Old bulgarian cooking.
161 bulgarian monasteries- 161 bulgarian recipes
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Baked pork ribs
(the recipe is from "Uspenie Bogorodichno" Bachkovski Monastery)
Products: 4 pork ribs, 4 onions, 4 raw peppers (or peppers from raw pickles), 7-8 pepper grains, 2 clove buds, a coffee-cup of oil, a coffee-cup of vinegar, salt, 1/2 teaspoonful of cinnamon, 1/2 teaspoonful of red pepper, 1/2 teaspoonful of sugar, 1/2 kg red tomatoes (fresh or tinned)
Boil the ribs in salt water. Separately prepare the sauce: mix the tomatoes (peeled and grated) with the hcopped onions and the chopped peppers (if you like you can put 2 chilly peppers, also chopped). Add the pepper, the clove and the oil and stew for half an hour at avreage temperature. After that strain the stewed products and add the vinegar, cinnamon, the red pepper, the sugar and salt to taste. Boil at low fire until the sauce boils down. Drain and put the boiled ribs in a baking-pan. Pour the sauce on them and bake for about 10 minutes at high temperature. Lower the temperature and bake for about 20 minutes at low temperature.
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 Lamb stewed
(the recipe is from "Uspenie Bogorodichno" Bachkovski Monastery)
Products: 1/2 kg lamb, 1/2 teaspoonful of minced pepper, a cup of a flour, a cup of oil, 1 yolk, 1 teaspoonful of lemon juice (or salt of lemon on the top of a knife, dilutes in a teaspoonful of water), salt
Cut the lamb into large morsels, which must be powered with the pepper and salt to taste. Roll each morsel in the flour and slightly fry in the hot oil ( or the same quantity of butter). Arrange the morsels in a pan. Pour hot water so that it cover the meat and boil under a lid until the meat becomes quite soft. Separately whip the yolk with the lemon juice (the salt of lemon), mix it with 1-2 spoonfuls of the sauce and pour it into the dish. Stir with a wooden spoon. Keep the pan on the fire until the sauce boils down. It is ready to be served.
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Patetnik
(the recipe is from "Uspenie Bogorodichno" Bachkovski Monastery)
Products: 10 middle-size potatoes, 200 gr cheese, 100 gr yellow cheese, a coffee-cup of oil, an onion, 2 spoonful of butter, 5-6 cloves of garlic, 1/2 spoonful of dry parsley, 1/2 bunche of new parsley
Peel the potatoes and grate them. Mix them with the grated cheese, the grated yellow cheese, the chopped onion, also the chopped cloves of garlic, the chopped dry and new parsley, the oil and the butter. Stir the mixture well and pour it into a pan. Bake in the oven at average temperature until the upper side of the patetnik becomes brown - then stir it with a spoon and pour a cup of hot water on it. bake for 10 more minutes. Serve it warm.
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Katmas
(the recipe is from "Uspenie Bogorodichno" Bachkovski Monastery)
Products: 1/2 kg flour, a matchbox-sized bread leaven, a teaspoonful of salt, a teaspoonful of sugar
Knead the leaven together with the salt, the sugar, a little flour and as much water as is necessary for the mixture to become a thin mess. Put the leaven in a warm place so that it could rise. After that pour water and while stirring with a spoon add the flour in parts. The dough has to be az dense as a boza. Leave it in a warm place for half an hour so that it could rise. For the baking of the katmas use an earthenware pan or a frying pan, which has to be preliminarily warmed and greased with a piece of fat. Pour 1 ladle of the mixture in the warmed, greased utensil and bake it on the hot-plate at medium temperature. Turn the katma and bake its other side as well. Serve the katmas with either salty or sweet stuffing. Accourding to the products of this recipe you can make aapproximately 20 katmas. |
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Chalbur
(the recipe is from "Rozhdestvo Bogorodichno" Rozhen Monastery)
Products: 6 eggs, 1 spoonful of flour, 3 spoonfuls of oil, 1 cup of crumbled cheese, 1 teaspoonful of red pepper, 5-6 cloves of garlic
Pour 1l salt water into a baking-pan. Heat it on a hot-plate and pound the eggs. Fry in 2 spoonfuls of oil in a saucepan the flour which must be perviously baked in dry frying-pan and diluted with a coffee-cup of lukewarm water. Add 1/2 teaspoonful of red pepper, the crumbled cheese, the eggs and part of the waterin the baking-pan. Hold the pan on the fire stirring with a wooden spoon. When the sauce boils down move the mixture into a buttered pan. In another pan fry the unused part of the red pepper in a spoonful of oil and pour over the dish. Bake at average temperature for 10 minutes.
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Budamyana mess
(the recipe is from "Rozhdestvo Bogorodichno" Rozhen Monastery)
Products: 1/4 kg minced meat, 2 onions, 1 pepper, 1 red tomato, 4-5 spoonfuls of flour, a teaspoonful of cummin and a teaspoonful of savoory, a coffee-cup of oil, 2 spoonful of chopped parsley, salt
Fry the chopped onions in hot oil. Then add and fry the chopped pepper. Put the minced meat and the tomato- peeled and grated. Fry for 5-6 minutes more and while stirring with a wooden spoon put the flour in parts. Sprinkle over the cummin (baked in the oven) and the savory. Keep on stirring and meanwhile pour cold water so that it become a thin mess. Boil it at medium temperature and keep on stirring until the mess becomes dense. Serve it with the chopped parsley sprinkled over.
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Baked stuffed leaves
(the recipe is from "Holy Mother of God" Troyan Monastery)
Products: 15-20 leaves from beetroot (dock, fresh leaves from lime or quince spronts), 3 old onions (or 2 bunches of spring onion), 2 coffee-cups of rice, 1 coffee-cup of each of the following- chopped celery leaves nad new mint leaves, 1 1/2 coffee-cups of oil, a teaspoonful of red pepper, salt
Pour hot water over the beetroot leaves and drain it away. Fry in 1 coffee-cup of the oil the chopped onion and the rice, which must be previously washed and dryed. Add the chopped celery and mint leaves. Put salt. Pour 4 coffee-cups of hot water and boil until the rice swells up. Pour hot water as much as is necessary that half the height of the stuffed leaves be reached. bake for 45 minutes at average temperature . Serve with youghurt.
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Broth from bacon
(the recipe is from "Holy Mother of God" Troyan Monastery)
Products: 150 gr of bacon with tender meat layer, 1/2 kg goose-foot (or dock), an onion, a spoonful of rice, an egg, a cup of youghurt, 1 1/2 teaspoonfuls of flour, 1 spoonful of chopped parsley, 1 spoonful of fresh chopped mint
Dice the bacon with tender meat and put it in a hot dry frying-pan. Fry it until it becomes brown. Add the fine chopped onion and stew it with the bacon. Then put the fine chopped goose-foot(dock). After it is stewed add the rice, which must be previously washed and dried. Pour 1l hot water and let it boil at moderate fire until the rice becomes soft. After that put the fine chopped parsley as well as the fresh chopped mint. flavour with the whipped eggs, mixed with the flour and the youghurt.
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 Baked garden mixture
(the recipe is from "Saints Peter and Paul" Lyaskovski Monastery)
Products: 4-5 onions, 10-12 baked peppers, 1/2 kg potatoes, 1 cup of boiled French beans (or sterilized), 2 middle-size vegetable marrows, 1 cup of boiled ( or sterilized) peas, 2-3 carrots, a spoonful of: chopped parsley, fennel, mint and savory, 5-6 basil leaves, 2-3 red tomatoes (either fresh or tinned), 1 cup of okra without the stems, 2 coffee-cups of oil, salt
Consequently fry in the hot oil and move into a baking-pan the fine chopped onions, the potatoes, cut in large pieces, the carrots, cut in small pieces, the okra, the French beans, the peas, the chopped up peppers, the diced vegetable marrows and the grated tomatoes. Put the vegetables one over the other in the baking-pan. Salt to taste, pour the oil, used for frying. Add the spices. Pour water so that it reach half the height of the vegetables arranged. bake in the oven at moderate fire until the vegetables become completely soft.
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Candied pears
(the recipe is from "St. Nikola" Kapinovski Monastery)
Products: 2 kg pears, 1 1/2 kg sugar
Pick not very waterly pears. Cut them into four pieces each and clean the pips out. Put 1 kg sugar in a pot, pour 1l water. Boil at medium temperature until the sugar dissolves - then add the pears and boil them until they become soft. Drain the pears through a cullender, then arrange them in a baking-pan and dry them in the oven, heated at 80 *- 100 * C, until all the water in them evaport
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Motley loaf
(the recipe is from "Rozhdestvo Bogorodichno" Kilifarevski Monastery)
Products: 1 kg flour, 10 gr bread leaven, a teaspoonful of salt, a teaspoonful of sugar, walnuts, dried fruits
Crumbled the leaven and dissolve it together with the sugar in a coffee-cup of lukearm water. While stirring with a spoon add flour so that the mixture become a thin mess. Put the leaven in a warm place so that it could rise. Sift the flour together with the salt, then put it in a round baking-pan and make a "well" in the middle. Pour the risen leaven into the "well" . While stirring with a spoon at first time and then with hands, poured over with floor, add 1/4 litre of lukewarm water. Knead the dough and put the round-loaf in a buttered baking-pan. Leave it in a warm place so that it could rise. Then decorate it with walnuts and dried fruits. bake the loaf in the oven at medium temperature. When it is already baked smear it with sweetened water and put it in the oven to bake for just a few minutes more.
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Stewed sea fish
(the recipe is from "St. George" Pomorian Monastery)
Products: 1/2 kg fish, 4 onions, 4 red tomatoes, 2-3 cloves of garlic, a teaspoonful of grinded pepper, 2 spoonful of lemon juice, 1 1/2 coffee-cups of oil, salt
Fry the sliced onions until they become brown. Add the chopped cloves of garlic, the tomatoes - peeled off and grated, the pepper and salt to taste. Put the fish, which must be preliminarily cut into pieces, sprinkled with the lemon juice and rubbed with salt. Pour hot water so as to cover the products. Stew it for half an hour with a lid at medium temperature.
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Chicken with vegetables
(the recipe is from "St. Iliya" Plakovski Monastery)
Products: 1 medium sized chicken, 2kg peppers, 5-6 cloves of garlic, 1 onion, 4 red tomatoes (fresh or tinned), 2 coffee-cups of oil, salt, 1/2 a teaspoonful of red pepper and 1/2 a teaspoonful of grinded pepper
Boil the chicken, unbone it and tear it into small pieces. Bake the peppers and cut them into pieces. Fry the chopped onion in hot oil. Add the peeled and grated tomatoes. Fry until the tomatoes become dense. Then put the chiken meat, the peppers with the pounded garlic.
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