Title: Srednogorie Hotch-Potch
Categories: Bulgarian Veal Stew Casserole Mushroom
Yield: 4 Servings

1	kg	Veal
2	c	Mushrooms
100	g	Okra
3		Onions
3		Tomatoes
4		Peppers
1/2	c	Rice
2		Potatoes
1/2	c	White wine
1	ts	Paprika
		Pepper
		Parsley
3/4	c	Sunflower oil
		Salt

Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10 min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and pepper before serving.

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

~!-

Jim Weller, freezing in Yellowknife, NWT. [-41 today]

... "The faster you go, the shorter you are." - Einstein -!- Blue Wave/Max v2.30 [NR] ! Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)

Ä Area: National Cooking Echo ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 910 Rec'd Local Date: 11 Jan 98 00:47:21 From: Jim Weller Read: Yes Replied: No To: Gabi Shahar Mark: Subj: Bulgaria 3 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ -=> Quoting Gabi Shahar to Jim Weller <=-

JW> Assuming Semolina meal is about the same coarseness as Cream of Wheat

GS> I don't know what Cream of Wheat is

I have been doing some reading on the subject since my last post and have discovered that:

Semolina wheat is the extra hard Durum wheat whose flour is widely used in pastas. It is also, as you well know, made into a meal.

Farina is also a meal made from hard [but not Durum] wheat.

Cream of Wheat is a very popular Canadian brand name of farina. I have used Cream of Wheat all my life and didn't realize it was Farina.

GS> for semolina porridge

In my house Cream of Wheat, ooops Farina, is usually made with water but milk or cream is added later in the bowl along with brown sugar. Cinnamon or vanilla sugar would go great as well; I never considered adding cocoa to porridge but why not! i think i'll try that soon.

GS> Besides porridge, several ethnic groups in Israel make sweets and GS> cakes of it. My MIL (from Iraq, no less) makes great dumplings GS> of semolina, filled with meat and vegetables, and cooked in broth. GS> I'll try to look for some recipes.

I have collected but not tried a few pudding, cake and dumpling recipes but not tried them. I would love to see your MIL's recipes if you have the urge to type them up. And if she will part with her secret recipes- some MILs wont! ]

I see that Bulgarians use semolina too. This pastry recipe sounds almost Turkish to me, which is not surprising considering Bulgaria's history. From: Jim Weller Date: 11 Jan 98

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