KULINAR. - Tolerance In My Europe

SOU “ ST. SOFRONY VRACHANSKY”
PLOVDIV
BULGARIA
WWW.SOFRONY.NET
BULGARIA and 5 adventures into national:
·
St. Sofrony Vrachanski
Secondary School was founded
in 1984. In 1986 it was the biggest secondary school in the
Balkan peninsula with its 3127
students. Today, due to a variety of reasons, it has only 810
students, aged 6-19, most of
which ethnic Bulgarians , 14
Roma and 7 belonging to other
ethnic groups. 20 of these are
with special needs. It is located
in Trakia, declared the best residential district in Plovdiv.
Our team consists of 3 teachers – Svetla, a teacher in English; Maya, a teacher in Geography and Tourism and Ginka,
an ICT teacher – and 24 highschool pupils aged 15-17. In a
couple of years our students
will have to face real-life situations and interactions, so they
have to be prepared to accept
differences in all spheres and
walks of life. We hope the project on tolerance will both develop their life skills and competences further on and instill
tolerance to different socioeconomic groups and cultural
traditions of other nations.
·
·
cuisine
nature
culture
5 TRADITIONAL
BULGARIAN DISHES
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Page 2
National cuisine
Bulgaria’s geographic position and climate have largely contributed to the great variety o f fo o dstuffs in the natio nal cuisine. O n
their behalf, Bulgarian wo men had created a great number o f tasty
and nutritio us dishes which set the pattern to the Bulgarian Natio nal cuisine.
Early spring begins with the co o king o f
dishes prepared fro m spinach, do ck, lamb
and chicken, with a gradual passage to wards
the summer and autumn vegetables, fruit,
meat, po ultry and fish.
To begin with, there is a great variety o f
so ups, fo r examp le chicken bro th, vegetable
so ups / spinach, do ck, nettles/ , cream o f
to mato so up, etc. We sho uld also mentio n
the traditional ‘Kourban chorba’ which is made from lamb ,
‘Shkembe chorba’ – tripe so up and the mo st po pular- beans
soup. However, the most common in summer is ‘Tarator’ – a yo g ho urt and cucumber so up, served ice
-co ld.
As fo r salads, they are eaten simultaneo usly with the main dish
o r befo re it with an aperitif in Bulgaria. The mo st co mmo n o nes
are cho pped lettuce and radishes, to mato es and cucumbers, grilled
and peeled green o r red pep pers. These are dressed with salt,
vinegar and vegetable oil. ‘Shopska salata’ is a tomato and cucumber salad flavo ured with unio n and to pped with grated so ft co ttage cheese. As fresh veg etables in Bulgaria are seaso nable, so
are salads. The so called ‘Russian salad’ is widely popular in the
country and is usually served as an hors d’oeuvre. It is a combinatio n o f finely diced po tato es, co o ked carro ts, peas and beans in
mayo nnaise dressing. A typical Bulgarian winter salad to go with
‘rakiya’ /local brandy/ is the sauerkraut and marinated round peppers salad.
TARATOR
Ingredients :
500 g yo gurt
1 cup water
1 o r 2 diced cucumbers (diced is far better than grated,
altho ug h at many restaurants they grate them)
· a co uple o f spo o nfuls cho p ped dill
· salt, vinegar/ o ptio nal/ and o il to taste
· o ptio nal: a co uple o f spo o nfuls cho p ped walnuts
Ho w to make it:
Mix all the ingredients and serve co ld in a so up dish. Use eno ug h
water so the so up is abo ut the co nsistency o f milk. Add a co up le
o f ice cubes if it's no t co ld eno ugh.
·
·
·
KEBABCHETA (Barbecued Sausages )
Ingredients
3 Pounds Ground Beef
2 Medium Onion -- finely chopped
2 Teaspoons Salt
1 Teaspoon Pepper
3 Cloves Garlic -- finely chopped
1 Tablespoon Cumin
1 Cup Parsley -- finely chopped
3/4 Cup Water
Mix all ingredients in large
bowl and refrigerate for 24
hours. When ready to grill, roll
into small sausage shapes. Grill
until the juices run clear.
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Ingredients
3tbsp Oil
6 Spring Onions, chopped
1 heaped teasp Paprika
300g/11oz minced Veal
300g/11oz minced Pork
200g/7oz Rice
1 tbsp freshly chopped Parsley
1 tbsp freshly chopped Mint
Salt and Black Pepper
32 Vine Leaves /Cabbage Leaves
Boiling Water
240ml/8fl.oz. Plain Yoghurt
25g/1oz Melted Butter
Extra Paprika
SARMI
Instructions
1. Heat the oil in a large saucepan then add the
onions and fry, stirring, for 5 minutes until
softened.
2. Add the paprika, meat, rice, mint, parsley and
salt, mix well then pour in enough boiling water
to just cover the mixture. Bring to the boil then reduce the heat
and simmer for 5 minutes.
3. Meanwhile, place the vine leaves in a large mixing bowl and
cover with boiling water.
4. Boil off any remaining liquid from the rice mixture if necessary
then place one teaspoonful of the meat mixture on each vine leaf.
5. Roll the leaves up into little parcels and arrange, seam side
down in a wide saucepan.
6. Gently pour 360ml/12fl.oz. of hot water over the parcels, bring
to simmering point then cover and simmer on a low heat for
about 30 minutes.
7. When almost ready, mix some extra paprika into the melted
butter .
A characteristic feature o f Bulg arian cuisine is that meat, vegetables
and sauce are co o ked to gether. The number and variety o f stews are
particularly co untless. The ingredients are bo iled very gently either in a
co vered saucep an o ver direct heat, o r in a thick co vered earthenware o r
heat-pro o f glass cassero le in the o ven. Spices and herbs are used
liberally.
So me
o f
th e
m o st
p o p ular
d i sh e s
are:
“Moussaka’ - made with slices o f po tato es o r aubergines and minced
meat co vered with p astry and co o ked in the o ven.
“Sarmi” - vine o r cabbage leaves, stuffed with minced meat, rice and
spices.
“Kavarma” -a meat and vegetable stew, usually served in individual po ts.
“Kebapcheta “ and ‘kiufteta’ /meatballs and meat rolls/ made from
minced lamb, po rk o r veal/ grilled lamb, veal, o r po rk cho ps and
skewered meat are o ther favo urites. A mixed grill in Bulg aria makes a
substantial meal and usually includes a cho p, a kebapche, a meatball and
skewered meat.
It sho uld be said that seaso nings are very much favo ured by Bulg arians
as they make the dishes highly piquant. Paprika, garlic, pepper, p arsley,
savo ry, and mint are widely used. Ho t pep pers and chilli are o ften served
with the meal,as well.
And last but no t least, Bulg arians eat a lo t o f
bread, twice as much as citizens o f the o ther
Euro pean co untries. The lo cal p o pulatio n wo rship
bread, a practice handed do wn by the ancient
Slavs. Bread was the epito me o f all elements, a
life-giving fo rce o f creatio n, ho pe fo r a go o d life
and a life o f dignity. The so called pita o r ro und
bread is present at every traditio nal event o r
ritual.
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BOB CHORBA
Here are the recipes of the most
common dishes in Bulgaria:
MOUSSAKA
Ingredients:
1/ 2 kg o f minced meat (best mixed po rk and beef but beef o nly
will do to o )
1 kg o f po tato es, peeled and finely cho pped in cubes
2 to mato es, finely cho pped
parsley, 1 / 3 cupful, finely cho pped
o ne o nio n, finely cho p ped
3 eggs, beaten
1 cup yo gurt
2 tbs flo ur
salt and pepper to taste
o il fo r co o king
2 tbsp chubritza (a Bulgarian herb which yo u co uld substitute with
so me Herbes de Pro vance o r O regano
- o f co urse the taste will be
different. )
Ho w to make it:
Fry the o nio n and the minced meat in a little o il. The mo re fatty the
meat is, the less o il yo u need. In abo ut 10 minutes take it o ff the ho b
and mix well with the po tato es, to mato es, and parsley. Add salt and
pep per to taste. Bake fo r abo ut 45 minutes at 190C, o r until the
po tato es are co o ked. Stir the eg gs, the yo gurt and the flo ur to gether
and po ur it o ver the dish. Bake fo r 10 mo re minutes.
It's delicio us with co ld yo gurt o n to p.
(white beans so up)
Ingredients :
1 lbs beans (white is po ssibleharico t, fava, etc.)
2 liter water
2 o nio ns, cho p ped
2 tbsp o il
3 tbsp flo ur
1 tsp paprika
4 to mato es (o r a can o f to mato es)
1 tsp o regano (o r dried mint)
salt to taste
Instructio ns :
So ak the beans in the water
o vernight. Next mo rning drain
o ff the water, add same
amo unt and bring to bo il. If
yo u do n't want to wait o ne
day to get this do ne, yo u can
simply bo il the beans fo r an
ho ur, then discard the water,
add water again and bring to a
bo il again. Simmer gently fo r
abo ut an ho ur o r until the
beans so ften. In a separate
pan fry the o nio ns in the o il
until go lden bro wn, add the
flo ur, stir and fry fo r less then
a minute. Add the paprika, stir
and add to
the beans.
Add the to mato es and
o regano as
well. Leave
the so up to
simmer o n a
lo w heat fo r