Bulgaria Recipes

http://recipes.wikia.com/wiki/Lamb_with_green_onions
Lamb with green onions

Ingredients Edit
2 lb. Lamb, cut into 1 1/2" pieces,
5 bunches of green onions, cut into 1" pieces,
2 cups hot water, divided,
1 tsp salt,
1 tsp paprika,
1 tsp black pepper,
2 tbsp butter (optionally)
Directions Edit
Put Lamb in wide, but not deep sausepan.
Add 1/2 cup hot water and if desired, butter, cover.
Put on the top of range at medium heat for 2 hours.
In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.
Cook for another 1/2 hour, add 1/2 cup hot water, stir.
Repeat the latter in 1/2 hour, using the last 1/2 cup hot water.
Cover and cook for 1/2 hour.
Switch off the range, let stay for 15 minutes.
Serve warm.














http://easteuropeanfood.about.com/od/bulgarianmaincourses/r/stuffed-cabbage-sarmi.htm
Bulgarian Stuffed Cabbage Recipe - Sarmi

INGREDIENTS
1 (4-pound) whole cabbage head
1 bunch finely chopped green onions
1 medium finely chopped carrot
1/2 cup raw rice
Sunflower oil
1 cup broth or water
1 1/2 pounds ground veal
1/2 pound ground pork
Salt to taste
1/2 teaspoon (or to taste) black pepper
1 tablespoon finely chopped parsley
1 teaspoon (or to taste) finely chopped mint
Tomato juice
1 cup plain Bulgarian yogurt
1 tablespoon (or to taste) hot or sweet paprika
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Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 24 stuffed cabbages
PREPARATION

Heat oven to 350 degrees.
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.
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.
Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
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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.
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.
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.
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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.











http://www.findbgfood.com/recipe-banitsa
BANITZA
A Type Of Bulgarian Dessert

Banitza
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.

Ingredients

1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt

Preparation

Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitza

Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.