Traditional Bulgarian dishes delight with their variety and unimaginable taste. The good thing is, many of them can be prepared in different ways, including on the stove. We will now offer you some of the best traditional Bulgarian recipes cooked on the stove.
Ingredients: 1/3 cube of yeast (0.5 oz), 5 - 6 tablespoons of yoghurt, 1 1/5 cups water, 2 cups flour, 1 tablespoon salt.
Preparation: Sprinkle the yeast with a pinch of sugar and a little water. Let it become effervescent. Combine the yoghurt, salt and water in a bowl. Add the effervescent yeast to them and knead a smooth dough. Let it rise, best if left overnight. Grab medium-sized bits of the dough and fry them in a saucepan with heated oil on the stove. Serve them sprinkled with powdered sugar, jam, feta cheese, or honey.
For 4 servings.
Ingredients: 2 lb potatoes, 2 onion heads, grated, 3 eggs, 1 tsp dried spearmint, 1 tsp paprika, 3 1/3 tbsp oil, 3 1/3 tbsp butter, salt.
Preparation: Peel the potatoes and grate them coarsely. Salt and drain them, squeezing out the released juice. Combine with the onions, eggs, spearmint and paprika.
Heat up half of the butter and oil. Spread out 1/3 of the potato mixture into a layer with a thickness of 1/2″. Cook on medium heat on the stove. Once it reddens, flip the patatnik onto a flat plate. In the same pan, heat up the remaining half of the oil and return the patatnik to redden on the other side. Repeat this procedure for the remaining potato mix. Serve the patatnik with yoghurt.
Ingredients: 16 oz chicken fillet, cut into pieces, 2 large onion heads, cut into slices, 1 carrot, diced, 8 - 9 roasted peppers, peeled and sliced, 4 eggs, paprika, black pepper, salt.
Preparation: Put the sliced onions in a bowl and sprinkle with salt. Mash well and braise along with the chicken fillet. Sprinkle with black pepper and add the sliced roasted peppers. Let it fry until the sauce from the peppers evaporates.
Once this happens, pour the whisked eggs with salt on top. Stir, put a cover on the pan and turn off the stove. Leave it for a while, to allow the eggs to harden.