Necessary products:

1/2 plate kebabs
1 slice of bread
400 g canned tomatoes in pieces
1/2 onion
salt, sugar, savory

Method of preparation:

Take the kebabs and mix them with the savory, egg and pre-diluted bread. From this mixture you make mini meatballs, which you roll in flour. Then you prepare the pan for their final hour by pouring two fingers of oil and waiting for it to heat up. When the fat has reached the required temperature, fry the meatballs.
It’s time for the sauce, which is very easy. In a deep bowl (I used the casserole) stew the onion and after it softens, pour the canned tomatoes. Season with salt and sugar. I use sugar to ‘kill’ the sour taste of tomatoes. The end of the recipe is assembling the components, and in this case, pour the meatballs into the sauce and leave for a few minutes to exchange flavors. If desired, you can sprinkle with parsley.
If you have prepared this recipe, you can try beans with meatballs or meatballs in eggplant with tomato sauce
Enjoy your meal.

Necessary products:

400 g chicken meat for cooking
150 g of smoked bacon
3 medium-sized potatoes
5-6pcs. mushrooms
200 g of yellow cheese
700 ml of fresh milk
1 1/2 flour
salt, nutmeg

Method of preparation:

Boil your chicken and potatoes. When they are ready, take them off the stove and stew the mushrooms in a separate bowl. When you are done with them, cut the bacon into small pieces.
Prepare Bechamel sauce and start assembling the casserole. The first step is to put the chicken, mushrooms and bacon on the bottom of the pan. Drizzle with sauce and seal with mashed potatoes. Grate yellow cheese over the puree. Put the pan in the oven and bake until the cheese is ready.

Necessary products:

3 medium-sized fresh potatoes
50g butter
salt, a sprig of parsley

Method of preparation:

Cut the potatoes in half as wide as you can and place them in a pan. To bake evenly, I pierce the potatoes in several places with a fork and then put them in the oven at 200 degrees to bake with one finger of water in the pan.
During this time I prepare the garlic dressing. Therefore, I take the butter, put it in a bowl and melt it in the microwave until it heats up, then add 1 clove of garlic and parsley.
Once the potatoes are ready, spread them generously with the pasta and serve.

300 g of rice
400 g of pork
200 g mushrooms mushroom
1 carrot
1 onion
salt, pepper, oil, allspice, bay leaf

Method of preparation:

Boil the pork until semi-finished. In this way, when added to the rice, the pieces will retain their integrity. I boil them by putting 2-3 grains of allspice and 2 pieces in the liquid. bay leaf, and I pass the broth through a strainer and use it for rice.
Finely chop the onion and the carrots into cubes and stew in oil until soft.

Rinse the rice with water and let it stand in it for about 20 minutes. This way, once cooked, the grains will not stick together. Then add it to onions and carrots. Stew until the rice turns white and transfer to a pan.

Arrange the pork and mushrooms / I do not stew them, the rabbits are fragile enough / and pour the broth. The measuring cup of the broth is the one you use for the rice.
And if you want to diversify you can try my recipe rice with chicken.

Bake and you’re done.

Enjoy your meal.

Necessary products:

4pcs. medium-sized neck steaks
4pcs. cabbage leaves / from sauerkraut /
1 tsp cabbage juice
1/2 tsp Red wine
2-3 grains of allspice
1-2 bay leaves

Method of preparation:

Separate the largest leaves from the sauerkraut and cut the hard veins.

Take a steak and wrap it in leaves. This is how you prepare the other steaks.
Arrange in a saucepan and pour a little oil.
Add the spices and bake at 180 degrees for 1-1.5 hours. I had a horseshoe of raw sausage, I put it so that it does not become green :).
When they are ready, make a stuffing with red pepper and water. Bake for another ten minutes.
If you do not want to fry, you can sprinkle them with red and black pepper and bake again for ten minutes. And if you want to prepare ordinary sauerkraut, you can view pork with cabbage http: // PORK WITH CABBAGE IN POTTER Good appetite.

In the original recipe there are mini pancakes / I call them cocoons /, which you taste with different salty stuffing, and mine will be in Bulgarian size / understand that we like to eat if possible tasty and in abundance /.

In the Netherlands, pancakes are prepared for dinner, and if you do not make them at home, you can always take advantage of the so-called pancake restaurants, where you can enjoy a bouquet of pancakes for every taste and requirements.

Well, I will present them to you with standard flour, with the aroma of spices and bites that melt in your mouth.
And here the rule is not to deviate from the proportions.

Necessary products:

cup capacity: 300 ml.

3 eggs
2 tsp flour type 450
2 tsp milk
pinch of salt
a pinch of savory

For the stuffing:

2 chicken steaks
1 carrot
2 tbsp. peas
pickles, mayonnaise and lyutenitsa

Method of preparation:

In a deep bowl, beat the eggs with the salt. Add the milk, savory and flour. The mixture you need to get is an idea rarer than the consistency of boza.

For frying pancakes, it is best to have a special flat pancake pan, and if you do not have one, you can also use an ordinary pan. Heat it and grease it with a lump of butter or oil.

In a heated greased pan, pour a tablespoon of the pancake mixture and distribute evenly. The pancake is ready on one side, when its edges are slightly separated from the pan, this is the moment when you have to turn it on the other side. Place the finished pancakes on top of each other.

The second part of making stuffed pancakes is to chop the vegetables for the stuffing into small pieces. And pre-baked steaks in the oven or on the grill.

Coat the pancake with mayonnaise or lyutenitsa and place part of the filling at one end. Turn once, fold both ends and wind again.

The garnish is optional.
Enjoy your meal.

In another recipe from the site I presented you fragrant boiled beef, which soup turned out to be an exact hit for my taste buds and became an integral part of my monthly menu, but if you do not like this type of meat you can try peas with chicken, just as delicious stew as much as veal.

That’s why I start with the recipe without unnecessary writings.

Necessary products:

servings: 3

1 liter of water
400g beef for cooking
200 g peas
1/2 onion
1 carrot
200 ml. diced tomatoes
1 tbsp. flour / flat /
1 clove garlic
1 piece. bay leaf, salt

Method of preparation:

The meat is cut into large chunks / if you bought a steak /. Mine was wrapped and cut for cooking, and sealed in hot oil until golden.
In a separate bowl, fry the onions and carrots until the vegetables are soft and add the beef.

Pour in 700 ml. water and cover with a lid. Simmer until the meat is done.

Fry the flour and red pepper and dissolve with the broth (mix it well so that there are no granules). Add to the simmering veal. Add the peas (mine was canned), garlic and bay leaf and let it boil again because of the flour. Leave the finished dish to cool slightly for 10-15 minutes.

Necessary products:

1 hen or 0.400 kg. chicken
3 potatoes
1 carrot
1/2 onion
1 1/2 tbsp. flour
1/2 can of diced tomatoes
salt, red pepper and green spice / I used my beloved peanut /

Method of preparation:

Put the chicken to boil and when it is ready, cut it into pieces. I deboned it and put only the meat without the skin. Strain the broth and set aside. You will need it after you stew your vegetables.

In the pot where you will prepare the stew, put enough oil to cover the bottom and fry onions and carrots. Once soft, add the potatoes, which you have previously cut into large pieces and fry for about 7-8 minutes.

In a deep bowl, heat a little oil and fry the flour. Once it acquires a golden look, add the red pepper and canned tomatoes (I used diced). Top up with broth / about 1.5 liters. If the broth seems small, add a little water.

You should mix the components: add the fried flour and chicken to the vegetables and season with salt and green spice.

Simmer over low heat for 10 minutes.

Enjoy your meal

Necessary products :

4 chicken legs
3 egg yolks
3 tbsp. flour
3 tbsp. yoghurt
70 g of pure butter.
800 ml. water / or chicken broth /
1/2 lemon

Wash and boil the chicken legs. Set them aside to cool to make it easier to bone them.

During this time, melt the pure butter and add the flour. Fry and after it gets a golden color, pour water over it.

Mix the yolks and yogurt and add to the flour and stir until the sauce thickens. Once ready, add the deboned chicken. In my preference, I separate the skin and leave the meat clean.

Let it boil for about 5-10 minutes until the flavors are even and serve.

Enjoy your meal.

Today I present to you a pork shank with potatoes and carrots, which I hope you will try and “immerse” your senses in Bulgarian cuisine and especially in southwestern Bulgaria.

Necessary products:

1 pork shank
3-4 potatoes / make sure they are small potatoes /
2-3 carrots
10 pcs. small onions / or two onions /
1 large head of old garlic / do not peel /
100 ml. Red wine
200 ml. water / I prepared a vegetable broth, which you can see in the “tricks” section /
2 tomatoes / or one sprig of cherry tomatoes /
salt, black pepper, paprika, bay leaf, a few grains of allspice

Method of preparation:

I wash the Jolana, season it / I used salt, black and red pepper / and “seal” it in fat. I put it on the bottom of the casserole and arrange the vegetables and spices around it

As for the vegetables – make sure they are small to fit them whole in the casserole. I pour red wine and water.

I put the casserole in a cold oven and turn it to 180 and leave it to bake for 4 hours.
Once it is ready, you will notice that the vegetables have retained their texture, and the meat is tender and falls freely from the bone.

Enjoy your meal.