Yoghurt cake
You will need:
Base:
80g – flour
80g – white sugar
1 tablespoon vegetable oil
3 eggs
Directions:
Yolks + sugar = whip together, then add oil, flour and lastly gently mix in whisked egg whites. Pour into a springform pan lined with parchment paper. Bake at 160°C.
After baking, remove the paper from the base and allow to cool.
Directions:
Yoghurt + sugar = whip together, whip the whipping cream separately and then mix everything together gently, adding the dissolved gelatine at the end.
Directions:
Once the base has cooled, place it back in the pan and pour in the ready yoghurt mix. Put it in the fridge to set. Remove the sides and smear the sides of the cake with chocolate icing. Use your imagination to decorate the top – fruit, chocolate, etc.
Enjoy!
Spinach soup
Ingredients:
500g – fresh leaf spinach
50g – rice
75ml – vegetable oil
1l – water or vegetable broth
1 large onion finely chopped
salt, pepper
Directions:
Fry the onion until clear then add the other ingredients and cook until the rice is soft. Add two tablespoons of Bulgarian yoghurt in the finished soup
Enjoy!
Musaka
Ingredients:
500g – ground meat
1kg – potato chopped into small cubes
250g – fresh or tinned chopped tomatoes
1 large onion
60ml – vegetable oil
250ml - water
1tablespoon - sweet paprika
salt, pepper, chubritsa (savory), fresh green parsley
Directions:
Mix the meat with a bit of water and ground red paprika. Add in the potato, onion, oil, salt, pepper, chubritsa (savory), green parsley, water and mix everything together thoroughly and put in the oven to bake at 200°C. After 20 minutes added chopped tomatoes and mix everything again. Smooth the surface flat to be reading for the custard and bake until golden.
Custard:
3 eggs
3 tablespoons – fine-ground flour
500g – Bulgarian yoghurt
200ml – milk
on the tip of a knife – baking soda
salt
Directions:
Beat the eggs then add flour and mix until smooth. At the end, mix in the other ingredients. Then pour this custard on the ready potatoes and let bake until golden.
The finished musaka is served with Bulgarian yoghurt. Put two tablespoons of Bulgarian yoghurt on the top part.
Enjoy!
Rice with zucchini
Ingredients:
1kg – zucchini cut into small cubes
2 medium onions cut into small cubes
100ml – vegetable oil
330ml - water
salt, dill, pepper
Directions:
Sautee the oil, onion, rice, zucchini, salt, dill and pepper until the rice turns white. Then add water and put in an oven preheated to 200°C. After 20 minutes mix and smooth to pour on the custard.
Dressing:
3 eggs
3 tablespoons – fine-ground flour
500g – Bulgarian yoghurt
200ml - milk
on the tip of a knife – baking soda
salt
Directions:
Beat the eggs then add flour and mix until smooth. At the end, mix in the other ingredients. Then pour this custard on the ready rice and let bake until golden. The ready rice with zucchini is served with Bulgarian yoghurt. Put two tablespoons of Bulgarian yoghurt on the top part.
Enjoy!
Tarator – cold soup
Ingredients:
2 – roughly chopped cucumbers
250-500ml-cold water
1l-real Bulgarian yoghurt
4 tablespoons – vegetable oil
1- 2 cloves of garlic
Salt, dill – by taste
Chopped walnuts can be added if liked.
Directions:
All ingredients are mixed together. Tarator is eaten with either fresh white or dry toasted bread.
Enjoy!
Ayran – yoghurt drink
Ingredients:
500g – white yoghurt
250ml – water
salt, can also add pepper or even a bit of pressed garlic
Whip together yoghurt and water thoroughly with a whisk or egg-beater. Serve well-chilled in a glass. In Bulgaria this is served with every meal, which could seem rather unusual for some people.