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Ястия от Хасково

Banitsa with Leek

Ingredients:

Dough ingredients:

100 g water
1 teaspoon of salt
1 tablespoon of vinegar
1 tablespoon of vegetable oil
Flour (as much as necessary)

In-between layers stuffing:

3-4 pcs of leek
150 g cheese

Baking instructions:

Prepare some medium-soft dough. Roll out five pieces.
Fry the leek in advance with some oil.
Sprinkle the leek and cheese in-between all leaves. Spray water over the last piece.
Bake for 10 minutes at 200 ° C. Before the pastry is ready, butter the top layer.

Zelnik (Cabbage pastry)

Dough for the pastry leaves:

200 ml of water
500 g flour
1 teaspoon of salt
2 tablespoons of oil
1 tablespoon of vinegar
Roll the dough into 7 leaves /thin ones/

Stuffing:

1 kg. spinach /washed, finely chopped and dried /
400 g cheese
1 teacup of oil

Baking instructions:

Arrange the leaves and put the stuffing in-between the leaves. Place a leaf as a top layer. Bake at about 200°С for 40 minutes.

Zelnik (Cabbage pie)

Ingredients:

1 bunch of dock
1 onion
1 teacup of rice
1 teacup of yoghurt
banitsa (pastry) leaves
oil

Baking instructions:

Cut the onion and the dock and stew them with a little oil. Remove from the hot plate and add the yoghurt and the pre-boiled and salted rice to them. Divide and place the stuffing in-between
the leaves. Bake the dish in a heated oven at 180 ° C until ready. Remove it from the oven and cover it then with a damp cloth.

Kachamak with pork greaves

Ingredients:

250 g of corn flour
1 lt of water
pork greaves fat or oil
salt

Baking instructions:

Pour some salty water into a deep pan. Add some flour to it gradually, stirring vigorously with a wooden stirrer (rolling pin).
Boil the kachamak until it thickens and begins to leave trails at stirring. Pour it into the pan and make some holes on the surface. Garnish it with pork greaves and the leftover baking fat.

Christmas bake dish

Ingredients:

1 teacup of beans
1 and 1/2 teacups of rice
dried tomatoes /peppers/
1 onion
oil
salt
mint

Baking instructions:

Boil the beans. Stew the onion, the rice and the dried tomatoes /peppers/ in a pan. Season with salt and mint. Pour the mixture into a medium tray and add the cooked beans. Pour some hot water and bake the dish in the oven at 200 ° C.

Christmas cake

Products

1 kg of flour
2/3 of an yeast cube
2 tablespoons of yoghurt
1 hr. milk
1/2 cup of water
2 eggs /one of the yolks will be spread on top/
1 spoon of salt
1 spoon of sugar
Butter to be spread

Preparation

The yeast is crushed in a bowl and then the sugar is added together with 1 spoonful of flour and hot water. After being stirred it is left to let the yeast rise.

Sift the flour in a large bowl; add the salt, 1 egg and 1 white of the egg, the fresh milk and the yeast. The ingredients are kneaded to get soft dough. The dough is covered in oil and transferred to a pot with a lid then it is warmed until it doubles its volume.

The risen batter is divided into 3 balls, each of which is divided into 3 smaller ones. Roll each small ball into a sheet of pastry, 1-2 cm thick, and spread butter on it. Put the second sheet of pastry onto the first one and put butter again. Do not spread butter on the third sheet. The three ready sheets of pastry are rolled up, cut into triangles and placed in a baking tin, thickly covered in butter. You proceed with all the other balls in the same way. The baking tin is wrapped in foil or cloth and allowed to rise for about half an hour. Finally, mix the yolk with a little fresh milk and smear, add cubes of butter and sprinkle with sesame seed (or poppy seed). Bake in a 180 ° C oven for about 15-20 minutes, then turn on only the bottom of the oven with a fan until the baking process is completed. Cover it with a cloth and when it is cooled move it onto a grid to prevent it from getting wet.

Rice with olives

Ingredients:

250 g rice
100 g boneless olives
1 onion
1 carrot
750 ml of water
3 tablespoons of oil
1 tablespoon of tomato puree
black pepper
salt
parsley

Baking instructions:

Stew the onion, the carrot and tomato puree in oil. Add the cleaned and washed rice, the olives, the salt and the pepper to it. Pour some water over the dish and boil it until the rice is ready. Optionally, finely chopped fresh parsley can be added.

Dried fruit

Products:

apples
plums
pears

Way to prepare:

Check the fruits well beforehand and remove the rotten ones, then wash and cut them. Place the fruits on some paper in an airy and sunny room. Fruits will get dried in about ten days.

Spicy stuffed cabbage leaves

Products

500g minced meat /mixture/

1 cup of rice

1 carrot chopped into small pieces

1 onion

1-2 dry hot peppers

1 medium-sized sauerkraut

black pepper, marjoram, cumin, parsley, bay leaf

Preparation

Fry the minced meat to get crumbs, add the chopped onion, rice, spices and 1 cup of water.

The sauerkraut is split into leaves as the thick strands are removed in the middle of each leaf. Place a leaf on a wooden board, put 1 spoonful of stuffing and roll it tight.

Put some sauerkraut leaves on the bottom of a clay pottery, one bay leaf, and then arrange the ready-made stuffed cabbage leaves above. Add dry hot pepper on the top. Press them well with a saucer and pour in equal amounts of cabbage juice and water to cover the stuffed leaves. Place the clay pottery in a cold oven at 250 ° C. When the meal starts boiling, lower the temperature of the oven to 150° C. Bake for 1 hour and 30 minutes.

PITA BREAD “SUN”

Ingredients:

flour – 1 kg. +
a packet of yeast
500 ml milk /can be yoghurt/
3 eggs + 1 eggwhite
50 ml oil
1 tablespoon of oil
2 tablespoon of sugar

For spreading:

1 yolk
1 tablespoon of yoghurt
1 tablespoon of oil

Baking instructions:

Mix the listed ingredients to medium soft dough. Leave the dough for an hour to rise. Divide it into 10 equal parts and shape it into balls. Roll out four of them into leaves as big as a larger plate, then spread some oil and place them in a tray on top of each other. Cut the ready circle into 8 triangles, but not up to the periphery of the circle – leave the outer edge intact. Make a cut in the middle of each triangle and insert through it the tip of the triangle – from the middle to the end. Do the same with the other four leaves, but this time, cut them up to the end. Make a cut in the middle of each triangle and insert the tip in the same way. Arrange in a chess-like manner. The ninth ball is placed in the middle of the bread. From the tenth ball, strips are made, which are interwoven over the ball. Leave the bread to rise for about 40 minutes, spread some yolk on it and bake it in a pre-heated up to 180 ° C oven.

Stuffed cabbage

Ingredients:

1 average-size sour cabbage
500 g minced meat
1 teacup of rice /or bulgur/
1 teacup of chickpeas
2 onions
3 tablespoons of oil
black pepper
mint
salt

Baking instructions:

Stew the onion and the mince in oil. Add the rice and chickpeas, as well as spices to taste. Cut the stub of the cabbage in order to flatten the bottom. Placed in a tray, the cabbage unfolds. Put a spoonful of stuffing. Close the inner leaves, put some more stuffing, then leaves and stuffing again until the whole cabbage is filled in and restores its original shape. Arrange the remaining stuffing around the cabbage. Add some water. Cover the tray with tinfoil. Bake the dish for 1 hour at 200 ° C.

Revane

Ingredients:

4 eggs
1 teacup of sugar
1 teacup of yoghurt
2 vanilla pieces
lemon peel skin
1/2 teacup of oil
1 and 1/2 teacups of flour

For the syrup:

water – 3 teacups
sugar – 2 teacups
lemon juice – of 1/2 lemon

Baking instructions:

Break the eggs and mix them with the sugar, oil, yoghurt, vanilla and the lemon peel. Add the sifted flour with the baking powder. Pour the mixture into a greased and bottom-floured tray and bake at 180 degrees for 25-30 minutes. Prepare the syrup by mixing the water and the sugar into a pan. After bringing it to boil, leave it for 5 minutes, add the lemon juice and remove it from the hot plate. Cut the cooled off Revane into pieces and pour it with the cold syrup.

Roses

Ingredients:

3 eggs
milk – 100 ml.
yeast – 25 g
vegetable oil – 2 tablespoons
flour – 500 g /to get soft dough for rolling/

Syrup:

800 ml water
800 g sugar
1 vanilla

Baking instructions:

Divide the dough into 3 balls, roll each ball into a leave and subsequently oil it. Roll each leave, cut it at 5cm and place the pieces into a tray at such a distance as to allow the dough to rise. Wait for about an hour for the roses to rise and bake them for 40 minutes at 180 ° C. Boil the syrup and leave it to cool off before pouring it over the roses.

Sarmi

Ingredients:

sauerkraut leaves
vegetable oil
1 teacup of rice
0, 500 g minced meat
carrot
onion
savory
black pepper

Baking instructions:

Cut out the hard part of the cabbage leaves. Fry the onions, the carrot, the rice and the minced meat and add a little water. Wrap the sarmas up with the finished stuffing in and placed them in a baking pan. Pour water to the middle of the pan. Bake for about an hour in a moderately-heated oven until ready.

Sweet Pie „Negro”

Ingredients:

For the layer:

1 and 1/2 teacup(s) of flour
1 teacup of sugar
1 teacup of yoghurt
1 teaspoon of soda
1 tablespoon of cocoa powder
1 cup of oil

Topping:

10 tablespoons of water
10 tablespoons of sugar
2 tablespoons of cocoa
1/2 packet of butter

Baking instructions:

Mix the cake bake ingredients with a mixer. Bake the mixture at 200 ° C. Pierce the ready pie with a wooden cooking stick. Boil the water and the sugar to syrup and then add the butter and the cocoa. Spread the syrup over when the pie cools off.

Smidal, smigal, smigdal or smegdal...

In the different villages in Haskovo Province, people call it differently. A favorite breakfast for the kids in the past, an interesting non-traditional suggestion for children nowadays.

Ingredients:

bread
butter
lard
salt
red pepper

Baking instructions:

Prepare by making slightly dried bread into crumbs – the smaller, the more delicious. Fry the thus prepared crumbs in butter and add a spoonful of lard if you want. Fry everything well and flavour it with salt, black pepper, etc. The dish can be finely complemented with stewed fruit, boiled dry fruits or ayryan.

Soda cake

Ingredients

4 teacups of flour
1 tеaspoon of soda bicarbonate
1 yoghurt
40 g of oil
1 egg
1 teaspoon of salt

Baking instructions

Make a well in the sifted flour, pour the yoghurt, the soda, the egg, the salt and the oil and stir with a wooden stirrer. Sprinkle with 150 g of cheese and stir again. Place the dough in an oil-crushed and floured oven tray and smoothen it . Bake at 200 ° C until ready.

Gried prunes

Products:

prunes

Way to prepare:

Dry the prunes in the sun. First, examine the plums carefully and remove the rotten ones, then wash them. Punch them and place them on paper in a ventilated and sunny room. After about ten days, the prunes will get dried.

SARMI WITH SAUERKRAUT

Ingredients:

1 sauerkraut
2 onions
1/2 teacup of oil
1 teacup of rice
tomatoes – 100 g
1 carrot
salt ½ tablespoon
black pepper
savory

Baking instructions:

Cut the leaves of the sauerkraut by removing the hard part. Fry the finely chopped onion with the oil, add the well-washed rice, the tomatoes, the carrots and a little water and gently stew. Add salt, pepper and savory to taste and remove it from the hot plate. Fill the cabbage leaves with the mixture, wrap them up well, stack them together in a pot whose bottom is covered with leaves remains. Pour the sarmis over with sauerkraut juice (if too sour, dilute it with some water), press them with a plate and boil them for 1 hour at medium heat.

PUMPKIN PIE

Ingredients:

500 g ready pastry leaves
about 1 kg of pumpkin
1 teacup of sugar
150 g walnuts
1/2 teacup of oil
cinnamon

Baking instructions:

Peel the pumpkin and grate it with a large grater. Add the sugar, the walnuts and the cinnamon. Take a pastry leaf and spread it on paper, sprinkle with some fat, put another leaf over and again add the ready stuffing and some oil. Roll the two leaves using the paper. Arrange them in an oiled oven tray. Add some oil on the top of the pumpkin pie as well and bake the dish in a moderately heated oven. Remove it from the oven when the top gets red and cover with a cloth. Optionally, sprinkle some powdered sugar after the pie cools off.

Baby banitsa

Ingredients:

2 eggs
1 pinch of salt
4 teacups of flour
water (as much as it takes to make pastry dough)
chicken
onion
black pepper

Baking instructions:

Mix the eggs, the salt, the flour and the water to make some dough and then divide it into 6 balls to roll out. Leave the pastry sheets for a while and after that cut them into squares. Boil the chicken and then tear it into small pieces. Keep the chicken clear soup. Fry 9 onions. Mix the meat, the onion and the black pepper. Place some stuffing on each square of dough and wrap them up well. Bake in a preheated oven. Once out of the stove, pour some chicken soup over the banitsa and leave it covered.

Stuffed peppers with mushroooms

Ingredients:

700 g of mushrooms
1 stalk of leek
1 teacup of rice
1 tsp of paprika
1-2 tomatoes (canned or fresh)
12-13 medium-sized peppers
oil, salt

Baking instructions:

Clean, wash and boil the mushrooms in salted water. Then drain and cut them in big pieces. Keep the mushroom water. Fry the cleaned and finely chopped leek in some oil. Add the washed rice and fry it also for 3-4 minutes. Add the chopped mushrooms and after 1-2 minutes – season the mixture with salt and red pepper. Cut the tomatoes finely and add them to the mushrooms and the rice. Pour 1 teacup from the hot mushroom potion and boil until the rice swells. Stuff the cleaned peppers with the ready mixture and place them in a suitable tray. Pour over with some mushroom potion and oil. Bake in a moderately heated oven (180-200 ° C) for about 40-50 minutes.

Buraniya

Ingredients:

1 kg of sauerkraut
1 teacup of rice
200 g
2 onions
1 teacups of sauerkraut juice

Baking instructions:

Chop the onions finely and fry in oil. Add the cut sauerkraut to the onions and boil under lid until the sauerkraut gets soft. On the other hand, place the cooked rice over the sauerkraut, stir well, add the sauerkraut juice. After boiling for 10 minutes, remove from the stove to cool. The buraniya gets thick and is consumed cold.

Vegetarian sarmas with vine leaves

Ingredients:

1 teacup of rice
1 cup of oil
2 onions
2 tbsp of tomato juice
dry mint
parsley
red pepper, salt

Baking instructions:

Fry the finely chopped onion in oil. Put the tomatoes and rice in. Add a glass of water and finally the spices. Soak the fresh vine leaves in boiling water to make them get soft and change color. Place the mixture on the leaves and roll them to shape out the sarmas. Place in a saucepan and cook until ready.

Pumpkin pie with walnuts and turkish delight

Ingredients:

500 g of ready pastry sheets
800 g of pumpkin
1 teacup of sugar
100 ml of oil
1 sachet of cinnamon
1 box of Turkish delight
1 teacup of walnuts

Baking instructions:

Grate the peeled and cut pumpkin with a large grater and squeeze lightly. Sprinkle with sugar and cinnamon. Spread 2 pastry sheets and place on them the pumpkin, the finely chopped walnuts and the strips of Turkish delight. Pour over with some oil and then turn the sheets into rolls. Arrange in an oiled baking tray. Bake in a moderately heated oven until the pie gets red.

Banitsa with bulgur and cabbage

Ingredients:

1 teacup of bulgur
250 g of oil
1 ½ teacup of flour (300 g flour)
1 tbsp of oil
1 tbsp of vinegar
A pinch of salt
1 fresh cabbage (medium), or sauerkraut.

Baking instructions:

Boil and drain the bulgur. Cut the cabbage finely and stew in a little fat. Remove from the stove and add the bulgur. Mix everything well (this is the stuffing). Knead some soft elastic dough out of the flour, the vinegar, the oil, the salt and the water. Divide into 3 balls. Rolls out 3 pastry sheets, the first one should be the largest (to “hang“ from the tray). Spread it in the oiled pan, put half of the stuffing. Place the second pastry sheet in the middle. Pour some fat and spread the other half of the stuffing. Then place the third sheet. Wrap it with the hanging edges of the first (bottom) pastry sheet. Bake the banitsa in a wood stove, initially – only the bottom part. Once ready, turn it over on a wooden circle. Oil the pan again and place the banitsa back into the pan with the ready bottom up. Sprinkle some fat on top and bake. Upon finishing, spread some cold water on top and cover with a cotton cloth.

Vegetarian cake with carrots, apples and walnuts

Ingredients:

2 teacups of flour
½ teacup of oil
½ glass of orange juice
½ teacup of sugar
1 baking powder
1 tsp of sodium bicarbonate (dissolved in 1 tbsp cognac)
1 teacup of chopped walnuts
2 medium grated carrots
2 grated in bigger parts apples

Baking instructions:

Mix the oil, the orange juice, the sugar and the sodium bicarbonate, dissolved in the cognac. Stir until the sugar melts. Add the sieved flour with the baking powder and mix thoroughly. Finally, add the walnuts, the apples and the carrots and stir again until they blend well. Pour the mixture into a rectangular pan, covered with baking paper. Bake the cake at 180 ° C in a preheated oven for about 45-50 minutes. Decorate upon wish.

Naked pumpkin pie

Ingredients:

1 kg. of grated pumpkin (“violin” type)
1 cup of corn meal (50 g)
1 cup of wheat semolina (50 g)
300 ml of fresh milk
50 g cow butter
3 eggs
8 tbsp of sugar
4 tbsp of oil

Baking instructions:

Grate the peeled and cut pumpkin. Add the scrambled eggs, sprinkle with the sugar and stir. Add the corn and wheat semolina and pour the fresh milk. Then fill in the mixture and spread it evenly in an oiled 30-cm-in-diameter baking pan. Make sure the pumpkin pie is not more than 5-6 cm thick. Place some pieces of butter on top the pie. Bake in an oven at 200 ° C for about 30 minutes.

Marmalade pita bread

Ingredients:

2 eggs
2 cups of sugar
1 ½ cup of oil
3 cups of flour
1 baking powder
1-2 vanilla packets
Jam/ prune jam

Baking instructions:

Knead some soft dough out of the eggs, the sugar, the oil, the flour, the baking powder and the vanilla. Wrap in cooking foil and leave in the refrigerator for ½ hour. Then divide the dough into two. One of the pieces is bigger – roll it out depending on the baking tray (28 cm). Oil the tray with fat and put the rolled-out dough in it, forming a high rim. Then spread the marmalade and grate the remaining part of the dough on a large grater. Bake the pita at 180 ° C for about 40 minutes. Sprinkle with powdered sugar.

Puska sausage

Ingredients:

dried bladder
1 kg. of pork meat (70% meat, 30% lard)
50 g of leek (finely chopped)
40 g of salt
6 g of pepper
6 g cumin

Baking instructions:

Cut the meat into bites and mix the pieces with the leek and the spices. Leave in a cold place for 24 hours, but stir periodically for it to absorb the spices’ flavor. Fill manually or by way of a meat-filler. Make sure you leave no empty space (air) in the bladder. Stitch it and tie it with twine. Press it to the desired shape. Dry for 3 months in a cold and ventilated place.

Apple pie

Ingredients:

1 teacup of caramel sugar
4-5 average-size apples
1 teacup of chopped walnuts
½ packet of sugar

Dough:

4 eggs
3 tablespoons of yoghurt
1 ½ teacups of sugar
1 ½ teacups of flour
1 packet of baking powder
2 packet of vanilla

Baking instructions:

Caramelize the sugar in the pan in which the pie will be baked. Pre-wash and slice the apples and arrange them immediately after the caramelization of the sugar in the shape shown in the picture. Sprinkle with walnuts and pour the melted butter. Mix the dough ingredients and add the apples and the walnuts. Bake the pie at 180 ° C for about 40 minutes. Turn it over into a cake tray when it cools off.

Pork Tenderloin with Stuffed Cuts

Products:

Pork – 1.5 tenderloin
2 carrots
Mushrooms – 100 g
Garlic – 5-6 cloves
1 onion
Salt
Black pepper
White wine
Butter pastry dough
Yolk to spread over
Flour

Preparation:

The meat is salted and sprinkled with black pepper. Cuts are made in the meat where cloves of garlic and strips of carrots are stuffed. After some time, add equal quantities of white wine and water to the meat and bake it for 2 hours at 160° C. The other carrots, mushrooms and onions are stewed, and this stuffing is spread over a pastry. The meat is placed in the middle of the pastry and wrapped well on all sides. Cut slots on the pastry and smear with yolk. Bake it until it is ready. The sauce can be prepared with flour, the broth of the roasted meat and white wine, and then poured over the roll, cut into pieces, before consumption.

Roses pita

Ingredients:

4 eggs
1 egg for the smearing
4 tbsp of yoghurt
3 tbsp of oil
2 tbsp of sugar
1 tbsp of salt
1 cube of yeast
1 kg flour
warm water

Baking instructions:

Make a well in the middle of the sieved flour. Pour the pre-dissolved yeast into it, add the four eggs, the oil, the sugar, the salt and the yoghurt. Start kneading by adding some hot water to make soft dough. Leave the dough to rest. Roll it out and use a cup to form circles. Oil each circle and place three circles on top of each other. Attach them and press with a knitting needle. Place a small ball in the middle. Put each of the roses in the oiled baking tray in this way. Spread an egg over and sprinkle with sugar. Bake the pita bread for 60 minutes at 200 ° C until it gets red and then reduce the temperature to 150 ° C.

Lard

Products:

lard (clean)
leek
coarse salt
gauze

Preparation instructions:

Arrange the lard. Then place some leek on it and top with salt. Place the gauze and start again with the lard. Press it well and store it in a cold place.

Pita bread “sun”

Ingredients:

1 kg of flour
1 cube of yeast
300 ml of milk
1 teacup of yoghurt
3 eggs
1 yolk for the smearing
5 tbsp of oil
100 g butter

Baking instructions:

Put the yeast to dissolve in warm, fresh milk. Sieve the flour. Put it in the tray. Make a well and place the yoghurt, the eggs, the salt, the and the yeast with the fresh milk there. Make some soft dough. Allow it to rise. Divide into 26 balls. Place them next to each other in the oiled baking tray. Leave the balls to rise for a while and then spread some yolk on top. Bake the pita bread at 170 ° C until ready.

Indigent loaves

Ingredients:

2 cups of flour
1 teacup of yoghurt
1 tsp of soda
1 pinch of salt
1 cup of crushed cheese

Baking instructions:

Mix everything but leave the dough thin. Oil the baking pan and sprinkle with flour. Shape out some balls in the pan with a spoon (since the dough is thin) and the grate some cheese on top. Bake in a preheated oven, at 250ºC degrees and put the pastry initially on the oven bottom to let it rise and then lift it and place it on the wire grid to bake the top part.

Katmas (pancakes)

Ingredients:

2 l of milk
3 eggs
salt

Baking instructions:

Add some flour to the listed ingredients until the mixture gets as thick as boza. Additionally, spinach or leek can be cut.

Kachamak

Ingredients:

water
corn flour
beef greaves
butter
cheese

Baking instructions:

Boil the 2 liters of water. Add the corn flour gradually by stirring constantly. Remove the mixture from the stove when it gets thick and begins to detach from the pan. Put a tablespoon of butter in the pan as well as the finely cut cubes of beef that have been pre-fried. Pour the corn mixture over. Bake only the bottom side. Garnish with cheese.

Sun pita

Ingredients:

1 yoghurt
1 egg
½ teacup of oil
1 packet of dry yeast
1 tsp of sugar
1 tsp of soda
200 g cheese
flour (for soft dough)

Baking instructions:

Leave the yeast to dissolve in a little lukewarm water and 1 tsp of sugar. Add some soda to the yoghurt. Sieve the flour and make a well in the middle. Pour out the ready yeast, add the yoghurt with the soda and the egg. Knead some soft dough and divide it into 8 balls. Roll out the balls and oil each one. Sprinkle with some cheese on top. Place the 8 rolled-out balls one over the other. Cut into triangles and roll them up. When the volume doubles, bake the pita in a preheated oven.

Royal pickles without sterilization

Products:

Cabbage, carrots, cauliflower (cabbage), (“kambi”) peppers, celery, black pepper

For the marinade:

3 liters of water, 2 liters of vinegar, 0.25 liter of oil, 12 tablespoons of coarse salt, 2-3 tablespoons of honey, 1.5 kg of sugar, 4-5 bay leaves

Preparation: Fill the chopped vegetables in jars and place 5-6 grains of pepper on the bottom of each jar. Mix the marinade products in a large pot and boil until seething. Fill the jars in immediately with the hot marinade, close tightly and arrange them caps down. Leave them to cool and then store them in a cold place.