This article is from the Bulgaria FAQ, by Dragomir R. Radev firstname.lastname@example.org with numerous contributions by others.
4. Monastery stew
Ingredients: 3-4 potatoes, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1/2 a celery,
200g small onions, half a cupful olives, 2 cupfuls fresh mushrooms, 1/4
cupful rice, half a cupful white wine, parsley, pepper, half a cupful
sunflower oil, salt. Cook the finely chopped onions, carrots and celery in
the oil and some water. Add the small onions, olives, mushrooms and pepper.
Pour over the wine and 1 cupful of water, salt and simmer until tender. Add
the diced potatoes and rice, followed by tomato pieces after 15 minutes. Pour
the dish into a baking dish or earthware pot, sprinkle with parsley and bake.
5. Stuffed Aubergines (Imam Bayaldy)
Ingredients: 4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1
celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs,
parsley, peppers, half a cupful sunflower oil, salt. Separate the stalks from
the aubergines and carefully hollow them. Cook in oil and some water and stuff
with a mixture prepared as follows: brown the finely chopped onions in same
oil. Add the grated carrots and celery and when tender, also the grated
tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt.
Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs.
Bake in a moderate oven. Serve cold garnished with slices of lemon.
6. Spinach with brined cheese
Ingredients: !kg spinach, 4-5 spoonful flour, 100g butter, 200g brined
sheep's cheese, 2 eggs, salt, onions. Wash the spinach, cut into fine strips
and boil some 10 min. in salt water, then wash. Fry the finely chopped onions
and flour in oil and some water. Add the spinach and boil, stirring constantly.
Finally add the beaten eggs and crumbled cheese. Cook for 5 min. The same
recipe may be used for nettles with cheese.