Retro Recipes From Bulgarian Cuisine

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

Retro recipes in Bulgarian cuisine are those already old flavors that we remember from childhood, which we seem to feel in our mouths every time they are mentioned. The taste of the past and a wonderful childhood, which reminds us of thousands of other things besides the recipes themselves. But were the so-called retro recipes so delicious or just sad about the past and the taste of all the time?

As if in the past to make something tasty was not such a big challenge - you prepare what you have products for. You don't worry that someone may not want to, because that's the only choice. All recipes contained fewer products, most of which were easy to find and relatively affordable.

Gone are the days when people just ate cabbage salad with carrots, now they eat iceberg lettuce. And "iceberg" is also cabbage, but it sounds much more chic. If before we all bought lettuce and salads in the spring, now we bet on arugula. Arugula, which tastes similar to other green salads, but has a price that is appropriately higher.

The sweets we remember from before are no longer the same, they are now jelly essences that probably have fruit and have nothing to do with the authentic taste. Of course, there is nothing wrong with developing people's cuisine and tastes, and we do not want to offend the arugula we are actually fans of.

But when, bored and contemptuous, you wave that you don't eat it, think about what you grew up with and what you ate before learning the taste of foreign vegetables, for example. This is just an example, part of the whole, but let's not forget those old Bulgarian tastes that open in our minds the doors of the past and the grandmother's dishes, which are irreplaceable.

Jurkan nettle

Necessary products: 1 kg nettle, 4 tablespoons flour, 1 onion, salt, water, walnuts, devesil, butter

Boil the nettle, drain, chop finely and grind with a wooden spoon. Fry the finely chopped onion in the oil, then add the flour to fry. Add the nettle, stir all the time until it is added and finally pour in 1 tsp. boiling water and salt. Leave on low heat to thicken. Before removing from the heat, add 1 tsp. crushed walnuts and devesil. If you are not a fan of walnuts in dishes, add 2 beaten eggs and shredded cheese.

Prosenik with yeast

Necessary products: 800 g corn flour, 1 tsp. salt, May 20, ½ tsp. sugar, 2 tbsp. oil

Crush the yeast and mix it with the sugar and a pinch of salt. Pour a little water (you should get a thick slurry). Let the yeast stand in a warm place until it foams. The next step is to sift the flour through a sieve, make a hole in the middle and add the salt and the already foamy yeast.

Add lukewarm water and knead the dough - it should become smooth. Then shape it into a ball, grease with oil and spread it nicely in a pre-oiled pan. Bake in a preheated oven, but before that cut it into squares. When it is ready, take it out of the oven, spray it with water and cover it with a towel.