{"id":1465,"date":"2022-06-17T15:28:20","date_gmt":"2022-06-17T15:28:20","guid":{"rendered":"http:\/\/kulinar.ibl.bas.bg\/\/?p=1465"},"modified":"2022-06-30T08:56:42","modified_gmt":"2022-06-30T08:56:42","slug":"veliko-trnovo","status":"publish","type":"post","link":"https:\/\/kulinar.ibl.bas.bg\/en\/veliko-trnovo\/","title":{"rendered":"Veliko Tarnovo"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-heading\"><strong>Veal with quinces<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1-500x333.jpg\" alt=\"\" class=\"wp-image-1776\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1.jpg 1920w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u72818-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u72818-7\">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<\/p>\n\n\n\n<p id=\"u72818-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u72818-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u72818-12\">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 \u2013 the tomatoes. When they soften, add the flour, sugar, cinnamon and salt. Let simmer for a while.<\/p>\n\n\n\n<p id=\"u72818-14\">This dish is cooked to serve to guests during major holidays.<\/p>\n\n\n\n<p id=\"u72818-15\"><\/p>\n\n\n\n<p id=\"u72818-17\">(Stanka Korfonozova)<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Veliko-Telesko-s-duli.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading translation-block\"><br><strong>Cookies from 100-year-old\nKisimovo dough<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko-kurabii.jpg\" alt=\"\" class=\"wp-image-1777\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-kurabii.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-kurabii-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-kurabii-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-kurabii-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p id=\"u72825-7\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u72825-9\">lard, 7 tbsp. sugar, 1 \u00bd cup flour, rose hip marmalade, walnuts, castor sugar<\/p>\n\n\n\n<p id=\"u72825-10\">&nbsp;<\/p>\n\n\n\n<p id=\"u72825-12\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u72825-14\">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.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Veliko-Kurabii.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Dried apricot jam<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1440\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1.jpg\" alt=\"\" class=\"wp-image-1778\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1-500x375.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1-768x576.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p id=\"u75155-2\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u75155-4\">dried apricots, sugar, water, buffalo milk cream<\/p>\n\n\n\n<p id=\"u75155-5\">&nbsp;<\/p>\n\n\n\n<p id=\"u75155-7\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u75155-9\">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).<\/p>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Resen-Desert-Kaisii-AUDIO.mp4\"><\/audio><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Quince dish<\/strong><\/h2>\n\n\n\n<p id=\"u75192-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u75192-7\">1 large quince, 1 tbsp. sugar, juice of 1 lemon, butter, 1 cup flour, 1 cup Morello juice<\/p>\n\n\n\n<p id=\"u75192-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u75192-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u75192-12\">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.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Chicken with groats<\/strong><\/h2>\n\n\n\n<p id=\"u75082-2\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u75082-4\">chicken breasts, chicken legs, 2 tomatoes, 1 cup wheat groats, oil, salt, cinnamon<\/p>\n\n\n\n<p id=\"u75082-5\">&nbsp;<\/p>\n\n\n\n<p id=\"u75082-7\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u75082-9\">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.<\/p>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Veliko-Pile-s-bulgur-AUDIO.mp4\"><\/audio><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Fig jam<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Veliko-sladko-smokini-AUDIO.mp4\"><\/audio><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Pelteta<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Veliko-Pelteta-AUDIO.mp4\"><\/audio><\/figure>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1440\" data-id=\"1774\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii.jpg\" alt=\"\" class=\"wp-image-1774\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-500x375.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-768x576.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-tarnovo-sladko-susheni-kaisii-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" data-id=\"1772\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko.jpg\" alt=\"\" class=\"wp-image-1772\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ibl.bas.bg\/kulinar\/images\/tarnovo-galeria-7-manastir.jpg?crc=146066773\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" data-id=\"1775\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli.jpg\" alt=\"\" class=\"wp-image-1775\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko_telesko-duli-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" data-id=\"1773\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/veliko2.jpg\" alt=\"\" class=\"wp-image-1773\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko2.jpg 1920w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko2-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko2-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/veliko2-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>\u0422\u0435\u043b\u0435\u0448\u043a\u043e \u0441 \u0434\u044e\u043b\u0438 \u041f\u0440\u043e\u0434\u0443\u043a\u0442\u0438: 1 \u043a\u0433 \u043a\u0440\u0435\u0445\u043a\u043e \u0442\u0435\u043b\u0435\u0448\u043a\u043e \u043c\u0435\u0441\u043e, 2 \u0434\u044e\u043b\u0438, 1 \u043c\u043e\u0440\u043a\u043e\u0432, 2 \u0434\u043e\u043c\u0430\u0442\u0430, 4 \u0441. \u043b. \u043e\u043b\u0438\u043e \u0438\u043b\u0438 \u0437\u0435\u0445\u0442\u0438\u043d, 1 \u0433\u043b\u0430\u0432\u0430 \u043b\u0443\u043a, \u0441\u043e\u043b, 1 \u0441. \u043b. \u0431\u0440\u0430\u0448\u043d\u043e, 1 \u0441. \u043b. \u0447\u0435\u0440\u0432\u0435\u043d \u043f\u0438\u043f\u0435\u0440, \u0447\u0435\u0440\u0435\u043d \u043f\u0438\u043f\u0435\u0440, 1 \u0447. \u043b. \u043a\u0430\u043d\u0435\u043b\u0430. &nbsp; \u041d\u0430\u0447\u0438\u043d \u043d\u0430 \u043f\u0440\u0438\u0433\u043e\u0442\u0432\u044f\u043d\u0435: \u041c\u0435\u0441\u043e\u0442\u043e \u0441\u0435 \u043d\u0430\u0440\u044f\u0437\u0432\u0430 \u043d\u0430 \u0445\u0430\u043f\u043a\u0438 \u0438 \u0441\u0435 \u0437\u0430\u043f\u044a\u0440\u0436\u0432\u0430 \u0441 \u043e\u043b\u0438\u043e\u0442\u043e, \u043b\u0443\u043a\u0430 [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u0412\u0435\u043b\u0438\u043a\u043e \u0422\u044a\u0440\u043d\u043e\u0432\u043e - 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