Title: Bulgarian Salads
Categories: Bulgarian Salad
Yield: 4 Servings

		Shopska salad
4		Tomatoes
1		Cucumber
5		Peppers
1		Onion,
150	g	Brined sheep's cheese
		Parsley
		Vinegar
		Sunflower oil
		Salt

Bake, peel and seed the peppe rs. Cut into small strips and add the diced tomatoes, cucumbers and onion. Add sa lt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped p arsley and grated cheese.

Stuffed tomato salad

Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's c heese, parsley, pepper, vinegar, sunflower oil, salt(1 cucumber). Peel and dice t he celery, boil in salt water, strain and mix with the grated cheese, oil and fin ely chopped parsley. Slice off the tomato tops, core and fill with the mixture (f or an even more appealing appearance place the tomatoes on top of cucumber slices ). Trim with small pieces of tomatoes and parsley.

Mixed salad

Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size pe ppers: 15), 3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar , sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel and c ut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with tomato slices an d finely chopped parsley. Sprinkle with some more oil.

White salad

Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/ 2 cup walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs). Peel and di ce the cucumbers, add the cottage cheese, cream, crushed walnuts and garlic, the oil, finely chopped dill and salt. Beat the mixture, pour into a plate and garnis h with hard boiled eggs cut in half.

Aubergine puree (Kyopolu)

Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 clove s garlic, parsley, vinegar, sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or gr ated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vine gar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.

Jan Terziyski. With Special thanks to Pavlin Radoslavov jan@dragon.mm.t.u-tokyo.ac.jp.

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