Bulgaria

As anyone who has ever visited Bulgaria can attest, the food is one of the best parts
of the trip. Bulgarian meals are full of fresh vegetables and a meal is almost always
started with a salad. Below I have listed some of our favorite Bulgarian dishes.

The Shopi (the original inhabitants of the Sofia region) are famous for two things. One is for speaking
the worst Bulgarian in all of Bulgaria; the other is for this absolutely delicious salad.

We have a funny story about this salad. On our first visit to Bulgaria, I saw this on an English menu
where it was described as a salad with tomatoes, cucumber and cheese. To my American mind, that
obviously included lettuce even if it wasn't mentioned. I decided it sounded good and ordered one. Steve
decided he wanted one too, but without tomatoes. "No tomatoes?" the waitress asked hesitantly. "No
tomatoes," Steve affirmed. "No tomatoes?" she asked again, this time incredulously. "No tomatoes,"
Steve said firmly, hoping she understood him. She understood him all right. When his salad came out all
there was on the plate were chopped cucumbers with cheese over top. Salad to a Bulgarian doesn't
need to include lettuce.

4 well-ripened tomatoes, diced
1 English cucumber, peeled & diced
2- 4 red peppers, roasted, peeled & diced
1 medium onion, chopped (optional)
3 - 4 tablespoons sunflower or olive oil
1 tablespoon cider vinegar
1 cup shredded feta cheese
1/4 cup minced fresh parsley
Salt & Pepper to taste

In large bowl, mix together tomatoes, cucumber, red pepper and onion. Pour oil
and vinegar over vegetables; toss to coat. Form vegetables into a pyramid shape,
top with feta cheese. Sprinkle with fresh parsley, salt and pepper. Serve
immediately. Serves 4.

1 large English cucumber, peeled
1 quart plain yogurt (Greek-style, if available)
1-2 tablespoons oil
1 tablespoon vinegar or lemon juice
1 teaspoon salt
2-3 tablespoons chopped fresh dill
2 cloves crushed garlic
2-3 tablespoons ground walnuts, optional

Mince the cucumber very fine. Mix together all ingredients. Pour into serving
bowl. Garnish with walnuts and a sprig of fresh dill. Serve with fresh bread. This
can also be used as a dip for crackers or as a relish for grilled meat. Serves 8.

2 medium zuchinni, sliced very thinly
Salt
1-2 cups flour
1 cup oil for frying
1 pint plain yogurt (Greek-style, if available)
1 clove garlic, crushed
1 tablespoon chopped fresh dill
1/2 teaspoon salt
Paprika

Place zuchinni slices in a colander; sprinkle liberally with salt, tossing to coat.
Place in the sink to drain for 30 minutes. Meanwhile, mix together yogurt, garlic,
dill and salt. Set aside.

Place enough oil in a frying pan to cover the bottom by a 1/2-inch. Heat over
medium-high heat. Dredge zuchinni slices in flour; fry until crisp, turning once.
Drain on paper towels. To serve, place zuchinni on a large plate and top with
yogurt sauce. Sprinkle with paprika. Serves 4.

8 chicken pieces
2 large onions, sliced
4 medium carrots, peeled and cut into strips
2 medium zuchinni, cut into strips
1 lb. fresh mushrooms, quartered
4 red peppers, seeded and cut into strips
4 medium tomatoes, diced
3 tablespoons paprika
1 bunch fresh Italian parsley (flat-leaf)
10 peppercorns
10 bay leaves
1 cup chicken broth

Layer all ingredients in a dutch oven or covered clay pot in the order given.
Cover and bake at 250 F. for 2 hours, or until chicken is cooked through. Serve
with mashed potatoes. Serves 4.

This could also be cooked in a slow-cooker. Cook on low for 6-8 hours or until
chicken is cooked through and vegetables are tender.