This was handed to me by a Bulgarian Lady, who ran a restaurant/Pub near my University, frequented by lots of students. This is rich, filling and a bit time consuming, but really worth the effort. This makes a lot for a hungry crowd.
Adapted from Pan American’s Complete Around the World Cookbook. Prep time includes overnight soaking of beans.
Summer savory is the secret to this dish’s wonderful flavor. Add less liquid if you want a stew. You can cook all day in crockpot on low and come home to a feast!
A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs.
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