Ingredients:
•
2-3
lbs
tripe
•
10
cups
water
•
1
stock
bone
•
2
carrots
•
8
cloves
garlic
crushed
•
bay
leaves
•
1
celery
root
•
1
parsley
root
•
1
large
onion
•
2
cups
sour
cream
•
100
ml
vinegar
(use
whatever
you
have)
•
3
eggs
•
1
parsnip
•
salt
and
pepper
•
parsley
to
serve
•
1-2
tbsp
olive
oil
Steps
to
make
it:
1.
The
vegetables,
herbs
(
except
the
parsley
for
the
garnish,
although
you
could
throw
in
some
celery
stems
here)
and
bone
are
just
to
make
the
stock,
you
will
fish
them
out
later
so
no
need
to
chop
finely.
Boil
the
tripe,
stock
bone,
carrots,
celery
root,
parsley
root,
onion,
bay
leaves
and
parsnip
for
a
couple
of
hours.
2.
Strain
the
stock,
retain
the
tripe
and
slice
it
finely.
Hold
on
to
thecarrots
!
3.
Finely
chop
the
carrots
and
cook
them
in
a
little
olive
oil,
separately,
for
a
few
minutes.
4.
Mix
the
sour
cream
and
eggs
together
and
add
to
the
soup.
Throw
in
the
carrots,
garlic
and
vinegar.
Season
and
briefly
bring
to
the
boil.
Check
seasoning
and
adjust
(
that
includes
the
vinegar.
5.
Serve
with
country
bread.
An
extra
dollop
of
sour
cream,
maybe
some
parsley
and
a
crunchy
pickle
on
the
side
would
be
nice.
As
an
appetizer
tripe
soup
(
ciorba
de
burta
/шкембе
чорба),
an
extremely
popular
course
Mussel
soup,
town
of
Constanta
The
author
assured
us
that
the
recipe
is
kept
secret
by
the
chef.
International
Mamaliga
Festival
in
Nova
Cherna
,
Bulgaria
The
yummy
contestants
are
mamaliga
or
kachamak
as
it
is
called
in
Bulgaria,
yoghurt
,
cheese,
madzhun
(sweet
fruity
syrup
made
from
watermelon),
banitsa
/traditional
Bulgarian
pastry/,
pork,
fish.
Cooling
and
refreshing
memory
from
the
summer
-
tomato
mint
soup
Grilled
pork
neck
The
recipe
is
very
simple.
Just
put
the
flesh
on
grill,
and
leave
it
there
as
much
time
as
you
want.
Ingredients
•
2
tomatoes
(chopped)
•
1
large
cucumber
(unpeeled
and
chopped)
•
1
green
or
red
pepper
(roasted
or
raw,
chopped)
•
1
yellow
onion
(chopped,
sliced)
•
2
tablespoons
fresh
parsley
(chopped)
•
Sunflower
oil
•
Salt
(to
taste)
•
Bulgarian
white
brined
cheese
(grated,
depending
on
the
taste)
Steps
to
Make
It
1.
Gather
the
ingredients.
2.
In
a
large
bowl,
place
tomatoes,
cucumber,
pepper,
onion
and
parsley,
and
toss.
3.
Add
oil
and
salt
to
taste.
4.
Portion
on
a
plate
and
top
with
grated
cheese.
Serve
with
a
glass
of
Bulgarian
rakia
.
Shopska
salad
Steps
to
make
it
•
Barbecue
the
peppers
(or
fry
them
without
oil)
until
their
skin
becomes
dark
brown
(be
careful
not
to
burn
the
peppers).
Then
peel
off
the
skin,
clean
the
handle
and
the
seeds
from
inside.
•
Grind
the
white
feta
cheese
and
the
tomato
and
mix
them
all
together.
You
can
add
100ml
of
the
feta
cheese
water
so
that
the
mixture
will
not
be
too
thick.
•
Mix
1
egg
and
add
them
to
the
cheese
mixture
then
add
all
the
spices.
•
Fill
the
peppers
with
the
ready
cheese
mixture.
•
In
two
separate
bowls
put
the
bread
crumbs
and
in
the
other
mix
4
eggs
with
a
pinch
of
salt
and
a
pinch
of
baking
powder.
•
Boil
in
a
pan
oil
at
180°C
and
then
dip
the
already
filled
peppers
in
the
bowl
with
the
eggs,
then
in
the
bowl
with
the
bread
crumbs,
and
then
again
in
the
eggs
and
fry
them
in
the
oil.
•
Serve
the
peppers
hot.
Chushki
byurek
Ingredients
8
bell
peppers
(red
or
green)
500
g
white
feta
cheese
(from
cow
or
sheep)
5
eggs
300
g
breadcrumbs
3
–
4
garlic
cloves
(smashed
with
a
pinch
of
salt)
1
tomatoes
2
teaspoons
parsley
1⁄4
teaspoon
black
pepper
(powder)
150
g
oil
or
150
g
olive
oil
“Garash”
cake,
created
in
town
of
Ruse
Ingredients:
For
the
cake:
356
g
walnuts
170
g
powder
sugar
8
egg
whites
20
g
flour
For
the
cream:
400
ml
cream
150
g
sugar
500
g
dark
chocolate
(above
75
%
cocoa)
1
tbs
rum
1.
Preheat
oven
to
170.
2.
In
a
food
processor
blend
the
walnuts
and
powdered
sugar
together
(to
prevent
the
walnuts
from
realizing
their
oil
and
becoming
a
walnut
butter)
and
process
until
you
have
a
very
finely
ground
walnut
meal.
3.Using
a
hand
mixer,
beat
the
egg
whites
until
foamy
but
not
stiff
(to
prevent
the
cake
from
getting
hard
and
crumbly).
4.
Add
walnuts
and
sugar
meal
to
the
egg
whites,
add
the
flour,
and
mix
lightly
by
hand.
5.
Line
the
bottom
and
sides
of
an
8-inch
cake
form
with
parchment
paper
and
brush
it
well
with
a
neutral
tasting
oil
like
avocado,
grape
seed
or
sunflower
oil.
6.
Pour
1/4
of
the
batter
in
the
parchment
lined
cake
form
base,
and
spread
out
evenly
until
you
get
2-3
mm
thick
layer.
Bake
the
first
layer
for
10-12
min.
7.
Repeat
the
above
step
3
more
times
for
a
total
of
4
cake
layers.
Assemble
the
cake:
1.
Separate
about
1/3
of
the
chocolate
cream
filling
to
use
for
covering
the
sides
of
the
cake.
Use
the
remaining
cream
to
spread
between
the
cake
layers.
2.
Place
a
cake
layer
at
the
bottom
of
your
spring
form,
and
cover
liberally
with
chocolate
cream.
3.
Repeat
the
above
step
with
the
remaining
3
cake
layers
and
finish
with
chocolate
cream.
4.
Use
the
1/3
of
the
chocolate
cream
to
cover
the
sides.
5.
Place
the
cake
in
the
fridge
for
a
bit
so
the
chocolate
hardens.
6.
Make
the
chocolate
ganache
:
7.
Melt
the
chocolate
over
a
double
boiler
then
slowly
add
1
tbs
of
oil
and
mix
until
the
oil
is
incorporated.
This
will
give
the
ganache
its
glossy
look.
8.
Once
the
cake
cools,
pour
the
ganache
over
the
top
and
the
sides,
and
garnish
with
chopped
pistachios,
or
other
nuts
The
Romanian
creamy
sweet
dessert
called
Papanasi
Romanian
traditional
cake
Even
though
the
author
doesn’t
know
the
recipe,
she
is
sure
it
is
baked
with
love
and
ready
to
steal
everyone’s
heart
from
the
first
bite.
The
best
part
is
that
everyone
can
eat
it
not
only
as
a
dessert,
but
even
as
breakfast
or
as
a
snack.
Fruity
cheesecake
The
author
assured
that
it
doesn’t
require
any
special
chef
skills
to
make
it
delicious
and
beautiful.
Everyone
can
make
it
to
her/his
taste
and
add
her/his
favorite
type
of
forest
fruit.
The
hardest
part
about
making
this
fruity
cheesecake
is
to
wait
for
it
to
set.
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