Baked eggs with spring onions
Ingredients:
5 eggs, 300g brined sheep's cheese, 3 bunches of spring onion, 50g butter, 1
bunch of parsley, salt. Mix the finely chopped onions, parsley and crumbled
cheese, and divide into 5 (earthware) bowls. Add equal parts of butter, salt
and 1 spoonful water to each, and bake. When almost ready, break an egg on top
of each and add some water if necessary. Cover with lids and bake until a crust
is formed.
Stuffed
peppers with egg and cheese
Ingredients:
1kg red peppers, 6 eggs, 250g brined sheep's cheese, parsley, sunflower oil,
salt. Bake peel and seed the peppers. Mix the crumbled cheese with 4 beaten
eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and beaten eggs
and fry in hot oil. Serve sprinkled with finely chopped parsley.
Vegetarian dish, Bansko region
Ingredients:
500g brined sheep's cheese, 2-3 tomatoes, 2-3 peppers, 5 eggs, 100g butter,
half a tsp paprika. Place the crumbled cheese into a butter-lined saucepan. Top
with the finely cut peppers, grated or sliced tomatoes and butter. Cover with a
lid and stew for some 15min. Beat the eggs in a cupful of water, pour over the
dish, cover and cook until a yellow crust is formed. Serve with paprika.
Monastery
stew
Ingredients:
3-4 potatoes, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1/2 a celery, 200g small
onions, half a cupful olives, 2 cupfuls fresh mushrooms, 1/4 cupful rice, half
a cupful white wine, parsley, pepper, half a cupful sunflower oil, salt. Cook
the finely chopped onions, carrots and celery in the oil and some water. Add
the small onions, olives, mushrooms and pepper. Pour over the wine and 1 cupful
of water, salt and simmer until tender. Add the diced potatoes and rice,
followed by tomato pieces after 15 minutes. Pour the dish into a baking dish or
earthware pot, sprinkle with parsley and bake.
Stuffed
Aubergines (Imam Bayaldy)
Ingredients:
4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1 celery, 4-5
cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs, parsley,
peppers, half a cupful sunflower oil, salt. Separate the stalks from the
aubergines and carefully hollow them. Cook in oil and some water and stuff with
a mixture prepared as follows: brown the finely chopped onions in same oil. Add
the grated carrots and celery and when tender, also the grated tomatoes, finely
chopped garlic and parsley, the bay leaf, pepper and salt. Stuff the
aubergines, top with a slice of tomato and sprinkle with breadcrumbs. Bake in a
moderate oven. Serve cold garnished with slices of lemon.
Spinach
with brined cheese
Ingredients:
!kg spinach, 4-5 spoonful flour, 100g butter, 200g brined sheep's cheese, 2
eggs, salt, onions. Wash the spinach, cut into fine strips and boil some 10
min. in salt water, then wash. Fry the finely chopped onions and flour in oil
and some water. Add the spinach and boil, stirring constantly. Finally add the
beaten eggs and crumbled cheese. Cook for 5 min. The same recipe may be used
for nettles with cheese.
Marrows
stuffed with cheese
Ingredients:
5-6 vegetable marrows, 150g brined sheep's cheese, 3 eggs, 1 onion, 2 spoonful
flour, half a cupful milk, 60g butter, salt. Slice the peeled marrows
lengthwise, hollow and salt. Brown the finely chopped onions and flour in half
of the butter and some water. Add half of the milk, grated cheese and 1 egg.
Stuff the zucchini with the mixture, arrange in a baking dish and pour over the
remaining 2 eggs beaten with milk. Add the remaining butter a few minutes
before the dish is ready.
Vegetable
hotch-potch
Ingredients:
3-4 onions, 4-5 tomatoes, 5-6 peppers, 1-2 aubergines, 4-5 potatoes, 100g okra,
100g French beans (green beans) 1 tsp paprika, parsley, 2/3 cupful sunflower
oil, salt. Brown the chopped onions in oil and some water, place in baking
dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika,
salt and some water. When tender, add the potatoes cut into circles and some
more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley
before serving.
