Bulgaria is a Balkan country, located in southeastern Europe. The country has a unique cuisine, which combines influences from Bulgaria's native Slavic culture, as well as influences from the cuisines of neighboring Greece and Turkey. Additionally, some people say that can detect other influences too in Bulgarian cuisine - such as Hungarian influences, and Mediterranean influences such as Italian.
Some popular Bulgarian reciopes include:
Shopska salad - This is a traditional Bulgarian salad made using diced vegetables. Typically it contains cucumbers, onions, peppers (either roasted or raws), and tomatoes. It is usually topped with diced or grated sirene (a white Bulgarian cheese somewhat similar to feta).
Shkembe chorba - This is a traditional Bulgarian tripe soup. Some people consider a national treasure, whereas to others it is uncouth or even vulgar. The soup is made using the stomach lining of a cow, milk, vinegar, garlic and chili peppers.
Tarator - This is a cold soup that is served chilled or even with ice. It contains cucumbers, nuts, and yoghurt, as well as vegetable oil or water. It is flavored using garlic and dill.
Soujouk - A spicy beef sausage. It contains quite a high fat content, and hence can be cooked in its own juices without the addition of oil.
Sarma - A rolled leaf containing meat, rice and onions.
Selska turshiya, Tsarska turshiya - Combinations of pickled vegetables.
Gyuvetch - A beef and vegetable casserole.
Garash - A walnut cake with cream and bitter chocolate frosting, and then covered with chocolate icing.
Thank natural to make herbals for good life!
Sunday, August 17, 2008
Bulgarian Recipes
Wednesday, June 25, 2008
Thai Herbal Noodles recipes (with Shrimp or Tofu)
Thai Herbal Noodle Recipe canhelp you more.I know what Monday's are like. It's hard enough to get yourself back into the routine of another week without making heavy work of the evening meal. My Thai Herbal Noodle Recipe can come to the rescue.
These yummy noodles are very easy to make - in fact, the recipe calls for "instant-type" noodles, which are super-easy and fast to cook. And now that all the summer produce is in, fresh herbs can be found in most stores and markets, or you might even have some growing in your garden. As a bonus, these noodles can be made vegetarian, or with shrimp for those who like seafood. A great everyday type of noodle recipe that's nice to have on hand - especially on a "Munday"!
Thursday, June 19, 2008
Sandesh Mishti Recipes
Sandesh Mishti
No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
400 gms fresh paneer (hang to drain whey completely)
10-12 almonds cut into slivers
8-10 of pistachios cut into slivers
A few saffron strands
1 tbsp warm milk (to soak saffron)
2 tsps milk powder
1/2 cup finely powdered sugar
1/2 tsp pistachio essence
1/2 tsp cardamom powder
Ghee to lightly grease moulds
Moulds of any shape you like
Preparation:
Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
Allow the mixture to cool.
Add sugar, essence and cardamom powder and mix until smooth dough is formed.
Lightly grease the moulds with ghee.
Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
Press some of the prepared paneer mixture on top of the topping in each mould and shape.
Chill for a few hours, unmould carefully and serve.
