Bulgarian Style Barbecued Suckling Pig
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.
Shkembe Chorba (Tripe Soup)
Description: Bulgarian Tripe Soup (Shkembe Chorba) was first sampled a while ago in Yambol at 2:00 in the morning after a very busy evening with Bulgarian friends eating, drinking, dancing followed by more drinking dancing and talking in a local nightclub. Just as I thought the nightclub scene was over it was time to go home we zig-zagged out way to a non stop bar and presented with another round of beer and in addition the order went out for a round of tripe soup! It was a real mystery as to why soup was ordered at the time until it was explained that this soup was a perfect remedy for heavy heads after drinking sessions usually drunk in the morning for the morning after the night before! Here is the original recipe given by my Bulgarian partner Galia.
Macedonian-Bulgarian Banitsa With Variations on Savory Fillings
For those of Macedonian-Bulgarian extraction, the making of Banitsa (similar to strudel) is considered the epitome of success in culinary art. This Banitsa is made with yeast. Not as difficult as it sounds. Very delicious.
Bulgarian Tomatoes Stuffed With Rice and Cheese
This is a recipe I have not tried yet but I found it in an old book about traditional Bulgarian cooking and it sounded great. I decided to share it so here it is. If you happen to try it, please share how it came out and what kind of cheese you used. By the way, I’m guessing at preparation and cooking times.
Bulgarian Wine Kebab
This is an old Bulgarian Recipe for a very tender meat slowly cooked in wine sauce. It takes no time to fix and it taste like you cooked it a whole day. You could use either white or red wine and see what suits your taste. I also prefer to use more than 1 onion, but you can use as little as half. You are going to need one pot with a lid.
