Topenitsa dip
Ingredients:
fresh tomatoes, a roasted eggplant, roasted peppers, garlic, sunflower oil, salt, parsley
Method:
Slice the tomatoes, the roasted and peeled peppers and the roasted and peeled eggplant. Add crushed garlic, salt to taste and oil. Crush the whole mixture with a wooden pounder, add chopped parsley and stir. Serve as an appetizer, mostly during the summer.
Bulgur (wheat groats) with vegies
Ingredients:
Bulgur groats, fresh peppers, tomatoes, peas or canned greens, onions, sunflower oil (or lard), mint (dried or fresh)
Method:
Fry the onion in the oil or lard. Add the groats and some water. When the groats softens, add the sliced vegetables, the greens and the mint. Put the mixture in a baking dish and bake in the oven.
