The Best Dishes From Dobrudzha

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

People from Dobrudzha have long been proud of their culinary traditions, which impress all their guests. Most of their dishes are prepared in iron pans or clay pots and pots.

Because of the great diversity of ethnic groups living in this area and itself menu of Dobrudzha residents is very different.

Here are the most typical Dobrudzha region dishes, which will really lick your fingers, and are not complicated to prepare:

1. Dobrudzha fish soup

Necessary products: 1/2 head of catfish, 1/2 tsp. diced celery, 2 tablespoons toast, 2 egg yolks, salt, pepper and lemon juice to taste.

Method of preparation: The fish head is boiled and then deboned. The catfish broth is filtered and celery is added to it. Once it softens, add the flour to the soup and build up the soup with the yolks and lemon juice, and return the deboned fish to it and sprinkle with pepper and salt to taste

2. Appetizer of fried aubergines and peppers

Photo: Elena Stefanova Yordanova

Necessary products: 3 aubergines, 8 peppers, oval flour and frying oil, 5 medium tomatoes, 5 finely chopped garlic cloves, a few sprigs of finely chopped parsley, salt and pepper to taste

Method of preparation: Cut the aubergines into circles, salt them and let the bitterness run out. Then roll in flour, fry and arrange in a large shallow dish. Cut the peppers in half lengthwise, remove the seeds, fry and arrange in a saucepan. Cut the tomatoes into circles, arrange them on the peppers, salt and sprinkle with garlic. Leave this mixture briefly on a hot plate until the liquid evaporates, then pour over the aubergines, season with salt and pepper and sprinkle with parsley. Serve cold.

3. Cabbage sarma in Dobrudzha style

Photo: Petya

Necessary products: 1 large sauerkraut, 1 kg minced meat, 500 g rice, 3 tomatoes, 4 onions, 350 g fresh mushrooms, savory, salt, allspice, red and black pepper to taste, 2 bay leaves

Method of preparation: Cut the onion into cubes and fry with a little oil, then add the rice, minced meat, grated tomatoes and mushrooms. Once the liquid boils, add all the spices, mix well and fill the cabbage leaves in the form of sarma with this stuffing. They are lined up in a clay pot, the bottom of which is covered with cabbage leaves. On top, cover the cabbage again with cabbage leaves, add a little water and leave for about 2 hours to bake in a moderate oven until fully cooked.