2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bansko is one of the many unique places in Bulgaria. The mountain town, which has become a favorite resort of both Bulgarians and foreigners, impresses with its nature, traditions, culture, people.
In Bansko there is a different and inimitable culinary magic, which is part of a complete philosophy of life. In fact, passed down from generation to generation, old recipes are not easy to make. The products for them are often prepared within a whole calendar year and are stored in debt in the cool cellars of the stone houses.
The huge variety of home-cooked dishes with bizarre names can fascinate everyone. As exotic as it is for the citizens and tourists, so authentic is this authentic national cuisine. The most typical are the Bansko [kapama], the chomlek, the katino appetizer, the Bansko sausage and blood sausage, the Bansko old man, which are served in all traditional taverns and restaurants of Bansko and Dobrinishte.
Today we will introduce you in more detail to these unique ones swimwear appetizers.
The first of them, which has earned fame over the years, is the catine appetizer. It is a combination of beef and pork fillets, cut into small pieces, which are fried in fat. Add chopped onion, leek and pepper, fry again and stew with white wine, mushrooms, salt and a little water. Sprinkle generously with parsley and serve in a casserole.
Bansko kapama is no less interesting to prepare. Pre-fry a mixture of rice, finely chopped sauerkraut and wait for circles / a type of local beet /, seasoned with black pepper, bay leaf and salt.
Then cut into large pieces of beef, pork, chicken, game / venison and rabbit / and blood sausage. In a large clay pot, whole cabbage leaves at the bottom, pieces of meat, stuffing, cabbage leaves, meat, stuffing, etc.; white wine is added and topped up with water. Cover with a clay lid and seal with dough. After boiling, leave for about 5 hours on medium heat to simmer / or about 10 hours on low heat /.
If you decide to get a chomlek at home, you will need a large clay pot in which to put beef shank, small peeled potatoes, chopped onions, garlic cloves. Season with black pepper, bay leaf, salt; add fat, red wine, tomato paste or appetizer, a little vinegar and add water. The cooking technology is the same as for the Bansko kapama.
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