed a lot of growth and increase in popularity. Traditionally, it drew influences from other culinary traditions. However, there is an equal proportion of uniqueness, originality, and variety in its taste, combining cheese, vegetables, and spices. Bulgarian meals are something to enjoy.
We have picked out some of the best Bulgarian recipes, and you are about to start discovering them. Rest assured, you will have a good and overall fun experience. You have gotten this book; all you need to do now is to have an open and ready mind and follow me as I direct you in your quest to make these meals.
I know you are ready. So, why dont you follow me as I take you through the process of making these 30 Bulgarian recipes? Oh yeah, that is the spirit.
Banitsa is native to Bulgaria, and it is traditionally eaten on special occasions. It is a combination of whisked egg, yogurt, and melted butter coated on layers of phyllo pastry, then baked in an oven. As you will soon find out, the result is absolutely heavenly.
Come, join me as I take you through the steps to making yours in the comfort of your home.
Serving size:
Total Cooking time: 25 minutes
Ingredients:
- 12 sheets phyllo dough
- 2 cups feta
- 4 eggs
- 1 egg yolk
- 8 tbsp (melted) butter
- 1 cup yogurt
- N.B: You also need a springform pan about 10 inches.
Instructions:
1. Start with the eggs and yogurt; mix and whip together in a bowl.
2. Add the melted butter and stir.
3. Grab two sheets of phyllo and brush the top with the butter.
4. Add another layer of phyllo sheet on top of the two and brush with butter.
5. Turn the three sheets and coat the empty sides.
6. Share a quarter of the yogurt, egg, and cheese content among the phyllo sheets and pour them on top.
7. Now, you need to roll the phylum sheets. Try and get the roll to be as long as it can.
8. Make three more rolls with new phylum sheets to get rolls
9. Put your springform pan on a baking sheet. Now, place the first roll of the sheets and make sure that it aligns to the edge of the circle. Then, put the other rolls by the side.
10. Mix the egg roll and the melted butter you have left and put on the banitsa
11. Now, bake for 25 minutes at a degree of 400 Fahrenheit.
12. That it. The banitsa should turn out golden. You can eat it hot or allow it to cool down.
If you want a quick appetizer, you wont go wrong with the Lukanka. It is likened to the Italian soppressata in many corners. It is majorly a combination of meat, spices, and herbs, and it is cased and left to dry. One word comes to mind when describing this snack mesmerizing.
Serving size:
Total Cooking time:
Ingredients:
- 2 lbs. minced meat, preferably pork
- 1 tsp sweet paprika
- tsp ground black pepper
- 2 tbsp cumin
- 2 tbsp salt
- 2 tsp savory
- Hog casings
Instructions:
1. Pour the ingredients in a bowl and mix.
2. Leave the content in your fridge for anything from 24-48 hours.
3. Fill the casing with the mixture and ensure that you release all air inside.
4. Roll using a rolling pin and hang it in an area that is cool, dry, and hidden from sunlight.
5. Leave for about two weeks, but make sure that you roll daily and release any excess air that might be inside.
6. It is ready to be eaten when it is dry enough.
This eggplant meal combined with other ingredients is a delicious dipping spread, perfect as an appetizer. It is great for bread or grilled meats.
Total Cooking time: 60 minutes
Serving size:
Ingredients:
- 3 eggplants (washed and cut to halves)
- 2 tbsp olive oil
- 2 green bell peppers (washed and cut to halves)
- 2 ripe tomatoes (washed, seeded, and crushed)
- 2 tbsp fresh parsley (chopped)
- 2 garlic cloves (crushed)
- 2 tbsp red wine vinegar
- tsp salt
Instructions:
1. Roast the eggplants and the peppers until they are slightly blackened.
2. Put them to a heatproof bowl and seal with a cover. Leave it to steam for 10 minutes.
3. Remove the skins after it cools down.
4. Put the eggplant and peppers in a food processor and blend until it is smooth. Now, pour the olive oil gently into the mix through the chute.
5. Pour the combination into a bowl and include the remaining ingredient. Ensure that you mix the content very well.
6. Season with salt and pepper as you like.
7. It is ready to be served. Put the leftovers in your fridge.
The beauty of the Tarama lies in the fact that cooking or baking is not part of its processes or requirements. Also, it is very affordable. And oh, delicious too. Of course, it is very popular as an appetizer. You do not need a lot of ingredients too, as you will soon find out. This recipe is one that I have tried many times, and Im always satisfied with my output. You will too.
Total Cooking time: 30 minutes
Serving size:
Ingredients:
- 8 tbsp smoked carp roe (unsmoked carp, cod roe also works)
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