One day of 100+ degree weather is bad enough. My thermostat showed 105 twice in the last three days. Heck, it was 100F before noon yesterday! This is a summer heat blizzard of epic proportions. The worst part? You can’t shovel it away. In light of our heat wave, I put together a Burkinabe menu that can be made without much indoor heat. The kabobs are perfect for the grill, the Kan Kan Kan requires no cooking (hurrah), and the hibiscus tea is steeped in a bit of boiling water and then chilled with ice. The only exception is Babenda, which gets cooked on the stovetop, but this dish was simply too interesting to pass up. Come to think of it, if you have a burner on your grill, you can probably make the Babenda outside, too. Wonderful! Spiced Lamb Kabobs (Broasheht) [Recipe] Lamb marinated in a tangy spice rub made with cinnamon, paprika, cayenne pepper, and vinegar. Spiced Peanut Powder (Kan Kan Kan) [Recipe] Sprinkle this alleged aphrodisiac over any grilled meat. Made with …
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Burkina Faso is a dizzying landscape of dusty red plains and grassy savannas, broken up by stunning rock formations that tower above the ground. The culinary landscape of Burkina Faso is similar – plain, sparse even – with the occasional burst of unexpected flavor. Let me explain. Most meals are centered around pieces of Tô, a firm ball of white starch made with millet, sorghum, or corn. These bland balls are wonderfully adaptive because they take on the flavor the broths, soups, and stews that they are dipped into, often tomato or peanut based. This is every day fare – the turkey sandwich of Burkina Faso. And, just like our sandwiches, Tô is eaten by hand. This simple meal routine is broken up with rice, cous cous, or even maize. Here’s where the burst of unexpected flavor comes in. A blend of bitter greens, such as spinach, kale, or even mild cabbage, can be cooked with the grains to make a complete dish called Babenda (recipe). What makes Babenda interesting are the fermented locust beans (called …
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“Where’s the beef?” said Keith’s dad, wide eyed. In all his sixty-plus years on earth, this was probably his first vegetarian meal. Ever. What can I say. He’s Oklahoma, through and through. Six months ago, I would have been nervous about putting this feast in front of him. I’d probably have served a platter beef on the side. Heck, I who am I kidding. The entire meal would have been a meat-lover’s delight. I’m a people-pleaser, to the max. But eating food around the world has changed me. I love trying new foods with friends and family. I love the discussion it generates, the unexpected reactions, the laughter, the fun. Although he didn’t say much after his initial wide-eyed outburst, I could tell by the polite, but pained look on his face that this was not a meal he’d eat again. Too cold. Too weird. Too … meatless. Still, I took pride in the little I could do to broaden his palate of experiences. Simply put, watching him eat an entirely cold, vegetarian meal was …
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Makes 3-4 liters Many eastern European countries enjoy Kompot all year round. This sweet, chilled drink is refreshing on a hot summer’s day and, in the winter, Bulgarian children enjoy kompot as part of the Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor. When serving, be sure to give everyone a few bits of fruit at the bottom of their glass! Ingredients: 10 cups water 1 cup sugar 6 oz prunes 4 oz currants (about 3/4 cup) 3 oz dried apricots 4-8 cups ice 1. Add all ingredients, except ice, to a large pot. First the prunes – not just for old ladies, you know! I keep prunes in my fridge door for snacking on. I can only get Keith to eat them if I call them dried plums. Go figure. Next, the dried apricots. This particular brand is organic. I’ve never seen such dark, sultry apricots before – they look like fireplace embers, right before they burn out. Then, …
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Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, to taste 1-2 Tbsp red wine vinegar olive oil, as needed salt pepper Method: 1. Rinse and poke holes in the eggplant. This prevents unsightly explosions. 2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven. NOTE: For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet – about 30 minutes. Everything will get all wrinkly and charred. I know what you’re thinking. Looks like “ew.” I promise …
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Serves 4 Is your air conditioner busted? No problem – you’ll be cool as a cucumber as you sip on chilled Bulgarian cucumber & yogurt soup (Tarator). Heck, take a bath in it. All that yogurt and cucumber has to be good for the skin. Right? Although many people enjoy this soup with little pieces of cucumbers, I liked it extra vevelty smooth. If you would like the texture, reserve half a cucumber and thinly slice it. I’d do half moons, or even smaller. Ingredients 2 small cucumbers, peeled, diced, salted & drained 3 cups Bulgarian yogurt 1 Tbsp olive oil 3 cloves garlic, crushed 2-3 cups ice water (optional) dill for garnish Method: 1. Place all ingredients (except water and dill), into a blender. Removing the bitter skin of the cucumber makes the soup smooth and light. Salt draws out any lingering bitterness in the flesh of the cucumber. Let the juices drain out for about 30 minutes. You can skip this step if your cucumber tastes sweet. Here’s the best part of the …
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In this video you will take a virtual tour of Bulgaria’s varied landscape, described by the narrator as a “piece of paradise.” Just beware the string bikini in the middle. Yikes.
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It’s a beautiful morning here in Tulsa. The birds are chirping, the sky is blue, and Keith got up with the baby last night! Here’s a few fun facts … Bulgarian Rose oil Bulgaria is one of the world’s largest producers of rose oil. This liquid gold is used to flavor chocolates, liqueurs, and jams. Oh, and rose scented perfume, but you shouldn’t eat that. The primary producer is called the Valley of the Roses (located in central Bulgaria, in the town of Kazanluk). Hidden treasures in Bulgaria In 1985, a villager from Rogozen was digging a well in his vegetable garden and unearthed 165 silver and gold vessels. The loot is now on display in Bulgaria. This is just one of several similar stories! What would you do if you found treasure in your garden? Turn it in, sell it, or keep it? Yogurt & cheese are staples Cheese and yogurt are extremely popular in Bulgaria. Sirene cheese is salty, crumbly, and firm – much like feta. Kashkaval is technically the Bulgarian term for any …
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Serves 6 My husband is officially in love with Bulgaria. To be fair, he didn’t stand a chance. Second only to pure sugar, Keith loves anything that includes butter, pastry, or cheese. This recipe boasts all three, and in eye-popping quantities. Not to say it was love at first sight. It wasn’t. After all, my pastry skills are minimal. But, hey, we can all use a little forgiveness in the kitchen, from time to time. Especially when it comes to pastries. Thankfully, phyllo dough spreads, puffs and crackles haphazardly, hiding flaws brilliantly. Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation. Note: Bulgarian yogurt, a little runny and decidedly tangy, is available for purchase at health food stores. Ingredients: 6 eggs 1/2 tsp baking soda 3/4 lb sirene cheese (or feta) 1/2-1 stick butter 1/2 package of thawed phyllo dough (about 21 individual sheets) Method: 1. Preheat oven to 350F. Melt some butter. NOTE: You’ll need half a ton of butter, or …
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We’ve been huddled around the air conditioner for, oh, about 2 months now. That’s why, this week, I’m making a completely “cool” dinner, made possible by Bulgaria. Thank goodness for chilled soup, dips, drinks, and pastries. Mmm. P.S. This meal just so happens to be vegetarian (with one vegan dish). Chilled Cucumber Soup (Tarator) [Recipe] Refreshing blend of Bulgarian yogurt and cucumber, with a hint of garlic. Garnish with dill and/or crushed walnuts. Savory Cheese Pastry (Banitsa) [Recipe] Phyllo dough filled with salty cheese, egg, and baking soda. Quick, easy, and impressive. Serve room temperature or chilled. Roasted Eggplant & Bell pepper dip (Kyopolou) [Recipe] Smoky roasted eggplant, bell pepper, and tomatoes pureed with fresh garlic, parsley, vinegar, and olive oil. A great dip for parties, kyopolou is best served the day after preparation. Vegan. Chopped Salad (Shopska Salata) [Recipe] We made Shopska Salata for Bosnia and Herzegovina. This refreshing tomato, pepper, red onion, and feta cheese salad is also popular in Bulgaria, with the common addition of sliced cucumbers. Iced Fruit Drink (Kompot) [Recipe] …
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Bulgaria will always make me smile. Exactly one week before I was to cook our Bulgarian Global Table, a young man from – you guessed it – Bulgaria came knocking on our door. I still haven’t pick my jaw up off the floor. I live on a tiny street in Tulsa, Oklahoma, for goodness sakes! These things just don’t happen. Tall, gawky and very kind, Nick had one mission: to sell educational children’s books during his summer break. When my mother discovered the origins of his thick accent, she threw caution to the wind and pulled him inside. Cornered, he had no choice but to cooperate while I gave him the third degree. What did you eat as a child? What’s your favorite dessert? After thirty minutes, when the color had completely drained from his face, I finally let him talk to me about his books. It was the least I could do. I learned several important points from Nick. Bulgarians eat many of the things we eat here, in the United States. “We have …
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Thanks Brunei. You have lovely curries, interesting rice, and tasty vegetables. However, you have the most impossible dessert. I am both amazed and impressed that there are people who are able to make Getuk Lindri properly. I wish I was one of them. My family, while they appreciated my effort, barely took a nibble-taste and left the rest for the birds. Come to think of it, do birds eat yucca? Hmm. Thank goodness I redeemed myself with Sayur Lodeh and Lontong. Together, these two dishes make dinner a special occasion, like eating out, but better – because we were at home. Shrimp and Vegetable Curry (Sayur Lodeh) [Recipe] What I liked most about this dish: Rich, creamy curry made with coconut milk is my absolute favorite way to enjoy coconut (although I do love me some Spiked Coconut Water on a wicked hot day). Sayur Lodeh also has the benefit of being incredibly versatile. Any number of vegetables can be mixed in – why not try eggplant or loofah? A nice vegetarian option would be …
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