Features of the national cuisine of any country are determined not only by its geographical position, but also history. The fact that, for example, Finnish cuisine has evolved under strong Swedish (Scandinavian) and German (Hanseatic) influence, somehow I have already said. Bulgaria - also not an exception to this general rule.
On the one hand, the location of the country in close proximity to Europe and from Asia will allow to mix in her kitchen, seemingly incompatible taste preferences of these people quite different regions.
However, many centuries the country was ruled by the Ottoman Empire. Naturally, the Turkish cuisine has been widely distributed not only in the metropolis, but also in all the provinces of the Sublime Porte. Because the kitchen of the conquered peoples could not stay and do not remain static. They imitated not only the recipes of traditional Turkish dishes, bringing into it their own changes, but the original ways of thermal processing, a typical set of products and seasonings.
All this is true not only for Bulgaria but for the Greek, Serbian, Armenian and many other cuisines that are influenced by the Turkish did not have twins, no. But got a lot of similarities, brotherhood and sisterhood, the devil. For example, Greek yogurt cold soup - dzadzyki - is native Bulgarian brother by the name of "Tartar".
There is such a relative in Greece and in Sheppard's salad. We know him well. So adorable beautiful half of mankind easy low-calorie salad of fresh vegetables with the addition of salty cheese "feta". That's right, Greek.
Shopska, got its name from the people now living north of the current Bulgarian capital - Sofia, very similar to its Greek brother, but ... nevertheless it - the other.
After all, "Feta" - a purely Greek brand. In Bulgaria, on the table was not found. On the other hand have to be cheese or like her goat cheese - Kashkaval. Absolutely. If there are not traditional for Bulgaria of white bread, peppers and feta cheese or Kashkaval - is anything but Bulgarian table.
In his adoration of cheese Bulgarians went so far that they eat it, not only in the cold as we do - any cheese, but quite often subjected to heat treatment, this product obtained by rennin ferment. Add to the cheese a little butter, seasoned it with red pepper, tightly wrapped everything in parchment paper, and - in the oven. Just a ten minutes, and - swam, swam in the kitchen a unique, savory flavor for every Bulgarian. And the taste! Such tender and juicy, that brother-Slavs then lick his fingers. Own hand by negligence can swallow! Just do not do this. Surely - from harm.
Set vegetables for Sheppard's salad is practically no different from the Greek counterpart, but ... there are Bulgarians very interesting chip. For when they prepare salad, remove the skin with fresh tomatoes and peppers. And do it very often. No, tomatoes, as well as for the peaches, I saw this in the south. But that still and pepper?
However, in Sheppard's salad with it a little easier, because its preparation is used pepper, previously passed a small thermal processing.
But - in order. To feed the salad a little family of four, we need a little onion, a pair of cucumbers and tomatoes, a large fruit sweet peppers, 100-150 grams of cheese. Oh, and trivia - clove of garlic, a few tablespoons of cooking oil. In green you can not limit yourself.
First, turn on the oven. Degrees in 120. And throws back for 7-10 minutes, our pepper. Something put under him is not necessary. If the point of contact with the opposite fruit slightly and foothills, so anyway then remove skin. As with the oven no desire to bother no, you can bake and pepper in a skillet with a lid. Again - no oil or fat.
And while he cares - cut cucumbers and tomatoes. Small, equal in size, neat cubes. Skin off tomatoes, I do not deny. Not a level of maturity they have here in the North. They say if they scald, so there is a chance that happens. Who wants - Forest captivity, you can experiment. Well, I usually have no time.
We got out of the oven pepper. While it cools down - it was the turn of onion. Net. Cut it povdol into two halves, each of which shinkuem into thin half-rings. Very thin. So, as soon as you can acutely natochenny knife and your skill. Poshinkovali?
Now - attention. I do not know who, but I - I do not like special, salad onions. Normal, onions - another matter. Bow is by definition the island should be. To him and to the salad, so that at least something different from the grass. But the sharp - does not mean bitter. As for onions to remove excess bitterness, but the urgency, giving the dish a spicy, leave?
I have a good habit for the Middle mnu poshinkovannye semiring in hand. Well, before its pickling cabbage or lettuce if. Hesitated, hesitated, then in a colander and washed thoroughly under running water. That bitterness and gone, but some fraction of urgency remained.
While busy with onions, peppers have cooled down. Remove from his skin, remove the core with the seeds, cut by narrow ribbons. The preparatory phase is completed.
Now we take a salad bowl. Placed into a cube and cucumber. They - Ribbons of stewed peppers. Already on it - semiring onions. And all this from above - grated on the large beet grated cheese.
To salt - do not. This feature is in Sheppard's salad takes the cheese. But to fill - can not hurt.
To prepare the filling take vegetable oil, clove garlic, herbs and all horizontally and vertically in the blender. No such - it does not matter.
Finely cut the garlic and herbs, and then all this and more ground in a mortar. Once formed homogeneous green mass with a characteristic smell, begin carefully vymeshivaya, slowly add oil in a mortar. Once the consistency of filling moved from the category of "viscous" in the category of "fluid" - in her salad. Evenly across the surface. And - wait a minute, so that the entire mass of lettuce soaked.
And how minute passed, and it's time to sit down at the table. What, already? Sit? So what we have here then? For the table, the table!
However, many centuries the country was ruled by the Ottoman Empire. Naturally, the Turkish cuisine has been widely distributed not only in the metropolis, but also in all the provinces of the Sublime Porte. Because the kitchen of the conquered peoples could not stay and do not remain static. They imitated not only the recipes of traditional Turkish dishes, bringing into it their own changes, but the original ways of thermal processing, a typical set of products and seasonings.
All this is true not only for Bulgaria but for the Greek, Serbian, Armenian and many other cuisines that are influenced by the Turkish did not have twins, no. But got a lot of similarities, brotherhood and sisterhood, the devil. For example, Greek yogurt cold soup - dzadzyki - is native Bulgarian brother by the name of "Tartar".
There is such a relative in Greece and in Sheppard's salad. We know him well. So adorable beautiful half of mankind easy low-calorie salad of fresh vegetables with the addition of salty cheese "feta". That's right, Greek.
Shopska, got its name from the people now living north of the current Bulgarian capital - Sofia, very similar to its Greek brother, but ... nevertheless it - the other.
After all, "Feta" - a purely Greek brand. In Bulgaria, on the table was not found. On the other hand have to be cheese or like her goat cheese - Kashkaval. Absolutely. If there are not traditional for Bulgaria of white bread, peppers and feta cheese or Kashkaval - is anything but Bulgarian table.
In his adoration of cheese Bulgarians went so far that they eat it, not only in the cold as we do - any cheese, but quite often subjected to heat treatment, this product obtained by rennin ferment. Add to the cheese a little butter, seasoned it with red pepper, tightly wrapped everything in parchment paper, and - in the oven. Just a ten minutes, and - swam, swam in the kitchen a unique, savory flavor for every Bulgarian. And the taste! Such tender and juicy, that brother-Slavs then lick his fingers. Own hand by negligence can swallow! Just do not do this. Surely - from harm.
Set vegetables for Sheppard's salad is practically no different from the Greek counterpart, but ... there are Bulgarians very interesting chip. For when they prepare salad, remove the skin with fresh tomatoes and peppers. And do it very often. No, tomatoes, as well as for the peaches, I saw this in the south. But that still and pepper?
However, in Sheppard's salad with it a little easier, because its preparation is used pepper, previously passed a small thermal processing.
But - in order. To feed the salad a little family of four, we need a little onion, a pair of cucumbers and tomatoes, a large fruit sweet peppers, 100-150 grams of cheese. Oh, and trivia - clove of garlic, a few tablespoons of cooking oil. In green you can not limit yourself.
First, turn on the oven. Degrees in 120. And throws back for 7-10 minutes, our pepper. Something put under him is not necessary. If the point of contact with the opposite fruit slightly and foothills, so anyway then remove skin. As with the oven no desire to bother no, you can bake and pepper in a skillet with a lid. Again - no oil or fat.
And while he cares - cut cucumbers and tomatoes. Small, equal in size, neat cubes. Skin off tomatoes, I do not deny. Not a level of maturity they have here in the North. They say if they scald, so there is a chance that happens. Who wants - Forest captivity, you can experiment. Well, I usually have no time.
We got out of the oven pepper. While it cools down - it was the turn of onion. Net. Cut it povdol into two halves, each of which shinkuem into thin half-rings. Very thin. So, as soon as you can acutely natochenny knife and your skill. Poshinkovali?
Now - attention. I do not know who, but I - I do not like special, salad onions. Normal, onions - another matter. Bow is by definition the island should be. To him and to the salad, so that at least something different from the grass. But the sharp - does not mean bitter. As for onions to remove excess bitterness, but the urgency, giving the dish a spicy, leave?
I have a good habit for the Middle mnu poshinkovannye semiring in hand. Well, before its pickling cabbage or lettuce if. Hesitated, hesitated, then in a colander and washed thoroughly under running water. That bitterness and gone, but some fraction of urgency remained.
While busy with onions, peppers have cooled down. Remove from his skin, remove the core with the seeds, cut by narrow ribbons. The preparatory phase is completed.
Now we take a salad bowl. Placed into a cube and cucumber. They - Ribbons of stewed peppers. Already on it - semiring onions. And all this from above - grated on the large beet grated cheese.
To salt - do not. This feature is in Sheppard's salad takes the cheese. But to fill - can not hurt.
To prepare the filling take vegetable oil, clove garlic, herbs and all horizontally and vertically in the blender. No such - it does not matter.
Finely cut the garlic and herbs, and then all this and more ground in a mortar. Once formed homogeneous green mass with a characteristic smell, begin carefully vymeshivaya, slowly add oil in a mortar. Once the consistency of filling moved from the category of "viscous" in the category of "fluid" - in her salad. Evenly across the surface. And - wait a minute, so that the entire mass of lettuce soaked.
And how minute passed, and it's time to sit down at the table. What, already? Sit? So what we have here then? For the table, the table!
