International Cuisine

Exploring the world through food.

Lyuti Chusnki (Roasted and marinated chili peppers)

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Lyuti Chusnki is what Bulgarians call marinated vegetables.

These  are loved by the Bulgarians and almost every family has their favorite marinade recipe.

A wonderful way to preserve an abundance of peppers.

You can use the pepper that is most to your liking from a heat perspective.

They will get a bit spicier with time in the marinade I used jalapenos for this recipe and it was just the right amount of heat for me, you could try a serrano, Fresno, colored banana chili, you get the idea.

These spicy treats would make a great addition sliced and added to the Bulgarian Shopska salad.

Bulgaria Marinated Peppers

Lyuti Chusnki (Roasted and marinated chili peppers)
 
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Recipe type: Appetizer
Cuisine: Bulgaria
Serves: 4
Ingredients
  • 10-12 Peppers of your choice -Jalapenos were used here
  • 3 carrots, grated
  • 4 cloves of garlic minced or pressed
  • A bunch of fresh dill, chopped
  • 1 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 Tablespoon apple vinegar
  • 2 Tablespoons honey
  • Sea salt
Instructions
  1. In a bowl, combine the honey , olive oil, vinegars and whisk until well combined. Add in the grated carrots, garlic and chopped dill. Mix all together and add salt to taste.
  2. Set marinade mixture aside
  3. Roast the peppers- This can be done by holding the peppers with tongs over a gas flame on your stove or it can be done on a BBQ, this just takes a minute, on each side. You want the flesh to turn black with grill marks but to stay intact.
  4. Put your roasted peppers into the marinade, mix all together and cover.
  5. Refrigerate for several hours to several days, these treats get spicier and better with time.
  6. You can always can a few jars for safe keeping.
  7. Serve chilled with some bread and Bulgarian salami like Lukanka

 

Shopska Salad (Bulgaria’s most famous salad)

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Shopska salad named after the Shoppi, the natives of the Sofia region, is by far Bulgaria’s most popular salad.

It is common for Bulgarians to start their lunch and dinner meals with a salad.

This recipe calls for a special type of cheese found there called Sirene, however you can always substitute a good Greek feta.

Shopska Salad

Shopska Salad (Bulgaria’s most famous salad)
 
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Recipe type: Salad
Cuisine: Bulgaria
Serves: 4
Ingredients
  • 1 large cucumber, sliced
  • 4 medium tomatoes, diced
  • 2 roasted, marinated or fresh green peppers, sliced
  • 2 scallions or ½ Red onion sliced
  • 4 tablespoons grated Bulgarian sirene or Greek feta, crumbled
  • 2 tablespoons chopped parsley
  • For the Dressing:
  • 2 tablespoons sunflower oil
  • 2 teaspoons white wine vinegar
  • Salt and Pepper to taste
Instructions
  1. Combine all the prepared vegetables into a salad bowl.
  2. Prepare the dressing by whisking the oil, vinegar, salt, and pepper together.
  3. Dress the vegetables by tossing lightly with the dressing.
  4. Top the salad with the cheese.
  5. Garnish with the chopped parsley.
  6. Enjoy!
  7. Note: This is often times served with Rakia the National drink of Bulgaria which is commonly served as an aperitif.

 

Kavarma (Bulgarian Pork and Vegetable Stew)

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Kavarma is a delicious slow cooked stew that is typical of Bulgarian cuisine.

This would authentically be cooked in an earthenware vessel called a Gyuvetche. If you don’t have one by all means just use a cast iron casserole or Dutch oven.

This dish has many variations, feel free to experiment.

If you don’t like pork, use chicken…. But do make it, it is a wonderful main dish.

Kavarma

Kavarma (Bulgarian Pork and Vegetable Stew)
 
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Recipe type: Main Dish
Cuisine: Bulgaria
Serves: 4
Ingredients
  • 1 ½ lbs. pork tenderloin, cubed
  • 1 onion, diced
  • 4 leek stems, cut into rings
  • 5 medium sized mushrooms, sliced
  • 2 carrots, sliced
  • 1 red pepper, diced
  • 2 medium size tomatoes, chopped
  • ½ cup white wine
  • ½ cup sunflower oil (divided)
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • 2 bay leaves
  • Salt and pepper to taste
Instructions
  1. Make a dry rub with the cumin, oregano, salt and pepper.
  2. Rub thoroughly all over the pork tenderloin.
  3. Heat ¼ cup of the sunflower oil in a heavy bottom skillet and brown the pork cubes on all sides. Add in the wine to deglaze the pan, lower the heat to a simmer for about 5 minutes. Remove from skillet and set aside.
  4. Heat the other ¼ cup of oil and sauté the onions, mushrooms, pepper, and carrots for about 5 minutes. Pour ½ cup water into the pan and cook approx. 10 minutes over medium heat, until the vegetables are soft and most of the liquid has been absorbed. Add in the chopped tomatoes and simmer 5 minutes.
  5. Combine all the ingredients together and transfer into the earthenware pot, add the leeks.
  6. Cover the dish with its lid and place in a preheated 250 degree oven for three hours or so.
  7. You could easily do this in a crock pot instead of the oven.
  8. Serve hot.
  9. This recipe is great for left-overs, you may want to double it.

 

Au Gratin A-la Bulgaria (potatoes Au Gratin)

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Au-Gratin potatoes Bulgarian style.

The addition of eggs in this recipe makes it light and fluffy.

If you can’t find Bulgarian Feta, try Greek, or a good Farmers cheese.

This makes a wonderful side dish, to any type of meat or can be eaten as a vegetarian entrée.

It reheats well for left overs.

Au Gratin A-la Bulgaria

Au Gratin A-la Bulgaria (potatoes Au Gratin)
 
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Recipe type: Side Dish
Cuisine: Bulgaria
Ingredients
  • 2 lbs Bulgarian Feta cheese, Greek Feta, Farmers cheese or whole milk cottage cheese
  • 1 stick of unsalted melted butter
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground black pepper (divided)
  • 6 large russet potatoes, peeled and cut into ⅛” slices
  • 2 cups Bulgarian or Greek yogurt
Instructions
  1. Preheat oven to 375 degrees.
  2. Lightly spray a 13x9 inch baking dish with cooking spray.
  3. In a blender or food processor, puree the cheese until very smooth. Add butter, ½ teaspoon pepper and salt…. Note if you are using feta, use less salt.
  4. Start laying your potatoes in the lightly greased pan and top with one third of the cheese mixture.
  5. Repeat with another layer of potatoes and cheese,
  6. Repeat one more time with one more layer and the last ⅓ of the cheese mixture
  7. Place pan on a cookie sheet to catch any drips.
  8. Cover the pan tightly with foil and bake until potatoes are tender, 1 to 1 ½ hours.
  9. In a medium bowl, whisk together the eggs, yogurt and ¼ teaspoon of pepper.
  10. Pour over the potatoes and bake uncovered until the custard is puffy, golden and set. About 20 minutes or more.
  11. Let cool 5- 10 minutes before serving.

 

Pecheni yabalkis med I orehi (Bulgarian – Honey Walnut Baked Apples)

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These baked apples are very easy to make and a real treat.

They would be wonderful with a scoop of ice cream on the side.

You can soak the raisins in brandy for additional flavor, how about Rakia, the national drink of Bulgaria.

Put a little note of good fortune tucked in tin foil in the core before baking for a fun surprise for your guests.

A fun tradition for cooks on special occasions in Bulgaria.

Bulgaria baked apples

Pecheni yabalkis med I orehi (Bulgarian - Honey Walnut Baked Apples)
 
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Recipe type: Dessert
Cuisine: Bulgaria
Serves: 6
Ingredients
  • 6 baking apples (Granny Smith’s work well) Any tart apple will do.
  • 3 tablespoons raisins, soaked in either brandy, orange juice, or water to soften.
  • 1 teaspoon cinnamon
  • 5 tablespoons honey
  • 5 tablespoons walnut pieces
Instructions
  1. Preheat the oven to 400 degrees
  2. In a bowl, combine the soaked raisins, honey, cinnamon and walnuts, set aside
  3. Core the apples and score the skin.
  4. Fill each apple with a tablespoon of the filling mixture.
  5. Place the apples standing up in a baking dish or pie tin.
  6. Lower the heat to 300 degrees and bake for 60 minutes or until the apples are tender.
  7. Serve warm