Gyuveche (say it, “GYOO-vech-ay”) is a popular catch-all dish, which you can make with just about anything you have in the fridge. It gets its name from the small individual ceramic dishes in which it’s traditionally cooked and served. I suppose you could prepare the recipe in a casserole dish, but then you’d have a casserole, not a gyuveche.
Here’s the recipe…
What you need (for a single serving):
• About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts)
• 1 egg
• various chopped herbs
And everything else is optional because Bulgarians use whatever is left over in the fridge to make this dish:
• any kind of cooked chicken, pork, or beef
• any kind of sausages or hot dogs
• vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes
• fresh greens: parsley, dill, celery leaves
How to make it: Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted. Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs. Serve with fresh bread or toast. Enjoy!
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Banitsa (pronounced “BAH-nit-sa”) is a traditional Bulgarian dish eaten at any meal, and one of my favourites. Here’s the recipe…
What you need:
- 2 packets of filo dough (Bulgarian “fini kori” or filo from the frozen desserts section)
- 500 grams of white cheese (Bulgarian sirene or feta cheese)
- 1 tea cup of oil
Ingredients for the topping:
- 6 eggs
- 1,5 cup of soda-water
- 2 cups yogurt
- 0,5 tea spoon of baking soda
- 1 tea spoon of salt
How to make it:
Start laying the filo dough in a buttered baking dish. You should take in turns: 1 sheet filo dough, then spread some oil with the edge of a tea spoon, then another sheet of dough, etc. In 2 or 3 places include some crushed cheese all over the layer. Once finished, cut into the desired serving pieces. Then prepare the topping, until the oven is preheated up to 240 C. Mix the eggs, the yogurt and the rest of the ingredients. Pour the mixture over the banitsa and make sure there are no pieces of the filo dough left dry.
Bake for 15 minutes at the beginning then lower the temperature to 190 C and bake for another 15 minutes, or till golden. Enjoy!
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| Roxy’s beautiful puppies, 2 dogs, 2 bitches, born at Christmas, are ready now for their new homes. All are well socialised with other dogs, children and adults. Vaccinated and treated for parasites. For more information, check out: http://www.freewebs.com/anglo-bulgariandogs/index.htm |
The Association aim to speed up the neutering/spaying programme which is in force at present. This will mean less pups to add to the amount of strays on the streets. They promote neutering and spaying for all dogs other than pedigrees used for breeding. Ann, Margaret, Lina and Cheryl wish to upgrade the kennels where the dogs go for neutering/spaying. The conditions are as far from EU standards as you could possibly get. Spreading the word that all dogs (not just pedigree) deserve to be looked after properly. They should have food and water, somewhere safe and warm to sleep and veterinarian care when required.
So once you have settled in Bulgaria, have a good friend to join your family.
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