Burania, Krokmach And Other Heroes Of Bulgarian Cuisine

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

Food is an art, a necessity and a pleasure. But it is also a delicious story about different times, traditions and people. In old recipes, so many memories can sometimes be found - personal, of grandma's summers, or shared - of years of poverty and misery, of success and abundance.

Besides everything else old recipes are also an opportunity for inspiration today. Many modern masters in the kitchen return to them and give new life to the aromas of the past.

Here are a few old Bulgarian dishespeeking from the dusty notebooks with recipes of our grandmothers:

Storm

Photo: VILI-Violeta Mateva

Burania is a meatless dish that exists in many variants in different parts of the country. One of the constant ingredients in it are rice, vegetables and sauerkraut. In the areas around Plovdiv and Asenovgrad Burania is boiled beans with leeks, dried peppers, sauerkraut and spices. In Southern Bulgaria the dish is made from rice, leeks or ordinary onions and sauerkraut.

And although it is used for lean food, in the Chirpan region they were tempted to put chicken in it. In the Troyan region the storms is something completely different - the dish there is prepared from roasted peppers, topped with yogurt sauce with garlic, seasoned with parsley and oil. In the Pleven region the food is prepared from spinach. It is boiled and beaten with a wooden spoon until it becomes a porridge, and then seasoned with cheese and garlic.

Krokmach

Photo: Irina Andreeva Jolie

The crocodile is different an old Bulgarian dish, which is prepared mostly in Northern Bulgaria. It resembles today's corner of the store, but only very vaguely. Krokmach is made from sheep's milk and is a way to keep it longer, especially in winter.

Therefore, it is usually prepared in large quantities and with milk milked in late summer, when it is thickest. According to his recipe, two or three aspirins and a tablespoon of salt are added to one liter of milk. It is first boiled in a water bath and then cooled. When ready, the crocodile leave to mature for at least a week, stirring daily. In the beginning, when it is still fresh, it is consumed with a spoon. But then it thickens and has to be cut with a knife.

Mantle

Photo: Daniela Ruseva

This is the name of a delicious dish of dough and meat, prepared in the areas by the sea, especially in Burgas. The mantle is several balls of minced meat wrapped in a crust of dough. To prepare the meal, the dough, rolled out like a pie, should be cut into square pieces. And the minced meat is prepared in a mixture like for meatballs.

The dough balls are usually shaped like a barrel and placed with the curled part up. When all is ready, cover with new crust dough.

Bake in the oven.

Kuvurma

And kuvurma is an old Bulgarian recipe, which is known and often prepared in the Pleven region. It is probably a variant of the familiar kavarma. Kuvurma is a kind of filling for meat. It is prepared by putting dough in hot meat and frying it. Boiled chicken broth or warm water is added to it several times. After the second pour, add red pepper and finally pour over boiled chicken.