|Dishes||Kebapcheta, Lutenica, Shopska Salata, Tikvenik|
|Population||6,951,483 (107th largest)|
|Land mass||110,993 km2 (103rd largest)|
|Religions||no national religion|
FOOD FOR THOUGHT
This week we were in Bulgaria – a beautiful country in South-Eastern Europe. We made quite a few dishes this week, as we had some friends coming over for an al fresco dinner. The classic lamb kebapcheta, grilled on the barbecue. Also, the traditional chopped salad shopska salata and pepper-tomato serving sauce lutenica. Then for dessert we served the pumpkin-strudel tiknveik. All these dishes were easy to make and very tasty. Big thumbs up from us!
- 1 1/2 lbs ground lamb
- 1 medium onion, grated
- 2 cloves garlic, grated or mashed in a garlic press
- 1 slice white bread, soaked in water and then squeezed “dry
- 1 tbsp ground cumin
- 1 tsp black pepper
- 2 tsp salt
- 1/2 cup chopped parsley
- Combine all ingredients thoroughly and chill for about an hour.
- Shape the meat into 3 inch logs about 1 1/2 inches in diameter.
- Grill on a gas or charcoal grill until done to your likeness.
- 8 red bell peppers, chargrilled and skins removed
- 4 sweet chilli peppers
- 2 hot chilli peppers (if using)
- 6 large tomatoes, chopped
- 2 tbsp tomato paste
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- salt and pepper to taste
- Roast the peppers in an oven at 180 C until the skins are blackened. Peel and discard the burnt skins and seeds.
- Chop the cooked peppers and the tomatoes finely.
- Add oil to a large pan and sauté the onions until they are brown. Add the garlic and cook for a further 1 minute.
- Then stir in the tomato and the chopped chillis, stirring until the tomatoes are broken up. At this point add in the chopped peppers and stir.
- Add the vinegar and seasoning to taste, and simmer on a low heat for all the flavours to infuse.
- Take of the heat and allow to cool before serving. Use as a spread on bread, as a dip or a sauce for whatever!
Shopska Salata (chopped salad) *vegan
- 2 large tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 green bell pepper
- ½ small red onion
- 1 small bunch parsley
- ½ cup grated feta *can leave this out or use vegan feta
- 2 tbsp olive oil
- 1 tbsp red wine vinegar, or more to taste
- Pinch coarse salt, to taste
- Chop all vegetables and add them to a salad bowl along with the grated feta.
- Dress with olive oil and red wine vinegar and a good pinch of coarse salt. Adjust dressing and seasoning to taste.
- 2 packets of filo pastry *vegan
- 320g butternut squash (1 medium squash)
- 3/4 cup chopped walnuts
- 1 cup brown sugar
- 2 tsp cinnamon
- coconut oil, melted for brushing
- Peel and dice the butternut squash into small cubes. Boil or steam these until soft and drain. Set aside to cool.
- Mash the squash with a fork in a large bowl. Then mix in the walnuts, cinnamon and sugar.
- Using two sheets of filo, brush some melted coconut oil on the top sheet and place a few tablespoons on filling onto the sheet, forming it into a long sausage. I would recommend spreading as close to the top-edge as possible to avoid mouthfuls with too much plain filo.
- Roll the filo up tightly and then take the roll and fold it into a rough spiral in the centre of an oiled round oven dish. Repeat with the other layers of filo and rest of filling, adding each new roll in a spiral shape around the central spiral. See the picture below for help!
- Bake in a pre-heated oven at 180 C for 30 mins. I recommend serving this hot with oatly cream. Delicious!
Благодаря ти and see you Burkina Faso! M + B x