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For this recipe I was inspired by Maya's World blog. It also had onions in the ingredients and I think it was tastier. Next time... ;)
I heated the oven.
I cut the bread lengthwise and then widthwise, every 2 cm.
I cut the cheese into slices suitable to be placed between the notches of the bread, and I cut the tomatoes into rounds and slices in half.
I went on to arrange the sandwich: cheese slices, tomato slices ... until I filled all the spaces.
I chopped a few green basil leaves and sprinkled them over the arrangement, for flavor and color.
I placed the sandwich in a tray lined with baking paper and put it in the oven for 10-15 minutes.
Buiurdi Hot Aperitif with Feta
Put a piece of cheese in an ovenproof dish, sprinkle pepper and hot pepper over it, then slices of tomato (clean the skin if you want) and slices of bell pepper (if you choose a yellow or green pepper the result will be more beautiful, the taste obviously the same), sprinkle with oregano and then pour in the oil, but without covering / immersing everything.
Place aluminum foil over this dish (it should not touch the food but only cover it) or baking paper and bake for about 15 minutes in the oven over high heat.
Remove the pan from the oven, lift the paper and let it cool a bit (a few minutes) before serving. If you want you can pass it (uncovered dish) for a few minutes under the oven grill.
Don't forget that Bouyiourdi is a spicy appetizer as it is eaten in this area, so dried and crushed hot peppers (hot pepper flakes) are a main ingredient, but the amount you use is at your disposal.
Like any recipe that is respected has several variants and can be made with fewer or more ingredients, or only with feta as I chose or with feta and kasseri which is a Greek cheese instead you can use Gruyere, Gouda or Cheddar . If you choose to put cheese, don't shave it, it is also put in slightly thinner slices, but only the cheese and in layers like this: cheese, spices, tomatoes, cheese, tomatoes again and then peppers, spices and oil.
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15 reviews for Muffuletta sandwich
Iuhuuuuu, I received the award :) Thank you retetecalamama and http://cristim.ro/ :) The salamis are as usual, delicious and the wine was good. Even the box is wonderful. Thank you from the bottom of my heart.
Good luck, I'm so glad!
Thank you very much for your appreciation and for the award!
Corina, with all pleasure! I really liked that we met, you are very skilled and well oriented in the kitchen, congratulations!
Super gourmet sandwich: homemade bread, 100 grams of chorizo salami, 100 grams of horseshoe salami, 100 grams of sliced cheese, avocado cubes, butter, pickled onions, pickled hot peppers. Pickled onions and pickled hot peppers cut finely with a knife and mix with avocado. Grease the bread with butter and add layers of salami, cheese and salad with avocado and pickles. Cover with the second slice of bread with butter and press well. Good appetite!
My recipe for cris tim pontic salami sandwich: a soft bun from Auchan, 100 grams pontic salami, cream cheese with herbs, cucumbers, tomatoes, peppers, green parsley, 1 tablespoon olive oil, 3-4 pitted olives. Cut the cucumber, pepper and tomato into small cubes, add the parsley, chopped olives, salt and olive oil. Cut the bun in half and fry it on the stove grill. Grease the bun with cream cheese and greens. Add the salami and vegetable salad in abundance. Good appetite!.
Corina, you have previously registered for this contest and on teo's blog. Do you want to sign up for everything? :)) exaggerate
This proves that he had a great desire to participate in the sandwich battle. :) By the way, he sent different recipes, all very good.
Arriba Sandwich is a senvis that I usually make with chicken breast with honey, lemon and thyme, but I consider it a challenge to make it with raw raw Crist-Tim salami.
For this recipe I need the following ingredients:
a few slices of Salam Pontic Cris-Tim
half a peeled tomato and seeds
1 red onion
juice from a lemon
2 cloves of garlic
dried green coriander
2 tablespoons vinegar
1 teaspoon olive oil
1 cup grated cheese
First of all, we have to prepare the sauces, namely Guacamole and Kapia Pepper Salsa, which we will put in senvis. The first is my favorite and that of my friends who ask me to do it at every "culinary" meeting. :)
Chop half of the red onion very finely.
Peel a half of the tomato and finely chop it.
Cut an avocado in half, remove it with a spoon from the peel and crush it like this, until it becomes a not very fine paste. I don't like to put it in a blender at all, because it seems to be nauseous. And in addition, I really like it to have a little texture. :)
Put all the ingredients in a bowl, pour the juice of half a lemon over it (do not leave the avocado too much "unleavened", because it oxidizes immediately), a pinch of salt and a pinch of pepper and mix. Here it also depends on the taste, I like one more sour and with a little more salt. It's done! Put it in the fridge until the other parts are ready.
This recipe is simple and very fragrant.
Bake two kapia peppers, peel them and chop them very finely.
We take the other half of the unused red onion and chop it very finely.
Finely chop a hot pepper (be quick, not Bulgarian dinala without any God, because here it has the role of more ears and not of the vegetable itself).
We were pissing on a big garlic puppy.
Put 1 tablespoon of olive oil, one tablespoon of vinegar, a pinch of salt and a teaspoon full of dried green coriander.
We mix all the ingredients and we have the most delicious kapia salsa, very colorful and flavorful!
Ideally, she should stay in the fridge overnight or at least for a few hours, but it's ok if you don't have the patience.
Now let's assemble the sandwich.
Like bread, I chose two baguettes with Auchan cheese. Because I usually make this chicken sandwich, I decided to make this reinterpretation more cheesy, to better bind all the ingredients.
Cut the sticks long, do not dig them out and put them on the hot grill. After they were fried on the inside, we sprinkled the grated cheese on top, on which of the halves, waiting a little for it to tan on the other side.
When they are ready, add a layer of salsa, then place the Pontic salami from the Cris-Tim range of raw dried salamis nicely.
The third layer is guacamole. The last step is to join the two halves of the wand. Ta-da! A delicious and fresh sandwich. :)
I hope you like my recipe and start the Sandwich Battle trip from Bucharest together.
Hi, Laura. I also sign up with a recipe on your blog.
The sandwich is such a tasty, nutritious, easy to make dish and, above all, we can use any ingredients we have at hand in the house and in dozens of combinations so it is no wonder why it is loved by adults but also by those little & # 8211 is like the little brother of the pizza :)
For the recipe we need the following ingredients:
& gt multi-seed sandwich bun.
& gt thinly sliced salami
& gt avocado mayonnaise (you have the recipe here on Laura's blog: http://www.lauralaurentiu.ro/retete-culinare/retete-diverse/maioneza-de-avocado.html)
& gt telina rasa
& gt red slices
& gt pickles
& gt a few strands of watercress
& gt a sliced boiled egg.
Avocado mayonnaise is mixed with grated celery, then take the bun and cut it in half and put the core on the plate or grill until lightly browned.
After all the ingredients are ready, you can start assembling the sandwich starting by greasing the two halves of the bun with mayonnaise.
Then they are placed between the slices of the bun successively: the slices of salami, the slices of tomatoes and pickles, the watercress and the last slices of boiled egg.
My husband is a big fan of seeds, so for an extra crunchy taste, he would definitely add extra seeds to mayonnaise.
My sandwich is full, it can be eaten in the morning for breakfast or taken without problems at work and eaten until 12 o'clock without the fear of gaining weight precisely because we consume it during this time of day, but those without problems with silhouette (children, husband) can consume it at any time for the content of proteins and vitamins.
I wish you and your family good luck!
My recipe: 2 slices of toast, 1 teaspoon of original Dijon mustard, 1 teaspoon of olive paste with anchovies, cucumber in vinegar, 100 grams of chorizo salami, 1 slice of Gouda or
schweizer. One of the slices is greased with mustard, the other with olive paste. Divide the salami between the two slices. On one of the slices we put cheese, on the second cucumber. Combine the slices with the filling in the middle. 3 minutes at the sandwich maker and a delight comes out!
Mrs. Laura, thank you for the opportunity to participate in this contest. We prefer Horseshoe salami, on homemade bread, with butter and pepper. My kids could eat all day. But they also eat empty salami, or empty pita, no problem. We also like pizza or hot sandwiches, with a lot of cheese.
Here's how: I put the butter and grated cheese in a blender and add 1 roasted capsicum, cleaned of skin and seeds. Add salt and pepper to taste and mix well until you get a homogeneous and tasty paste. Grease the slices of Transylvanian bread with this paste, add slices of horseshoe salami, tomatoes and salad according to taste and season.
I gladly follow your recipes and kiss you.
Laura, I don't think I can surprise you with my sandwich recipe, but I hope you like her story. It's the story of a sandwich made in a late summer day, with the direct & # 8222 complicity & # 8221 of my wonderful vegetable garden. :)
Bread with freshly baked mayonnaise, mozzarella, a little chopped basil, garlic and pine nuts, good olive oil. Chorizo and tomato salami freshly picked from the garden, and because a good sandwich needs, in my opinion, a little texture, I will add a herb salad
fresh, in which I like to put arugula, iceberg lettuce (which is crispy and sweet) but also a little spicy watercress. Dressing in mustard with honey, lemon juice, salt, pepper and olive oil. Because I thought it would work and a little sweetness in the combination, I added a cleaned pear, cut into cubes.
It all starts with making bread with mayonnaise, to be 12 hours ahead :). But how beautiful it smells in the kitchen and how delicious my story becomes from now on!
From 1 teaspoon pine seeds, basil and olive oil drizzle little by little, while grinding vigorously in the mortar, prepare a pesto. Grease two slices of fresh bread with mayonnaise with this pesto and ladies, it smells better!
In a bowl, put 1 teaspoon of mustard and pour 30 ml into a thin thread. of olive oil, stirring constantly. Add the juice of 1/2 lemon, salt and pepper. Put a handful of assorted herbs and pear cubes in a bowl and add the dressing.
On one of the slices of bread smeared with pesto I put a healthy slice of mozzarella (if I didn't go and a good Romanian cheese) and on the other the salami and a slice of tomato cut transversely, sprinkled with salt. I add the wonderful salad and if I have about 3-4 pine seeds left, I fry them a bit in a dry pan and hide them inside this delicious sandwich.
I rode on it and I hope I made you want with my story!
My proposal is Summer Sandwich.
The ingredients and description are below:
THE INGREDIENTS ARE FOR A SANDWICH WITH THE SIZE 25/13 CM:
1 Ciabatta of 25/13 cm
170 g basil pesto (put in a blender, mix, 50 g green basil, 40 g parmesan, 1 clove garlic, 20 g pine buds, 2 teaspoons lemon juice, salt to taste and gradually pour 60 g oil of olives)
1 small eggplant
1 small zucchini
3 sliced tomatoes
3 thin slices of homemade ham
3 slices of Halloumi cheese - 120 g
Olive oil for sprinkling vegetables & # 8211 2 tbsp
Mix of Italian herbs with salt.
Cut the bread lengthwise into 2 equal parts, remove one part from the core and then grease the slices well with basil pesto.
Peel the peppers and eggplant, slice them, then bake them on the grill, together with a kapia pepper and 3 slices of Halloumi cheese. After baking, put the kapia pepper in a zip bag, where it is left for a few minutes, then remove and clean the skin. Then sprinkle all the vegetables with olive oil and then season with a mixture of Italian herbs with a little salt.
The construction of the sandwich looks like this:
& # 8211 A slice of bread greased with basil pesto
& # 8211 A layer of pumpkin, grilled eggplant, sprinkled with olive oil and seasoned with a mixture of Italian herbs with salt.
& # 8211 A layer of Kapia peppers, baked and sprinkled with olive oil and Italian herbs
& # 8211 A layer of grilled Halloumi cheese
& # 8211 A layer with slices of homemade ham
& # 8211 A layer of tomatoes sprinkled with olive oil and seasoned with Italian herbs
& # 8211 The lid of the sandwich is the second slice of bread, greased with basil pesto.
Press the sandwich well and put it in food foil, leaving the flavors to penetrate for at least 1 hour, and put it a little harder on it, to press the ingredients in its component.
After at least an hour, remove from the foil and slice.
This sandwich combines the spicy taste of garlic and eggplant with the scent of basil, the sweetness of zucchini, the salty taste of haloumi cheese and ham, and the sweet-sour aroma of tomatoes.
Laura seems to be the first to sign up!
My recipe for the best sandwich needs the following ingredients:
* 1 medium living room
* 50-70 gr goat cheese
* 4-5 slices of Cris-Tim Horseshoe salami
* 2 figs
* 1 clove of garlic
* 1 tablespoon sunflower oil
* 1 tablespoon olive oil
* 1 teaspoon balsamic vinegar cream
* 1 good quality croissant
Chop the onion julienne and caramelize in a pan with a tablespoon of olive oil. When it is soft and golden, take it out in a bowl and let it cool.
Cut the figs in half and place them on a grill greased with a little sunflower oil. Leave the figs on each side for 1-2 minutes, until they soften.
Cut the croissant in 2 and put it with the core in a hot pan so that it frys and becomes a little crispy.
Rub the croissant very lightly with the garlic clove, just to taste. Place the caramelized onion, then the goat cheese, the Cris-Tim Horseshoe salami slices, the figs on the bottom half of the croissant and sprinkle everything with a little balsamic vinegar cream. Put the top of the croissant over the ingredients and enjoy the best croissant sandwich with goat cheese, figs, prosciutto and caramelized onions.
Sandwich Reuben Ingredient:
- 4 slices of rye bread
- 4 slices of cheese
- 40 grams of butter
- 4 pickled cabbage leaves (choose a cabbage with a pleasant taste, aromatic and not too salty)
- 100 grams of finely sliced beef pastrami
- dressing: 2 tablespoons mayonnaise, 1 tablespoon ketchup, 2 tablespoons chopped onion, 1 teaspoon grated horseradish, 1 teaspoon tabasco sauce, 1 teaspoon worcester sauce
Reuben Sandwich Preparation:
For this delicious sandwich, the best quality ingredients are recommended: a good beef pastrami or canned beef of very good quality (I do not trust the canned beef commercially available so I chose pastrami), rye bread without improvers, homemade mayonnaise, etc. The quantities, attention, are for 2 servings.
First, prepare the dressing: put all the specified ingredients in a bowl (picture 1), mix well (picture 2) and the dressing is ready. Taste it, if you like it more spicy, you can add a little chilli, if you prefer it more sour, a little lemon juice (I seasoned mayonnaise with lemon juice beforehand).
To assemble the Reuben sandwich:
1. grease the rye bread slices with soft butter (picture 1)
2. on each slice of bread greased with butter put 1 slice of cheese (picture 2)
3. Place a sheet of sauerkraut on top of the cheese, well drained of excess moisture with absorbent paper napkins (picture 3)
4. the dressing is divided over the sauerkraut leaves (picture 4- if there is still dressing left, it is not a problem, keep it for serving the sandwich)
5. on two of the slices of bread are arranged slices of pastrami or canned beef, layer by layer (picture 5)
Overlay the sandwiches with the meat, respectively the sauce, in the middle and put them on a grill or a medium hot cast iron pan, pressing them with a weight (I put a cast iron lid on top of the sandwiches).
The sandwiches are turned on the opposite side when the bread takes on a crispy golden crust and is fried to the same stage, then removed from the pan (off the grill), cut in half and served hot, with dressing and possibly some pickles or salad. coleslaw in addition (according to preference).
I assure you, this is not an ordinary sandwich, it is worth trying and once you taste it, you will definitely want to resume it. Good appetite!
Muffins do not have to be sweet. You can prepare some absolutely delicious snacks with Sofia cheese from Delaco and broccoli.
For starters you need to beat the eggs well together with the milk and oil. After you have cut the cheese into cubes, finely chopped onion and broccoli into pieces, add them to the composition.
Then add flour and baking powder and stir constantly until the composition is well blended.
Grease the muffin tins with a little oil and place them in a tray lined with baking paper. Fill these forms to a finger below the edge and put them in the oven for about 35-45 minutes, until the muffins brown well on the surface.
Easy to prepare and very tasty.
Sofia cheese and broccoli muffins are served both hot and cold.
Swedish buffet - 41 recipes
Perfect appetizer recipes for any Swedish buffet, with pictures, ideas and tips for arrangements and menu.
About the Swedish buffet
When it is not possible to prepare a meal due to lack of space, the cold buffet is very suitable.
A buffet is arranged as follows: snack trays and plates are placed on the tables in advance just before guests arrive. Place plates, cutlery and paper towels in a holder. Each guest takes a plate and serves himself. In this way the host saves on cutlery and plates, which at a table must be changed after each dish.
If there are several guests and the space is too small, even for arranging a cold buffet, then they prepare on individual plates the individual portions. On each plate it is tastefully arranged from each prepared snack, decorated as nicely as possible. Make sure there is enough food on each plate.
The plates are arranged before the guests arrive and are kept in the kitchen. This way the guests will not crowd around the table on which the Swedish buffet would have been arranged. Particular attention will be paid to decorating snack trays.
An original way to arrange the sandwiches and sandwiches is as follows: on a large, round plate, place a flat plate, face down, and on the bottom of it, place an empty plate face up and on it a small glass cup for compote. On this kind of pyramid, the sandwiches are arranged very nicely rows, rows, and the gaps are filled with greenery. On the plate (around the glass cup) put olives, and in the glass cup at the top of the pyramid put notched moon radishes and greenery outside.
Drinks are served at a Romanian-style Swedish buffet.
Traditional Bulgarian food. What are the dishes you should try when you go on vacation
Are you making plans for your next vacation in Bulgaria? Don't forget to include on the list also traditional Bulgarian dishes, not to be missed, with a special taste, which remind of the oriental taste but also of the Romanian taste, from home.
Bulgarian cuisine is similar to that of the Balkans, has Turkish and Greek influences, is fresh and includes a wide variety of quality cheeses, yogurt and vegetables. Depending on the region, you will find fresh seafood, fish and veal. As in most Eastern European countries, Bulgarian cuisine focuses on meat, but you can also find plenty of vegetarian dishes. see here more details about Bulgarian gastronomy
If you have already made a craving for a holiday in Bulgaria, take a look at the Travel Planner website to see all the offers for the summer we have prepared for you.
After making your reservation, we recommend that you go through this list of traditional Bulgarian food and choose all the dishes you want to try when you go on vacation.
Traditional Bulgarian dishes not to be missed
Shopska Salad (Shopska Salata)
It is the salad that defines Bulgaria. Not only is it the most popular salad in Bulgaria, but it is also called the Shopi group, people who live in the Bulgarian capital, Sofia. Shopska salad is prepared from chopped tomatoes, cucumbers, onions and peppers, sprinkled with Bulgarian white cheese. It is eaten with a double refrigerated brandy.
It is a cold soup of yogurt, cucumber and garlic. We recommend consuming it in summer, it is absolutely refreshing served cold. You can eat it with a brandy or beer, without negative side effects, but never combine it with wine.
It is a type of traditional Bulgarian pastry, prepared from layers of filo pastry, a mixture of beaten eggs and pieces of Bulgarian cheese, then baked until it catches a golden crust. It is consumed with a glass of Ayran or Boza. You can find the complete recipe here.
If you like minced meat, you will fall in love with this Bulgarian dish. It is a meatball or meatball made of minced and spicy meat, shaped like a sausage. Does not contain onions. It must be prepared on the grill and eaten with Shopska salad and french fries sprinkled with Bulgarian cheese. We know you already have a craving, so take a look at the site and see in which resort on the Black Sea coast, in Bulgaria, you want to enjoy it.
You will find a jar of lyutenitsa in every household in Bulgaria. It is a kind of zacusca, prepared from red peppers, hot peppers, tomatoes, onions, salt, sugar and oil. The peppers are baked, cleaned of seeds and cut into large pieces. Then, they are fried or boiled together with the other ingredients in oil and water, until they reach the desired consistency. Lyutenitsa is eaten on bread or biscuits. To be put on the list of traditional Bulgarian dishes
The translation of the preparation is & # 8220a lot of different things & # 8221. It is prepared from summer eggs and vegetables, especially tomatoes and peppers. Add onion, salt, pepper and Bulgarian white cheese. There is also a winter variety of the dish, which is cooked with baked peppers taken out of the freezer.
Other traditional Bulgarian dishes to pass on the list
Traditional Bulgarian pork and veal meatballs (or a combination) are the main ingredients. The meat is minced, then combined with onion, parsley, salt, pepper and cumin. The meatballs are grilled until well cooked on both sides.
Monastery pots with meat and rice
This Bulgarian monastery pot recipe is similar to the Romanian pot, but it has a special flavor. It is easy to prepare, from simple ingredients. Complete recipe, here.
This is another classic Bulgarian dish, a mixed grill that includes a kebapche, a kufte, a pork steak and a pork stick. All this, along with french fries, bean salad with chopped onion and lyutenitsa.
It is the Bulgarian version of belly soup. Seasoned with garlic, vinegar and red pepper, it will surprise you with its unique aroma and delicious taste. It is scientifically proven that Shkembe Chorba helps to alleviate hangovers when consumed immediately after waking up. Go with brandy or beer.
You are already familiar with the taste of the Romanian musacala, so you have to try the Bulgarian one. Musacaua is made with potatoes, minced meat and tomatoes, then it is covered with a white sauce with laurel and baked. It can be served with a few tablespoons of yogurt over. You can find the complete recipe here.
It is the perfect dish for vegetarians: fried bell peppers, stuffed with eggs and white cheese. It is usually served as a main course, but can also be a secondary course. The peppers come in a delicious tomato sauce.
It is the Bulgarian cousin of the Italian specialty sopresatta, a spicy sausage of minced meat with curry and a lot of aromatic spices. Leave to dry in a cool, windy place for at least two months. Excellent with a glass of wine, beer, brandy, whiskey or any other drink.
It is a traditional Bulgarian dish, prepared in a clay pot made of fresh vegetables and pork, chicken or beef. Even if the ingredients vary, the preparation also includes carrots, onions, mushrooms, bell peppers, tomatoes and wine. You can find it in mehanale throughout the year. Try it at the sea or In the mountains .
Even if it is a Turkish dish, sarmalele is also cooked in Bulgaria from minced meat, rice or bulgur, flavored iebes, red peppers, paprika, sumac and tomato sauce, wrapped in vine leaves or cabbage.
It is a simple preparation. You need veal, onions, carrots, celery, tomato paste, flour, paprika, wine and spices. And, of course, rice. Fry the meat in oil and water, then add the vegetables. When tender, add tomato paste, flour, paprika, wine and spices. When the sauce has thickened, serve hot with rice.
It is one of the most popular Bulgarian dishes. You can find it in all restaurants and canteens in Bulgaria, always freshly prepared. It resembles, in terms of preparation and taste, the Romanian pilaf with chicken.
It is a traditional Bulgarian dish made from pieces of veal tongue fried in butter. You can replace the calf tongue with the pork tongue. The tongue is first boiled in salted water, bay leaves and peppercorns, then cut into thin slices that are fried.
Bulgarian lentil soup
Vegetarian dish, fast, delicious and very nutritious. You can find it in a simple, spicy and very spicy version, only with lentils or vegetables. To pass on your list of traditional Bulgarian dishes to try.
Simple but tasty, this traditional Bulgarian dish contains poached eggs, spices (especially paprika and garlic), Greek yogurt and feta cheese or mermaids. The brave can consume it with a glass of white wine.
Or eggs and cheese in a clay pot. It is a consistent dish, in which you can also find onions and peppers. Bake for 15-20 minutes in the oven.
It is a Bulgarian invention, a hot sandwich that includes a slice of white bread, a mix of eggs and cheese and, optionally, minced meat or lukanka. Bake until the bread is golden and crispy.
A kind of & # 8220fish and chips & # 8221 from Bulgaria: sprot fried in dough and french fries. Serve with a cold beer next to it, on hot summer days. See all offers early booking Bulgaria.
It is a traditional dish from the Rhodope Mountains, a combination of grated potatoes and onions, seasoned with salt, pepper and mint. It also contains mermaid cheese, eggs and peppers.
Or the farmer's salad. Prepared from tomatoes, cucumbers, onions and corn. A delight with a good steak.
Not missing from the list of traditional Bulgarian dishes, it goes great with steaks.
If you arrive in Bulgaria, don't miss the traditional parlenka bread, grilled or baked.
This one Bulgarian bread recipe it is prepared during the winter holidays and is eaten on Christmas Eve and then until the New Year. Usually, a silver coin is hidden in it, and whoever finds it is said to be lucky all year round.
And after pampering yourself with the tastiest traditional Bulgarian dishes, we recommend you try one of their famous desserts.
The Bulgarian pancakes are as thin as the ones we prepare in Romania, from eggs, flour, milk and salt, fried in a pan with butter. You can eat them stuffed with Bulgarian cheese or olives or with delicious Bulgarian jam.
It is a sweet, rich and delicious dessert, made of fillo pie sheets, filled with nuts and syruped with honey.
This dessert is not as famous as baklava or banitsa, but it is as tasty on the list of traditional Bulgarian dishes. It is a walnut and chocolate cake that contains five layers of 2 millimeters of ground walnuts, egg white and sugar. Once baked and cooled, they are placed on top of each other and covered with a cream of whipped cream and chocolate.
It is a Bulgarian specialty from the Rhodopi Mountains, resembling a thick pancake, made from flour, baking powder, salt, butter, eggs and Bulgarian yogurt. It is traditionally baked on a hot stone. Serve with berries.
They are a specialty from the Bulgarian city of Kazanlak, also known as the City of Roses. It is prepared from eggs, flour, yogurt, milk, yeast, salt, sugar and vanilla extract. Fry in hot oil and sprinkle with powdered sugar when ready. Serve with honey, jam or syrup or as such.
Sweet rolls of pastry or puff pastry, filled with whipped cream or vanilla cream. You can find them everywhere in Bulgaria, although they have Polish origins.
It is a dessert that is traditionally prepared on Christmas Eve in Bulgaria from boiled dried fruits, such as plums, apples and pears. The dried fruits are washed, put in a bowl with water and boiled until soft. Then add sugar or honey and spices (cinnamon, cloves) for even more flavor. The dessert is served cold.
It is a traditional Bulgarian puff pastry recipe stuffed with grated pumpkin, chopped walnuts, sugar and cinnamon. A kind of sweet version of banitsa.
They are sweet cakes, prepared from butter, honey, egg white, sugar and flour. They are extremely popular during the winter holidays, so you can try them on your skiing holiday.
Bulgarian rice pudding
Orez cu lapte, coaja de lamaie, sirop de trandafiri si fistic. Ce poate fi mai gustos dintre toate aceste mancaruri traditionale bulgaresti? Budinca se consuma calda sau rece si este la fel de delicioasa.
Crème Caramel – varianta bulgareasca
Daca esti fan Crème Caramel, aceasta reinterpretare va fi pe placul tau, cu siguranta. Desertul este infuzat cu vanilie si scortisoara.
Dupa o asemenea calatorie culinara in Bulgaria, iti ramane doar sa iti rezervi urmatoarea vacanta si sa te bucuri si live de toate bunatatile. Ti-am pregatit zeci de oferte in Bulgaria pe care sa le asezonezi cu super preparatele culinare.
Ai incercat pana acum mancarea traditionala bulgareasca? Lasa-ne raspunsul in comentarii.
Clatite cu cartofi si cascaval!
Pentru clatite: 10 oua 1 l lapte 2 cani faina un pic de sare ulei de uns tigaia.
For the filling: cativa cartofi 100 gr cascaval 2-3 linguri de smantana sau unt sare piper negru.
Method of preparation
Pregatim aluatul pentru clatite: Batem usor ouale si cernem deasupra faina. Uniformizam bine cu un tel, apoi adaugam treptat laptele cald, amestecand continuu.
Prajim clatitele pe ambele parti pe tigaia incinsa bine si unsa cu ulei.
Cartofii ii curatam, ii taiem bucati si-i fierbem ca pentru piureu.
Apoi ii scoatem din apa in care au fiert si-i presam impreuna cu smantana sau untul. Asezonam cu sare si piper negru,
si adaugam cascavalul ras.
Pe fiecare clatita asezam cate o lingura de piureu, apoi impachetam frumos ca in imaginea de mai jos.
Le putem aseza intr-o tava de copt si coace cu un pic de unt, sau varianta mai rapida: 2-3 minute in cuptorul cu microunde cu cateva bucatele de unt deasupra. Totusi cel mai gustoase ies dupa vreo jumatate de ora in cuptor, invelite in folie de aluminiu. Dar cand avem foarte putin timp la dispozitie este buna si metoda cu cuptorul cu microunde.