bulgarian cuisine.pdf

Quest

BULGARIA

The Art of

Bulgarian Cuisine

16 Tr aditional Bulg arian Recipes

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Quest

The Art of

Bulgarian Cuisine

BULGARIA

Tarator

Kavarma

Yoghurt with

cucumber and walnuts Page 4

Oven-baked pork in

earthenware bowl Page 13

Roasted Tomato Soup

Panagurishte eggs

Makes the most of the organic

Bulgarian produce Page 5

Delicous poached eggs with

garlic and yoghurt Page 14

Shopska Salad

Koledna Pitka

The most popular

salad in Bulgaria Page 6

Traditional bread made at

home Christmas Eve Page 15

Mish-Mash

Traditional and delicious

kind of omelette Page 7

Baklava

Very sweet dessert,

perfect with an Espresso Page 16

Pulneni tchushki

Pumpkin Soup

Peppers stuffed with

minced beef and rice Page 8

Delicious Tomato,

and Pumpkin soup Page 17

Kufteta

Rhodopian Klin

Spicy meatballs - perfect

for the Barbecue! Page 9

Warming and filling

winter staple dish Page 18

Moussaka

Sarmi

Bulgarian aubergine

moussaka - delicious! Page 10

Cabbage leaves stuffed

with mince and rice Page 19

Zrial Fassoul

Cheap, delicious haricot

beans with vegetables Page 12

Medenki

Biscuits for the

festive season Page 20

www.questbg.com

Sales & Marketing Director: Denise earney denise@questbg.com

Managing Director: Darren earney

■

darren@questbg.com

introduction

BULGARIAN CUISINE

Many centuries of tradition have gone into what is now considered

'Bulgarian' cuisine - there are many influences from throughout this

time, in particular the neighbouring countries of Greece and Turkey.

Many of the ingredients produced in Bulgaria are world famous - the

herbs grown here are exported all around the world, Bulgarian yoghurt

(kiselo mljako) is considered by many to be the best in the world (indeed

some 200,000 tons of Bulgarian yoghurt are sold in Japan every year!)

and the organic fruit and vegetables are legendary ... many of our

subscribers write to us with tales of how ‘the fruit tastes like it did when I

was a child’, and this is perfectly true ... no pestisides here ... everything

grown naturally and one can certainly taste the difference.

Whilst there are some delicous meat dishes in Bulgaria, many of the dishes

are ‘meatless’ - in fact the Bulgarians eat only half the amount of meat as

people in other EU countries, which is partly down to their Orthodox

beliefs where many celebrations require a fasting from meat - in this

respect, the country is a perfect place for vegetarians to visit ... the salads

and fruits are wonderful and everyone should try to experience the open

air fruit and vegetable markets on a visit here.

Every month in Quest Bulgaria Magazine we feature a Bulgarian recipe,

always trying to make the most of the organic vegetables. Most recipes

are ‘traditional’ however, as it’s me personally who cooks these dishes

every month whilst photographing them for the magazine, they have all

been slightly ‘personalised’ to suit my own and Jain’s tastes!

Here we have selected a few recipes from recent issues which include,

soups, salads, main dishes (both vegetarian and with meat) and

desserts. We do hope you try some of them out ... and enjoy the results!

Darren Kearney , Managing Director, Quest Bulgaria

Magazine

DID YOU KNOW ... BULGARIAN HERBS

are known worldwide. Bulgaria is the fourth largest

producer of medicinal herbs in the world, exporting a

total of 12,000 tons per year, most of it to the European

Union and the United States.

Around 350,000 people are employed in the herb

industry in Bulgaria.

3,000 different types of plants grow on the mountains

of Bulgaria. Over 300 of these plants are used in the

pharmaceuticals industry, while 750 types are used in

alternative medicine. Some of the most popular herbs

are lavender, mint, thyme, chamomile, wild marjoram

and St. John’s wort.

RECIPE OF THE MONTH

cooling tarator

A very simple and traditional Bulgarian dish ...

perfect for cooling down during the warmer days!

Serves 4-6 :

Ingredients :

1 litre yoghurt (Bulgarian if possible)

2 cucumbers

Walnuts, about 10

1 cup sunflower oil

Fresh Fennel

Garlic (if you are not going out for the afternoon!)

Instructions :

Finely chop the walnuts and fennel (and garlic)

Grate the cucumbers (or dice if you prefer)

Combine all the ingredients, mix and serve

That’s it... enjoy!

Tarator can be served as a starter (if so, you can add a cupful

of water before serving), or makes a fabulous vegetarian

main meal.

QBG

RECIPE OF THE MONTH

roasted

TOMATO SOUP

This month, Quest Bulgaria subscriber David Barker and

family share with us their recipe for Roasted Tomato Soup,

which makes perfect use of organic Bulgarian vegetables

(see article on previous page).

Ingredients:

Serves 4

1 kilo of ripe tomatoes cut into quarters

250g red onions cut into wedges

4 garlic cloves

3 fresh rosemary sprigs

2 large red peppers quartered and de-seeded

4 tablespoons olive oil

300 ml of heated vegetable stock

1 tablespoon red wine vinegar

4 dashes Worcestershire sauce (optional)

A few sprigs of parsley

1 dash of Tabasco sauce (optional)

Instructions:

Pre-heat the oven to 220 degrees centigrade.

Place the tomatoes, onions, garlic,

rosemary & peppers into a large

roasting tin.

Drizzle with olive oil and roast

for 45 minutes until tender and

beginning to char.

Remove from the oven and

blend briefly so that the

mixture is still a bit chunky.

Tip into a large pan and

add the stock, vinegar,

Worcestershire sauce

and Tabasco sauce.

Heat gently through and

serve with parsley sprigs

and chunky bread.

QBG

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