{"id":2687,"date":"2022-06-26T12:42:25","date_gmt":"2022-06-26T12:42:25","guid":{"rendered":"http:\/\/kulinar.ibl.bas.bg\/\/?p=2687"},"modified":"2022-06-30T13:03:34","modified_gmt":"2022-06-30T13:03:34","slug":"suho","status":"publish","type":"post","link":"https:\/\/kulinar.ibl.bas.bg\/en\/suho\/","title":{"rendered":"Sukho"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-heading\" id=\"u103189-2\"><strong>Baklava<\/strong><\/h2>\n\n\n\n<p id=\"u103189-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u103189-7\">1.5 kg flour, 1 kg sugar, 1 kg honey, 0.5 kg toasted semolina, 100 g starch, 1 kg butter<\/p>\n\n\n\n<p id=\"u103189-8\"><\/p>\n\n\n\n<p id=\"u103189-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u103189-12\">Knead the dough, which is rolled out into individual thin crusts with a rolling pin. They are arranged in a tray on top of each other, sprinkled with toasted semolina, and a piece of butter is placed on each crust. No semolina is placed between the last three crusts. The baklava is cut into pieces with a sharp knife. Drizzle with melted butter and bake. Make a syrup of sugar and honey in a saucepan and pour it over the baklava.<\/p>\n\n\n\n<p id=\"u103189-13\"><\/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\" id=\"u103342-2\"><br><strong>Plaquenda<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"375\" height=\"500\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-375x500.jpg\" alt=\"\" class=\"wp-image-2690\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-375x500.jpg 375w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-768x1024.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-1152x1536.jpg 1152w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-1536x2048.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-9x12.jpg 9w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/suho-solun-plakenda-scaled.jpg 1920w\" sizes=\"auto, (max-width: 375px) 100vw, 375px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u103342-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u103342-7\">flour, salt, water, fat, cheese, eggs, rice, milk<\/p>\n\n\n\n<p id=\"u103342-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u103342-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u103342-12\">Knead a soft dough, which is divided into balls and each of them is rolled out into a thin crust with a rolling pin. The crusts are stacked on top of each other, with fat sprinkled between them and stuffed with eggs and cheese. Boiled rice and a little fresh milk can be added to this stuffing. Bake in a preheated oven.<\/p>\n\n\n\n<p><\/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>Cooking honeydew\nof grapes<\/strong><\/h2>\n\n\n\n<p>The ripe grapes are crushed until they release their juice (must, must). Put in a pot, add ashes and boil. Remove from the heat and allow to settle and cool. Then transfer to a pan and boil again until thickened. The finished honey is stored in a pot. It is eaten with porridge or sweetened with oshav, baklava, halva, etc.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u0411\u0430\u043a\u043b\u0430\u0432\u0430 \u041f\u0440\u043e\u0434\u0443\u043a\u0442\u0438 (\u0437\u0430 \u0433\u043e\u043b\u044f\u043c\u0430 \u0431\u0430\u043a\u043b\u0430\u0432\u0430): 1.5 \u043a\u0433 \u0431\u0440\u0430\u0448\u043d\u043e, 1 \u043a\u0433 \u0437\u0430\u0445\u0430\u0440, 1 \u043a\u0433 \u043c\u0435\u0434, 0.5 \u043a\u0433 \u043f\u0440\u0435\u043f\u0435\u0447\u0435\u043d \u0433\u0440\u0438\u0441, 100 \u0433 \u043d\u0438\u0448\u0435\u0441\u0442\u0435, 1 \u043a\u0433 \u043c\u0430\u0441\u043b\u043e \u041d\u0430\u0447\u0438\u043d \u043d\u0430 \u043f\u0440\u0438\u0433\u043e\u0442\u0432\u044f\u043d\u0435: \u0417\u0430\u043c\u0435\u0441\u0432\u0430 \u0441\u0435 \u0442\u0435\u0441\u0442\u043e, \u043a\u043e\u0435\u0442\u043e \u0441\u0435 \u0440\u0430\u0437\u0442\u043e\u0447\u0432\u0430 \u043d\u0430 \u043e\u0442\u0434\u0435\u043b\u043d\u0438 \u0442\u044a\u043d\u043a\u0438 \u043a\u043e\u0440\u0438 \u0441 \u043c\u0438\u0445\u02c6\u043b\u043a\u0430 (\u0442\u043e\u0447\u0438\u043b\u043a\u0430). \u041d\u0430\u0440\u0435\u0436\u0434\u0430\u0442 \u0441\u0435 \u0432 \u0442\u0430\u0432\u0430 \u0435\u0434\u043d\u0430 \u0432\u044a\u0440\u0445\u0443 \u0434\u0440\u0443\u0433\u0430, \u043a\u0430\u0442\u043e \u043f\u043e\u043c\u0435\u0436\u0434\u0443 \u0438\u043c \u0441\u0435 \u0440\u044a\u0441\u0438 \u043e\u0442 \u043f\u0440\u0435\u043f\u0435\u0447\u0435\u043d\u0438\u044f \u0433\u0440\u0438\u0441, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":2690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2687","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 - 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