Lamb drob
syrma
Ingredients:
1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring onions, 1 cupful
yoghurt, mint, pepper, 100g butter, salt. Boil the lamb pluck in salt water and
cut into pieces. Fry the finely chopped onions in butter and some water. Add
the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some
20min. Soak the caul in cold water, cut into pieces and fill with the mixture.
Arrange in a tray and bake in a moderate oven. When nearly ready, pour over the
eggs beaten in yoghurt and bake for another 10-15 min. The dish can also be
prepared without caul wrapping.
Stewed leg
of mutton
Ingredients:
about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes, 3-4 peppers, 1/2 a
celery, 7-8 potatoes, 1 tsp tomato paste, 6-8 cloves garlic, pimento, 1 bay
leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp flour, parsley, 1/2 cupful
sunflower oil, salt. Lard the meat with bacon rolled in paprika, garlic and
pepper. Salt and stew in the oil together with the vegetable sliced into large
pieces. Later add the flour and tomato paste diluted with some cold water. Pour
over the wine and some hot water, add spices and peeled lemon slices and simmer
on a low fire. When cooked, take out the meat and cut into slices. Push the
sauce through a sieve. Serve sprinkled with finely chopped parsley.
Wine kebap
Ingredients:
1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato paste, 1
spoonful flour, 1 tsp paprika, 1 cupful white wine, 1 bay leaf, pepper,
parsley, half a cupful sunflower oil, salt. Cut the deboned meat into small
pieces and fry in oil and some water together with the finely chopped onions,
celery and carrots. When tender add the tomato paste diluted with some water,
the flour and paprika. Pout over the wine and some water, add the bay leaf and
pepper and simmer on a low fire. Sprinkle with finely chopped parsley before
serving.
Rustic
chicken stew
Ingredients:
1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful flour, 1 spoonful
paprika, 1/33 cupful sunflower oil, parsley, salt. Cut the deboned meat into
pieces and stew in oil and some water together with the onion rings. Add the
flour and paprika, as well as some water. Bring to the boil and add the peppers
and tomatoes cut into large pieces, salt. Simmer on a low fire. Sprinkle with
finely chopped parsley when ready.
Kavarma
meuniere
Ingredients:
800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful
mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a
cupful lard or sunflower oil, salt. Cut the meat into small pieces and fry in
oil and some water. Add the onions and when tender - the cooked and diced
liver, sliced mushrooms, peppers, tomatoes, pepper, savory, wine, salt and some
warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven.
Serve with finely chopped parsley.
Srednogorie
hotch-potch
Ingredients:
1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2-3 tomatoes, 3-4
peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine, 1 tsp
paprika, pepper, parsley, 3/4 cupful sunflower oil, salt. Fry the meat into
large pieces in oil and some water, take out. Brown the finely chopped onions,
tomatoes and paprika in the same oil. Replace the meat, add the wine and some
hot water, bring to the boil and salt. Add the mushrooms and after some 10min
the peppers sliced into strips and the cleaned okra. When tender, add the remaining
oil, bake. Sprinkle with finely chopped parsley and pepper before serving.
Pork
spindle fillet
Ingredients:
1kg pork fillet, 200g cheese, 2 cupful mushrooms, several cloves of garlic, 1
lemon, tomato paste, parsley, 500g butter, salt. Pound the thin fillets, salt
and baste with tomato paste and pepper. Stew the mushrooms, diced cheese,
finely chopped parsley and garlic in butter and some water. Place some of the
stuffing on each fillet, roll up, tie with a string and grill. Serve with
French fries and lettuce.
Syrmi
(Stuffed vine or cabbage leaves)
Ingredients:
500g minced veal, 300g minced pork, 1 bunch of spring onions, half a cupful
rice, one cupful yoghurt, parsley, mint, paprika, pepper, 30-40 vine or cabbage
leaves, 100g butter or half a cupful of sunflower oil, salt. Fry the finely
chopped onions in some of the oil and some water, stir the paprika and take off
the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour
over warm salted water and simmer until the water has been absorbed by the
rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of
the mixture on each leave. Roll together and arrange in a saucepan, pour over
3/2 cupful of warm water and 1 tsp fat, close with a lid and simmer on a low
fire. When ready, pour over the beaten yoghurt and melted butter with stirred
in paprika. Serve with vegetables. The same recipe may be used for stuffed
peppers, eggplants and zucchini.
Kebapcheta
(Oblong rissoles)
Ingredients:
1kg minced meat(60% pork and 40% veal), 2onions, 1/2 tsp cummin and pepper,
salt. Salt the meat and let stand for 1-2 hours in the cold. Then mix with
cummin, pepper, finely chopped onions (and some water). Let stand for another 2
hours. Form into oblong rissoles and grill. Serve with vegetables and ... A LOT
OF BEER!
Meat on a
spit
Ingredients:
1kg pork, 1 onion, 1 tomato, 1 pepper, salt. Cut the meat into pieces, salt and
mix with the largely chopped onion and pepper. Let stand for ~2 hours and
string on a spit with pieces of onion, pepper and sliced tomatoes inbetween.
Grill. Serve hot with vegetables of your own choice. Baste with lemon juice if
desired.
