Bulgarian Potato Salad Food

SHOPSKA SALATA BULGARIAN TOMATO SALAD

Shopska Salata Bulgarian Tomato Salad image

Bulgarian shopska salata is a refreshing summertime salad of tomatoes, cucumbers, sweet peppers, onion and parsley in a red-wine vinaigrette dressing.

Provided by Barbara Rolek

Categories Side Dish Appetizer Lunch Salad

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

For the Salad:
4 tomatoes (chopped)
1 large cucumber (unpeeled and chopped)
4 green or red peppers (roasted or raw, chopped)
1 large yellow onion (chopped; or 6 green onions, sliced)
2 tablespoons parsley (fresh, chopped)
For the Dressing:
1/2 cup sunflower oil
1/4 cup red wine vinegar
Salt (to taste)
Black pepper (freshly ground, to taste)
For Topping the Salad:
1/2 cup Bulgarian sirene cheese (or feta , crumbled)

Steps:

Gather the ingredients.
In a large bowl, place the tomatoes, cucumbers, peppers, onions, and parsley. Toss well to mix.
Place the oil, vinegar, salt and pepper in a screw-top jar. Close and shake until well incorporated.
Pour the dressing on top of the vegetables, turn into a serving bowl, and refrigerate until ready to serve. Alternatively, refrigerate the salad and dressing separately and allow each guest to add the desired amount on top of their salads.
When ready to serve, top the salad with crumbled cheese. Enjoy!

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Cholesterol 11 mg, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, Sodium 220 mg, Sugar 5 g, Fat 21 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

BULGARIAN POTATOES

Bulgarian Potatoes image

I have not tried this one yet, but it is in the list here soon. I am ALWAYS looking for a new way to fix potatoes (my DH and DSS don't eat rice). This looks like it might be a nice change of pace.

Provided by SkinnyMinnie

Categories Potato

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups 4% cottage cheese (1 lb.)
1/2 cup butter, melted and cooled slightly, 1 stick
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3 lbs potatoes, 6 medium
2 large eggs
1 cup plain yogurt

Steps:

Put oven rack in middle position and preheat oven to 375º. Butter 9-inch baking dish.
Puree cottage cheese in food processor until as smooth as possible, about 1 minute
Add butter, 1 teaspoons salt, and 1/2 teaspoons pepper and blend until combined well.
Peel potatoes and thinly slice (1/4-1/8"), a slicer would be perfect for this.
Spread 1/3 of the potatoes evenly in 1 layer in dish and top with 1/3 (1 scant cup) cottage cheese mixture. Mixture will NOT cover potatoes completely.
Continue layering potatoes and cottage cheese mixture, ending with cottage cheese.
Cover tightly with foil and bake until potatoes are tender, 1-1 1/4 hours.
When potatoes are tender, whisk together eggs, yogurt, remaining salt and pepper in a bowl.
Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.

Nutrition Facts : Calories 324.4, Fat 16.3, SaturatedFat 9.9, Cholesterol 95.2, Sodium 699.6, Carbohydrate 32.8, Fiber 3.8, Sugar 3, Protein 12.8

BULGARIAN MOUSSAKA

Bulgarian Moussaka image

This is a Bulgarian variant of moussaka that my family makes.

Provided by no_fun_at_all

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 2h

Yield 12

Number Of Ingredients 19

Ingredients

¾ pound ground beef (85% lean)
¾ pound ground pork
½ cup olive oil, divided
1 large carrot, finely chopped
½ yellow onion, finely chopped
2 stalks celery, finely chopped
¼ bunch fresh parsley, stems and leaves chopped separately
1 (14.5 ounce) can diced tomatoes
1 red bell pepper, finely chopped
2 tablespoons paprika
1 tablespoon salt
1 teaspoon black pepper
2 bay leaves
½ teaspoon cayenne pepper
6 russet potatoes, peeled and cut into 1/2-inch dice
2 eggs
2 cups plain yogurt
¼ cup all-purpose flour
1 teaspoon baking soda

Steps:

Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Transfer meat mixture to a large baking pan.
Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 27.7 g, Cholesterol 72.4 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 6 g