2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Alabash is very common in Bulgaria, which is often confused with goulash. Its stem is used for consumption, which is strongly thickened, rounded, green or purple. Here are some ideas on how to consume alabasha:
Raw alabash
Alabash, especially during the winter months, replaces fresh salads. Grated, with added grated carrot is incredibly close to the summer salad of cabbage with carrots.
Fried alabaster
Cut like french fries. Fry in olive oil or vegetable oil. When ready, sprinkle salt, pepper and lemon juice on top.
Baked alabaster
Peel a squash, grate it and squeeze the juice. Put it in a pan on oiled foil, sprinkle a little oil on top and bake at 180 C until soft - about 20 minutes. Thus roasted alabash is placed on a plate, and if desired can be added: lettuce, cheese, dates, pears, fried ham, roasted nuts.
For an even better look and taste, the top can be sprinkled with a mixture of 1 tbsp. honey, 2 tablespoons lemon juice and 2 tablespoons oil.
Alabash with carrots
Alabash and carrots are cut into cubes, salted and boiled for about 20-25 minutes. Drain and place in a bowl. Press with a fork to lightly crush the cubes, which should not be completely pureed. Add 1 tbsp. butter and a few pinches of nutmeg.
Suitable garnish for meat products.
Stuffed alabaster
A few small alabaster heads are cleaned and then boiled. When ready, carefully scoop with a spoon.
Separately stew vegetables, finely chopped (broccoli, carrots, mushrooms, carved from alabasha, the inner leaves of alabasha). When they soften well, add salt, pepper, ind. nutmeg or curry and cream.
The alabashes are stuffed with the prepared vegetables, and a little yellow cheese or other fast-melting cheese (such as blue cheese) is grated on top.
Alabash garnish
2 - 3 heads (tubers) alabash; 1 tbsp. flour; 1 onion; 1 tbsp. chopped parsley; 2 tbsp. oil
Peel a squash, wash it and cut it into small pieces. Pour water, cover it and boil until soft. Onions are cut into small pieces and stewed until golden with oil, sprinkled with flour and mixed with alabasha. Boil a little more and after bubbling sprinkle with parsley.
Whichever idea for making alabasha you choose, you will not go wrong. In addition to its taste, it also has many useful properties that will strengthen your body.
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