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BEFS Bulgarian Cuisine Food Recipes 071204

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1 BULGARIAN CUISINE (First Edition) include Greece, Macedonia, Romania, Yugoslavia (Bosnia, Serbia, Croatia) and the Black Sea. Bulgaria is a country in southeastern Europe on the Balkan Peninsula. Neighbours Recipes are greatly influenced by the 500 year invasion when they were forced to become part of the Byzantine Empire. Foods within the country vary depending on the region from which they originate. Religious festivals and change of seasons often determine traditional foods. In winter
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  BULGARIAN CUISINE (First Edition) Bulgaria is a country in southeastern Europe on the Balkan Peninsula. Neighboursinclude Greece, Macedonia, Romania, Yugoslavia (Bosnia, Serbia, Croatia) and the Black Sea.Recipes are greatly influenced by the 500 year invasion when they were forced tobecome part of the Byzantine Empire. Foods within the country vary depending on the regionfrom which they srcinate.Religious festivals and change of seasons often determine traditional foods. In winterpork, nadenitzi (sausages), fillet and other meat products. During spring and summer lightermeals are prepared from spring Iamb, chicken and green vegetables. In the past for ChristmasEve non-meat and vegetarian foods were served and this custom still religious remains, eg.beans, stuffed capsicums with rice, yeast breads, stewed dried fruits, pumpkin banitza (fillopastry), apple banitza (fillo pastry). The table is laid out all night as a replica for the VirginMary having given birth so that she can help herself at any time with different light foods. InNew Year kufteta (hamburgers) and lucky banitza with fortunes (fortunes give a guide for luck in the new year for health, love, money, work, travel, wealth, marriage, etc.)Easter kozunak (sweet yeast bread) and coloured boiled eggs are served. The eggs symbolise birth and life,(red coloured eggs - the colour of blood and Christian belief). May 6th St. George's Day awhole stuffed spring Iamb is served to mark the beginning of spring and lambing season.Summer during hot days cold yoghurt and fresh cucumber soup is found to be very refreshing.As the winters are extremely cold many foods are preserved to enable food throughoutthe year. Preserves, legumes, vegetables feature highly so for the health conscious Bulgarianfood is truly worth considering.This book was inspired by the loss of my Baba (Grandmother) Mrs. Maria Mancheff. I 1  miss many of the foods she prepared. I thought it important to get recipes together so ourgeneration will have access to them to be able to prepare BULGARIAN CUISINE. I take this opportunity to thank the many people who have contributed their time, effort, knowledge,encouragement and recipes. Without the following people this book would not have eventuated. Mrs. T. BeltchevMrs. D. BennettMrs. R. BennettMrs. B. Filipoff.Mrs. S. GencheffMr. & Mrs. G. Genoff Mr. & Mrs. JoncheffMr. C. Kiroff Mrs. I. KrastevMrs. D. Lazaroff Mr. S. LewisMr. T. LewisMrs. L. MancheffRev. Sasho ManasievMrs. M. MarinoffMiss S. McClureMrs. N. MitchellMrs. B. Nikoloff Mrs. M. PetroffMrs. N. Raikoff Mr. M. RousanoffMrs. Y. Spirdonoff Mrs. R. StefanatoMrs. J. Stefanoff Mrs. R. TonevaMrs. A. Vasileff Mrs. N. VladcoffMr. G. YoungI have included recipes that are quick and easy to prepare whilst others are timeconsuming but well worth the effort. Many of the recipes included have been passed on fromgrandmothers who learnt them from their grandmothers. Choose and enjoy your ownadventure from this book.  GLOSSARYLOVAGE ; is used because it has a celery- like flavour that adds a sharp spiciness to casserolesand soups. It may also be used in omelettes and green salads. It grows tall and has dark shinyleaves and clusters of yellow flowers. SUMMER SAVORY ; also known as CHOOBRITZA is a herb used in many Bulgariandishes giving a distinctive taste. It has small, spiky dull green leaves. It has a peppery flavourand is good used in pork, beef casseroles, egg dishes, tomato sauces and also in broad andrunner beans. This herb is well worth finding because it makes a big difference to taste. Abbreviations  kilogram = kgmgram = gmmillilitres = mlcentimetres = cm CAKE DISH SIZES 6 = 15cm 7' = 18cm 8 = 20cm 9 = 23cm  Oven Temperature Chart GAS ELECTRICC F C Fvery slow120250120150slow145290150300moderately slow160325170340moderate180350195390moderately hot190375225440hot215425255485very hot255490280540 1 cup = 250 mls
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