Taste of Bulgaria

Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Dimitar Ivanova

illustrated by: Paramte Poompuang
 Introduction

Welcome to the delicious world of Bulgarian cuisine!

This cookbook is designed to take you on a culinary journey

through the rich history and diverse flavors of Bulgaria. From
hearty stews and soups to savory meat dishes and sweet
pastries, Bulgarian cuisine is sure to satisfy any appetite.

Bulgarian cuisine has been shaped by centuries of history and

cultural influences from the Balkans, the Mediterranean, and
the Middle East. The country’s unique geography, with its
fertile valleys and rolling hills, has also played a significant
role in shaping its cuisine.

In this cookbook, you’ll find traditional Bulgarian recipes that

have been passed down through generations, as well as
modern twists on classic dishes. Whether you’re a seasoned
chef or a novice cook, you’ll find plenty of delicious and
easy-to-follow recipes to try out.

So grab your apron, turn on some Bulgarian music, and let’s

get cooking!

All recipes are for 4 persons

 Table of contents
1.Banitsa 8
2.Shopska salad 10
3.Kavarma 12
4.Kyopolou 14
5.Tarator. 16
6.Sarmi 18
7.Bob chorba 20
8.Shkembe chorba 22
9.Kapama 24
10.Moussaka 26
11.Kebapche. 28
12.Karnache 30
13.Mish-mash 32
14.Grilled lamb chops. 34
15.Zapekanka 36
16.Kyufte 38
17.Gyuvech 40
18.Pork stew with potatoes and carrots 42
19.Tripe soup 44
20.Shishcheta 46
21.Ribs 48
22.Patatnik 50
23.Pacha 52
24.Breaded and fried zucchini or eggplant 54
25.Bobena chorba 56
 Banitsa
Banitsa is a traditional Bulgarian pastry that is made with filo dough and filled
with cheese, typically feta cheese. It is a popular dish in Bulgaria and other Bal-
kan countries, and it is often served for breakfast, as a snack, or as part of a larger
meal.
To make banitsa, layers of filo dough are brushed with butter and then filled with
a mixture of crumbled feta cheese, eggs, and sometimes other ingredients such as
spinach, onions, or yogurt. The layers of dough and filling are then folded into a
rectangular shape and baked until golden brown and crispy.

8
Ingredients:
• 10-12 sheets of filo dough
• 1/2 pound of feta cheese, crumbled
• 3 eggs, lightly beaten
• 1/4 cup of plain yogurt
• 1/4 cup of butter, melted
• Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium-sized mixing bowl, combine the crumbled feta cheese,
beaten eggs, and yogurt. Mix well until the ingredients are fully
incorporated. Season with salt and pepper to taste.
3. Brush a 9x13 inch baking dish with some of the melted butter.
4. Place one sheet of filo dough in the dish and brush it with melted butter.
Repeat with the remaining sheets of filo dough, brushing each layer with
melted butter as you go.
5. Once you have layered 5-6 sheets of filo dough, spread half of the cheese
mixture evenly over the top.
6. Add another 5-6 layers of filo dough on top of the cheese mixture, brushing
each layer with melted butter.
7. Spread the remaining cheese mixture over the top of the second layer of filo
dough.
8. Finish by layering the remaining filo dough on top, again brushing each
layer with melted butter.
9. Brush the top of the banitsa with any remaining butter.
10. Bake the banitsa for 40-45 minutes, or until the top is golden brown and
crispy.
11. Remove from the oven and let cool for a few minutes before slicing and
serving.
9
 Shopska salad
Shopska salad is a traditional Bulgarian salad that is popular throughout the Bal-
kan region. It is a refreshing and healthy dish that is made with fresh vegetables
and feta cheese.
The salad typically consists of diced tomatoes, cucumbers, onions, and bell pep-
pers, which are combined in a bowl and seasoned with salt and pepper. Feta
cheese is crumbled over the top of the vegetables, and the salad is then drizzled
with olive oil and vinegar.

10
Ingredients:
• 2 large tomatoes, diced
• 1 large cucumber, diced
• 1 green bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:
1. In a large bowl, combine the diced tomatoes, cucumber, green bell pepper,
and red onion. Toss gently to combine.
2. In a small bowl, whisk together the olive oil and red wine vinegar. Season
with salt and pepper to taste.
3. Drizzle the dressing over the vegetables, and toss gently to coat.
4. Crumble the feta cheese over the top of the salad.
5. Garnish the salad with fresh parsley or chives.
6. Serve the salad chilled, and enjoy!

11
 Kavarma
Kavarma is a traditional Bulgarian stew that is typically made with either pork
or chicken, onions, tomatoes, and peppers. It is a hearty and flavorful dish that is
often served as a main course with crusty bread or rice.
To make kavarma, first the meat is cut into small pieces and browned in a large
pot with some oil. Then, diced onions, tomatoes, and peppers are added to the
pot, along with some garlic, paprika, and other seasonings. The ingredients are
then simmered together until the meat is tender and the vegetables are cooked
through.

12
Ingredients:
• 1 pound of boneless pork or chicken, cut into small pieces
• 2 medium onions, diced
• 2 large tomatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh parsley or cilantro for garnish

Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the diced pork
or chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the diced onions to the pot and cook until they become translucent,
about 5-7 minutes.
3. Add the diced tomatoes, green and red bell peppers, minced garlic, paprika,
dried thyme, and oregano to the pot. Stir well to combine.
4. Season with salt and pepper to taste.
5. Cover the pot with a lid and reduce the heat to low. Let the kavarma simmer
for about 30-40 minutes, stirring occasionally, or until the meat is cooked
through and the vegetables are soft.
6. Remove from heat and let the kavarma rest for a few minutes.
7. Garnish with fresh parsley or cilantro and serve hot with crusty bread or
rice.

13
 Kyopolou
Kyopolou is a popular roasted eggplant and red pepper spread that is traditionally
served in Bulgarian cuisine. It is a delicious and flavorful appetizer or side dish
that is often served with fresh bread or crackers.
To make kyopolou, first, the eggplants and red peppers are roasted until they are
soft and tender. Then, the skins are removed and the flesh is chopped into small
pieces. The chopped eggplant and peppers are combined with minced garlic,
diced tomatoes, and chopped parsley or cilantro.

14
Ingredients:
• 2 medium-sized eggplants
• 2 red bell peppers
• 2 medium-sized tomatoes, diced
• 3 garlic cloves, minced
• 2 tablespoons of chopped parsley or cilantro
• 2 tablespoons of white vinegar
• Salt and pepper to taste
• 2 tablespoons of olive oil (optional)

Instructions:
1. Preheat the oven to 375°F (190°C). Place the eggplants and red peppers on a
baking sheet and roast for 45-50 minutes, or until the skin is charred and
the flesh is soft and tender.
2. Remove the eggplants and peppers from the oven and let them cool until
they are cool enough to handle. Remove the skins and seeds from the pep
pers, and chop the flesh into small pieces. Remove the skin from the egg
plant and chop the flesh into small pieces as well.
3. In a large bowl, combine the chopped eggplant, peppers, diced tomatoes,
minced garlic, and chopped parsley or cilantro. Mix well.
4. Add the white vinegar to the bowl and stir well to combine. Season with salt
and pepper to taste.
5. If desired, drizzle the olive oil over the mixture and stir well.
6. Let the mixture sit for at least 2 hours before serving to allow the flavors to
meld together.
7. Serve the Kyopolou spread with fresh bread or crackers, or use it as a top
ping for grilled meats or vegetables.

15
 Tarator
Tarator is a refreshing and flavorful cold soup that is popular in Bulgarian and
other Balkan cuisines. It is made with simple ingredients, including yogurt, cu-
cumbers, garlic, dill, and water, and is perfect for hot summer days or as a light
appetizer.
To make tarator, first, peeled and grated cucumbers are combined with minced
garlic, chopped dill, and salt in a large bowl. The mixture is then covered with wa-
ter and left to sit for a few minutes to allow the flavors to meld together.

16
Ingredients:
• 2 medium cucumbers, peeled and grated
• 2 garlic cloves, minced
• 1/4 cup chopped fresh dill
• 2 cups plain yogurt
• 1 1/2 cups water
• Salt and pepper to taste
• Optional garnish: chopped walnuts, olive oil, and additional chopped dill

Instructions:
1. In a large bowl, combine the grated cucumbers, minced garlic, chopped dill,
and salt. Stir to combine.
2. Add the yogurt to the bowl and stir well to combine.
3. Slowly pour in the water, stirring constantly, until the soup reaches your
desired consistency. It should be thinner than yogurt but thicker than milk.
If the soup is too thick, add more water.
4. Season the soup with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least an hour to allow the flavors to
develop.
6. When serving, ladle the soup into bowls and garnish with chopped walnuts,
a drizzle of olive oil, and additional chopped dill, if desired.

17
 Sarmi
Sarmi is a popular dish in Bulgarian cuisine that consists of stuffed grape leaves
or cabbage rolls filled with a mixture of ground meat, rice, herbs, and spices. It’s a
hearty and comforting dish that is often served during holidays and special occa-
sions.
To make sarmi, first, the grape leaves or cabbage leaves are blanched in boiling
water to soften them. Once they are pliable, a small amount of the filling is placed
in the center of each leaf, and the leaf is rolled tightly around the filling.

18
Ingredients:
• 1 jar of grape leaves, about 60 leaves
• 1 lb. ground beef or lamb
• 1 cup uncooked white rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh dill
• 2 tbsp. chopped fresh mint
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can of tomato paste
• 3 cups water
• 2 tbsp. olive oil

Instructions:
1. In a large bowl, mix together the ground meat, uncooked rice, onion, garlic,
parsley, dill, mint, salt, and black pepper until well combined.
2. Rinse the grape leaves and pat them dry with paper towels.
3. Place a grape leaf on a flat surface, shiny side down and with the stem side
facing you. Trim the stem if it’s too long.
4. Place a tablespoon of the meat and rice mixture in the center of the grape
leaf. Fold the bottom of the leaf up over the filling, then fold the sides of the
leaf inwards. Roll the leaf up tightly to form a compact bundle.
5. Repeat with the remaining grape leaves and filling mixture.
6. In a large pot, combine the tomato paste, water, and olive oil. Stir well to
combine.
7. Arrange the sarmi in the pot, seam side down, in a single layer. Pour the
tomato sauce over the top.
8. Cover the pot and bring to a simmer over medium heat. Reduce the heat to
low and cook for about 45-60 minutes, or until the sarmi are cooked
through and the rice is tender.
9. Serve hot, garnished with additional chopped fresh herbs, if desired.

19
 Bob chorba
Bob chorba is a hearty bean soup that is popular in Bulgarian cuisine. It’s a warm-
ing and comforting dish that is perfect for cold winter days.
To make bob chorba, a variety of beans such as white beans, kidney beans, or
black-eyed peas are soaked overnight and then boiled until tender. Vegetables
such as onions, carrots, celery, and tomatoes are sautéed in a pot with oil or butter
until they are soft and fragrant. Sometimes, meat such as pork or beef is also add-
ed and browned along with the vegetables.

20
Ingredients:
• 1 cup dried white beans, soaked overnight
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tomatoes, chopped
• 2 tbsp. vegetable oil
• 1 tbsp. tomato paste
• 1 tsp. paprika
• 2 bay leaves
• 4 cups water or vegetable broth
• Salt and pepper to taste
• Chopped parsley or cilantro, for garnish

Instructions:
1. Drain and rinse the soaked beans and set them aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped
onion, carrots, and celery, and sauté for 5-7 minutes or until they are soft
and fragrant.
3. Add the chopped tomatoes, tomato paste, paprika, and bay leaves to the pot.
Stir well to combine and cook for another 5 minutes.
4. Add the soaked beans to the pot and pour in the water or vegetable broth.
Bring the soup to a boil, then reduce the heat and simmer for 45-60
minutes, or until the beans are tender and the soup is thick and hearty.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro, if desired.

21
 Shkembe chorba
Shkembe chorba is a traditional Bulgarian soup that is made with tripe (the stom-
ach lining of a cow or sheep), garlic, vinegar, and spices. It is a hearty and flavor-
ful soup that is often consumed as a hangover cure or to warm up on cold winter
days.
To make shkembe chorba, the tripe is first cleaned and boiled for several hours
until it is soft and tender. It is then sliced into small pieces and added back to the
pot with water, garlic, vinegar, paprika, and other seasonings. The soup is sim-
mered for several more hours to allow the flavors to meld together and the tripe
to become even more tender.
22
Ingredients:
• 1 lb. tripe, cleaned and boiled
• 4 garlic cloves, minced
• 2 tbsp. vegetable oil
• 2 tbsp. white vinegar
• 2 tbsp. paprika
• Salt and pepper to taste
• Water
• Optional: hot pepper flakes, bread or croutons

Instructions:
1. After boiling the tripe, rinse it with cold water and slice it into small pieces.
2. In a large pot, heat the vegetable oil over medium heat. Add the minced
garlic and sauté for 1-2 minutes, or until fragrant.
3. Add the sliced tripe to the pot and stir well to coat with the garlic and oil.
4. Pour in enough water to cover the tripe completely. Add the white vinegar,
paprika, salt, and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 2-3 hours, or
until the tripe is very tender and the flavors have melded together.
6. Serve hot, with hot pepper flakes, bread or croutons on the side, if desired.

23
 Kapama
Kapama is a hearty and flavorful Bulgarian stew that is made with either pork or
beef, sauerkraut, and various spices. It is a slow-cooked dish that is perfect for
colder months and is typically served during special occasions like weddings or
Christmas.
To make kapama, the meat is first browned in a large pot with oil or lard. Then,
the sauerkraut is added to the pot along with other vegetables like onions, carrots,
and bell peppers. The mixture is seasoned with a variety of spices like paprika,
cumin, and bay leaves, and is then covered with water or broth.

24
Ingredients:
• 1 lb. pork or beef, cut into bite-sized pieces
• 1 large onion, chopped
• 2 large carrots, chopped
• 1 red bell pepper, chopped
• 1 lb. sauerkraut, drained and rinsed
• 2 tbsp. vegetable oil or lard
• 2 tbsp. paprika
• 1 tsp. ground cumin
• 2 bay leaves
• Salt and pepper to taste
• Optional: 1 cup of dried fruit like prunes or apricots, 3 cups of broth or
water

Instructions:
1. In a large pot, heat the vegetable oil or lard over medium-high heat. Add the
meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, carrot, and red bell pepper to the pot and stir to
combine with the meat. Cook for 5-7 minutes, or until the vegetables are
slightly softened.
3. Add the drained and rinsed sauerkraut to the pot and stir to combine with
the meat and vegetables.
4. Sprinkle the paprika, cumin, bay leaves, salt, and pepper over the top of the
mixture. Stir well to combine.
5. If using dried fruit, add it to the pot now. Pour in enough broth or water to
just cover the mixture.
6. Reduce the heat to low and cover the pot. Allow the kapama to simmer
for 2-3 hours, stirring occasionally, until the meat is tender and the flavors
have melded together.
7. Adjust seasoning to taste before serving hot with a side of bread or boiled
potatoes.

25
 Moussaka
Moussaka is a traditional Greek dish that consists of layers of sliced eggplant,
ground meat (typically lamb or beef), onions, and tomatoes, topped with a layer
of béchamel sauce and then baked until golden and bubbly. It is a hearty and fla-
vorful dish that is typically served as a main course.
To make moussaka, the eggplant is sliced into thin rounds and then either fried or
grilled until tender and slightly charred. Meanwhile, the ground meat is browned
in a pan with onions and tomatoes, along with a variety of spices like cinnamon,
allspice, and nutmeg.

26
Ingredients:
• 2 medium-sized eggplants • Salt and black pepper to taste
• 1 lb. ground lamb or beef • 1/4 cup olive oil
• 1 large onion, chopped • 1 cup water
• 2 garlic cloves, minced • 1/4 cup breadcrumbs
• 2 large tomatoes, chopped • 1 cup grated Parmesan cheese
• 1 tbsp. tomato paste
• 1 tsp. dried oregano For the Béchamel sauce:
• 1/4 tsp. ground cinnamon • 3 tbsp. butter
• 1/4 tsp. ground nutmeg • 3 tbsp. flour
• 2 cups milk
• Salt and black pepper to taste
• 2 egg yolks
Instructions:
1. Preheat the oven to 375°F (190°C). Slice the eggplants into rounds, about 1/4 inch
thick, and season them with salt. Let them sit for about 30 minutes to release excess
moisture.
2. Rinse the eggplant slices with cold water and pat them dry with paper towels. Brush
both sides with olive oil and place them on a baking sheet. Bake in the preheated oven
for 15-20 minutes, or until soft and slightly browned. Set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the
ground lamb or beef, and cook until browned, breaking up the meat with a wooden
spoon. Add the chopped onion and garlic, and cook for another 2-3 minutes, until the
onion is translucent.
4. Add the chopped tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and black
pepper. Stir well to combine and cook for another 10-15 minutes, until the sauce has
thickened.
5. Add 1 cup of water to the skillet and simmer the meat mixture for 10-15 minutes more,
until the flavors have melded together.
6. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Add 3 table
spoons of flour and whisk together to form a paste. Slowly add 2 cups of milk, whisking
constantly to avoid lumps. Cook for 5-7 minutes, stirring constantly, until the sauce has
thickened.
7. Remove the saucepan from the heat and whisk in 2 egg yolks. Season with salt and
black pepper to taste.
8. In a large baking dish, layer the baked eggplant slices on the bottom, and then add the
meat mixture on top of the eggplant. Repeat the layers until all the ingredients are used
up, finishing with a layer of eggplant.
9. Pour the béchamel sauce over the top of the eggplant layer, spreading it evenly with a
spatula. Sprinkle the breadcrumbs and grated Parmesan cheese over the top.
10. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and
bubbling. Remove from the oven and let it cool for a few minutes before slicing and
serving.
27
 Kebapche
Kebapche is a traditional Bulgarian dish consisting of grilled ground beef or pork
meatballs. The meat is typically seasoned with a blend of spices such as cumin,
paprika, and onion, giving it a savory and slightly spicy flavor.
The meat is shaped into elongated meatballs, about the size and shape of a small
sausage, and then grilled until crispy and browned on the outside. Kebapche is
often served with a side of mashed potatoes or salad, and is typically enjoyed with
a cold beer or a glass of wine.

28
Ingredients:
• 500g ground beef or pork
• 1 small onion, grated
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1/2 cup breadcrumbs
• Vegetable oil, for grilling

Instructions:
1. In a large mixing bowl, combine the ground meat, grated onion, paprika,
cumin, salt, and black pepper. Mix the ingredients together until well com
bined.
2. Add the egg to the mixture and mix until the egg is fully incorporated into
the meat mixture.
3. Add the breadcrumbs to the mixture and mix until well combined. The
breadcrumbs will help to bind the meat together and keep it from falling
apart during grilling.
4. Divide the meat mixture into four equal portions. Roll each portion into a
long meatball shape, about 10-12cm in length.
5. Preheat your grill or a grill pan over medium-high heat. Brush the grill
grates or grill pan with vegetable oil.
6. Place the kebapche on the grill or grill pan and cook for 4-5 minutes on
each side, or until cooked through and nicely charred on the outside.
7. Serve the kebapche hot, garnished with fresh herbs and a side of mashed
potatoes or salad.

29
 Karnache
Karnache, also known as karnacheta or karnachki, is a type of spicy sausage that
is popular in the Balkans, particularly in Bulgaria, Serbia, and Macedonia. It is
made from a combination of ground pork and beef, which is seasoned with a
blend of spices such as paprika, cumin, and garlic, giving it a spicy and slightly
smoky flavor.
The meat mixture is then stuffed into natural casings and left to dry and cure for
several days, allowing the flavors to develop and intensify. Karnache can be served
cooked or grilled, and is often enjoyed with a side of fresh vegetables or bread.

30
Ingredients:
• 500g ground pork
• 500g ground beef
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 cup water
• Natural casings (pork or lamb), soaked in cold water

Instructions:
1. In a large mixing bowl, combine the ground pork and beef. Add the smoked
paprika, sweet paprika, salt, black pepper, cumin, and garlic powder to the
bowl. Mix well until all ingredients are fully incorporated.
2. Add the water to the mixture and mix well until the mixture becomes soft
and pliable. Cover the bowl and let it rest in the refrigerator for 1-2 hours.
3. Once the meat mixture has rested, remove it from the refrigerator and start
stuffing it into the natural casings. Tie the ends of each sausage with twine to
prevent the filling from falling out.
4. Preheat your grill or grill pan over medium-high heat. Brush the grill grates
or grill pan with oil.
5. Grill the Karnache for about 5-7 minutes on each side, or until they are
cooked through and have developed a nice crust.
6. Once the Karnache are cooked, remove them from the grill and let them
rest for a few minutes. Slice them into pieces and serve hot with a side of
salad or grilled vegetables.

31
 Mish-mash
Mish-mash is a popular Bulgarian dish made with scrambled eggs, tomatoes, and
peppers. The dish is typically served for breakfast, but can also be enjoyed as a
light lunch or dinner.
To make Mish-mash, the peppers and tomatoes are first chopped into small pieces
and then sautéed in a pan until they are soft and slightly caramelized. The scram-
bled eggs are then added to the pan, and the mixture is cooked over low heat until
the eggs are fully cooked and fluffy.

32
Ingredients:
• 8 eggs
• 2 medium tomatoes, chopped
• 2 medium bell peppers, chopped
• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped for garnish

Instructions:
1. Heat the vegetable oil in a large non-stick pan over medium heat. Add the
chopped onion and sauté for 2-3 minutes, until the onion is soft and trans
lucent.
2. Add the chopped tomatoes and bell peppers to the pan, and continue to
sauté for another 5-7 minutes, until the vegetables are soft and slightly
caramelized.
3. In a separate bowl, whisk the eggs together until they are fully beaten.
4. Add the beaten eggs to the pan with the vegetables. Stir gently to combine
everything.
5. Cook the mixture over low heat, stirring occasionally, until the eggs are fully
cooked and fluffy. This should take around 5-7 minutes.
6. Season the Mish-mash with salt and black pepper to taste.
7. Once the Mish-mash is cooked, remove it from the heat and let it rest for a
few minutes. Sprinkle with fresh parsley or dill for garnish.
8. Serve the Mish-mash hot, with a side of crusty bread or toast.

33
 Grilled lamb chops
Grilled lamb chops are a popular meat dish made from tender and juicy cuts of
lamb that are cooked on a grill until they are nicely charred and caramelized on
the outside. Lamb chops can be prepared in a variety of ways, but grilling is a
popular cooking method as it helps to infuse the meat with a smoky and flavorful
taste.
To make grilled lamb chops, the meat is usually marinated beforehand to help
tenderize it and add flavor. Common marinade ingredients include olive oil, gar-
lic, lemon juice, rosemary, and thyme. The lamb chops are then grilled over medi-
um-high heat for a few minutes on each side until they are cooked to the desired
level of doneness.
34
Ingredients:
• 8 lamb chops, about 1-inch thick
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh thyme leaves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:
1. In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, salt,
and black pepper.
2. Place the lamb chops in a shallow dish, and pour the marinade over them.
Turn the lamb chops to coat them in the marinade, and let them marinate
for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat a grill to medium-high heat.
4. Remove the lamb chops from the marinade and discard the marinade.
5. Place the lamb chops on the grill and cook for 4-5 minutes on each side for
medium-rare, or longer if desired. Use a meat thermometer to check the
internal temperature of the lamb chops - it should be around 145°F for me
dium-rare.
6. Remove the lamb chops from the grill and let them rest for a few minutes.
7. Serve the grilled lamb chops hot, garnished with fresh herbs if desired.

35
 Zapekanka
Zapekanka is a traditional baked dish that is popular in many Eastern European
countries, including Russia, Ukraine, and Belarus. It is a type of cheesecake made
from farmer’s cheese, which is a type of soft, crumbly cheese similar to ricotta.
To make zapekanka, the farmer’s cheese is mixed with eggs, sugar, flour, and
sometimes sour cream or yogurt. The mixture is then poured into a baking dish
and baked in the oven until the top is golden brown and the cheesecake is set.
Zapekanka can be served hot or cold and is often topped with fresh berries, jam,
or honey.

36
Ingredients:
• 2 cups farmer’s cheese
• 2 eggs
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup sour cream
• 1/4 cup raisins (optional)
• 1/4 cup butter, melted
• 1/4 cup breadcrumbs
• Fresh berries, jam, or honey for serving (optional)

Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the farmer’s cheese, eggs, sugar, flour, and
sour cream until smooth. Stir in the raisins if using.
3. Grease a 9-inch baking dish with butter, and sprinkle the bottom with
breadcrumbs.
4. Pour the cheese mixture into the baking dish, and smooth the top with a
spatula.
5. Drizzle the melted butter over the top of the cheesecake.
6. Bake the zapekanka for 30-40 minutes, or until the top is golden brown and
the cheesecake is set.
7. Remove the zapekanka from the oven and let it cool for a few minutes.
8. Serve the zapekanka hot or cold, topped with fresh berries, jam, or honey if
desired.

37
 Kyufte
Kyufte is a popular dish in Bulgarian cuisine that consists of grilled meatballs
made from ground beef or pork. The meat is typically seasoned with a combina-
tion of spices, such as paprika, cumin, and garlic, and then shaped into small balls
before being cooked on a grill or in a skillet.
Kyufte can be served as a main dish or as part of a mezze platter, and is often ac-
companied by a variety of side dishes, such as roasted vegetables, salad, and bread.
Some variations of Kyufte include the addition of grated onion or breadcrumbs to
the meat mixture to add flavor and texture.

38
Ingredients:
• 1 pound ground beef or pork
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup breadcrumbs
• Oil for frying

Instructions:
1. In a mixing bowl, combine the ground beef or pork, chopped onion, minced
garlic, cumin, sweet paprika, black pepper, and salt. Mix well with your
hands.
2. Add the egg and breadcrumbs to the mixture and continue to mix with your
hands until everything is well combined. The mixture should be moist but
not too wet. If it’s too dry, add a little bit of water or milk.
3. Divide the mixture into 8 equal portions and shape them into oval or round
meatballs.
4. Heat some oil in a frying pan over medium-high heat.
5. Fry the meatballs for 3-4 minutes on each side or until they are browned
and cooked through. You may need to cook them in batches to avoid over
crowding the pan.
6. Serve the Kyufte hot with your choice of side dishes such as mashed pota
toes, salad, or grilled vegetables.

39
 Gyuvech
Gyuvech is a traditional Bulgarian dish that consists of a flavorful vegetable stew
made with eggplant, potatoes, tomatoes, and peppers. The dish is typically pre-
pared in a large earthenware pot, also known as a “gyuvech” in Bulgarian, which is
where the dish gets its name.
To make Gyuvech, the vegetables are first chopped into bite-sized pieces and then
sautéed in a skillet with garlic, onion, and a combination of herbs and spices,
such as paprika, cumin, and parsley. Once the vegetables are lightly browned and
fragrant, they are transferred to the earthenware pot and baked in the oven until
tender and bubbling.

40
Ingredients:
• 1 large eggplant, diced
• 2 large potatoes, diced
• 2 bell peppers, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large tomatoes, diced
• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat up the olive oil over medium-high heat.
3. Add the onion and garlic and sauté until translucent, about 2-3 minutes.
4. Add the eggplant, potatoes, and bell peppers to the skillet and continue
cooking until the vegetables are slightly browned, about 8-10 minutes.
5. Add the diced tomatoes, paprika, cumin, thyme, salt, and black pepper to
the skillet and stir everything together.
6. Transfer the vegetable mixture to a large earthenware pot or a baking dish.
7. Cover the dish with a lid or aluminum foil and bake in the oven for 30-40
minutes, or until the vegetables are tender and cooked through.
8. Remove from the oven and let the Gyuvech rest for a few minutes before
serving.
9. Sprinkle with fresh parsley or cilantro, if desired.

41
 Pork stew with potatoes and carrots
Pork stew with potatoes and carrots is a hearty and comforting dish that is often
served during the winter months. It is a popular dish in many countries, and the
recipe may vary slightly depending on the region or family tradition.
To make the stew, pork meat is cut into bite-sized pieces and browned in a large
pot or Dutch oven. Then, chopped onions and minced garlic are added and
cooked until translucent. Next, diced potatoes and carrots are added to the pot
along with broth or water and a combination of herbs and spices, such as bay
leaves, thyme, and paprika. The mixture is brought to a boil and then simmered
until the meat and vegetables are tender and flavorful.

42
Ingredients:
• 1 lb pork stew meat, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 cups chicken or vegetable broth
• 1 bay leaf
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Chopped fresh parsley or cilantro, for garnish (optional)

Instructions:
1. In a large pot or Dutch oven, heat up the vegetable oil over medium-high
heat.
2. Add the pork stew meat and brown on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and sauté until translu
cent, about 2-3 minutes.
4. Add the diced potatoes and carrots to the pot, and pour in enough broth to
cover the meat and vegetables.
5. Add the bay leaf, paprika, thyme, salt, and black pepper to the pot and stir
everything together.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot
with a lid.
7. Simmer the stew for about 45 minutes to an hour, or until the meat and veg
etables are tender and the flavors are well blended.
8. Remove the bay leaf and discard.
9. Taste and adjust the seasoning as needed.
10. Ladle the stew into bowls and garnish with chopped fresh parsley or cilan
tro, if desired.

43
 Tripe soup
Bulgarian Tripe Soup, also known as “Shkembe Chorba,” is a traditional soup that
is made from beef or pork tripe. Tripe is the stomach lining of a cow or pig, and it
is considered a delicacy in Bulgarian cuisine. This hearty soup is popular in Bul-
garia, and it is often consumed as a hangover cure or a warming comfort food on
cold days.
To make Bulgarian Tripe Soup, the tripe is first cleaned and boiled for several
hours until it becomes tender. The broth is then made by simmering the tripe
with garlic, paprika, and other herbs and spices. The soup is typically served hot
and garnished with vinegar, garlic, and chili pepper.

44
Ingredients:
• 500g of beef or pork tripe
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp of paprika
• 1 tbsp of flour
• 2 tbsp of vegetable oil
• 1 tbsp of vinegar
• Salt and pepper to taste
• 1 liter of water
• Fresh parsley, chopped (optional)
• Sour cream (optional)

Instructions:
1. Clean and rinse the tripe thoroughly under running water. Cut it into small
pieces and place it in a pot with enough water to cover it. Boil for 20
minutes, then drain and rinse the tripe again.
2. In a separate pot, heat the vegetable oil over medium heat. Add the chopped
onion and minced garlic, and sauté until they become translucent.
3. Add the flour and paprika, and stir well for 1-2 minutes until the flour is
fully incorporated.
4. Add the boiled tripe to the pot and stir well to coat it with the onion and
paprika mixture.
5. Pour in the water and bring the soup to a boil. Reduce the heat to low and
let the soup simmer for 1-2 hours, until the tripe is tender and the soup has
thickened.
6. Add the vinegar and salt and pepper to taste. Let the soup simmer for an
additional 10-15 minutes.
7. Serve hot, garnished with chopped fresh parsley and a dollop of sour cream
(if desired). Enjoy!

45
 Shishcheta
Shishcheta, also known as shish kebab, is a popular dish made by grilling small
pieces of meat on skewers. The meat used in shishcheta is typically beef or pork,
although other types of meat such as lamb, chicken, or fish can also be used. The
meat is cut into bite-sized pieces and then threaded onto skewers, usually along
with vegetables like bell peppers, onions, and tomatoes.
To prepare shishcheta, the skewered meat and vegetables are seasoned with a
blend of spices and herbs, which can vary depending on the recipe and regional
preferences. Some common seasonings used in shishcheta include paprika, cum-
in, garlic, and oregano.

46
Ingredients:
• 1 lb. beef or pork (cut into bite-sized pieces)
• 1 onion (cut into chunks)
• 1 red bell pepper (cut into chunks)
• 1 green bell pepper (cut into chunks)
• 1/4 cup olive oil
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. garlic powder
• Salt and pepper to taste
• Skewers (metal or wooden)

Instructions:
1. If using wooden skewers, soak them in water for at least 30 minutes before
grilling to prevent them from burning.
2. In a large bowl, combine the meat, onion, and bell peppers. Add olive oil,
paprika, cumin, garlic powder, salt, and pepper. Mix well to coat the meat
and vegetables with the seasoning.
3. Thread the meat and vegetables onto the skewers, alternating between the
meat and vegetables.
4. Preheat the grill to medium-high heat.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning
occasionally, until the meat is browned and cooked to your desired level of
doneness.
6. Once cooked, remove the skewers from the grill and let them rest for a few
minutes before serving.
7. Serve the shishcheta hot with a side of rice or salad, if desired.

47
 Ribs
Bulgarian ribs are a traditional dish in Bulgarian cuisine made with pork ribs that
are typically grilled or baked. The ribs are usually seasoned with a mixture of spic-
es and herbs before being cooked, which can vary depending on the recipe and
regional preferences.
To prepare Bulgarian ribs, the pork ribs are first cleaned and trimmed of excess
fat. Then, a spice blend consisting of paprika, garlic powder, salt, pepper, and oth-
er spices is rubbed onto the ribs to flavor them. Some recipes also call for mari-
nating the ribs in a mixture of vinegar and other ingredients to tenderize the meat
and add more flavor.

48
Ingredients:
• 2 lbs. pork spare ribs
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil

Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the paprika, garlic powder, salt, and black
pepper.
3. Rub the spice mixture over the pork ribs, making sure to cover them evenly.
4. In a separate bowl, whisk together the white wine vinegar and vegetable oil.
5. Place the seasoned pork ribs in a large baking dish or roasting pan, and pour
the vinegar and oil mixture over them.
6. Cover the dish with aluminum foil and bake in the preheated oven for 1-1/2
to 2 hours, or until the meat is tender and cooked through.
7. Remove the foil from the dish and bake for an additional 10-15 minutes to
crisp up the outside of the ribs.
8. Remove the ribs from the oven and let them rest for a few minutes before
serving.
9. Serve the Bulgarian ribs hot with your choice of side dishes, such as roasted
potatoes, rice, or salad.

49
 Patatnik
Patatnik is a traditional Bulgarian dish that is essentially a potato pancake or
fritter made with grated potatoes, onions, and other ingredients. It is typically
cooked in a pan or on a griddle, and is often served as a side dish or as a main
course.
To prepare patatnik, potatoes are first peeled and grated, and the excess liquid is
drained. The grated potatoes are then mixed with finely chopped onions, eggs,
flour, salt, and pepper to create a batter. Some recipes also call for adding grated
carrots, zucchini, or cheese for additional flavor and texture.

50
Ingredients:
• 4 large potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup vegetable oil, for frying
• Optional: 1/2 cup grated carrots or zucchini

Instructions:
1. In a large bowl, mix together the grated potatoes, chopped onion, beaten
eggs, flour, salt, and black pepper. Add the grated carrots or zucchini, if
using.
2. Heat the vegetable oil in a large skillet or griddle over medium-high heat.
3. Spoon the potato mixture onto the hot skillet, making 4-5 inch (10-12 cm)
diameter pancakes. Flatten each pancake with a spatula to about 1/2 inch
(1.25 cm) thick.
4. Cook the patatnik for about 5-7 minutes on each side, or until golden brown
and crispy.
5. Transfer the cooked patatnik to a plate lined with paper towels to absorb any
excess oil.
6. Repeat the process with the remaining potato mixture, adding more oil to
the skillet as needed.
7. Once all of the patatnik are cooked, serve them hot with a dollop of yogurt
or sour cream on top, if desired.

51
 Pacha
Pacha is a traditional soup that is popular in many countries including Bulgaria,
Turkey, Azerbaijan, Armenia, Iran, and parts of Central Asia. The soup is typically
made from lamb or beef meat and its head and feet, which are cooked together
with various spices and herbs to create a rich and flavorful broth.
To prepare Pacha, the meat head and feet are cleaned and simmered in water
along with onions, garlic, bay leaves, and other spices for several hours until the
meat is tender and falls off the bone. The broth is then strained and the meat is
separated from the bones and returned to the pot.

52
Ingredients:
• 1 lamb or beef head, cleaned and halved
• 2-3 lamb or beef feet, cleaned
• 1 onion, peeled and chopped
• 4-5 garlic cloves, peeled
• 2 bay leaves
• 1 tbsp. salt
• 1 tsp. black pepper
• 1 tsp. paprika
• 1 tsp. cumin
• 1/4 cup white vinegar
• Water, enough to cover the meat

For serving:
• Fresh herbs, such as cilantro, parsley, or mint
• Lemon wedges
• Pickles

Instructions:
1. Clean the lamb or beef head and feet thoroughly.
2. Place the head and feet in a large pot or Dutch oven, and add enough water
to cover the meat.
3. Add the chopped onion, garlic cloves, bay leaves, salt, black pepper, paprika,
cumin, and white vinegar to the pot.
4. Bring the mixture to a boil over high heat, then reduce the heat to low and
let it simmer for 3-4 hours, or until the meat is tender and falls off the bone.
5. Remove the head and feet from the pot and let them cool slightly.
6. Strain the broth through a fine-mesh sieve into another pot or large bowl,
pressing down on the solids to extract as much liquid as possible.
7. Once the meat is cool enough to handle, remove any bones, skin, or other
unwanted parts. Cut the meat into small pieces and return it to the pot with
the strained broth.
8. Bring the soup back to a simmer over medium heat, and let it cook for an
other 30-45 minutes to meld the flavors.
9. Serve the Pacha hot with fresh herbs, lemon wedges, and pickles on the side.

53
 Breaded and fried zucchini or eggplant
Breaded and fried zucchini or eggplant is a popular dish that is often served as
an appetizer or side dish in Mediterranean and Middle Eastern cuisine. To pre-
pare this dish, slices of zucchini or eggplant are first coated in a seasoned flour or
breadcrumb mixture, then fried until crispy and golden brown.
The zucchini or eggplant slices are usually cut into thin rounds or long strips, de-
pending on personal preference. The slices are then dipped in a mixture of flour,
salt, pepper, and other seasonings, such as garlic powder or paprika. They are then
dipped in beaten eggs and coated in breadcrumbs or panko, which creates a crispy
outer layer when fried.

54
Ingredients:
• 2 medium-sized zucchinis or 1 large eggplant
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 eggs, beaten
• 1 cup breadcrumbs or panko
• Vegetable oil for frying

Instructions:
1. Slice the zucchinis or eggplant into thin rounds or strips, depending on your
preference.
2. In a shallow dish, mix together the flour, salt, pepper, and garlic powder.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the breadcrumbs or panko.
5. Heat enough vegetable oil in a deep pan or pot until it reaches 350-375°F.
6. Coat each slice of zucchini or eggplant in the flour mixture, then dip it in
the beaten eggs, and finally coat it in the breadcrumbs or panko.
7. Carefully place the coated slices into the hot oil and fry for 2-3 minutes on
each side, or until golden brown and crispy.
8. Using a slotted spoon, remove the fried slices from the oil and place them
on a paper towel-lined plate to drain off any excess oil.
9. Repeat the process until all the slices are fried.
10. Serve hot with your favorite dipping sauce, such as marinara, tzatziki, or
garlic aioli.

55
 Bobena chorba
Bobena chorba is a traditional Bulgarian soup made with beans as the main ingre-
dient. The soup is hearty, flavorful, and is a popular dish in Bulgarian cuisine. It is
often served during the winter months when a warm, comforting meal is appreci-
ated.
To prepare Bobena chorba, dried beans, usually white or kidney beans, are soaked
in water overnight to soften. The beans are then boiled in a pot with water, along
with chopped onions, carrots, celery, garlic, and potatoes. The soup is flavored
with salt, black pepper, and other spices such as paprika and bay leaves. Some
variations may also include tomatoes or tomato paste.

56
Ingredients:
• 1 cup dried white beans or kidney beans
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 potatoes, peeled and diced
• 6 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 bay leaves
• 1 tbsp olive oil
• Sour cream and chopped parsley for serving (optional)

Instructions:
1. Soak the beans in water overnight or for at least 8 hours to soften.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the
chopped onion, carrots, celery, and garlic and cook until softened, about 5
minutes.
3. Drain the soaked beans and add them to the pot. Pour in the water or vege
table broth and bring to a boil.
4. Reduce the heat to low and add the diced potatoes, salt, black pepper,
paprika, and bay leaves. Stir to combine.
5. Cover the pot and simmer for 2-3 hours or until the beans are tender and
the soup has thickened.
6. Remove the bay leaves and puree the soup using an immersion blender, or
transfer a portion of the soup to a blender and puree until smooth. This step
is optional, and you can also leave the soup chunky if you prefer.
7. Serve the soup hot, garnished with a dollop of sour cream and chopped
parsley, if desired.

57
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