I'm in Bulgaria - a former classmate. She married a Bulgarian and left him after graduation. Now in the north, near the border with Romania lives. But the relationship we have not lost. And somehow, remembering that I love to stand at the stove, she sent me some Bulgarian recipes.
Tested I put them into practice, listened to praise home and ... I must confess, I forgot. And then somehow went through some old papers. Stumbled. That's how the idea of this small loop.
So, moussaka. Logically, of course, it would lettuce. But ... We'll get to it. And today, once for a penny, then a basket - with his moussaka.
First, we obtain from the kitchen cupboard bo-o-Bigger, deep skillet - skillet. I have, in fact, there is such. But I do not like it. No matter how I try somewhere else in the middle of the process, prefabricated necessarily begin to stick to its bottom. Stir the contents of the frying pan once, too - not very. In the middle - everything is normal, and at the edges ... And then shift from the skillet over the pan. Well, awkward!
In general, as some have already told us why there is a kettle in the kitchen. And that I cook in it not only pilaf. That moussaka I also cook in the cauldron.
Get it. We put on the stove. While the kettle is heated, clean and shinkuem thin half rings two or three onions.
Poshinkovali? Then pour into the cauldron the oil. So that bit, a couple of millimeters, the bottom cover. Some wait until the oil heats up ... All. Pour into the cauldron of our semirings and begin to fry, stirring constantly skimmer.
Once the onions become golden yellow, add to it a pound of ground pork and, without stopping stirring, continue to fry than "very one", and "sweet couple".
And until the meat under the influence of heat treatment is beginning to change color - to distract. At slightly. For, God forbid, not burnt ...
In most recipes that I found on the web, the basis moussaka - Minced beef. It seems to me - not at all that is true. We remember, for that Ukrainians love so fat? If someone suddenly rusty, recall - Muslims believe the pig dirty, unclean animals. And at the Tatar raid was a chance to save at least something.
Bulgaria five centuries was under the Ottoman Empire. But the Turks, as well as Tatars - also Muslims. Here are the Bulgarians and the Ukrainians have used similar tactics.
Five hundred years - a long time. Sufficient for the interpenetration of cultures. Including, and in that part of it which we call cooking. In Bulgaria, a lot of recipes, which almost coincide with Turkish cuisine. Almost everything. Except for one thing. In Turkey, the basis of a lamb or beef. In Bulgaria - pork. And therefore, if we prepare Bulgarian lunch, then it is better to pork.
How is it, by the way? Changed the color? Darkened? If so, then add to the cauldron chopped diced carrots and potatoes. The first - a couple. Second - 4-5 large tubers. Since the time of heat treatment of these roots are different, then the cubes should not be the same. Carrots - smaller. Potatoes - a little bigger.
All that turned up in the cauldron - fry until half. In my estimation, this - about 15-20 minutes, no more. At the end of the contents of the cauldron salt, add the greens. Dill, parsley, coriander - whom we like. Can - dried. And be sure to pepper. Again - black, chili - at the amateur, but it is desirable to remember that without the red pepper in Bulgaria does not do almost any dish.
Now, if the onion, minced meat, carrots and potatoes are fried in a skillet, all this would have to be shifted to the pan. And in the cauldron ... Well, what I said? Beauty!
And it must be something ... Remove the kettle from the stove and put in the oven, preheated to 180-200 degrees. Before, however, is not over - a spoon or skimmer a little pressanut that a lot of that in the cauldron. I still close the cover. So, just in case. For sure. But it is not necessary. Who knows, who has a small oven ...
And while it is in the oven for 10-15 minutes we have. We take sour milk ...
Yes, I almost forgot. Here's what the Bulgarians are fond of, so it is sour milk. There is even an opinion that there is this peculiarity of the national cuisine - the use of a large number of dairy products and willingly use them - can be one of the main factors that affect the longevity of Bulgarian consumers.
What is to conquer the whole world is yogurt? But nothing like a special way cooked Bulgarian yoghurt. They did so and called - "yugur. But this world famous product is already secured, we are Russian. Helped "lads" by the famous scientist Ilya Ilyich Mechnikov physiologist, who fought, struggled in his laboratory, but could not it! We select from this very "yugura" hitherto unknown to science microorganism, which took it and called "Bulgarian dairy stick. No offense, of course, but in fairness ...
Well, we ... and justice for the sake of taste delicious, while the cauldron there, in the oven, take a half liter of any dairy product ... so I prefer yogurt. But can the sour cream, yogurt, sour milk ... Again - who he loves. Or that the kitchen is at hand.
In this sour-milk "half-liter" drives 4-5 eggs. Beat, salt. We reach the kettle from oven, remove the lid and pour ... now this, sour-milk-egg mixture.
Flooded? Kazan, however, with no cap - again in the oven. Temperature conditions are reducing the degrees to 150, and wait. While crispy not formed. 15 minutes is usually enough for this. As a crust formed - everything. Ready to moussaka.
If anyone has a desire to make this dish a piquant touch of ..., the front of the willing can still get Razik kettle from oven, sprinkle with almost finished with grated cheese, and again at 5 minutes back in there, where it stood.
Well, if someone has the desire to eat. And no, so maybe salads loan?
So, moussaka. Logically, of course, it would lettuce. But ... We'll get to it. And today, once for a penny, then a basket - with his moussaka.
First, we obtain from the kitchen cupboard bo-o-Bigger, deep skillet - skillet. I have, in fact, there is such. But I do not like it. No matter how I try somewhere else in the middle of the process, prefabricated necessarily begin to stick to its bottom. Stir the contents of the frying pan once, too - not very. In the middle - everything is normal, and at the edges ... And then shift from the skillet over the pan. Well, awkward!
In general, as some have already told us why there is a kettle in the kitchen. And that I cook in it not only pilaf. That moussaka I also cook in the cauldron.
Get it. We put on the stove. While the kettle is heated, clean and shinkuem thin half rings two or three onions.
Poshinkovali? Then pour into the cauldron the oil. So that bit, a couple of millimeters, the bottom cover. Some wait until the oil heats up ... All. Pour into the cauldron of our semirings and begin to fry, stirring constantly skimmer.
Once the onions become golden yellow, add to it a pound of ground pork and, without stopping stirring, continue to fry than "very one", and "sweet couple".
And until the meat under the influence of heat treatment is beginning to change color - to distract. At slightly. For, God forbid, not burnt ...
In most recipes that I found on the web, the basis moussaka - Minced beef. It seems to me - not at all that is true. We remember, for that Ukrainians love so fat? If someone suddenly rusty, recall - Muslims believe the pig dirty, unclean animals. And at the Tatar raid was a chance to save at least something.
Bulgaria five centuries was under the Ottoman Empire. But the Turks, as well as Tatars - also Muslims. Here are the Bulgarians and the Ukrainians have used similar tactics.
Five hundred years - a long time. Sufficient for the interpenetration of cultures. Including, and in that part of it which we call cooking. In Bulgaria, a lot of recipes, which almost coincide with Turkish cuisine. Almost everything. Except for one thing. In Turkey, the basis of a lamb or beef. In Bulgaria - pork. And therefore, if we prepare Bulgarian lunch, then it is better to pork.
How is it, by the way? Changed the color? Darkened? If so, then add to the cauldron chopped diced carrots and potatoes. The first - a couple. Second - 4-5 large tubers. Since the time of heat treatment of these roots are different, then the cubes should not be the same. Carrots - smaller. Potatoes - a little bigger.
All that turned up in the cauldron - fry until half. In my estimation, this - about 15-20 minutes, no more. At the end of the contents of the cauldron salt, add the greens. Dill, parsley, coriander - whom we like. Can - dried. And be sure to pepper. Again - black, chili - at the amateur, but it is desirable to remember that without the red pepper in Bulgaria does not do almost any dish.
Now, if the onion, minced meat, carrots and potatoes are fried in a skillet, all this would have to be shifted to the pan. And in the cauldron ... Well, what I said? Beauty!
And it must be something ... Remove the kettle from the stove and put in the oven, preheated to 180-200 degrees. Before, however, is not over - a spoon or skimmer a little pressanut that a lot of that in the cauldron. I still close the cover. So, just in case. For sure. But it is not necessary. Who knows, who has a small oven ...
And while it is in the oven for 10-15 minutes we have. We take sour milk ...
Yes, I almost forgot. Here's what the Bulgarians are fond of, so it is sour milk. There is even an opinion that there is this peculiarity of the national cuisine - the use of a large number of dairy products and willingly use them - can be one of the main factors that affect the longevity of Bulgarian consumers.
What is to conquer the whole world is yogurt? But nothing like a special way cooked Bulgarian yoghurt. They did so and called - "yugur. But this world famous product is already secured, we are Russian. Helped "lads" by the famous scientist Ilya Ilyich Mechnikov physiologist, who fought, struggled in his laboratory, but could not it! We select from this very "yugura" hitherto unknown to science microorganism, which took it and called "Bulgarian dairy stick. No offense, of course, but in fairness ...
Well, we ... and justice for the sake of taste delicious, while the cauldron there, in the oven, take a half liter of any dairy product ... so I prefer yogurt. But can the sour cream, yogurt, sour milk ... Again - who he loves. Or that the kitchen is at hand.
In this sour-milk "half-liter" drives 4-5 eggs. Beat, salt. We reach the kettle from oven, remove the lid and pour ... now this, sour-milk-egg mixture.
Flooded? Kazan, however, with no cap - again in the oven. Temperature conditions are reducing the degrees to 150, and wait. While crispy not formed. 15 minutes is usually enough for this. As a crust formed - everything. Ready to moussaka.
If anyone has a desire to make this dish a piquant touch of ..., the front of the willing can still get Razik kettle from oven, sprinkle with almost finished with grated cheese, and again at 5 minutes back in there, where it stood.
Well, if someone has the desire to eat. And no, so maybe salads loan?
