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LOCAL CUISINE AND DRINKS You do not need to be a gourmet and connoisseur to appreciate the tasteful and delicious local cuisine and drinks. We would like to offer you a couple of the Balkan Mountains recipes. TETEVENSKA SALAMOURA(Fish Broth, a local remedy for a hangover from Slivova, the Bulgarian plum brandy or "fire water") Ingredients: 1/2 kg small fish and 2 crabs caught in the river Vit, 2 dry hot peppers, 3 cloves garlic, a couple of tomatoes, vinegar, parsley, dill, salt and water. Method: Place the skinned and grated tomatoes into a saucepan and let them stew at high temperature. Add boiling water, salt and the hot peppers, finely chopped, and let the broth boil. Wash the fish, sprinkle salt on them, grill them, then place them in the saucepan. Leave the broth for 10 minutes to cook. Then take the saucepan off and add the crushed garlic and finely chopped parsley. A good fish broth has to be hot, sour and salty. Some have it cold as a starter but always served with Plum Brandy. BYAL MUZH (WHITE MAN) - traditional shepherds' specialty Ingredients: fresh unsalted cheese, flour and honey Method: Crush the fresh unsalted cheese and place it in a frying pan. Let the cheese melt until butter comes up. Pour flour gradually, stirring the mixture until it thickens. Add 2-3 spoonfuls of honey, and serve the dish hot, eat it with spoon. GREYANA RAKIYA (HOT - HEATED PLUM BRANDY)Ingredients: 1 1/2 tea cups plum brandy (for 4-5 small hot-heated brandy cups), 2-3 spoonfuls sugar or honey and a pinch of lime blossom. Method: Steam the lime blossom in a teacup of boiling water, cover it with a lid, and sieve the infusion in 5 minutes. Melt the honey into the hot infusion. Boil it up and take it off the fire. Add the plum brandy and pour it into the special brandy cups. Drink it hot. NAZDRAVE! CHEERS! ENJOY THE BALKAN SPECIALTIES! |
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