Bulgarian_dishes

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Calibri:

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Wingdings 2:

Traditional Bulgarian Dishes Shopska salad

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Recipe Shopska salata is a traditional Bulgarian salad originated by the Shopi people of the Sofia region, and hence the name shopska . There are slight variations from family to family but the basic ingredients for this refreshing salad, served year-round, are the same. Makes 6 servings Cook Time: 15 minutes Total Time: 15 minutes

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Ingredients: 4 tomatoes, chopped 1 large cucumer, unpeeled and chopped 4 green or red peppers, roasted or raw, chopped 1 large yellow onion, chopped, or 6 green onions, sliced 2 tablespoons chopped fresh parsley 1/2 cup sunflower oil 1/4 cup red-wine vinegar Salt and black pepper 1/2 cup Bulgarian sirene cheese or feta cheese, crumbled

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Preparation: Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.

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Banitsa Banitsa (pronounced BAH-nit-sa) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (white cheese) between filo pastry and then baking it in an oven. Banitsa is served for breakfast with plain yogurt. It can be eaten hot or cold. Another popular version is banitsa with spinach (spanachena banitsa).

Traditional Bulgarian Dishes:

Preparation: Take 12 pastry sheets (phyllo). Grease bottom of a pan with butter or oil. Brush 3 sheets with butter. Place sheets one atop the other. Spread 1/3 of filling. Top with 2 more sheets, each brushed with butter or oil. Spread second third of filling. Repeat one more time. Top last layer of filling with 3 oiled sheets. Bake in a moderate oven until a wooden pick inserted in center comes out clean.

Recipe:

Banitsa Fillings Cheese Filling Ingredients: 4 eggs pinch of baking soda 1/4 kg sirene (white cheese) Beat eggs, adding baking soda, keep beating and add crumbed (or grated or crushed) cheese.

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Spinach Filling Ingredients: 1/2 kg spinach 1/2 cup yogurt 1 coffee cup oil (or melted butter) 1 teaspoon salt 1 cup crumbed sirene (white cheese) 3 eggs 1. Squeeze gently water from spinach (washed and cut in strips). Stew in oil (or melted butter). Leave to cool. 2. Stir in cheese, eggs and yogurt.

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Tarator(Cold Soup) This Bulgarian recipe is intended to serve four persons. Ingredients 1 large cucumber, peeled, diced, salted and drained 7.2 dl yoghurt 7.2 dl iced water or mineral water 30 ml olive oil 85 gr walnuts, crushed 3 large cloves garlic, crushed with salt

Banitsa:

Kavarma Kavarma is one of the most popular and well known Bulgarian dishes throughout the country. This dish has a high nutritional value so it is usually eaten as a main course. Kavarma is cooked in earthenware bowl or dish with lid, which gives the food a unique taste.

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Ingredients: 800g Pork 500g Veal Liver 5 peppers 4 to 5 onions 1-2 tomatoes 1 cupful mushrooms 1/3 cupful of White Wine Savoury Paprika Pepper Parsley Half a cupful lard or sunflower oil Salt

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Preparation: Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.

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Mish-Mash (Eggs, Peppers, Cheese) Literally translated mish-mash means hodge-podge. This is a very tasty meal which I grew up on as my parents were never home to prepare lunch and it takes 10 easy minutes to make.

Tarator(Cold Soup):

Preparation Heat the oil in a frying pan, add the onions and the peppers and cook until onions are golden. Add the tomatoes and cook for additional 3 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve. Delicious with toast.

Kavarma:

Used websites http://easteuropeanfood.about.com http://www.villastresov.com http://www.findbgfood.com

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Thank you for your attention! Irena Raykova

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