Title: Bulgarian Meat Dishes I
Categories: Bulgarian Lamb Veal
Yield: 4 Servings

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Lamb drob syrma

Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spr ing onions, 1 cupful yoghurt, mint, pepper, 100g butter, salt. Boil the lamb pluck in salt water and cut into pieces. Fry the finely chopped onions in butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some 20min. Soak the caul in cold water, cut into pieces and fill with the mixture. Arrange in a tray and bake in a moderate oven. When nearly ready, pour over the eggs beaten in yoghurt and bake for another 10-15 min. The dish can also be prepared without caul wrapping.

Stewed leg of mutton

Ingredients: about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes , 3-4 peppers, 1/2 a celery, 7-8 potatoes, 1 tsp tomato paste, 6-8 cloves garlic, pimento, 1 bay leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp flour, parsley, 1/2 cupful sunflower oil, salt. Lard the meat with bacon rolled in paprika, garlic and pepper. Salt and stew in the oil together with the vegetable sliced into large pieces. Later add the flour and tomato paste diluted with some cold water. Pour over the wine and some hot water, add spices and peeled lemon slices and simmer on a low fire. When cooked, take out the meat and cut into slices. Push the sauce through a sieve. Serve sprinkled with finely chopped parsley.

Wine kebap

Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonf ul tomato paste, 1 spoonful flour, 1 tsp paprika, 1 cupful white wine, 1 bay leaf, pepper, parsley, half a cupful sunflower oil, salt. Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots. When tender add the tomato paste diluted with some water, the flour and paprika. Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley before serving.

Rustic chicken stew

Ingredients: 1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful flour, 1 spoonful paprika, 1/33 cupful sunflower oil, parsley, salt. Cut the deboned meat into pieces and stew in oil and some water together with the onion rings. Add the flour and paprika, as well as some water. Bring to the boil and add the peppers and tomatoes cut into large pieces, salt. Simmer on a low fire. Sprinkle with finely chopped parsley when ready.

Kavarma meuniere

Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes, 1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley, half a cupful lard or sunflower oil, salt. Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savory, wine, salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in a hot oven. Serve with finely chopped parsley.

Srednogorie hotch-potch

Ingredients: 1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2 ~3 tomatoes, 3-4 peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine, 1 tsp paprika, pepper, parsley, 3/4 cupful 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 10min 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.

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