This recipe includes two typical Bulgarian spices - tchubritza and djodjen, which are really hard for me to replace with something else, but you can use oregano for replacement if those two are not available where you are.
Ingredients:
Rice
Onion
Carrots
Djodjen
Tchubritza
Red Peppers
Tomatoes
Quantites are up to you!
Fry the chopped onion and the the grated carrots for 2-3-4 minutes. Add the rice with water in ratio 1:1 and when the water evaporates add djodjen, tchubritza, red pepper and salt and then remove from the oven. Stuff the peppers, make a lid for each one of them with a tomato slice and arrange in a tin.What is left from the stuffing, place in between the peppers. Add water so that the ratio rice:water becomes 1:3 and bake. Simple and delicious!
Bulgarian baked zuchinni with yogurt
This recipe is one of my favourite ones. It is easy and so delicious, the zuchinni just melting in your mouth. The quantities are absolutely up to you!
First, cut the zuchinni into slices. Coat in flour mixed with salt. Bake in the oven at 220 degrees until slightly brown. Separately, prepare the sauce, consisiting of 1 cup of Bulgarian yogurt , pressed garlic and lot of dill. Take the zuchinni out of the oven and let them cool down. After that mix them with the sauce and put them in the fridge. Serve cold. Actually, the more this dish stays in the fridge, the tastier it becomes.
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.
Stuffed Peppers with Egg and Cheese
1/2 kg red peppers
6 eggs
300-400gr. feta cheese
parsley
sunflower oil
breadcrumbs
salt
Bake, peel and seed the peppers. Mix the crumbled feta with 4 beaten eggs. Stuff the peppers with the mixture. Roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.
Monastery Tour
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The Road of the Thracians
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Stuffed peppers with rice
