Berovo

Traditional dàska (board): an assortment of appetizers

Includes:

kàrvavitsa, smoked sausage, pauflak, pindzhur, ayvar, white sheep milk cheese, curds, sheep bulamach, warm cow milk cheese

 

Ingredients and method:

  • Kàrvavitsa pork heart, pork neck and bacon. Stuff the ingredients into pig intestines and leave the sausage to rest for two months in a dry and airy place.
  • Smoked sausage pork and veal with onions and dried red pepper. Stuff the ingredients into intestines, then dry and smoke them.
  • Pauflak pork. Bread first, then roast in the oven.
  • Pindzhur red peppers, tomatoes. Roast the ingredients in the oven, then peel and fry them in sunflower oil.
  • Ayvar peppers, eggplant and carrot. Roast the ingredients in the oven, then peel and fry them in a deep pan with sunflower oil.
  • Sheep bulamach boil thicker sheep’s milk and then leave it aside in a dry and cool place to ferment.
  • Curds obtained by boiling the whey from the cheese
  • White sheep milk cheese made in the traditional way.
  • Warm cow milk cheese – warm up the milk to a temperature of 36C and curdle it in a suitable pot. Then put into a mold. Place hot flat stones over and under the mold with the cheese and leave it to rest for a week.


Zelnik

Ingredients:

flour, yeast, salt, water, cooking fat, white cheese, leek, dried peppers, butter

 

Method:

Make bread dough and roll out ten sheets of dough, plus a larger one. Brown the sheets in the oven and leave them to dry up under a piece of cloth. Place the larger sheet in a baking dish and arrange sheets one by one, spreading layers of cheese between them. Finally, „wrap up“ the zelnik in the large sheet. Fry the leek, dried peppers and some more cheese. Place the mixture in the center of the zelnik and leave it for an hour to let the fat soak up. Put the zelnik into the oven and cook at 200C for approximately one hour. When ready pour hot water and butter on top.



Monastery kalenitsa

Ingredients:

pork fillet, bacon, yellow cheese, mushrooms, double cream, milk

 

Method:

Slice the fillet and fry in lard together with the bacon. Remove the meat from the pan and put it aside. Put the mushrooms in the pan and fry a bit, then add double cream and milk. Spread the mushroom sauce at the bottom of an earthen pot, arrange the slices of pork fillet over them putting between them a piece of bacon and yellow cheese. Once the layers are ready, place a „lid“ of dough over the pot to seal it. Cook in the oven for 15 minutes.



Monastery cheese

Ingredients:

white sheep milk cheese, bacon, egg, yellow cheese, double cream, onion, mushrooms, tomato, maw-seed

 

Method:

Fry the mushrooms with the onion. Add the grated tomato / eggplant and cook a bit. Add the crumbled white cheese. Pour the mixture into an earthen pot greased with butter. Add the sauce made of double cream, eggs and yellow cheese. Sprinkle with maw-seed and arrange the bacon on top. Cook in the oven at 200C for about 20 minutes.



Melted cheese

Ingredients:

white sheep milk cheese, butter, double cream, yellow cheese, milk, sesame, pukovka

 

Method:

Grease an earthen pot with butter. Put inside the white sheep milk cheese, arrange over it fried pukovka, double cream, yellow cheese, milk. Sprinkle with sesame and cook in the oven at 200C for 20 minutes.



Prilog

Ingredients:

potatoes, dry peppers, leek, eggplant/tomato, butter, paprika, oil; a round loaf of bread

 

Method:

Put the potatoes, peppers, leek and eggplant / tomato in a deep pan. Boil well for 2-3 hours. Drain and blend the vegetables. Optional: add some of the water in which vegetables were boiled. Make a brown sauce from butter and paprika and add it to the blended vegetables. Make a large hole in the round loaf and pour the mixture in. Cover and pour on top part of the brown sauce. Cook in the oven.



Klisi

Ingredients:

pork leg meat, dried pepper, lard, salt

 

Method:

Slice the pork into small pieces and fry. Finely chop the pepper. Melt the lard in another pan and add the fried meat to it. Then cook until golden. When ready, add the salt and the dried pepper. Cook for a minute more and then serve.



Granny’s cake

Ingredients:

lard, flour, water

for the cream: milk, butter, walnuts

 

Method:

Make dough from the flour, lard and water. Divide into ten parts, roll out thin pastry sheets and bake them in the oven. Make the cream from the milk, butter and walnuts. Spread cream on each pastry sheet, and finally spread cream over the whole cake. Serve with wild strawberry jam.

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