I actually didn't need to think about this for very long, though, because it's pretty obvious to me that you can't really have a "cultural experience" by cooking a single meal in an American kitchen (that's like saying you've visited Chicago because you once had a two hour layover at the airport). To even come close to such a thing you would need to cook at least several weeks worth of meals (not just dinner), and you'd have to use traditional equipment (whether it's a Tandoori oven or a fire pit), eat with traditional utensils (or your hands), sit down in the traditional way (whether it's at a table or on the floor), and, let's face it, actually be in that country. So a "cultural experience" this is not. It's just a very small taste of what the world has to offer. And as for insects and innards, well, I'm still not going there. Ew.
Anyway, this week we're in Bulgaria, which was kind of a relief to my poor husband who I think is a little fed up with having "cultural experiences" (haha) that include cornmeal mush or shrimp paste.
- 1 pound kashkaval cheese (provolone or haloumi could also be used)
- All-purpose flour
- 2 to 3 large eggs, beaten
- 2 to 3 cups fresh breadcrumbs, panko crumbs, or matzo meal
- 2 lbs beef, cut into bite-sized pieces
- 4 tomatoes, chopped
- 1/2 lbs mushrooms
- 1 cup rice
- 1 onion, chopped
- 15 olives, whole
- a bunch of parsley
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 tbsp sugar
- 2 1/2 cups beef stock
- black pepper, paprika and salt
- 1 head cabbage, chopped
- 1 tbsp paprika
- 1 tsp freshly ground black pepper
- 1/3 cup vegetable oil
- 1/3 cup vinegar
- 1/2 cup water
- Salt to taste
- 3 tomatoes, chopped
- 1-2 peppers, chopped (the recipe was not clear on the type of pepper, so I used red bells)
(Also from Find Bulgarian Food)
- 1/2 tsp active dry yeast
- 1/4 cup warm water
- 1 small egg
- 1/2 cup yogurt
- 1 2/3 cup flour
- 1/8 teaspoon salt
- Oil for frying
Bake for 1 to 2 hours (after the first hour, keep checking to make sure that the top of the dish doesn't burn) or until the cabbage is soft. Easy-peasy.
|Kashkaval is a Bulgarian cheese made from sheep's milk.|
Coat all sides of each slice with flour, then dip in egg, then in breadcrumbs. Submerge each slice in hot oil and fry until golden brown. Serve immediately.
Dust with powdered sugar and serve.
For printable versions of this week's recipes: