Best Bulgarian Rock Recipes

GYUVECHE

Gyuveche image

Bulgarian Gyuveche. Ingredients 1lb ground beef 5 medium size potatoes, sliced 1 carrot, chopped 1 stalk celery, chopped 1 red pepper, chopped 1 tomato, ch

Provided by Neli Howard | Delicious Meets Healthy

Time 55m

Number Of Ingredients 13

Ingredients

1 lb ground beef
5 medium size potatoes (sliced)
1 carrot (chopped)
1 stalk celery (chopped)
1 red bell pepper (chopped)
1 tomato (chopped)
1 onion (chopped)
1 cup water
extra virgin olive oil
Salt (pepper and paprika to taste)
Chubritsa (bulgarian spice - optional)
Chopped parsley for garnish
4 eggs

Steps:

Brown ground beef and season with salt and pepper.
While browning beef, arrange half of sliced potatoes at the bottom of the pot.
Sprinkle half of chopped carrots, celery, red bell pepper, tomato and onion over the potatoes. Season with salt, pepper, paprika and chubritsa.
Spread browned ground beef over the vegetables in the pot and season with salt, pepper and paprika
Add another layer of potatoes, carrots, celery, red bell pepper, tomato and onion. Season with salt, pepper, paprika and chubritsa.
Add one cup of water and 1 ½ tbsp of olive oil
Cover with lid and bake at 450 F for about 30 min.
Carefully take the pot out of the oven and crack four eggs on top of the vegetables.
Bake for another 10 min until the eggs are set.
Season to taste and serve with chopped parsley.

Nutrition Facts : Calories 192 kcal, Carbohydrate 4 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 122 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving

BULGARIAN CUCUMBER SOUP WITH WALNUTS

Bulgarian Cucumber Soup With Walnuts image

Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, appetizer

Time 1h30m

Yield Serves four

Number Of Ingredients 13

Ingredients

2 to 4 garlic cloves to taste, peeled, green shoots removed
Salt to taste
2 cups thick plain yogurt (Greek style, or drained)
2 tablespoons walnut or olive oil, or 1 tablespoon each
2/3 cup (2 ounces) shelled walnuts, finely chopped
1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
1/2 cup ice-cold water, preferably spring water
2 tablespoons lemon juice
Freshly ground pepper
Ice cubes (optional)
Finely chopped walnuts
Extra virgin olive oil
Finely chopped fresh dill or mint

Steps:

Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.