Veliko Tarnovo

Veal with quinces

Ingredients:

1 kg tender veal, 2 quinces, 1 carrot, 2 tomatoes, 4 tbsp. sunflower or olive oil, 1 onion, salt, 1 tbsp. flour, 1 tbsp. paprika, black pepper, 1 tsp. cinnamon

 

Method:

Cut the meat in morsels and fry in the oil, onion and carrot. Add paprika and hot water and cook until the meat softens. Put the sliced unpeeled quinces and after that – the tomatoes. When they soften, add the flour, sugar, cinnamon and salt. Let simmer for a while.

This dish is cooked to serve to guests during major holidays.

(Stanka Korfonozova)



Cookies from 100-year-old Kisimovo dough

Ingredients:

lard, 7 tbsp. sugar, 1 ½ cup flour, rose hip marmalade, walnuts, castor sugar

 

Method:

Melt the lard together with the sugar on the stove. Add the flour stirring with a wooden spoon. Roll out the dough is in a circle, and then use a small glass to cut out dough circlets. Mix the marmalade and walnuts and use the mixture to stuff the circlets and fold them in two to shape them like a crescent. You can also cut the dough into rectangles and stuff them with a mixture of white cheese and egg or with stewed veggies (nettles, spinach, dock etc.). Bake and when cooled down, sprinkle with castor sugar.



Dried apricot jam

Ingredients:

dried apricots, sugar, water, buffalo milk cream

 

Method:

Make sugar syrup, add to it the dried apricots and boil. When ready, leave the apricots to cool down and thus they can be stored for a long time. To serve, open the apricots and fill them with cream from buffalo milk (do not replace with sour cream).



Quince dish

Ingredients:

1 large quince, 1 tbsp. sugar, juice of 1 lemon, butter, 1 cup flour, 1 cup Morello juice

 

Method:

Clean the quince, wash it and cut into cubes. Season with salt, sugar, lemon juice and let boil until the fruit softens. In a small pan, brown the flour, dilute with the fruit juice and add to the softened quince. Let simmer for a while.



Chicken with groats

Ingredients:

chicken breasts, chicken legs, 2 tomatoes, 1 cup wheat groats, oil, salt, cinnamon

 

Method:

Soak the groats in water. Fry the chicken parts in oil. Add the onion. When the onion is browned, add the 2 tomatoes, cut into small cubes. Once they are ready, add the softened groats. To serve, sprinkle with cinnamon.



Fig jam



Pelteta

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