Vegetables

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.
Instructions: 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.
Instructions: 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.
Instructions: 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.
Instructions: 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.
Instructions: 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: 1kg spinach, 4-5 spoonful flour, 100g butter, 200g brined sheep's cheese, 2 eggs, salt, onions.
Instructions: 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.
Instructions: 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.
Instructions: 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.

Meats

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.
Instructions: 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.
Instructions: 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.
Instructions: 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, 1/3 cupful sunflower oil, parsley, salt.
Instructions: 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.
Instructions: 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.
Instructions: 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.
Instructions: 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.
Instructions: 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), 2 onions, 1/2 tsp cummin and pepper, salt.
Instructions: 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.
Instructions: 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.