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Bulgarian Main Courses
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Discover-Bulgaria recommends:
Main courses:
Sarmi s lozov list [sər´mi:s ´lozoflist] – a mixture of minced meat and rice, rolled in grape vine leaves. The meal is baked in the spiced juice of the canned grape vine leaves and this is where the unique taste comes from. This dish is sometimes cooked without meat!
Zelevi sarmi [´ze:levi sər´mi:] - a mixture of minced meat and rice, rolled in sauerkraut leaves. The meal is baked in the spiced sauerkraut juice which gives a very pleasant aroma. This dish is sometimes cooked without meat!
Musaka [musə´ka:] – a dish with Greek origin, which was brought to Bulgarian cuisine centuries ago. Usually it is cooked from minced meat and potatoes, but sometimes eggplants substitute the potatoes. (There is also a vegetarian option). This dish sates very well, but actually it is so delicious that you cannot stop eating until you have completely overeaten.
Kavarma [kəvər´ma:] – aromatic harmony of meat (beef, chicken, pork, lamb or even fish), mushrooms, union, tomatoes, peppers, carrots… It is usually cooked and served in a clay pot where it preserves its taste and temperature best… (So be careful, usually it is served straight after cooking and is VERY hot). We especially recommend the fish version but it is difficult to find.
Gyuvech [giu´vech] – another very good one… meat, eggplants, zucchini, potatoes or rice, a little slanina… A real culinary adventure.
Gyuveche [giuve´che:] – don’t mess it with gyuvech! This is completely different. Always cooked and served in a pot (HOT one), it contains meat or sausages, vegetables, cheese and eggs. It takes a little time to be cooked. A nice option if you are not very hungry.
Drob sarma [´drobsər´ma:] – a very sating dish consisting mainly of rice and diced liver (substituted with mushrooms in the vegetarian version). Sometimes used as a garnish.
Pechen dzholan [´pechen dzho´lan] – irresistibly delicate knuckle, roasted in wine with potatoes, carrots and onions… this is something terribly tasty… missing it will be unforgivable!
Kapama [kəpə´ma] – a very rich dish made of at least 3 kinds of meat (usually home-made is made of 5-6), rice and sauerkraut (or cabbage). Takes quite a lot of time to be prepared, but believe me, waiting is worth... It is traditionally prepared in the Bulgarian home for Christmas, right after butchering the pig. Perfect winter dish, very good with lots of dark red wine.
Imambayalda [i´mambaial´də] – another very rich dish (Turkish origin) without meat; made of eggplants, peppers, tomatoes, onion, garlic, carrots, virgin soil, lots of parsley... actually the name means in Turkish “the imam fainted” – according to the legend this happened when he first tried the dish. This recipe is part of the local cuisine for centuries. By the way you should be prepared that cooking it takes very much time.
© photo: www.ImagesFromBulgaria.com, Kiril Kapustin
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