BULGARIAN CUISINE RECEIPTS - Salads
BULGARIAN CUISINE RECEIPTS - Salads
Shopska salad
Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined sheep's cheese, parsley, vinegar, sunflower oil and salt.
Bake, peel and seed the peppers. Cut into small strips and add the diced tomatoes, cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped parsley and grated cheese.
Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined sheep's cheese, parsley, vinegar, sunflower oil and salt.
Bake, peel and seed the peppers. Cut into small strips and add the diced tomatoes, cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped parsley and grated cheese.
Stuffed tomato salad
Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese, parsley, pepper, vinegar, sunflower oil, salt(1 cucumber).
Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture (for an even more appealing appearance place the tomatoes on top of cucumber slices). Trim with small pieces of tomatoes and parsley.
Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese, parsley, pepper, vinegar, sunflower oil, salt(1 cucumber).
Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture (for an even more appealing appearance place the tomatoes on top of cucumber slices). Trim with small pieces of tomatoes and parsley.
Mixed salad
Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size peppers: 15), 3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar, sunflower oil, salt.
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley. Sprinkle with some more oil.
Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size peppers: 15), 3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar, sunflower oil, salt.
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley. Sprinkle with some more oil.
White salad
Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2 cup walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs).
Peel and dice the cucumbers, add the cottage cheese, cream, crushed walnuts and garlic, the oil, finely chopped dill and salt. Beat the mixture, pour into a plate and garnish with hard boiled eggs cut in half.
Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2 cup walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs).
Peel and dice the cucumbers, add the cottage cheese, cream, crushed walnuts and garlic, the oil, finely chopped dill and salt. Beat the mixture, pour into a plate and garnish with hard boiled eggs cut in half.
Aubergine puree (Kyopolu)
Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic, parsley, vinegar, sunflower oil, salt.
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.
Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic, parsley, vinegar, sunflower oil, salt.
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.
