SOU “ ST. SOFRONY VRACHANSKY” PLOVDIV BULGARIA BULGARIA and 5 adventures into national: WWW.SOFRONY.NET · cuisine St. Sofrony Vrachanski Secondary School was founded · nature in 1984. In 1986 it was the big- · culture gest secondary school in the Balkan peninsula with its 3127 students. Today, due to a vari- ety of reasons, it has only 810 students, aged 6-19, most of which ethnic Bulgarians , 14 Roma and 7 belonging to other 5 TRADITIONAL ethnic groups. 20 of these are with special needs. It is located in Trakia, declared the best resi- BULGARIAN DISHES dential district in Plovdiv. Our team consists of 3 teach- ers – Svetla, a teacher in Eng- lish; Maya, a teacher in Geog- raphy and Tourism and Ginka, an ICT teacher – and 24 high- school pupils aged 15-17. In a couple of years our students will have to face real-life situa- tions and interactions, so they have to be prepared to accept differences in all spheres and walks of life. We hope the pro- ject on tolerance will both de- velop their life skills and com- petences further on and instill tolerance to different socio- economic groups and cultural traditions of other nations. Page 2 Page 7 National cuisine TARATOR Bulgaria’s geographic position and climate have largely contrib- uted to the great variety of foodstuffs in the national cuisine. On their behalf, Bulgarian women had created a great number of tasty and nutritious dishes which set the pattern to the Bulgarian Na- tional cuisine. Early spring begins with the cooking of Ingredients : dishes prepared from spinach, dock, lamb · 500 g yo gurt and chicken, with a gradual passage towards · 1 cup water the summer and autumn vegetables, fruit, meat, po ultry and fish. · 1 or 2 diced cucumbers (diced is far better than grated, To begin with, there is a great variety of altho ugh at many restaurants they grate them) soups, for example chicken broth, vegetable · a couple of spoonfuls chopped dill soups / spinach, dock, nettles/ , cream of · salt, vinegar/ optional/ and oil to taste tomato soup, etc. We should also mention the traditional ‘Kourban chorba’ which is made from lamb , · o ptio nal: a couple of spoonfuls chopped walnuts ‘Shkembe chorba’ – tripe soup and the most popular- beans How to make it: soup. However, the most common in summer is ‘Tarator’ – a yo g- Mix all the ingredients and serve cold in a soup dish. Use enough hourt and cucumber soup, served ice-co ld. water so the soup is about the consistency of milk. Add a couple As for salads, they are eaten simultaneo usly with the main dish of ice cubes if it's not cold enough. or before it with an aperitif in Bulgaria. The most common ones are chopped lettuce and radishes, tomatoes and cucumbers, grilled and peeled green or red peppers. These are dressed with salt, (Barbecued Sausages ) vinegar and vegetable oil. ‘Shopska salata’ is a tomato and cucum- KEBABCHETA ber salad flavoured with union and topped with grated soft cot- tage cheese. As fresh vegetables in Bulgaria are seasonable, so Ingredients are salads. The so called ‘Russian salad’ is widely popular in the 3 Pounds Ground Beef country and is usually served as an hors d’oeuvre. It is a combina- 2 Medium Onion -- finely chopped tion of finely diced potatoes, cooked carrots, peas and beans in 2 Teaspoons Salt mayonnaise dressing. A typical Bulgarian winter salad to go with 1 Teaspoon Pepper ‘rakiya’ /local brandy/ is the sauerkraut and marinated round pep- 3 Cloves Garlic -- finely chopped pers salad. 1 Tablespoon Cumin 1 Cup Parsley -- finely chopped 3/4 Cup Water Mix all ingredients in large bowl and refrigerate for 24 hours. When ready to grill, roll into small sausage shapes. Grill until the juices run clear. Page 6 Page 3 Ingredients 3tbsp Oil 6 Spring Onions, chopped 1 heaped teasp Paprika 300g/11oz minced Veal 300g/11oz minced Pork 200g/7oz Rice 1 tbsp freshly chopped Parsley 1 tbsp freshly chopped Mint SARMI Salt and Black Pepper 32 Vine Leaves /Cabbage Leaves Boiling Water A characteristic feature o f Bulgarian cuisine is that meat, vegetables 240ml/8fl.oz. Plain Yoghurt and sauce are cooked together. The number and variety of stews are 25g/1oz Melted Butter particularly co untless. The ingredients are bo iled very gently either in a covered saucepan over direct heat, or in a thick covered earthenware or Extra Paprika heat-proof glass casserole in the oven. Spices and herbs are used liberally. So me o f the mo st po pular dishes are: “Moussaka’ - made with slices of potatoes or aubergines and minced meat covered with pastry and cooked in the oven. “Sarmi” - vine o r cabbage leaves, stuffed with minced meat, rice and spices. Instructions “Kavarma” -a meat and vegetable stew, usually served in individual po ts. 1. Heat the oil in a large saucepan then add the “Kebapcheta “ and ‘kiufteta’ /meatballs and meat rolls/ made from onions and fry, stirring, for 5 minutes until minced lamb, pork or veal/ grilled lamb, veal, or pork chops and skewered meat are o ther favo urites. A mixed grill in Bulgaria makes a softened. substantial meal and usually includes a chop, a kebapche, a meatball and 2. Add the paprika, meat, rice, mint, parsley and skewered meat. salt, mix well then pour in enough boiling water It should be said that seasonings are very much favoured by Bulgarians to just cover the mixture. Bring to the boil then reduce the heat as they make the dishes highly piquant. Paprika, garlic, pepper, parsley, savory, and mint are widely used. Hot peppers and chilli are often served and simmer for 5 minutes. with the meal,as well. 3. Meanwhile, place the vine leaves in a large mixing bowl and And last but not least, Bulgarians eat a lot of cover with boiling water. bread, twice as much as citizens o f the o ther Euro pean co untries. The lo cal po pulation wo rship 4. Boil off any remaining liquid from the rice mixture if necessary bread, a practice handed down by the ancient then place one teaspoonful of the meat mixture on each vine leaf. Slavs. Bread was the epitome of all elements, a 5. Roll the leaves up into little parcels and arrange, seam side life-giving force o f creation, ho pe for a go o d life and a life of dignity. The so called pita or round down in a wide saucepan. bread is present at every traditional event or 6. Gently pour 360ml/12fl.oz. of hot water over the parcels, bring ritual. to simmering point then cover and simmer on a low heat for about 30 minutes. 7. When almost ready, mix some extra paprika into the melted butter . Page 4 Page 5 BOB CHORBA (white beans soup) Here are the recipes of the most common dishes in Bulgaria: Ingredients : 1 lbs beans (white is possible- haricot, fava, etc.) 2 liter water 2 onions, chopped 2 tbsp o il 3 tbsp flo ur MOUSSAKA 1 tsp paprika 4 tomatoes (or a can of toma- toes) 1 tsp oregano (or dried mint) salt to taste Instructio ns : Soak the beans in the water overnight. Next morning drain off the water, add same amount and bring to boil. If Ingredients: you don't want to wait one 1/ 2 kg of minced meat (best mixed pork and beef but beef only day to get this done, you can will do too) simply boil the beans for an 1 kg of potatoes, peeled and finely chopped in cubes hour, then discard the water, 2 tomatoes, finely chopped add water again and bring to a parsley, 1/ 3 cupful, finely chopped boil again. Simmer gently for one onion, finely chopped abo ut an ho ur o r until the 3 eggs, beaten beans soften. In a separate 1 cup yo gurt pan fry the onions in the oil 2 tbs flo ur until golden brown, add the salt and pepper to taste flo ur, stir and fry for less then oil for cooking a minute. Add the paprika, stir 2 tbsp chubritza (a Bulgarian herb which you could substitute with and add to some Herbes de Provance or Oregano- o f co urse the taste will be the beans. different. ) Add the to- How to make it: matoes and Fry the onion and the minced meat in a little oil. The more fatty the oregano as meat is, the less oil you need. In about 10 minutes take it off the hob well. Leave and mix well with the potatoes, tomatoes, and parsley. Add salt and the soup to pepper to taste. Bake for about 45 minutes at 190C, or until the simmer on a potatoes are cooked. Stir the eggs, the yogurt and the flour together lo w heat for and pour it over the dish. Bake for 10 more minutes. It's delicious with cold yogurt on top. .