How To make Bulgarian Red Pepper Stew
1/2 c Dried lentils
1/2 c Dried navy pea beans (small
White beans) 2 lg Onions, chopped
6 md Red bell peppers, seeded and
Chopped 2 ts Dried basil
1 ts Dried marjoram
1/4 ts Dried thyme
1/4 ts Cayenne (to taste)
1 1/2 ts Paprika
1/4 ts Salt
1/8 ts Ground black pepper
3 To 3 1/2 cups vegetable
Stock (2 cans) 1 6 oz can prune juice
1/4 c Dry red wine (optional)
2 tb Dry sherry (optional)
1/4 c Tomato paste
Plain nonfat yogurt(opt) Fresh parsley Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, saute onions in sherry or red wine or stock until soft (5 minutes) Stir in bell pepper and saute 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, saute another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1 1/2 hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley. From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV :slightly adapted from _Sundays at Moosewood_ cookbook:
How To make Bulgarian Red Pepper Stew's Videos
From Bulgaria with Love: Stuffed Peppers with Minced Meat and Rice & Cold Soup Tarator
???? Хей приятели, искам да ви споделя, че вече може да подкрепите канала ми и това което правя чрез Благодаря бутона. Благодаря ви много приятели!
???? Абонирайте се и се уверете, че сте включили камбанката ????, така че със сигурност няма да пропуснете нито едно мое видео!
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Здравейте отново, любители на храната! Докато лятото разкрива топлината си в нас и ни приканва да създадем трайни спомени, човешкото сърце копнее този идиличен сезон да продължи безкрайно. Присъединете се към мен, за да се насладите на едно вкусно изживяване в това видео, докато приготвям ястия, които улавят същността на лятото.
Първи в менюто са пълнените чушки с кайма и ориз - ценна домашна наслада, предавана от поколения българи. Оставете място в чиниите си, защото тези пълнени чушки заслужават да заблестят. Тайната се крие в прясно смляното месо – промяна, която преобразява всяка хапка.
Да не забравяме и таратора - моят вечен фаворит сред студените супи. Българска класика, която приготвям с домашно кисело мляко и пресни краставички от моята градина.
Тези рецепти ни пренасят на пътешествие в миналото, предизвиквайки скъпи спомени от детството. Елате и станете част от това кулинарно приключение, в което ще се потопим в богатите вкусове и изпитаните традиции на нашата красива родина.
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Hello again, food lovers! As summer unfolds its warmth within us, beckoning us to craft enduring memories, the human heart longs for this idyllic season to linger on indefinitely. Join me in savoring a flavorful experience in this video as I prepare dishes that capture the very essence of summer.
First on the menu, are Stuffed Peppers with Minced Meat and Rice - a cherished homemade delight passed down through generations of Bulgarians. Make room on your plates, as these stuffed peppers deserve space to shine. The secret lies in fresh ground meat - a transformative game-changer for every bite.
And let's not forget Tarator - my timeless favorite among cold soups. A Bulgarian classic, I prepare it with homemade yogurt and fresh cucumbers from my garden.
These recipes carry us on a journey into the past, evoking cherished memories from childhood. Come, be a part of this culinary adventure as we delve into the rich flavors and time-honored traditions of our beautiful homeland.
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timestamps:
00:00 - Intro
00:35 - Beginning
01:10 - Prepare the oven
01:18 - Prepare the minced
02:20 - Prepare rice and onion
03:26 - Chopping the onion
04:10 - Boil the rice
04:46 - Prepare the minced fill
06:37 - Cleaning the peppers
07:21 - Washing the rice
07:50 - Add rice to the minced fill
08:14 - Add some parsley
08:46 - Time to fill the peppers with minced
10:06 - I put the tray with the stuffed peppers in the stove
10:20 - Time for relax
12:25 - Now I'm going to make the Тarator cold soup
14:27 - Add some dill
14:52 - Taste the Tarator
15:05 - The dish is ready
15:24 - Time to eat with friend
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From Bulgaria with Love: Stuffed Peppers with Minced Meat and Rice & Cold Soup Tarator
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Easy and Delicious stuffed peppers ||Balkan food
#punjenapaprika
#balkanfood
Stuffed Peppers [PUNJENA PAPRIKA] is one of the traditional delicious food of Balkan.
I used to cook this recipe atleast once in a month. I learned this recipe because my husband is from Balkan. I am so happy and proud to cook and serve this very simple and delicious recipe.
I encourage you to try this recipe you can use any ground meat your choice. ????
You can also serve in a restaurant and in any occasions.
Ingredients :
White bell pepper /paprika or any color your choice
700g minced pork/beef 50/50
2 medium size finely chopped onion
1 cup rice
1 tbsp salt
1 tbsp pepper
3 tbsp cooking oil
150ml cold water
1 tbsp vegeta Seasonings
For the sauce:
6 tbsp cooking oil
1 tbsp all purpose Flour
1 tbsp paprika powder
Serve with mashed potato
And bread
I hope you enjoy
Thank you so much for watching and for the support.
Please don't forget to like and subscribe ????
God bless always ????
Bulgarian Bean Soup (Фасул)
Bean soup Recipe
Ingredients:
1 pound raw great northern beans
1/2 cup oil
1 onion - chopped
1 carrot - chopped
2 tomatoes (chopped) or about 2 cups of stewed tomatoes
1 tsp paprika
1 tbsp salt
1/2 tsp baking soda
1 tsp mint flakes
1 tsp dry celery
1/3 cup dry parsley
1 tsp black pepper
1/2 tsp crushed red pepper - OPTIONAL
Preparation:
Soak the beans in water the night before. This allows the beans to soak and cuts your cooking time on the stove by several hours. On the next day, drain the water the beans were soaked in. Put all ingredients in a pot. Fill the pot with water to reach about 3/4 of the pot - this will honestly depend on the size of your pot. The less water you add, the thicker your soup will be. The more water you add, the more watered out your soup will be.
Boil for 1.5 to 2 hours or till the beans are soft and the soup thickens a little. If too much water evaporates during the boiling process, add hot water to your soup and keep cooking. The cooking time will depend on your stove and beans - I have found that it makes a difference as to where you buy your beans. So, try a few beans after the first 1.5 hours to see if they are cooked and continue cooking as needed. Again, if you don't soak your beans overnight or at least for 3 hours prior to cooking, your soup will take forever to cook.
Once you soup is ready, let cool a little bit and enjoy.
Bulgarian stew recipe, Рецепт болгарского рагу, bulgorili dimlama retsepti
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