TRADITIONAL BULGARIAN DISHES

SHOPSKA SALAD4 tomatoes, chopped1 large cucumer, unpeeled and chopped4 green or red peppers, roasted or raw, chopped1 large yellow onion, chopped, or 6 green onions, sliced2 tablespoons chopped fresh parsley1/2 cup sunflower oil1/4 cup red-wine vinegarSalt and black pepper1/2 cup Bulgarian sirene cheese or feta cheese, crumbled

TARATOR(COLD SOUP)

Ingredients1 large cucumber, peeled, diced, salted and drained 7.2 dl yoghurt 7.2 dl iced water or mineral water 30 ml olive oil 85 gr walnuts, crushed 3 large cloves garlic, crushed with salt

BANITSATake 12 pastry sheets (phyllo). Grease bottom of a pan with butter or oil. Brush 3 sheets with butter. Place sheets one atop the other. Spread 1/3 of filling. Top with 2 more sheets, each brushed with butter or oil. Spread second third of filling. Repeat one more time. Top last layer of filling with 3 oiled sheets. Bake in a moderate oven until a wooden pick inserted in center comes out clean.

Ingredients: 4 eggspinch of baking soda1/4 kg sirene (white cheese)

Beat eggs, adding baking soda, keep beating and add crumbed (or grated or crushed) cheese.

MISH-MASHLiterally translated mish-mash means hodge-podge. This is a very tasty meal that you can prepare for lunch and it takes 10 easy minutes to make.Heat the oil in a frying pan, add the onions and the peppers and cook until onions are golden. Add the tomatoes and cook for additional 3 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve. Delicious with toast.

KAVARMA800g Pork, 500g Veal Liver, 5 peppers4 to 5 onions1-2 tomatoes1 cupful mushrooms1/3 cupful of White WineSavoury

Paprika PepperParsleyHalf a cupful lard or sunflower oilSaltCut 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, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.

KAVARMA800g Pork, 500g Veal Liver, 5 peppers4 to 5 onions1-2 tomatoes1 cupful mushrooms1/3 cupful of White WineSavoury

Paprika PepperParsleyHalf a cupful lard or sunflower oilSaltCut 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, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely

chopped parsley.KAVARMA

800g Pork , 500g Veal Liver, 5 peppers4 to 5 onions, 1-2 tomatoes1 cupful mushrooms1/3 cupful of White WineSavoury

Paprika PepperParsleyHalf a cupful lard or sunflower oilSaltCut 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, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.

KAVARMA800g Pork, 500g Veal Liver, 5 peppers4 to 5 onions, 1-2 tomatoes1 cupful mushrooms1/3 cupful of White WineSavoury

Paprika PepperParsleyHalf a cupful lard or sunflower oilSaltCut 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, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely

chopped parsley.