Preserving cooking traditions of Bulgaria one story at a time …
Preserving cooking traditions of Bulgaria one story at a time …
Ingredients: 1 cup medium grain bulgur 2 cups water 2 cups milk 2 tsp salted butter 2 tbsp maple syrup 1/4 tsp salt Directions: The night before, place the bulgur in a medium saucepan with salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with a lid and leave overnight. …
PREP 25 minutes COOK 20 minutes Tikvenik is a Bulgarian style pumpkin pastry made out of phyllo dough. It is the sweet version of their well-known banitsi made out of feta cheese. Although this recipe calls for canned pumpkin, most Bulgarians would use fresh grated pumpkin and even more impressive the older generations make their …
Ingredients: 2lb blueberries 1 cup water 1 cup sugar 1 lemon Directions: Wash berries and blend in a blender. Mix the puree with the water in a pot on the stove and boil. Let it boil on low heat for about 3-4 min. Remove from the stove. Strain the juice to get rid of the …
3 large eggs 1/2 cup vegetable oil 1/2 cup olive oil 1 1/2 cups granulated sugar 1/4 cup kefir 3 tbsp honey 1 tbsp vanilla extract 1 cup old-fashioned rolled oats 3 cups all-purpose flour 1 1/2 tsp salt 1 tbsp maca root powder 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground …
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From the mountains of Bulgaria to the hills of Tennessee this book contains 75 recipes that hope to jumpstart your passage toward healthier living practices, but are free enough to add a bit of sweetness along your way. Body friendly superfoods are featured in addition to survival-wise staples that we all should know about. It …
Mekitsi are made of kneaded dough that is deep fried in sunflower seed oil. Depending on the region in which they are made will determine if the recipe calls for a rising agent of yeast or baking soda. Also, because of the price difference, baking soda is preferred as well as that in Bulgaria yeast …
Bulgur (from Turkish: bulgur; also burghul, from Arabic: برغل groats) is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. To most it it considered a peasant food. In Turkey, a distinction is made between fine-ground bulgur, called köftelik bulgur, and a coarser grind, called pilavlık …