The Best Bulgarian Moussaka
The difference between the Bulgarian and Greek moussaka is that there are no eggplants in the Bulgarian one.
Djuvech (Bosnian Vegetables and Rice)
Originally this is Turkish meal, but since 400 years of Ottomans occupation of Croatian and Bosnian territories, many meals become “Croatian” or “Bosnian”. This is nice side dish to BBQ or roasted meat. You can make it more or less hot, as you like it.
Red Tomato Chutney
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
Basque Oxtail Stew in Brown Gravy
From the cookbook “Recipes from Basque Restaurants of the West.” This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.
Basque-Style Chicken
This is delicious! I serve this over rice or Israeli couscous. *Note: . You can substitute canned San Marzano tomatoes for fresh tomatoes. You can also use kalamata olives in place of nicoise olives.
