BULGARIAN CUISINE RECEIPTS - Meat Dishes
BULGARIAN CUISINE RECEIPTS
Meat Dishes
Lamb drob sarma
Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring onions, 1 cupful yogurt, mint, pepper, 100g butter, salt.
Boil the lamb pluck in salt water and cut into pieces. Fry the finely chopped onions in butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some 20min. Soak the caul in cold water, cut into pieces and fill with the mixture. Arrange in a tray and bake in a moderate oven. When nearly ready, pour over the eggs beaten in yogurt and bake for another 10-15 min. The dish can also be prepared without caul wrapping. Serve with yogurt topping.
Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring onions, 1 cupful yogurt, mint, pepper, 100g butter, salt.
Boil the lamb pluck in salt water and cut into pieces. Fry the finely chopped onions in butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some 20min. Soak the caul in cold water, cut into pieces and fill with the mixture. Arrange in a tray and bake in a moderate oven. When nearly ready, pour over the eggs beaten in yogurt and bake for another 10-15 min. The dish can also be prepared without caul wrapping. Serve with yogurt topping.
Stewed leg of mutton
Ingredients: about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes, 3-4 peppers, 1/2 a celery, 7-8 potatoes, 1 tsp.. tomato paste, 6-8 cloves garlic, pimento, 1 bay leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp.. flour, parsley, 1/2 cupful sunflower oil, salt.
Lard the meat with bacon rolled in paprika, garlic and pepper. Salt and stew in the oil together with the vegetable sliced into large pieces. Later add the flour and tomato paste diluted with some cold water. Pour over the wine and some hot water, add spices and peeled lemon slices and simmer on a low fire. When cooked, take out the meat and cut into slices. Push the sauce through a sieve. Serve sprinkled with finely chopped parsley.
Ingredients: about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes, 3-4 peppers, 1/2 a celery, 7-8 potatoes, 1 tsp.. tomato paste, 6-8 cloves garlic, pimento, 1 bay leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp.. flour, parsley, 1/2 cupful sunflower oil, salt.
Lard the meat with bacon rolled in paprika, garlic and pepper. Salt and stew in the oil together with the vegetable sliced into large pieces. Later add the flour and tomato paste diluted with some cold water. Pour over the wine and some hot water, add spices and peeled lemon slices and simmer on a low fire. When cooked, take out the meat and cut into slices. Push the sauce through a sieve. Serve sprinkled with finely chopped parsley.
Wine kebap
Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato paste, 1 spoonful flour, 1 tsp. paprika, 1 cupful white wine, 1 bay leaf, pepper, parsley, half a cupful sunflower oil, salt.
Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots. When tender add the tomato paste diluted with some water, the flour and paprika. Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley before serving.
Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato paste, 1 spoonful flour, 1 tsp. paprika, 1 cupful white wine, 1 bay leaf, pepper, parsley, half a cupful sunflower oil, salt.
Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots. When tender add the tomato paste diluted with some water, the flour and paprika. Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley before serving.
Rustic chicken stew
Ingredients: 1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful flour, 1 spoonful paprika, 1/33 cupful sunflower oil, parsley, salt.
Cut the deboned meat into pieces and stew in oil and some water together with the onion rings. Add the flour and paprika, as well as some water. Bring to the boil and add the peppers and tomatoes cut into large pieces, salt. Simmer on a low fire. Sprinkle with finely chopped parsley when ready.
Ingredients: 1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful flour, 1 spoonful paprika, 1/33 cupful sunflower oil, parsley, salt.
Cut the deboned meat into pieces and stew in oil and some water together with the onion rings. Add the flour and paprika, as well as some water. Bring to the boil and add the peppers and tomatoes cut into large pieces, salt. Simmer on a low fire. Sprinkle with finely chopped parsley when ready.
Kavarma
Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a cupful lard or sunflower oil, salt.
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, savory, wine, salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven. Serve with finely chopped parsley.
Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a cupful lard or sunflower oil, salt.
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, savory, wine, salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven. Serve with finely chopped parsley.
Srednogorie hotch-potch
Ingredients: 1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2-3 tomatoes, 3-4 peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine, 1 tsp. paprika, pepper, parsley, 3/4 cupful sunflower oil, salt.
Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and pepper before serving.
Ingredients: 1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2-3 tomatoes, 3-4 peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine, 1 tsp. paprika, pepper, parsley, 3/4 cupful sunflower oil, salt.
Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and pepper before serving.
Pork spindle fillet
Ingredients: 1kg pork fillet, 200g cheese, 2 cupful mushrooms, several cloves of garlic, 1 lemon, tomato paste, parsley, 500g butter, salt.
Pound the thin fillets, salt and baste with tomato paste and pepper. Stew the mushrooms, diced cheese, finely chopped parsley and garlic in butter and some water. Place some of the stuffing on each fillet, roll up, tie with a string and grill. Serve with French fries and lettuce.
Ingredients: 1kg pork fillet, 200g cheese, 2 cupful mushrooms, several cloves of garlic, 1 lemon, tomato paste, parsley, 500g butter, salt.
Pound the thin fillets, salt and baste with tomato paste and pepper. Stew the mushrooms, diced cheese, finely chopped parsley and garlic in butter and some water. Place some of the stuffing on each fillet, roll up, tie with a string and grill. Serve with French fries and lettuce.
Sarmi (Stuffed vine or cabbage leaves)
Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions, half a cupful rice, one cupful yogurt, parsley, mint, paprika, pepper, 30-40 vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt.
Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp. of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp. fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yogurt and melted butter with stirred in paprika. Serve with vegetables. The same recipe may be used for stuffed peppers, eggplants and zucchini.
Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions, half a cupful rice, one cupful yogurt, parsley, mint, paprika, pepper, 30-40 vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt.
Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp. of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp. fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yogurt and melted butter with stirred in paprika. Serve with vegetables. The same recipe may be used for stuffed peppers, eggplants and zucchini.
Kebapcheta (Oblong rissoles)
Ingredients: 1kg minced meat(60% pork and 40% veal), 2onions, 1/2 tsp. cummin and pepper, salt.
Salt the meat and let stand for 1-2 hours in the cold. Then mix with cummin, pepper, finely chopped onions (and some water). Let stand for another 2 hours. Form into oblong rissoles and grill. Serve with vegetables and ... A LOT OF BEER!
Ingredients: 1kg minced meat(60% pork and 40% veal), 2onions, 1/2 tsp. cummin and pepper, salt.
Salt the meat and let stand for 1-2 hours in the cold. Then mix with cummin, pepper, finely chopped onions (and some water). Let stand for another 2 hours. Form into oblong rissoles and grill. Serve with vegetables and ... A LOT OF BEER!
Meat on a spit
Ingredients: 1kg pork, 1 onion, 1 tomato, 1 pepper, salt.
Cut the meat into pieces, salt and mix with the largely chopped onion and pepper. Let stand for ~2 hours and string on a spit with pieces of onion, pepper and sliced tomatoes inbetween. Grill. Serve hot with vegetables of your own choice. Baste with lemon juice if desired.
Ingredients: 1kg pork, 1 onion, 1 tomato, 1 pepper, salt.
Cut the meat into pieces, salt and mix with the largely chopped onion and pepper. Let stand for ~2 hours and string on a spit with pieces of onion, pepper and sliced tomatoes inbetween. Grill. Serve hot with vegetables of your own choice. Baste with lemon juice if desired.
