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21-8 Other Bulgarian Recipes - Salads




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This article is from the Bulgaria FAQ, by Dragomir R. Radev radev@tune.cs.columbia.edu with numerous contributions by others.

21-8 Other Bulgarian Recipes - Salads

(by Jan Terziyski)

1. Shopska salad

Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined
sheep's cheese, parsley, vinegar, sunflower oil and salt. Bake, peel and
seed the peppers. Cut into small strips and add the diced tomatoes,
cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the
shape of a pyramid, top with chopped parsley and grated cheese.

2. Stuffed tomato salad

Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese,
parsley, pepper, vinegar, sunflower oil, salt(1 cucumber). Peel and dice
the celery, boil in salt water, strain and mix with the grated cheese, oil
and finely chopped parsley. Slice off the tomato tops, core and fill with
the mixture (for an even more appealing appearance place the tomatoes on top
of cucumber slices). Trim with small pieces of tomatoes and parsley.

3. Mixed salad

Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size peppers: 15),
3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar,
sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel
and cut into small pieces. Add the diced cucumber, crushed walnut kernels and
garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with
tomato slices and finely chopped parsley. Sprinkle with some more oil.

4. White salad

Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2 cup
walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs). Peel and
dice the cucumbers, add the cottage cheese, cream, crushed walnuts and
garlic, the oil, finely chopped dill and salt. Beat the mixture, pour into
a plate and garnish with hard boiled eggs cut in half.

5. Aubergine puree (Kyopolu)

Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic,
parsley, vinegar, sunflower oil, salt. Bake the aubergines and peppers on a
hot plate, peel and cut into small pieces. Add the finely hopped diced or
grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add
oil and vinegar, salt to taste, beat. Pour into a plate and top with
finely chopped parsley.

 

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