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Archive-Name: bulgaria-faq/part9

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CHAPTER  21:  CUISINE


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21-1 Bulgarian Cuisine
(by Rossen Zlatev), last updated: 31-Dec-1991
    Because of its geographical position and long history Bulgarian
cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish
cuisines. National specialities include: Shopska salad (sliced tomatoes,
cucumbers, peppers and parsley topped with grated sheep's cheese); and
tarator ( a cold soup of chopped cucumber, walnuts and yogurt) perfect
for hot summer days. White sheep's cheese baked with eggs is another
favorite. Other typical items on the menu include kebapcheta (minced
meat rolled into sausage shapes and grilled), kavarma (individual
casseroles of pork or veal, onions and mushrooms), shishkebab, stuffed
vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria,
its country of origin.
    Bulgarian wines are the perfect companion for Bulgarian food. The
choice is wide. However, you can tell the best wine by their controlled
label of origin guaranteeing that they have been made from special
varieties of grapes grown in specific localities. Beer is also very
popular in Bulgaria. The brands are not as popular as German and
Czechoslovakian ones but they are very delicious. Aperitifs are both
familiar and unusual in taste. Local ones include Slivovitz, grape brandy
and Mastika which are usually accompanied by salad or appetizers.
    Apart from the usual deserts and sweets that can be found all over
the Europe, Turkish sweets are also very popular. Some of them are:"baklava"
(flaky pastry stuffed with pistachio nuts in syrup) and "kadayif" (shredded
wheat stuffed with nuts in syrup). A great choice of fruits and vegetables
is available as well.
 

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21-2 Bulgarian cuisine 
(by Rumi Radenska)
BULGARIAN CUISINE
 
Bulgaria is a relatively old state. It was founded in 7th century a.d.
From that time until the 18th century Bulgarian people used to eat the usual
for Europeans food: meats, fish, bread, raw fruits and vegetables.
By the end of the 18th and especially in the 19th century Bulgarian people
developed their specific cuisine. Basic ingredients in the Bulgarian
kitchen are:
 
1. Meats: pork, beef, lamb, chicken, fish.
 
2. Dairy products: the main type of milk Bulgarians eat is plain yogurt.
They prepare it generally from cow milk, but you can get yogurt made
from sheep milk or buffalo-cow milk, which are much more tasty than cow yogurt.
Almost everyone in Bulgaria eats yogurt every day - from age of 3 months until
his/her death. There are two main kinds of cheese: feta (white cheese) and
yellow cheese. Feta is two types: cow feta and sheep feta. Bulgarians prefer
to use cow feta in cooking and to eat sheep feta. Yellow cheese is used
as in the U.S. You can buy original Bulgarian feta in Mediterranean stores
in the U.S.
 
3. Rice, corn, beans, lentils.
 
4. Vegetables: potatos, cabbage(green and red), carrots, tomatos, green peppers,
eggplants, cucumbers, garlic, zucchini, pumpkin, onions (yellow and green),
peas, celery, spinach, cauliflower, lima beans, lettuce, radishes,
turnip, gumbo, mushrooms, olives.
 
5. Fruits: cherries, raspberries, strawberries, blueberries, blackberries,
apples, peaches, pears, plums, apricots, watermelons, melons, grapes, quinces,
medlars.
 
6. Nuts: peanuts, walnuts, hazelnuts, almonds, chestnuts.
 
7. Spices: parsley, mint, savory, paprika.
 
8. Herbs: many different, from thyme to milfoil. They are used in cooking and
for herb teas.
 
All these basic ingredients are grown in Bulgaria.
 
By the end of the last century Bulgaria extended its economic connections with
Middle and West European countries. This way, little by little, people in
Bulgaria started to use some common European foods like pasta, mayonnaise,
cream, and also some fruits and vegetables which are not grown in the country.
Today the Bulgarian cuisine is a mixture of typical Bulgarian courses and
common for all world foods.
 
In the restaurants you may purchase steaks, chops, hamburgers usually roasted,
broiled or barbequed with garnish from potatos, beans, salad and Bulgarian type
of salsa called luttennitza. In the largest cities of the country there are
special restaurants for fried chicken, fish, pizza, spaghetti. In the capital
Sofia you can taste in a special restaurants German, Russian, Italian, Korean,
Vietnamese, and Japanese food. Traveling in the countryside you can always
buy near the road 'kebbabchetta' and 'kyuftetta' - Bulgarian barbequed
hamburgers with oblong or round shape.
 
Home cooking is more varying and depends on many factors, but the most
important one is the family cooking tradition. For example, I'm still cooking
some courses my grandmother used to cook a long time ago. Although Bulgaria is
a small country, there is a difference in cooking traditions between its North
and South parts.
 
A distinctive feature of Bulgarian home cooking is that you start with the
cooking of the meat and gradually adding all other ingredients. At the end of
the cooking you have completely finished the course in one sausepan. This method
saves time, especially if you work from scratch.
 
Example:
 
MEAT WITH POTATOS
 
Meat (pork, beef or chicken) - 1 1/2 lb.
1 yellow onion
1 carrot
1 stick selery
1 Italian pepper
1 tsp. paprika
1 tsp. salt
5 potatos
1 can (6-8 oz.) tomato sause
2 tbsp. parsley
2 cups hot water
1/4 cup vegetable oil (optionally)
 
If you'd like to try, follow the steps:
 
1. Cut the meat into 2" pieces. Put in the sausepan with the salt, cover and
cook on the top of the range at medium heat, stiring ocasionally. At this point
you can add the oil.
 
2. Meanwhile, peel onion and carrot and chop them finely. Add to meat and
stir. Slice selery and green pepper, add and stir. In 5 min. add paprika, stir,
add water.
 
3. Cover and cook 1/2 hour. Meanwile peel potatos and cut them into cubes. Add
to meat, cook 15 min.
 
4. Add tomato sause, cook 5 min. Add parsley. Swich off the oven, let stay on
it for 10 min. Serve. Makes 4-6 servings.
 
Note. If you cook chicken, reduce cooking time in step 3 to 10 min. instead of
1/2 hour.
 
Although slow cooking was very appreciated in the old Bulgarian kitchen,
today many Bulgarian women prefer quick dishes.
 
Some easy typical Bulgarian recipies:
 
GREEN SALAD
 
1/2 head lettuce (your favorite type), finely chopped
1 cucumber, cut into two longwise and sliced
2 large tomatos, cut into two and sliced
1 bunch green onions, cut into 1/2" pieces
1 stick selery, sliced
1/2 bunch of each: parsley, dill and mint, finely chopped
Salad dressing, made from 4 tbsp vegetable or olive oil, 4 tbsp lemon juice and
1/2 tsp salt.
 
Put all ingredients in a large bowl, mix well and serve. Makes 4-6 servings.
 
 
COLD YOGURT SOUP (TARRATTOR)
 
1 lb. plain yogurt
1 1/2 cups cold water
1 peeled and finelly choped cucumber
2 cloves garlic, pound up
4 tbsp vegetable or olive oil
1 tsp salt
2 tbsp fresh dill
1/2 finelly chopped walnuts (optional)
 
In a large bowl mix yogurt and water untill smooth. Add all other ingredients,
stir well. Serve. Makes 6-8 servings. In hot summer days you can add  1 cube
ice in each serving bowl.
 
LUTTENNITZA
(Garnish for broiled of barbequed meats)
 
1 can (8 oz.) Contadina tomato paste
1/2 cup cold water
1/4 cup vegetable or olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1 bunch green onions, finely chopped
1/2 bunch fresh parsley, finely chopped
2 cloves garlic, pound up.
 
In a medium size bowl mix well all ingredients. Serve. Makes 4-6 servings.
I'm grateful for this recepie to Mrs. Violetta Peev from Oakton, VA.
 
EGGPLANT DIP
 
1 eggplant, baked, peeled and cut into cubes
1/2 cup tomato paste
6 italian peppers, baked, peeled, seedless, cut
1/3 cup vegetable or olive oil
1/4 cup wine vinegar or lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 bunch parsley, chopped
4 cloves garlic, chopped
 
Put all ingredients in the blender. Mix at high for 2 min. Serve.
 
LAMB WITH GREEN ONIONS
 
2 lb. lamb, cut into 1 1/2" pieces
5 bunches of green onions, cut into 1" pieces
2 cups hot water, divided
1 tsp salt
1 tsp paprika
1 tsp black pepper
2 tbsp butter (optionally)
 
Put lamb in wide, but not deep sausepan. Add 1/2 cup hot water and if desired,
butter, cover. Put on the top of range at medium heat for 2 hours. In 1/2 hour
add onions, salt, paprika, black pepper and 1/2 cup hot water, stir. Cook for
another 1/2 hour, add 1/2 cup hot water, stir. Repeat the latter in 1/2 hour,
using the last 1/2 cup hot water. Cover and cook for 1/2 hour. Switch off
the range, let stay for 15 min. Serve warm.
 
BANNITZA
In old times and now every Bulgarian family eats BANITZA on holidays as a
dessert. In the BANITZA, prepared for Christmas, one puts wishes for happy,
healty, and successful year.
 
12 fillo sheets (leaves)
8 oz. crumbled feta cheese
5 eggs, divided
1 stick butter or margarine or 1/2 stick butter and 1/2 stick margarine
  melted
1 1/2 cup Seltzer soda (or other type, but colorless)
1/2 cup granulated sugar (optionally)
 
Preheat oven to 375. Grease 9X13X1 1/2" pan. In a small bowl put 4 eggs and
feta cheese, mix well. Put the first fillo sheet on the bottom of the pan,
sprinkle with one tbsp melted butter, repeat with 3 more sheets. On the 4th
sheet put 1/2 of the egg-cheese mixture, spread it on the sheet. Order the same
way the next 4 sheets, put the other half of the egg-cheese mixture, cover
with the last 4 fillo sheets.
Cut the BANNITZA into squares with sharp knife. Pour the rest of the butter
on the cuttings. Combine egg and soda, mix well and pour on the top of the
BANNITZA. Bake 20-25 min. or until golden-brown. Take out of the oven,
sprinkle with cold water, cover with paper towel and kitchen fabric towel,
and let stay for 10 min. Serve hot. If desired, before serving sift with
granulated sugar. Makes 12 servings.
 
You can reheat the BANNITZA in a microwave for 3 min. or in a regular oven
for 10 min. at 375. Serve for breakfast with plain yogurt.
 
Note. When working with fillo leaves, follow strictly instructions outside
the box.
 
Bulgarian people prepare many vegetarian foods, different pancakes, salads,
etc. 
 
Hope you enjoy reading/eating.
 
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21-3 How to make baklava 
(by Chris Kantarjiev)
BAKLAVA
 
Baklava is claimed by almost every Balkan state as its own invention;
most people in the United States first encounter it in Greek
restaurants.  If the truth were known, it's probably the Turkish who
invented it, as is the case for many other ``typically Greek'' dishes.
This recipe comes from my Bulgarian grandmother, and follows Bulgarian
tradition, in that the filling is very simple.
 
Ingredients - Makes two small pans
 
                DOUGH
1 lb strudel dough (or fillo leaves)
1 lb unsalted butter, well melted. Salted butter or margarine
        are not acceptable.
 
                FILLING
1 lb walnut meat, chopped medium fine
1/4 cup sugar
1 tsp vanilla (or use vanilla sugar)
 
                SYRUP
4 cups sugar
2 cups water
1 tsp lemon juice
 
Procedure
 
1.  Heat oven to 300 to 325 (fahrenheit).
 
2.  Make the syrup first.  Boil the water and sugar for 15 minutes.
Add lemon juice, boil 10 more minutes, set aside to cool.
 
3.  Make the filling:  Mix all ingredients well.  I prefer the walnuts
fairly coarse; some people like them quite fine.
 
4.   Cut the dough with scissors to the size of the tray.  Handle the
dough very carefully; do not press hard on it at any time.  Cover with
wax paper and damp towel.
 
5.   Take out one sheet of dough at a time and place it in the pan.
Brush the dough with melted butter between each layer.  Continue until
you have about 12 sheets buttered.  Small and broken pieces of dough
can be used in the center, but there must be butter between every two
layers.
 
6.   Spread walnut filling across the tray.
 
7.   Put on a sheet of dough, brush on butter, and continue until all
the dough is used up.
 
8.   Cut into diamond shapes: cut into quarters with cuts parallel to
the long axis, then cut diagonally across.  Don't press hard!
 
9.   Bake for about 1\(12 hour, until golden brown.  Be careful not to
burn the bottom or the walnuts, especially with a glass pan.
 
10.  Let cool on rack for 5 minutes.  Add syrup which should have
cooled to room temperature.  Let cool for at least two hours before
eating.
 
Notes
 
Probably the hardest thing about this recipe is waiting those last two
hours!
 
Depending on where you go, you'll hear the name of this dish pronounced
different ways.  I learned to pronounce the name with all /ah/ sounds,
with accents of equal intensity on both the first and third syllable.
The second syllable is quite faint.  Greek-speaking persons typically
put a heavy accent on the second syllable.
 
Many variations on the filling are to be found.  A simple one was
mentioned above, regarding the coarseness of grind of the walnuts in
the filling.  They may even be ground.  Spices such as chopped cloves
or cinnamon may be added, and the filling may be included in several
layers instead of just one.
 
A large 14x10 inch pan is almost too big to handle. I typically make
this recipe in two 7-3/4x11 inch pans, which is just about the size of
a half sheet of the dough I buy.  By the way, if you can make your own
strudel dough, it will be even better ... but much more effort.
 
It is best to have a partner help you prepare the pans.  One person
handles the dough and places it in the pan, while the other applies the
butter.  It is very important that sufficient butter be placed between
layers so that each layer gets flaky, rather than having them stick
together.  Pay particular attention to the edges and corners.
 
In case you haven't noticed, this is very sweet stuff.  It goes great
with a fine cup of coffee, espresso, or Turkish coffee, even with
sugar.  Two pieces will probably fill anyone up; it refrigerates and
freezes quite well.  This recipe requires a lot of effort, but it's
well worth it.
 
Time:  1-1/2 hours preparation, 1-1/2 hours cooking, 2 hours cooling.
 

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21-4 How to make Bulgarian yogurt in the U.S. 
(by Nikolay Mehandjiev, Rumi Radenska, and others), last updated: 01-Jan-1994
General points:
 1) Boil the milk!
 2) Use only:
      a) yogurt with LIVE "Lactobacillus Bulgaricus" or
      b) dried "Lactobacillus Bulgaricus"
 3) Enjoy the "kiselo mljako"!
 
 
---------------------------
RECIPE 1  - offered by Rumi Radenska and verified by many netters
 
Dear News Readers,
 
I think that some of you might be interested in a real
old recipe to make your own "kiselo mlyako" (Bulgarian
yogurt). The recipe is the same as the one that I followed
to prepare "kiselo mlyako" in Bulgaria, when my
children were babies. Now I am sucessfully using this
recipe in the U. S.
 
I am using plain yogurt from the stores in U.S.A. and
regular types of milk:
 
        1 gallon of milk (1%, 2% or whole milk)
        1 lb. plain yogurt (make sure that the
                label says "with active bacteria",
                no garrantee for success otherwise)
 
Put milk in large saucepan and heat it over medium heat
till boiling. Put the milk aside and let cool for about
35-45 min. You can check the milk with small
finger -- it (the milk) should be warm, but not very hot
(If you wish you can use termometer: 43-45 C).
 
Beat yogurt with fork or steel wrisk in a bowl. Add 1 cup
warm milk, mix well. Little by little add yogurt-milk
mixture to the rest of the milk. Mix again.  Pour milk
into glass jars or ceramic bowls with lids. Put jars
on a flat surface. Cover with something that will keep it
warm, as a folded blanket or a sleeping bag (I am using
a sleeping bag). Let it stay for 2 hours and 30 min.
Check "kiselo mlyako" - it should be thick. Let stay uncovered
at room temperature for 30 min. Put in the refrigerator
for 3-4 hours. Enjoy the results.
 
Makes 8 lb.  Do not forget to save 1 lb. to make next portion
of "kiselo mlyako".
 
P. S. It is also possible to make "sirene" (Bulgarian white
cheese) at home, but it requires more efforts and "maya"
(east) from Bulgaria. (I have no idea whether it is available
in the U.S.)
 
-------------------------------
 
RECIPE 2 - Suggested by other netters and used regularly by me without
failure until today:
 
    *) Boil the milk
    *) Cool down to 60 C and pour into jars.
    *) When around 50 C cover with towels.
    *) When 41-44 C (warm but not very hot for your small finger), put
       1 (heaped) tablespoon of yogurt (with live bacteria) per jar
       (0.5-1 litre).  Mix well using a fork.
    *) Wrap with a woolen pullover and a woolen blanket and put in
       a warm cupboard.
    *) Leave for approx 8 hours.
    *) Uncover. If OK, put in cold water and later in the fridge
       (do not eat it straight away - it is not very tasty warm :-))
       If for some reason not ready yet :
                 .) Put 1 or 2 more tablespoons of yogurt
                 .) Put the jar in 60 C warm water for 30-40 min
                    to warm it up.
                 .) Wrap it well again.
                 .) After 6 hours it will be OK (95% of the cases).

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21-5 Yoghourt
(by Veselin Miladinov), last updated: 18-Jul-1995 (This entry is in Bulgarian)
Kiseloto mlyako se polutcava ot fermentaciyata na laktoza ot dva vida
mletcno kiseli bakterii (MKB) _Lactobacillus bulgaricus_ i _Streptococcus
thermophilus_ Dali kiseloto mlyako shte bqde bqlgarsko ili kakvoto i da
tova sa mikroorganizm ite koito fermentirat lactozata.  Za tova vsyako
kiselo mlyako (yogurt) shte svqrshi rabota dori i tova s plodovete. Nyakoi
(moje bi povetceto) vidove yogurt v USA imat dobaveni _L. acidophilus_ MKB
koito _ne_ utcastvat vqv fermentaciyat a se dobavyat sled tova zashtoto
nyakoi hora vyarvat tce te pomagat za predotvratyavaneto na razlitcni
bolesti.  Razbira se tova ne e dokazano no prodava mlaykoto dobre.  Misqlta
mi e tce ne bih go preporqtcal za prigotvyane na yogurt. Shte stane s
po-razlitcen vkus. 
Edin drug vajen moment e temperaturata.  Kolkoto e po-visoka tolkova
povetce _St. therm_ shte preobladava i rezultata e po-kiselo mlyako i shte
ima synerisis (shte ima voda nad mlyakoto tcesto se slutcva v bg ne se
nahvqrlyate patrioti vsitcki sme bili tam i znaem).  Pri po-niska
temperatura shte se polutci obratnoto yavlenie i mlyakoto nyama da e kiselo
i shte prilitca na pryasno mlyako. Po princip za industrialno proizvodstvo
se incubira 4-8 tcasa pri temperatura 40-45 C.  Za praktitceski nujdi az
bih probval po-niska temperatura okolo 40 C i po dqlgo vreme (e moite dumi
ne tryabva da se vzemat mnogo na seriozno zashtoto mlyakoto koeto sa sqm
pravil e mnogo po skapano ot tova v supera ne bqlgarski obatce) okolo 8 do
10 tcasa.  Ami obshto vzeto dobre e da se experimentira dokato se polutci
gore dolu jelaniya vkus.  Kupuvayte edna i sqshta marka mlyako i varirayte
vremeto i temperaturata.  Kakto nyakoy spomena za bg vkus da se dqrji  v
hladilnik e mnogo dobra ideya.  Tova shte pomogne mlyakoto da ne stane
mnogo kiselo.  Kolkoto do bg vkus az ne znam kakvo e tova v bg vseki den
mlyako ima razlitcen vkus.  Nyakoy spomena da se vari mlyakoto.  Tova ne e
neobhodimo.  Mlyakoto koeto se kupuva ot supera e pastyorizirano.  Kato se
dqrji na toplo sqs MKB te shte podtisnat vsyakakvi drugi gadove.  Zdraviya
razum vse pak izikva nyakakva toplinna obrabotka.  Az bih go nagryal do
okolo temperatura 90 C i bih go dqrjal taka okolo 10 min.  Pova e napqlno
dostatqtcno.  Industriayata izpolzuva okolo 60 C za 30 min.  Bez mnogo
podrobnostti tova shte pomogne i da se namali syneresis-a na yogurta.
Nyakoy drug sqsto beshe spomenal tce slaga 1 and 1/2 tova sqshto e dobra
ideya.  Za da stane dobro mlyako tvqrdite veshtestva tryabva da sa povetce
ot 15%.  E ako iskate po dietitcno mojete da dobavite kqm skim milk suho
skim milk (ako mojete da ponasyate leko gortciviya vkus koyto se  polutcava
kogato mlyakoto pregori).  Ako go varite bqdete vnimatelni da ne zagori
osobeno ako ste dobavili neshto.  Drug trik e da se dobavi malko nisheste i
togava da se podgree do okolo 80- 90 C dokato zapotcne da se sgqstyava.
Po-dobre spored men e da se izpolzuva microwave i mnogo bqrkane otkolkoto
normalna petcka zashtoto na normalno petcka potcti sigurno shte zagori.
Industrialno se izpolzuvat modificirani nishesteta i/ili gums (bg ???)
koyto sqzdavat viskozna masa pri niski temperaturi.  Moje bi v supera moje
da se nameri pregelatini zed starch koeto shte svqrshi dobra rabota i ne
modificirano po himitcen natcin (za lyubitelite na prirodna hrana :)).   S
normalno pryasno mlyako se sqmnyavam tce moje da se polutci kiselo mlyako s
dobra gqstota.  Drug defekt osven izbroenite po gore e da se polutci mlyako
koeto e slimmy (bg ??) togava tryabva da se tqrsi pritcinata ili v staro
kiselo mlyako ili v zamqrsyvane s drojdi ili golym broy "divi" MKB.  Ili v
ne mnogo tcist sqd.  Ako nishto ne se polutcava moje da sa i bakteriofagi
(mnogo malko veroyano pri kiseloto mlyako).  Obshto vzeto sled takqv
slutcay dobro tcistene i izvaryavane na sqdovete e mnogo dobra ideya Sqshto
i tezi 8 uncii mi se struvat malko mnogo obiknoveno se izpolzuva 1%.  Na
edin galon edna supena lqjica e dostatqtcna (a i baba mi slagashe po
tolkova :) hip hip ura sqglasie mejdu industr. i babina recepta) inatce
riskuvate da polutcite neshto mnogo kiselo.  Ako se polutci neshto takova
prosto go svarete i shte polutcite izvara koyato mojete da polzuvate bez
nikakvi zdravni problemi za direktna konsumaciya ili za banica, tolumbi i
tn.  Taka shte imate shans za uspeh 100% samo ne kazvayte predvaritelno
kakvo shte pravite izvara ili mlyako. Vinagi mojete da se izmqknete s
opravdanieto tce tova ste iskali da napravite. 
 
Haide dobqr apetit na vsitcki.
 
P.S.  Ne znam dali shte se polutci neshto po-dobro ot tova koeto mojete da
kupite v supera, az litcno sqm mnogo rezerviran osobeno pri pqrvite opiti.
Az go pravya zashtoto e po-eftino kogato shte go polzvam za gotvene.
Kolkoto za bg vkus tova e edin ot mitovete koito ne znam kakvo totcno
oznatcavat.  V USA sqm yal mnogo po-dobro mlyako otkolkoto v BG (kupeno ot
mlekarnicata).  Po dobriyat vkus na domashno prigotvenoto kiselo mlyako v
BG e lesen da se obyasni s pryasnoto prryasno mlyako (obinoveno idvashto ot
kravata v zdniya dvor) i visokoto sqdqrjanie na maznini (okolo 5% i
povetce).  Za sqjalenie povetceto vkusnotii stavat s maznitcki neshta (
vqzdishka ).  Uspeh na vsitcki lyubiteli mlekoproizvoditeli.  Az shte se
izkaja i po vqprosa na turshiite. 
 

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21-6 Marinovani gqbi
(by Iliya Talev), last updated: 28-Jan-1996 (This entry is in Bulgarian)
Tova e recepta za praznichni marinovani gqbi, koyato mi
dade malkata mi dqshterya; tya ya e nauchila ot baba si,
koyato ya znaela ot mayka si, koyato na svoy red nauchila
receptata ot edna rusenska evreyka v nachaloto na veka.

1. polovin kg presni gqbki pechurki (dobqr zamestitel sa
belite gqbi champignon, koito se prodavat v USA i Canada
v paketcheta po 8 oz. za okolo $1.50 US). Izryazvat se
drqjkite, gqbite se izmivat i ozsushavat ili izcejdat
ot vodqta.

2. gqbite se sryazvat na dve, sled koeto se naryazvat na
tqnki filiyki (okolo 2-3 milimetra debelina).

3. obelvat se 4 golemi skilidki chesqn, i se schukvat
v havanche s mnogo sol (kato za tarator),

4. kqm chesqna se dobavya ocet i zehtin (olive oil) v
proporciya edno (ocet) kqm tri (zehtin). Dobavyat se
podpravki kato suh magdanoz, kopqr, cher piper, kimon,
chubrica ili oregano, i kakvoto oshte vi doyde na um.
Vqprosqt tuk e kolko ocet i zehtin. Pochnete c 50 gr
(2 oz) ocet;  ako tazi technost ne e dostatqchna,
napravete oshte smes i dobavete. Razlichni gqbi popivat
razlichno kolichestvo marinada.

5. slojete naryazanite gqbi v golyama panica, zaleyte
gi s marinadata i gi omeshayte dobre. Ako vsichki gqbi
izglejdat namokreni s tchnostta, znachi e dostatqcno.
Ne e nujno na dqnoto na sqda da ostava technost.

6. prehvqrlete gqbite v burkan, zatvorete go s marlya
i go ostavete na stayna temperatura edna nosht. Na
drugiya den bi tryabvalo da sa se marinovali. Samite
gqbi puskat mnogo sok. Slojete gi v hladilnika --
i nazdrve. I spomenavayte rusenskata evreyka (dokolkoto
znam, tova bilo neyno izobretenie).

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21-7 Turshiya
(by Veselin Miladinov), last updated: 18-Jul-1995 (This entry is in Bulgarian)
Obshto vzeto turshiyata se pravi klasitceski tcrez fermentacia ot mletcno
kisel i bacterii (MKB).  Obshto vzeto vsitcki fermentirali produkti kato
yogurt, sirene, turshii, salami i tn se pravyat ot tezi gadinki (razlitcni
vidove). Za pravene na turshiya ima i po-lesen natcin pqrvo shte go opisha
nego: Izmivate zelentcucite (zele krastavitcki tcushki i tn) i podpravkite
(magdanoz kopqr i tn) i gi naryazvate na priemliva za vas golemina.
Postavyate gi v burkan koyto moje da se zatvori hermetitceski i dolivate
voda sol i ocet na vkus. Zatvaryate hermetitceski i varite 15 minuti ili
povetce (do 25 min) ako zelentcucite sa po edri.  Ako zelentcucite se
razpadnat mnogo ste gi varili :)) ako mojete da gi yadete (ot estetitceska
gledna totcka) yajte gi.  Ako sled okolo mesec burkanite se poduyat ne ste
varili dostatqtcno.  Konsumaciya predi iztitcaneto na edin mesec ne se
preporqtcva zashtoto oceta i solta nyama da proniknat vqv zelentcucite i
shte yadete supa ot zelentcuci.  Tozi natcin e po-siguren ot zdravna gledna
totcka a i na vkus se polutcava dobre za kiseli krastavitcki, petceni
tcushki i tn. Mejdu drugoto pickles ot nay razlitcen tip koito se prodavat
konservirani v USA i navsyakqde po sveta se prigotvyat po tozi natcin.
Goreshto se preporqtcva na lybitelite na turshiya s niska medicinska
zastrahovka ili bez takava.
 
Za tezi ot vas s povetce sigurnost v kuhnenskite si umeniya i po-solidna
medicinska zastrahovka se predlaga recepta za klasitceska turshiya (kiselo
zele, krastavitcki).  E ne e tolkova strashno ot mikrobiologitcna gledna 
totcka ako spazite nyakoi usloviya.  Izmityat zelentcuk (ne e neobhodimo da
rejete povetceto ot tyh s iklyutcenie moje bi na morkovite i drugi takiva
koito sa tvqrdi) se postavyat v golyam sqd (pone 5 l) i se slaga 5 do 8 %
sol (za pet litra tryabva pone 250g sol) zabelejete tce tova e edno ot
vajnite usloviya osiguryavashti vi sreshtu tcesti poseshteniya na
taoletnata ili bolnica.  Sqda se pqlni s voda sqdove s tyasno gqrlo i
po-golyam obem sa za predpotcitane.  Tova e vajno za da se osiguryat
usloviya da rastat MKB inatce nali znaete taoletnata.  Dostqpa na vqzduh
tryabva da se ogranitci.  Dobra ideya e da se sipe malko olio vqrhu vodata.
Ne e mnogo opasno ako zelentcucite sa zamqrseni s patogenni mikroorganizmi.
Naprimer za edin ot moite kusove tuk pravihme kiselo zele na pqrviyat den
koli formite (indicator za patogenni mikroorg) byha okolo 1000 na vtoriya
se uvelitciha na tretiya den byaha nyakolko stotin i na tcetvqrtiya potcti
gi nyamashe a po natatqk nyamashe nishto.  Sqda s taka prigotvenite
produkti se ostavya na hladno (10 14 C) za predpotcitane v maze za mesec
dva.  Sled okolo 25-30 dena mojete da vzemate probi.  Ako go ostavite na
mnogo toplo shte stane mnogo kisela a i moje da ponamirisva na ( e vie
znaete na kakvo ...).  Obshto vzeto kogato pH (za tezi koito znayat kakvo e
tova i kak da go meryat) padne do 3.6 - 3.8 nysms problemi s patogenni
mikroorganizmi. 
 
Uspeh i ako stane dobre i ima dovolni ot receptata nyama da otkaja ako mi
izpratite malko rakiyka.  Za nedovolnite ne me psuvayte v kraya na
krayshtata az spodelyam litcen opit i kakvoto sqm utcil v universiteta u
nas se polutcava i v klas se polutcava ( e vyarno tam dosta po-precizno se
pravi ot okomera v kqshti). 
Ako ne se polutci ot pqrviya pqt ne se razotcarovayte.  Spodelete tuk ili
mi pratete e-mail moje da sqm sposoben da pomogna.  Ne slagayte plodove ili
drugi sladki raboti zashtoto imat zahar i shte stane mnogo kiselo.  Druga
pritcina za mnogo kisela turshiya e visoka temperatura ili mnogo malko
salamura (tetcnostta).  Predpolagam tce i drugi hora shte spodelyat opit
koito sa pravili takiva raboti vsyaka godina.  Az si mislya tce tova e
mnogo skqpo natcinanie tuk edin lb tcerveni tcushki se kolebae mejdu $1.20
i 1.60.  Ne znam dali shte stane sqs  zeleni tcushki.  Maika mi vinagi
praveshe turshiya ot tcerveni.  Sqs zeleni tcushki stava mnogo bqrzo edno
meze koeto ne e turshiya no na men mi haresva povetce.  Eto go: Thushkite
se opitcat na kotlon i se obelvat drqjkite se mahat. 
Zaliva se s ocet, porqsva se sqs sol, tcesqn, olio kopqr, i magdanoz.
Ostavya se da prestoi pone polovin tcas da poeme vsitckite tiya raboti i se
yade s rakiya.  To mezeto lesno ama kqde e rakiyata.   Za natcinaeshti
opitayte pqrvo da napravite kiselo zele moje i malko morkovi da slojite
tova shte vi spesti pone parite na pqrvo vreme i moje bi malko
razotcarovanie zashtoto stava po-lesno. 
Ako bqrzate moje da uskorite neshtata kato vmesto studena izpolzuvate
goreshta (okolo 60 C) voda da zaleete zeleto ili kakvoto i da e no
riskuvate neuspeh. 
Prez lyatoto ne znam dali shte stane turshiya v BG se pravi prez esenta
moje bi zashtoto po nyakakva slutcaynost togava ima nay-mnogo i nay eftini
zelentcuci. ako imate kqde da ostavite sqda koito shte namirisva pri niska
temperatura shte e OK spored men.
 
Haide tcao i dobqr apetit na vsitcki.
 
Beco  Koyto ne nosi absolyutno nikakva otgovornost ako landlord-a Vi
izvqrli ot apartamenta zashtoto umirisvate celiya blok.  Edin ot defektite
pri pickles se kazva disulphite stinker (sp ???) i mirishe na pr---ya
(znaete kakvo imam predvid) i se polutcava kogato e malko po-toplitcko. 



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21-8 Other Bulgarian Recipes 
(by Jan Terziyski)
(1) Salads

    Shopska salad
    Stuffed tomato salad
    Mixed salad
    White salad
    Aubergine puree (kyopolu)


(2) Soups

    Tarator
    Monastery style bean soup
    Spinach soup
    Vegetable soup with cheese
    Lamb soup

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