Title: Bulgarian Meat Dishes Ii
Categories: Bulgarian Ground
Yield: 4 Servings

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Pork spindle fillet

Ingredients: 1kg pork fillet, 200g cheese, 2 cupful mushrooms, sever al cloves of garlic, 1 lemon, tomato paste, parsley, 500g butter, salt. Pound the thin fillets, salt and baste with tomato paste and pepper. Stew the mushrooms, diced cheese, finely chopped parsley and garlic in butter and some water. Place some of the stuffing on each fillet, roll up, tie with a string and grill. Serve with French fries and lettuce.

Syrmi (Stuffed vine or cabbage leaves)

Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions, half a cupful rice, one cupful yoghurt, parsley, mint, paprika, pepper, 30-40 vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt. Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yoghurt and melted butter with stirred in paprika. Serve with vegetables. The same recipe may be used for stuffed peppers, eggplants and zucchini.

Kebapcheta (Oblong rissoles)

Ingredients: 1kg minced meat(60% pork and 40% veal), 2onions, 1/2 ts p cummin and pepper, salt. Salt the meat and let stand for 1-2 hours in the cold. Then mix with cummin, pepper, finely chopped onions (and some water). Let stand for another 2 hours. Form into oblong rissoles and grill. Serve with vegetables and ... A LOT OF BEER!

Meat on a spit

Ingredients: 1kg pork, 1 onion, 1 tomato, 1 pepper, salt. Cut the me at into pieces, salt and mix with the largely chopped onion and pepper. Let stand for ~2 hours and string on a spit with pieces of onion, pepper and sliced tomatoes inbetween. Grill. Serve hot with vegetables of your own choice. Baste with lemon juice if desired.

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

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