Dish and drink of the Month - Bulgaria


Sep 2009Okt 2009Nov 2009Dec 2009Jan 2010Feb 2010Mar 2010Apr 2010
Mai 2010Jun 2010Sep 2010Okt 2010Nov 2010Dec 2010
Jan 2011Feb 2011Mar 2011Apr 2011Mai 2011Jun 2011



September 2009


Dish of the month


Rice with Leeks and Olives


  • rice – 250 gr ;

  • leeks – 5-6 sticks;

  • tomatoes – 200 gr.;

  • olives – 300 gr.;

  • red pepper – 10 gr.;

  • black pepper – 5 gr.;

  • parsley – 10 gr.;

  • vegetable oil – 60 ml.;

  • salt;




Slice the leeks and fry them into the oil to became soft. Add the rice and salt to taste. Pour hot water to cover the products and mix them carefully.

Empty the dish in a tray and cover it with olives. Bake it in a medium heated oven. Serve it sprinkled with black pepper and a slice of lemon.


Drinks of the month September 2009


Milk Shake



  • A half af banana;

  • Cold milk - 200 ml;

  • A ball of vanilla ice-cream;

  • Honey – 1 tblsp;



Mix the milk, honey and banana in a blender. Pour the mix into glasses and place a ball of ice-cream on top of each glass.

Decorate it with fruit.





Oktober 2009


Dish of the month


Atumn Symhony



  • 2 courgettes;

  • 2 aubergines;

  • 4-5 peppers;

  • 2-3 large tomatoes;

  • 2 large onions;

  • 2 carrots;

  • 3-4 cloves of garlic;

  • 4-5 sticks of parsley;

  • a pinch of caraway; a pinch of coriander; 4 tblsp. Olive oil;




Peel the aubergines and cut them into small cubes. Place them in the bowl with some cold water ,set aside for about 30 minutes. Then drain them.

Slice the onions, chop the garlic and cut the peppers into small pieces. Dice the courgettes, cut the carrots into strips.

Stew the vegetables separately.

Blanch the tomatoes, peel and grind them. Heat the olive oil and pour the tomatoes. When the sauce is ready add the peppers.

Add the other vegetables. Leave them to boil for about 10 minutes. 

Serve it sprinkled with chopped parsley.



Drinks of the month Oktober 2009

Lemonade with Pomegranate Juice


for 1 glass:

  • juice of a ½ of lemon;

  • juice of 1 pomegranate;

  • 1 tblsp.

  • Honey;

  • soda;

  • a cube of ice. 




Place the honey and juices in the high glasses and mix until honey is dissolved. Add the soda and the ice.






November 2009


Dish of the month:


Stuffed Peppers with Beans



  • 500 gr. White beans;

  • 500 gr. Dry peppers;

  • 500 gr. Onions;

  • Salt;

  • Red pepper;

  • Savory;

  •  Mint;



  1. Crush the white beans and soak them in boiling water, cover the saucepan and leave it to stay for several minutes.

  2. Chop the onions finely, add red pepper. Heat the oil in a pan, fry for 2-3 minutes and then add them to the crushed beans. Finally add the savory and mix the mixture well.

  3. Stuff each dry pepper with this mixture, arrange in a deep dish. Add some water and cook in low fire for about 50 minutes.

  4. Serve it cold.



Drinks of the month November 2009

Chocolate and Peanut Butter Drink


  • A 1/2 teacup of skimmed milk – 1%;

  • 2 tblsps chocolate syrup;

  • 2 tblsps peanut butter;

  • 1 banana;

  • 1 vanilla;



 Place all products in a blender. Stir them until the mixture is smooth.



December 2009



Dish of the month


Carp filled with Walnuts



  • 1 carp /about 2 – 2,5/ ;

  • Vegetable oil – 80 ml;

  • Parsley – 8-10 sticks;

  • 1 teacup of walnut kernels;

  • 1/2  teacup of raisins;

  • 4 onions;

  • Salt;

  • Black pepper grains;




Clean the carp, wash, salt and leave it to stay.

Saut`e the finely cut onions in the vegetable oil and some water. Add the crushed walnut kernels, the chopped parsley, the black pepper grains and salt to taste. Mix well, add about 100 ml hot water, raisins and tomatoes. Boil for 2-3 minutes.

Fill the carp with that mixture, sew up and  place it in tray, add some water and roast in 200 degrees of Celsius.


Drinks of the month December 2009




  • 250 gr. Dried fruits – about 50 gr. plums, pears, apricots, apples and raisins;

  • 300 gr. Sugar;

  • 2 cloves;

  • 1 gr. Cinnamon;



  1. Wash the dried fruits with some warm water;

  2. Soak them into the 2 L. of cold water and boil in low temperature;

  3. When become soft, add the sugar, cinnamon and cloves.

  4. Serve cold.




January 2010


Dish of the month


Pork with pickled Cabbage



  • 750 gr. of pork – ribs;

  • 1 pickled cabbage;

  • 250 ml. beer;

  • 100 ml. marinate from the pickled cabbage;

  • 4 cloves garlic;

  • A 1/2 of onion;

  • 2 cubes vegetable broth;

  • 6 tbsp. sunflower oil;

  • 1 tbsp. brown sugar;

  • 1 tsp. cumin;

  • Salt, black pepper;



Cut the meat into pieces and put it in a baking dish. Add the crushed garlic, black pepper, salt and mix well. Bake it about 10 minutes in a previously heated oven, then remove them from the dish. Cut the cabbage into strips, sprinkle it with the broth and the brown sugar, mix them carefully. Add the chopped onion and the ground cumin, add the beer ,too. Cover the dish with silver foil, bake it in a hot oven for about 1 hour. Then remove the dish from the oven, remove the foil, too. Put the meat on top of the cabbage. Pour it with the oil and the marinate, cover again with the foil and bake it for an hour.



Drinks of the month January 20


Bleuberry shake with Soya Milk


  • Frozen blueberries – 2 cups;

  • Soya milk – 2 ½ cups;


The soya milk is not particularly popular, but it is useful and it is a healthy alternative of cow`s milk for the vegans and vegetarians





February 2010


Dish of the month


Wine Kebap


  • 1 kg of pork;

  • 3 – 4 onions;

  • 2 – 3 leeks;

  • 1 teacup red wine;

  • 1 tbsp. flour, diluted with some cold water;

  • 2 – 3 bay leaves;

  • Red pepper;

  • Black pepper;

  • 3 tbsp. tomato pasta/ puree;



Cut the meat into cubes, put it in the saucepan, add the chopped onion and stew them. Then add 1 tbsp. red pepper and cover with water. Simmer until the meat is half-cooked. Add the wine, the flour, which is diluted with water, the tomato puree and some water, bay leaves, black pepper. Simmer until the meat is cooked.

Serve with smashed potatoes or boiled rice.



Drinks of the month February 2010

Hot wine with Apple Juice


  • Apple juice – 120 ml.;

  • Red wine – 50 ml.;

  • Lemon juice – 1 tbsp.;

  • 2 cloves;

  • Cinnamon;

  • Sugar;



Put the apple juice, the lemon juice and the red wine in a pot and heat them without boiling. Add the cloves, the cinnamon and the sugar into the pot. Strain the liquid into the beforehand warmed cups and serve immediately.



March 2010


Dish of the month




  • 2 kg. potatoes;

  • 4 eggs;

  • 300 gr. white pickled cheese;

  • 2 tsp. dry mint;

  • 1 tbsp. salt;

  • 125 gr. butter ;




     Peel and grate the potatoes. Add salt and leave them to drain. Crush the cheese and mix together with the eggs and the mint. Add the drained potatoes and stir well. Melt the butter and put the half of it in a baking tin, then pour over the potato mix and make it even. Pour over the rest of the butter. Bake in an oven at 220°С for about 20 min.
The dish could be cooked in a pan with the butter for 7-8 min., turning it on the both sides, instead of baking in the oven.


Drinks of the month March 2010

Juice of vitamins


  • 300 gr. of red beetroot

  • 100 gr. of carrots

  • 100 gr. of celery

  • 100 gr. of turnips ( preferably black)




A mixture is prepared from the juices of the red beetroot, carrots, celery and turnips.Proportions of vegetables are different.The usual mixture for a day is derived from 300 gr. of red beetroot, 100 gr. of carrots, 100 gr. of celery and 100 gr. of turnips ( preferably black).





April 2010


Dish of the month


kozunak with currants


  • 7 1/2  cups flour;

  • 500 ml. ( 2 1/2  cups ) milk;

  • 200 gr. ( 1 cup ) butter or lard;

  • 6 eggs;

  • 200 gr. sugar;

  • 1 lemon or 3 packets vanilla;

  • 50 gr. / 1/2  cup / currants;

  • 3 gr. /1/2 teaspoon / salt;




  1. Place the yeast in a deep bowl, add a 1/2  cup of warm milk and some flour. Let rise in a warm place.
  2. Make a soft dough from the remaining flour, yeast mixture, beaten eggs with sugar, the remaining milk, salt and grated lemon rind. Knead well with oiled hands adding melted butter continuously.
  3. Place the dough in a deep bowl, dredge it with flour. Allow to rise until doubled in size in a warm place.
  4. Divide the dough into pieces forming roll shapes or form plait from 3 dough bands. Place them into baking pans, lightly greased. Sprinkle the kozunak with the floured currants.
  5. Place the pans in a warm place to rise until doubled in size. Brush them with a beaten egg, sprinkle with sugar / optional you can put peeled almonds or walnuts on top /. Bake the kozunak in a moderate oven.
  6. Remove from the baking pans while still warm.



Drinks of the month April 2010



  • 500 ml. yoghurt;

  • 500 ml. water;

  • Salt;




Whisk well the yoghurt, add the water and whisk well.

Add salt to taste./optional/



May 2010


Dish of the month


Pears with Pork Fillet, Cheese and Walnuts Kernels

Ingredients for 4 portions:

  • Pork fillet – 200 gr.;

  • Pears – 125 gr.;

  • Cheese – 15 gr.;

  • Butter – 15 gr.;

  • Walnut kernels ;

  • Honey – 4 tbsp.;



  1. Cut the pears into the half lengthwise, leave the seeds and carve them.

  2. Arrange the carved pears in a baking dish and fill them with cheese and chopped pork fillet.

  3. Put a piece of butter on each half and sprinkle them with crushed walnuts.

  4. Bake them in an preheated ( 160 C ) oven.

  5. Serve them topped with honey.



Drinks of the month May 2010

Fruit Juice


  • grapefruit juice;

  • orange juice;

  • lemon juice;

  • raspberries or cherries;



  1. Drain grapefruit, orange and lemon by hand or electric juicer. Cool the juice adding ice-cubes in it. Then add the fruit – raspberries or cherries, too.

  2. Quantity of the products is optional.





June 2010


Dish of the month


Cauliflower with yellow cheese (kashkavel) and ham

Ingredients for 4 servings:


  • 1 head larger cauliflower;

  • 25 gr. butter;

  • 25 gr. flour;

  • 1/2 lit. milk;

  • 150 gr. grated (kashkaval) yellow cheese;

  • 3 tablespoons large grained mustard;

  • 6 pieces of “ Tandem” ham;



  1. Cut the cauliflower into pieces and boil it for 10 min. in salty water or until become soft. Drain it and put in a deep baking pan.

  2. Meanwhile, prepare sauce “beshamel” in a pan on medium heat. Melt the butter, add the flour in it and stir for about a minute. Add the milk slowly and stir until the sauce become smooth. Boil and stir it constantly until thickened. Add 100 gr. of yellow cheese (kashkaval) and half of the ham in strips. Season it with salt and black pepper.

  3. Pour the sauce over the cauliflower. Sprinkle with the remaining kashkaval and ham. Bake it in a hot oven until the cheese is melted and the ham becomes golden.



Drinks of the month June 2010






September 2010


Dish of the month


Tomatoes “Shmerkese”

Ingredients for 4 servings:

  • 4 big tomatoes;

  • 250 gr. katak;

  • 1 tsp. red pepper.



Cut a cap of each tomato in a way to be able to stuff and cover with the cap. Hollow out the inside. Add red potato to the Katak and a bit of the smashed tomatoes core. Stir to make it homogeneous. Stuff the tomatoes with the mixture and cover with the caps.
Serve chilled, garnished with sprays of parsley.


Drinks of the month September 2010

Homemade lemonade


  • 4 pieces Lemons;

  • 500 gr. Sugar;

  • 3 Mint leaves;

  • 3 liters of Water.



Two nice lemon Wash, peel back and passaged in bulk. Placed in the vessel, add sugar and mint and pour the hot water.
Once sugar is dissolved and liquid cool place for 24 hours in refrigerator.
Strain before serving to stay clear.




October 2010


Dish of the month


Cheese in shopski

Ingredients for 4 servings:

  • 600 gr. Bulgarian pickled cheese

  • 4 eggs

  • 100 ml olive oil

  • 4 tomatoes (not big)

  • 4 chillis

  • 4 tsp. savory (flat spoon)

  • 4 tsp. red pepper (flat spoon)


Preparation and serving:

Split the cheese in 4 and put it in 4 small earthenware pans. Peel the tomatoes, cut them fine and split in the pans. Split and pour the olive oil. Sprinkle with savory. Insert the chillis straight close to the wall of the pan. Bake in an oven for about 25 min. at 250°C. Take them out and brake over each an egg, then sprinkle with red pepper. Put them back in the oven and leave until the eggs are cooked.
Serve hot.



Drinks of the month October 2010









Dish of the month


Eggs in Panagiurishte

Ingredients for 4 servings:

  • 12 eggs

  • 500 gr. Yoghurt

  • 300 gr. pickled white cow cheese

  • 2 tsp. red pepper

  • 3 tsp. vinegar

  • 3 cloves garlic

  • 50 gr. butter


Preparation and serving:

Bring to the boil 2 L. of water, add the vinegar and then remove from the heat. Break the eggs one by one low above the water surface, being careful not to scramble the yolks. Do not put the eggs one over the other. When all of the eggs are in, bring the pot again to the heat and boil for another 7 minutes. When the eggs are ready, take them out with a serving spoon and place in the preheated plates. Press the garlic and stir together with the yoghurt. Grate the cheese over the eggs and pour on mwth the yoghurt sauce. Brown the butter together with the red pepper and por the dish before serving.



Drinks of the month November 2010

Red Wine




December 2010


Dish of the month


Healthy Candy


* Optional dried fruit - apricots, dates, raisins, cherries, figs;

* Optional nuts- raw nuts, almonds, cashews, pistachio, walnuts;

* Ground baked sesame.

Preparation and serving:


All dried fruits are finely chopped. Nuts reduced to wholesale or retail. Mix fruit, nuts, ground baked sesame. The mixture is shaped balls, which are oval in coconut, sesame seeds or crushed nuts of your choice


Drinks of the month December 2010

Troubled by the mango and coconut

This drink is a "new fashion" in a healthy eating

Ingredients for 4 cups:

  • 2 large, ripe mango fruit;

  • tbsp icing sugar (* powdered sugar can be replaced with ground brown for a healthier option);

  • 500 ml coconut milk;

  • 5 crushed ice cubes;

  • For garnish:

  • Toasted coconut shavings large.



  1. Mangoes are cut in two and is cleared from the stone, peel and cut into wholesale.

  2. Clean and cut fruit is placed in a blender and smoothly break  with powdered sugar.

  3. Add coconut milk and ice and froth.

  4. Pour in 4 high cups and garnished with a coconut.





January 2011


Dish of the month


Banitca with cheese


Products for  6 servings:

  • §  Ready- made phyllo sheets-500 gr.

  • §  Cheese-                           250- 300 gr.

  • §  Eggs-                              5

  • §  Soda-                              450 gr.

  • §  Ύ packet of butter

  • §  Sunflower oil-                  100 ml.




Place the 1/3 of sheets in an oiled baking dish. Sprinkle over it a half of the cheese mixture. Place the second 1/3 part of the sheets and sprinkle over it the other part of cheese mixture. Finally place the last 1/3 of phyllo sheets.

Cut it into pieces and sprinkle with some melted hot butter.

In another bowl beat together the 2 eggs with soda.

Pour the mixture over the banitca bake it in a hot oven 200 degrees for 40 minutes. First 10 minutes bake it only the bottom of the dish.



Drinks of the month January 2011

Mursalski tea


One seedling of tea in a 250 ml fresh water. Bring to boil. Then allow to boil for five minutes until a golden color. Filter and drink sweetened, best with pure honey. Best effect is obtained with single use of stems.





February 2011


Dish of the month




* Products for  6 servings:

  • §  Sunflower oil-                     90 gr.

  • §  Butter-                              60 gr.

  • §  Rice-                               282 gr.

  • §  Vine/cabbage leaves-         360 gr.

  • §  Onion-                             240 gr.

  • §  Tomatoes-                       240 gr.

  • §  Carrots-                            78 gr.

  • §  Еgg-                                   1

  • §  Flour-                               18 gr.

  • Yoghurt-                          180 g

  • Red pepper-                         6 gr. 

  • Mint, parsley, savory, salt


Fry the finely chopped onions and carrots in the oil. Add the rice the red pepper and finally chopped tomatoes and pour over hot water (1:1) and simmer until the water has been absorbed by the rice. Add the seasoning blend well, leave it put 1 tsp of the mixture on each leave. Roll together and arrange in a saucepan, pour over 2/3 cupful of warm water and 1 tsp fat, close with a lid and simmer about 45 min. on a low fire.







Drinks of the month February 2011

Vegetable cocktail


100 g  beet;

200 g apples.



Wash and clean the apples.

Clean and beet.

Squeeze them and mix it.

Stir it well and serve.





March 2011


Dish of the month


Monestery Bean Soup


Products for  6 servings:

  • Beans - 240 gr.

  • Sunflower oil - 60 ml.

  • Onion - 60 gr.

  • Carrots - 60 gr.

  • Celery -  30 gr.

  • Tomatoes -240 gr.

  • Parsley - 20 gr.

  • Fresh peppers -  90 gr.

  • Mint - 20 gr.

  • Sаlt -10 gr.





Clean the beans and wash them carefully. Cover them with cold water and leave for 7 – 8 hours. Then pour the water from the beans and cover with cold water again. Simmer over low heat until the beans become tender. Add the sunflower oil, chopped onion, celery and the carrots. Simmer for about 25 minutes again.

Add the finely chopped peppers  and the peeled and chopped  tomatoes, too. Add  salt to taste. At the end of the process add  the mint.



Drinks of the month March 2011

Shake of apples and bananas


  • Apples-              2.

  • bananas-           1.

  • Honey-              1 tbsp

  • Walnuts-nuts-     50 gr.

  • Milk- cold           250 ml.


Peel apples and cleared. Add other ingredients.

Whips well and drink immediately.




April 2011


Dish of the month


Moussake with meat and potatoes

Ingredients for 6 servings:

  • Minced meat-                             600 gr.

  • Sunflower oil-                             90 ml.

  • Butter-                                     18 gr.

  • Onions-                                     180 gr.

  • Potatoes-                                  900 gr.

  • Tomatoes-                                 510 gr.

  • Flour-                                       60 gr.

  • Milk-                                         240 gr.

  • Eggs-                                       2

  • Yellow cheese ( kashkaval)-         30 gr.

  • Paprika ( tomato puree)-             20 gr.

  • Parsley-                                    30 gr.

  • Ground black pepper and red pepper.



Fry the onion and paprika in the oil. Add the minced meat and stir for another 2- 3 minutes. Season wit ground black and red pepper. Add the diced potatoes mix well.

Transfer the moussaka to an oiled baking pan, add hot water and bake in a moderate oven until browned.

Preparing the sauce “beshamel”: Whisk together the butter, the flour, the milk and the eggs. Pour the mixture over the moussaka.

Grate the kashkaval on top and bake for another 10-15 minutes, until browned. Serve hot.




Drinks of the month April 2011

Shake chestnut


  • Milk - 1 liter

  • Chestnut - 12 pieces

  • Dates - 12 pieces

  • Vanilla

  • Sugar - to taste




Peel the chestnuts, dates and clean them with machine grind.

Add to them the milk, sweetened to taste and let the mixture in the refrigerator for 2 hours.

He was then strain and serve.




May 2011


Dish of the month



Ingredients for 6 servings:

  • Yoghurt-                        1020 gr.

  • Water-                           390 ml.

  • Cucumbers-                     510 gr.

  • Sunflower oil-                   45 ml.

  • Walnut kernels-                30 gr.

  • Dill-                                30 gr.

  • Garlic-                             15 gr.

  • Salt-                               10 gr.



Place the yoghurt in a big bowl and whisk until smooth.

Stir in cold water. Add the cucumbers (peeled and diced), the finely chopped dill, the crushed or pressed garlic, the oil, the grated walnuts and  salt to taste.

Stir, chill and serve.



Drinks of the month May 2011

Drink milk, cocoa and ice cream

Ingredients for 4 cups:

  • 2 tbs (20 g) cocoa;

  • 2 tbs (20 g) sugar;

  • 2 tbs (20 ml) milk;

  • 1 ball ice cream;

  • 2 biscotti;

  • 1 cup (200 ml) water.



Prepare hot cocoa, cool and pour into tall glass. Add boiled and cooled milk. Mix well. Place ice cream on top. Drink is served with lady fingers






June 2011


Dish of the month


Sausages (kebapche)

Ingredients for 6 portions:
(40 gr. for a portion)

  • Minced meat -             882 gr.

  • Black pepper -           0,1 gr.

  • Cumin-                     0,1 gr.

  • Water-                     10 ml.



Knead all products. Shape them in a cylindrical

form and place on the oiled, heated barbecue.

Serve hot



Drinks of the month June 2011

White wine