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Menu: Burkina Faso

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 peanut powder, maggi cubes (powdered stock), chili powder, and allspice.

Spinach and Rice with fermented Locust Beans (Babenda) [Recipe]
This funky spinach dish gets its unusual flavor from soumbala and smoked anchovies. Try it with any bitter green for a healthy meal.

Iced Hibiscus Drink with Fresh Pineapple (Bissap a la Bonne Dame) [Recipe]
Vivid pink hibiscus and sunshine yellow pineapple combine forces to make a tasty and refreshing drink.

Special thanks to Jeanette M., a Global Table Adventurer who helped me immensely with this menu, sending recipes and ideas via facebook. She even roped in her niece who lives in the area! What a small world we live in. Thank you! 🙂

About the Food of Burkina Faso

Photo courtesy of the CIA World Factbook

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 TĂ´, 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 soumbala or dawadawa) which add a sharp, blue cheese-like flavor and odor to the dish. To make things even more intense, the soumbala is mashed together with dried or smoked fish to add lingering …  fishiness …, as well as some protein, to the meal.

Meat is a luxury in Burkina Faso. Most commonly, lamb or poultry is grilled over open fires (either the whole animal or broasheht- kabobs). Marinades might include chili pepper and cinnamon (spiced lamb kabob recipe). To bring out the flavor of the meat, some families use Kan Kan Kan (recipe), a spice blend made with peanut powder, hot chili peppers, allspice, and salty maggi cubes (bouillon cubes).  Other families use hot pepper sauce or fruit chutney to spice things up, depending on availability and the season.

Riz Gras, literally “fat rice” is another staple. Chicken pieces are stewed with tomato, onion, and chili pepper until it falls off the bone.  The name comes from the amount of oil which gets added. A lot. A ton. A truckload.

Hey now, that’s calories and flavor we’re talking about. And I’m okay with that.

If it’s too much oil, wash it down with some bissap – fresh hibiscus tea on ice, with pineapple slices thrown in for sweet, tantalizing fun (recipe).

Yum!

Monday Meal Review: Bulgaria

“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 my favorite part of our Bulgarian Global Table Adventure.

Even better than Nick dropping out of the sky.

Chilled Cucumber Soup (Tarator) [Recipe]


What I liked most about this dish:

Cool as a cucumber, smooth as yogurt. This soup is lovely to look at, easy to sip, and gone in a flash.  My mom loved it. She drank the leftovers out of the serving bowl when she thought noone was looking. 🙂

You can make it as thick (or as thin) as you want – simply adjust the amount of water you add. My version is pretty thin, more like a broth than a creamy soup. I think next time I won’t add any water and see what that tastes like.

I enjoyed the fresh dill, which adds bright, springtime flavor. For those interested in more texture you might try adding crushed walnuts.

What I liked least about this dish:

If you don’t want the soup to taste like ocean water, be sure to rinse the cucumbers after salting. In fact, I would only salt the cucumbers if they taste bitter, the result of heat, uneven watering, and other garden dramas.

Savory Cheese Pastry (Banitsa) [Recipe]


What I liked most about this dish:

This is a very impressive pastry that can be assembled quickly. I enjoyed the bright, salty flavor of feta against the flakey, rich phyllo dough. Next time I am going to add drained, cooked spinach. Yum, I can hardly wait.

What I liked least about this dish:

This recipe only uses half a 2 pack of phyllo dough, so you have to think of something else to do with the dough. But, really, can one ever have too much phyllo dough?!

I did have some little leaks oozing out of the phyllo dough. You have two options if you run into this.

First, you can try to work more quickly. The more you handle the phyllo, the more likely it is to tear and leak.

Second, you can add another sheet of phyllo to each roll. This will create a slightly thicker barrier for the egg and cheese to travel through.

For those who are concerned with high fat content of Banitsa, don’t brush butter between each layer. Although I’ve never done it myself, I’ve heard phyllo cooks up just fine without it. Let me know if this works for you 🙂

Roasted Eggplant & Bell pepper dip (Kyopolou) [Recipe]


What I liked most about this dish:

The deep, smoky flavor of eggplants, peppers, and tomatoes roasted on the grill is out of this world. Next time, I will try roasting the garlic on the grill as well. Wrapped in a foil packet with a little oil, the garlic will add a mellow and sweetness to this vegan dip.

What I liked least about this dish:

Raw garlic is spicy and hot the first day this dish is made. I strongly suggest waiting a full day to serve Kyopolou (or at least several hours). This will give time for the garlic flavor to soften and mingle with the other ingredients. When serving, just double check your seasonings. You may find you want to add more salt or parsley.

Iced Fruit Drink (Kompot) [Recipe]


What I liked most about this drink:

Amazing that a pile of dried, fuddy duddy fruits can make a fresh, enticing beverage. The end result is like a cross between iced tea and chilled prune juice. Now, I know that prune juice doesn’t excite most people, but I happen to love the stuff. Judge me if you will!

If you really can’t stand the idea, this kompote is versatile enough that you can make it with your favorite fruit.

What I liked least about this drink:

This recipe makes a highly concentrated juice. I couldn’t get over how much watering down it needed (and, therefore, bigger and bigger pitchers). Other than that, the drink was great!

Chopped Salad (Shopska Salata) [Recipe]


We made Shopska Salata for Bosnia and Herzegovina. Check out the review on Bosnia and Herzegovina’s MMR.

Ava’s Corner

Even when she’s being difficult, this child melts my heart. The first feeding attempt is the dip. The second is the soup.

P.S. I want to call her my baby, but I think I’m in denial. She’s so grown up!

Iced Fruit Drink | Kompot

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, pile on the currants (raisins work fine, too). Dried fruit is quite sweet because all the sugars are concentrated. However…

… in Bulgaria they add more sugar. A country after my husband’s heart.

Add water to dissolve the sugar and pull out the flavors from the dried fruit.

2. Bring to a boil and reduce heat. Simmer for 45 minutes to an hour. Remove from heat.

The mixture cooks up into an opaque black drink that needs to be watered down. Use ice, so you can drink it faster!

Make your kompot as light or heavy as you want. Just be sure to add a few pieces of fruit on the bottom.

Here’s mine:

That’s some fine sippin’ for a Saturday afternoon.

Thank you, Bulgaria!

Iced Fruit Drink | Kompot
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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!
Servings Prep Time
3-4 liters 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 liters 5 minutes
Cook Time
45 minutes
Iced Fruit Drink | Kompot
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Print Recipe
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!
Servings Prep Time
3-4 liters 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 liters 5 minutes
Cook Time
45 minutes
Ingredients
  • 10 cups water
  • 1 cup sugar
  • 6 oz prunes
  • 4 oz dried currants (about 3/4 cup)
  • 3 oz dried apricots
  • 4-8 cups ice
Servings: liters
Units:
Instructions
  1. Add all ingredients, except ice, to a large pot. Add water to dissolve the sugar and pull out the flavors from the dried fruit.
  2. Bring to a boil and reduce heat. Simmer for 45 minutes to an hour. Remove from heat.
  3. Make your kompot as light or heavy as you want. Just be sure to add a few pieces of fruit on the bottom.

Roasted Eggplant & Bell Pepper Dip | Kyopolou


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 you, wrinkly and charred is where the flavor’s at!


As you scoop the eggplant out of the charred skin, the flesh retains some of the smoky flavor.


The same for the peppers – simply peel off the tough skin and, underneath you have soft, sweet, red magic.


Be sure to drain off the extra juices from the roasted veggies, especially the eggplant.

This being my first time to use my new food processor, I had no idea that they leak from the center when there is too much liquid.

Oops.

Add a splash of vinegar to brighten the flavors up.


Add a little garlic or –  in my case – a small army. Crush it before adding.


Throw in a handful of parsley and drizzle in a little olive oil. But be careful of that pesky overflow.


Give it a quick whirr-buzz until blended.


Put in a bowl with a leaf of parsley, and serve  the next day at room temperature or chilled.


Roasted Eggplant & Bell Pepper Dip | Kyopolou
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Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.
Servings
4-6 people
Servings
4-6 people
Roasted Eggplant & Bell Pepper Dip | Kyopolou
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Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 3 eggplants
  • 4 red bell peppers
  • 1 tomato , roma preferred
  • 2-5 cloves garlic
  • parsley , fresh, to tast
  • 1-2 Tbsp red wine vinegar
  • olive oil , as needed
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Rinse and poke holes in the eggplant.
  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.
  3. Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
  4. Add all ingredients to a food processor until blended.
Recipe Notes

For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.

Chilled Cucumber Soup | Tarator

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 whole recipe – the yogurt. Bulgarians know how to make yogurt! Loose, tangy and full of wonderful live active cultures. Yum. Ava’s been eating this for months.

Ok! Let’s assemble the soup.

It’s as easy as one…

Two…

A little garlic gives the soup depth of flavor and a bit of bite.

Three…

A splash of olive oil rounds out the flavors. Have I ever told you how much I love olive oil? I could drink olive oil for a living, if such a job existed. Just don’t tell my doctor.

With an optional Four! 🙂

Although I added my water right away, I suggest pureeing the soup first. That way you can check the consistency and decide how thin (or thick) you want it.

How pretty. How delicate! The little sprinkle of dill on top just throws me over the edge.

This dainty soup should be at bridal and baby showers everywhere!

I can almost feel a cool breeze when I look at this photo, even though it was 101 today.

Actually, the car said 105 but I refuse to believe it.

It just can’t be true.

Grumble, grumble, grumble.

Chilled Cucumber Soup | Tarator
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Chilled Cucumber Soup | Tarator
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Three Interesting Facts About Bulgaria (with Poll)

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).

Engraving of a Harvest in the Valley of the Roses, 1870, Felix P. Kanitz

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?

Photo Courtesy of The Bulgarian National Museum of History

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 yellow cheese, however the term has come to mean any cheese that is not Sirene.

Some doctors claim that those who eat a diet high in lactic acid producing bacteria (found in yogurt) live longer lives. Yay for Bulgaria!

Happy Friday!

Love,
Sasha

Savory Cheese Pastry | Banitsa

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 roughly triple the amount pictured. Banitsa just soaks it up. Trust me. I mistakenly thought that 1/3 stick was enough, but had to do three sprints to the fridge to get more.

None of this bothered me, however, because I got to use the world’s cutest, smallest copper-bottomed pan. This cherished hand-me-down from my mom has been in use for about thirty years.  She (yes, it’s a she) holds about 1 cup of liquid (usually butter for popcorn). Mmm. Yes, please.

Back to the Banitsa… focus, Sasha, focus!

2. Meanwhile, whisk eggs together with baking soda and cheese.

Mmm cheese. Lots of salty feta (unless you can get Bulgarian Sirene). I’ve been told the more cheese, the better. You can’t tell in this picture, but I’m drooling.

3. On a clean worksurface, lay out one sheet of phyllo. Brush with melted butter. Add a second sheet of phyllo. Brush with melted butter again. Repeat a third time.

Be gentle. Phyllo is like fragile, like my ego.

I’m kidding. Sort of.

Phyllo literally looks like paper until blasted by the hot oven. Then it puffs up, tall and proud. Pure magic.

Sprinkle cheese mixture over phyllo and roll into a tube. The egg mixture will want to soak through. Stay calm. Work quickly and smoothly. All will be well.

See? Beautiful.

4. Shape phyllo log into a circle in a large round baking dish. I used oval because it is what I had handy.

5. Repeat step 3 until all the phyllo dough is used up. Wrap each tube around previous tubes, making a snail shell pattern. You’ll end up with 6-7 tubes.

When I was done my Banitsa snail coil looked a little rough. There were leaks. They made me fret.

Brush with butter. Try to ignore the leaks.

6. Bake 40-50 minutes, until golden brown.

The finished pastry looks like a mess thanks to those pesky leaks.

But, upon closer inspection, every slice is beautiful, golden, crispy.

Just be sure to let cool at least 15 minutes before slicing, so that the layers don’t fall apart!

I mean, seriously. Come closer.

Divine.

Turns out a few leaks here and there are no big deal.

Thank goodness for forgiving phyllo dough, my new best friend.

Savory Cheese Pastry | Banitsa
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Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation.
Servings
6 people
Servings
6 people
Savory Cheese Pastry | Banitsa
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Print Recipe
Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation.
Servings
6 people
Servings
6 people
Ingredients
  • 6 eggs
  • 1/2 tsp baking soda
  • 3/4 lb feta cheese (sirene if you can find it)
  • 4-8 Tbsp butter
  • 1/2 package phyllo dough , thawed (about 21 individual sheets)
Servings: people
Units:
Instructions
  1. Preheat oven to 350F. Melt some butter.
  2. Meanwhile, whisk eggs together with baking soda and cheese.
  3. On a clean worksurface, lay out one sheet of phyllo. Brush with melted butter. Add a second sheet of phyllo. Brush with melted butter again. Repeat a third time.
  4. Sprinkle cheese mixture over phyllo and roll into a tube. The egg mixture will want to soak through. Stay calm. Work quickly and smoothly. All will be well.
  5. Shape phyllo log into a circle in a large round baking dish. I used oval because it is what I had handy.
  6. Repeat this process until all the phyllo dough is used up. Wrap each tube around previous tubes, making a snail shell pattern. You’ll end up with 6-7 tubes.
  7. Brush with butter. Try to ignore the leaks.
  8. Bake 40-50 minutes, until golden brown.
  9. Just be sure to let cool at least 15 minutes before slicing, so that the layers don’t fall apart!
Recipe Notes

Note: Bulgarian yogurt, a little runny and decidedly tangy, is available for purchase at health food stores.

Menu: Bulgaria

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]
Plums, currants, dried apricots, and sugar stewed in water. Once chilled, this cold drink is served with pieces of fruit at the bottom of the glass.

About Bulgarian Food

Photo courtesy of the CIA World Factbook

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 McDonald’s, but no Arby’s” he said. I practically had to beg him to tell him about another dessert he loved more than ice cream. Think, Nick! Think! There has to be something more unique to Bulgaria than ice cream. He eventually conceded that he loves Izvarnik, what he described as Bulgarian “cheesecake.”

While Bulgarians don’t eat a lot of meat, he said that pork is the most common. You’ll find it in their musaka, layered potatoes and meat baked with eggs and yogurt. Pork also gets stuffed into their famous cabbage sarmi (stuffed cabbage leaves). Nick’s mother makes about 60 at a time, one stacked upon the other and steamed in a giant pot. He can eat twenty in one sitting. He’s a growing boy, you know.

Vegetarians will love Banitsa, a savory pastry made with cheese and/or spinach, served with yogurt (recipe). Nick tells me that our salty feta cheese tastes the closest to the sirene cheese they use.  Another tasty dish is guvets – a stew with a variety of vegetables including potato, onion, pepper, and bean.

As for special treats, Bulgarians enjoy sipping rakia, a brandy-like drink, and kompot, a cold drink made with dried or fresh fruits such as prunes, raisins, apricots, raspberries, and apples. Kompot (recipe) is most popular around Christmas; kids love scooping up the stewed fruit at the bottom of the glass for a sweet snack. In general, stone fruit is very popular in Bulgaria, including plums, cherries, and peaches.

In the heat of summer, residents cool off with chilled tarator, cold cucumber yogurt soup seasoned with fresh dill and a touch of fresh garlic (recipe). The way our summer has been going, I’ll need 5 gallons of tarator just to get through today!

Hope your day is cool!

Oh, and if you’re wondering, I did buy two books from Nick. He delivers them and two months – I’m getting a list of food questions ready for his return. Is that wrong?

Monday Meal Review: Brunei

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 to stir in extra-firm tofu cubes, which is common in Brunei.

This dish is great for busy days if you make a big batch of Rempah spice mix ahead of time and freeze it in small portions. Then you can whip up Sayur Lodeh any time you want to.

What I liked least about this dish:

Coconut milk certainly goes straight to the waistline, but I don’t mind a little guilty pleasure every now and then. Everything in moderation…

To make sure your curry is extra tasty, check the seasoning after you add the shrimp. Although the shrimp will add a natural saltiness, you may need to add even more salt to keep the curry from tasting flat.  This is because thick coconut milk blankets the flavor of salt and usually requires heavy seasoning. Finally, be sure to use a large enough pan – the raw veggies take up a lot of room in the pan, and may need to be added in batches.

Curry Spice Mix (Rempah) [Recipe]


What I liked most about this dish:

With a quick buzz-whirr of the blender, a giant batch of Rempah can be made and frozen in serving sizes. This brilliant yellow, mildly spicy curry is perfect for rushed weeknight dinners. Just drop a spoonful in your pan with oil, cook for a few minutes, then add veggies, coconut milk, water, or stock. Forget thirty minute meals, with a little planning ahead, dinner can be on the table in fifteen minutes.

What I liked least about this dish:

Not much. The flavor is intense, so just add as much Rempah as you want to your veggies. For some, this may be a teaspoon, for others this may be a quarter cup.

Rice Cooked in Banana Leaves (Lontong) [Recipe]


What I liked most about this dish:

For starters, Ava was all about the lontong, gobbling it up as fast as she could. Each rice “coin” was bigger than her hand, but that didn’t stop her. Speaking of kid-friendly, lontong make great picnic food because they can be eaten at room temperature and aren’t messy. Rolling and stuffing the banana leaves also make for a fun, kid-friendly cooking activity. Finally, I love the grassy perfume the banana leaves add to the rice – and if the rice was cooked in coconut milk (which some people do) the flavor would be even more intense.

What I liked least about this dish:

I totally enjoyed lontong, but I did have to get used to eating rice room temperature. I also wish banana leaves were a little more accessible.

Cassava Balls (Getuk Lindri) [Recipe]


What I liked most about this dish:

This dessert was a great idea, but I am definitely lacking the skill and technique to execute Getuk Lindri properly. At least the red and green food coloring gave the Yucca/Cassava balls a bright and cheery look, which was fun.

What I liked least about this dish:

Cassava is also called yucca. Like Yuck. Ok, ok. Maybe it’s not that bad. BUT, Getuk Lindri is very unusual and difficult to make. I fought and fought with my food mill to strain out all the tough plant fibers. At the end of the battle, the flavor was not very sweet, and very doughy. And because I had to make it a couple of times with little success, I am willing to bet I’ll never make it again. If anyone knows what I did wrong, please let me know. I’m a great student. I promise!

Ava’s Corner

This video just tickled my funny bone. Enjoy!