Title: Bulgarian Vegetarian Dishes
Categories: Bulgarian Vegetarian Cheese Eggs
Yield: 4 Servings

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Baked eggs with spring onions

Ingredients: 5 eggs, 300g brined sheep's cheese, 3 bunches of spring onion, 50g butter, 1 bunch of parsley, salt. Mix the finely chopped onions, parsley and crumbled cheese, and divide into 5 (earthware) bowls. Add equal parts of butter, salt and 1 spoonful water to each, and bake. When almost ready, break an egg on top of each and add some water if necessary. Cover with lids and bake until a crust is formed.

Stuffed peppers with egg and cheese

Ingredients: 1kg red peppers, 6 eggs, 250g brined sheep's cheese, p arsley, sunflower oil, salt. Bake peel and seed the peppers. Mix the crumbled cheese with 4 beaten eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.

Vegetarian dish, Bansko region

Ingredients: 500g brined sheep's cheese, 2-3 tomatoes, 2-3 peppers, 5 eggs, 100g butter, half a tsp paprika. Place the crumbled cheese into a butter-lined saucepan. Top with the finely cut peppers, grated or sliced tomatoes and butter. Cover with a lid and stew for some 15min. Beat the eggs in a cupful of water, pour over the dish, cover and cook until a yellow crust is formed. Serve with paprika.

Monastery stew

Ingredients: 3-4 potatoes, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1/ 2 a celery, 200g small onions, half a cupful olives, 2 cupfuls fresh mushrooms, 1/4 cupful rice, half a cupful white wine, parsley, pepper, half a cupful sunflower oil, salt. Cook the finely chopped onions, carrots and celery in the oil and some water. Add the small onions, olives, mushrooms and pepper. Pour over the wine and 1 cupful of water, salt and simmer until tender. Add the diced potatoes and rice, followed by tomato pieces after 15 minutes. Pour the dish into a baking dish or earthware pot, sprinkle with parsley and bake.

Stuffed Aubergines (Imam Bayaldy)

Ingredients: 4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 car rots, 1 celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs, parsley, peppers, half a cupful sunflower oil, salt. Separate the stalks from the aubergines and carefully hollow them. Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil. Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt. Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs. Bake in a moderate oven. Serve cold garnished with slices of lemon.

Spinach with brined cheese

Ingredients: !kg spinach, 4-5 spoonful flour, 100g butter, 200g brin ed sheep's cheese, 2 eggs, salt, onions. Wash the spinach, cut into fine strips and boil some 10 min. in salt water, then wash. Fry the finely chopped onions and flour in oil and some water. Add the spinach and boil, stirring constantly. Finally add the beaten eggs and crumbled cheese. Cook for 5 min. The same recip e may be used for nettles with cheese.

Marrows stuffed with cheese

Ingredients: 5-6 vegetable marrows, 150g brined sheep's cheese, 3 e ggs, 1 onion, 2 spoonful flour, half a cupful milk, 60g butter, salt. Slice the peeled marrows lengthwise, hollow and salt. Brown the finely chopped onions and flour in half of the butter and some water. Add half of the milk, grated cheese and 1 egg. Stuff the zucchini with the mixture, arrange in a baking dish and pour over the remaining 2 eggs beaten with milk. Add the remaining butter a few minutes before the dish is ready.

Vegetable hotch-potch

Ingredients: 3-4 onions, 4-5 tomatoes, 5-6 peppers, 1-2 aubergines, 4-5 potatoes, 100g okra, 100g French beans (green beans) 1 tsp paprika, parsley, 2/3 cupful sunflower oil, salt. Brown the chopped onions in oil and some water, place in baking dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika, salt and some water. When tender, add the potatoes cut into circles and some more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley before serving.

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

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