Krivnya kavarma
Ingredients:
Pork from the leg, pork lard, 2–3 onions, paprika, savory, salt, 1 tbsp. flour
Method:
Heat the lard in a pan and fry the pork cut into pieces. Add the finely chopped onion and brown together with the meat. Season with paprika, savory, salt and some flour for the sake of a little thickness. Pour in water to cover the ingredients and cook for about 1 hour until ready.
Easter kravay (bun cake)
Ingredients:
white flour, lukewarm water, yeast
Method:
Mix the flour, water and yeast to make dough. Grease the baking dish with lard for the Easter bun cake. Cut a piece from the dough and shape like a rope, make a few marks on it for decoration and then place the piece rolled in a circle in the middle of the baking dish. Cut two more pieces from the dough, shape like a rope, twist them together and place in the baking dish around the first piece. Apply egg yolk over the kravay cake, then bake, and on Easter take the dainty decorated with three dyed eggs to your godmother.
Damsons with groats
Ingredients:
200–300 g dried damsons, 1 cup groats, 3–4 tbsp. sugar, water
Method:
Soak the damsons in water to let them soften; then bring to the boil. When they start boiling, add to them the groats and the sugar and leave to cook for some time. Serve cooled down as pudding in the hot summer days. In the past this dish was consumed in the fields during harvesting.
Homemade sheep yoghurt
Ingredients:
milk, leaven
Method:
Boil the milk in water bath, pour down in a deep pan and cool down to a temperature of 36C. Then add the leaven made from yoghurt, stir and cover with a lid. Wrap the pan with a blanket and leave aside to let the milk curdle.
Fresh sheep white cheese
Ingredients:
milk, yeast
Method:
Warm up the milk to 36C. Add the yeast (or some lamb rennet), stir well and pour into a cheese-cloth to percolate. Next, press the white cheese with a weight, leave for a while to ripen until it is ready to serve.
Smeared bones with paprika
Ingredients:
chicken, groats, paprika, oil
Method:
Cut the chicken in large pieces and cook. Cook the groats separately. Mix the two ingredients and boil together seasoned with salt and paprika. Optional: add some oil. In the past this dish was ordered by the father-in-law and served for supper.
Muskichki-type banitsa
Ingredients:
wheat flour, water, 1 egg, 1 tbsp. pork lard, salt, castor sugar
- For the stuffing: счукани орехи, захар
Method:
Sift the flour, make a well and pour in the water, salt and the beaten egg. Make soft dough and cut into five pieces. Shape a ball from each piece, spread the ball with melted lard all over and then roll out to obtain a small flat cake. Arrange all flat cakes one on top the other and roll out again. After that divide the dough into balls again and repeat the procedure up to three times. Finally roll out a sheet of dough and cut into squares. Spread lard over them and add over each a three-finger thick layer from the stuffing. Fold the squares in two to make triangles and arrange them in a greased baking dish. Spread some melted lard over the banitsa and bake in the oven at a moderate temperature watching all the time not to let it burn. When it is ready, sprinkle with water to let it stew a bit, and then sprinkle with castor sugar. This kind of banitsa is prepared for New Year’s Eve and for Midwifes Day. On New Year housewives give out the dainty to their godfathers, and on Midwifes Day mothers present it to midwives who have helped them with childbirth.
