41. Bulgaria

Kashkaval Pane

Country: Bulgaria 
Course: Appetizer 
Makes: 8-10 servings 

 

Ingredients:

• 1 pound kashkaval cheese (provolone or haloumi could also be used)
• All-purpose flour
• 2 to 3 large eggs, beaten
• 2 to 3 cups fresh breadcrumbs, panko crumbs, or matzo meal

Directions:

1. Place some oil (about two inches worth should be fine) in a pan over high heat until bubbles rise around the non-stirring end of a wooden spoon.
2. Meanwhile, slice the cheese up into half-inch thick pieces. Coat all sides of each slice with flour, then dip in egg, then in breadcrumbs.
3. Submerge each slice in hot oil and fry until golden brown. Serve immediately.

1. Tarator (Cucumber Soup)

2. needed products 
3. The most important condition for making a delicious tarator is the Bulgarian yogurt (100 g). If you can not supply yourself with it, you can use similar products, which are offered on the market. You will also need: 1 cucumber, 5 ml sunflower oil, 5 - 6 cloves of garlic, 25 g walnuts, dill and salt according to your preferences.
4. recipe 
5. 1. Wash the cucumber and the dill and peel the garlic.
6. 2. Slice the cucumber into cubs according to your preferences. You can also grate it. 3. Chop the garlic into fine cubes. You can also grate it or press it.
7. 4. Fine chop the dill. 
8. 5. Put the sliced cucumber in a vessel. Add the garlic and the dill. 
9. 6. Add salt.
10. 7. Add the yogurt. 
11. 8. Stir well until all products mix. 
12. 9. Dilute the obtained mix with water until you receive a dense substance.
13. 10. Add some olive oil or sunflower oil and stir. 
14. 11. Fine crush the walnuts. 
15. 12. Add the walnuts to the mixture and stir.

16. Sarmi

17. 
    

    Ingredients

    • 1 (4-pound) whole cabbage head
    • 1 bunch finely chopped green onions
    • 1 medium finely chopped carrot
    • 1/2 cup raw rice
    • 1 tablespoon sunflower oil
    • 1 cup broth (or water)
    • 1 1/2 pounds ground veal
    • 1/2 pound ground pork
    • Salt to taste
    • 1/2 teaspoon black pepper
    • 1 tablespoon parsley (finely chopped)
    • 1 teaspoon mint (finely chopped)
    • 1 jar tomato juice
    • 1 cup plain Bulgarian yogurt
    • 1 tablespoon (or to taste) hot or sweet paprika

    Steps to Make It

    1. Heat oven to 350 F.
    2. Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
    3. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
    4. Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
    5. In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
    6. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
    7. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
    8. Make a sauce in a small bowl by combining yogurt, paprika, and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.

18. PRINCESSES (BULGARIAN GROUND MEAT SANDWICHES)

19. INGREDIENTSNutrition

    • 1lb ground beef or 1 lbpork
    • 1large egg
    • 1onion, chopped
    • 1tablespoon dried thyme or 1 tablespoon oreganoor 1 tablespoonsavory
    • salt
    • ground black pepper
    • ground cumin
    • ground coriander
    • ground ginger
    • 10slices bread

    • DIRECTIONS

      1. Combine ground beef, egg, onion, thyme, black pepper, cumin, coriander, and ginger in a bowl; knead well.
      2. Mixture should be soft enough to spread. If it is not, add an extra egg. In this recipe too soft is better than too thick.
      3. Spread the mixture over the bread slices.
      4. Place in an oven at medium to high heat.
      5. Bake for 5 to 10 minutes or until meat is golden and cooked through.

20. Garash Cake

    prep time:

    20 MINS

    cook time:

    40 MINS

    total time:

    1 HR

    Garash Cake Recipe, made with Splenda sweetener.

    

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    INGREDIENTS

    •  9 eggs — , egg whites separated from egg yolks
    •  1 cup (2 sticks) butter
    •  9 tbsp cocoa powder — (not Dutch-processed)
    •  3 cups raw walnuts
    •  2/3 cups SPLENDA® Brown Sugar Blend — , divided
    •  1/4 to 1/2 cup heavy whipping cream
    •  1/4 cup shredded coconut for decorating — (optional)

    Other:

    •  cooking spray
    •  parchment paper
    •  8- inch cake pan

    INSTRUCTIONS

    1. Preheat oven to 350 F (175 C). Grease 8-inch cake pan with cooking spray. Line with parchment paper. Spray with cooking spray over the parchment paper. Set aside.

    For the cake layers:

    1. In a food processor process walnuts and 1/3 cup SPLENDA® Brown Sugar Blend until fine crumbs are formed.
    2. Beat egg whites until soft peaks. Carefully fold the walnut sugar mix into the egg whites. Divide batter into 4 equal parts. Bake each cake layer for 12-15 minutes. Carefully remove from the cake pan and peel of the parchment paper. Let them cool down to room temperature.

    For the chocolate ganache:

    1. In the meantime prepare the ganache.
    2. In a medium sauce pan over low heat melt butter. Add cocoa powder and whisk to incorporate, making sure there are no lumps.
    3. In the bowl of an electric mixer with paddle attachment beat egg yolks and 1/3 SPLENDA® Brown Sugar Blend for 3-5 minutes until thick and frothy. Beating on low speed, add the cocoa butter mixture. Beat until incorporated. Beating on low, slowly add the heavy cream to thin the ganache. Let it cool completely.

    To assemble the cake:

    1. Place a cake layer on a plate. Spread about 1/4 cup of the ganache over it. Cover with another layer. Spread 1/4 cup ganache over it. Repeat with the remaining layers. Cover the cake with chocolate ganache. Place cake in the fridge uncovered for at least 1 hour to set.

    Optional:

    1. You can decorate the top of the cake with chopped walnuts, almonds or shredded coconut. The original recipe calls for green colored chopped almonds, but I colored some shredded coconut in green and used it to top the cake.

    Mineral Water
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