MUSAKA (a typical meal from the Balkans - very popular not only in Greece, but in Bulgaria too)

Ingredients:

500 gr of minced meat (best mix pork and beef)
1 kg of potatoes, peeled and finely chopped in cubes
2 tomatoes, finely chopped
1 carrot, finely chopped
parsley, finely chopped
one onion, finely chopped
2 eggs
1 cup yogurt
1 tbs flour
salt and pepper to taste
2 tbsp Tchubritza – can be substituted by oregano

Preparation:
Fry the onion and carrot in some oil for a few minutes first and add the minced meat. Stir well so that the mince does not stay together but becomes in crumbs. Add the Tchubritza and the tomatoes. After a while add the potatoes and stir well. Cook for 5-10 minutes. Add salt and pepper to taste. Take off the hob and put in the oven spreading the mixture in a suitable oven dish.
Bake for about 45 minutes at 190C, or until the potatoes are cooked.
Mix the eggs, the yogurt and the flour together and pour it
over the dish. Bake for 10 more minutes. At the end add the parsley and bake for another 5 minutes
Tastes great when served with cold yogurt on the side.

Eggs in Panagyurishte Style (Veiled eggs)

What you need:
2 eggs (for 1 portion)
half a cup of yogurt
garlic
butter
red pepper
salt

How to make:
To make the eggs veiled break them from a little distance into the boiling water gently in which you have added some salt and vinegar, . Fill the pot with water (half-full). Add salt and vinegar.
Bring the water to a boil and then break the eggs one at a time. Boil for 4 minutes, to let them
solidify. Take out with a spoon. The yolks of the cooked eggs should be soft and
wrapped by the whites.
Put the veiled eggs on a base of a mixture of yogurt and garlic. Pour over them the melted hot butter with a little red
pepper. Serve while warm.

Kyufteta (meat balls)

1 kg of mixed mince (50% pork meat/50% beef)
1 egg
1 slice old bread
1 onion – finely chopped
A little pit of parsley – finely diced
Tchubritza
Salt and pepper

Mix all ingredients well and leave them aside for a while. Then make the meat balls using your hands giving them slightly flat shape, coat in flour and fry in pre-heated oil. A calory-bomb, this is one of the most traditional Bulgarian dishes.

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