Bulgarian Burek (Banitsa)

The Christmas and New Year holiday traditions in Bulgaria include to have burek on the table. We often make it for breakfast too. So this Sunday I decided to bake one for the late breakfast, even the holiday season has just finished. The original recipe I've read in some women lifestyle web site. I haven't copied the recipe from there and later I just improvised with the products and the quantities. I've baked lots of bureks and I can say this is my favorite one, the easiest one and the most delicious one. I strongly recommend it. You must try it and I can bet you'll fall in love with that one.

Cabbage Rolls With Beef And Chickpeas

I love cabbage rolls. I love them most with minced meat. I also love chickpeas and hummus. I was about to make some hummus today, but friends from Israel brought me some from there. That's why I had some ready boiled chickpeas and I needed to do something with it. I really didn't have any idea, but I remind myself I have some cabbage leaves in the fridge. So I made something new and not traditional. The combination of pickled cabbage, minced beef meat and chickpeas is very tasty and believe e you need to try it. There it is what you'll need:

Onion soup

There it is! The first snow for this winter is a fact and I have the honor to enjoy the nice view of Vitosha Mountain from my window.

The cold weather outside makes me hungry for something warm and tasty. That's why today I want to share with you one of my favorite recipes for soup. I'll be honest with you. I was very, very skeptical about this kind of soup, but as a typical food lover, my curiosity was stronger so I tried it.  My boyfriend loves it so much, he wants me to cook it once a week. I did small research and read many recipes, but in the end I did this.

Ingredients:

4 - 5 yellow onions
4 - 5 cloves garlic
2 Tbsp butter
1 Tbsp olive oil
100 ml white wine
1 liter beef or vegetable broth
2 bay leaves
thyme
salt
white pepper
Emmental cheese
Toasted bread slices

Directions:

1. Cut the onion in thin crescent slices and put it in a pot together with the butter and the olive oil. Cook until soft and slightly caramelized.

2. Add the wine, spices and the broth. Cook another 20 minutes.

3. Serve hot with shredded Emmental cheese inside and toasts.

Milinki - Potatoes Breakfast Bread

I have this recipe veeeeeeeery long time. My mother gave it to me and she has it already more than 10 years. I have never tried this Milinki potatoes bread, because my mum has never baked it for so long time, but I had her recommendation. Today my curiosity for new taste was so strong, so I baked that bread. The result... It was just amazingly delicious. I can bet you will want another bite, and another bite, and another... So, there it is what you will need for the Milinki potatoes bread.

Ingredients:

- for the dough

7 - 8 potatoes (about 1 kg)
4 eggs
2 cups warm water
1 cup sugar
1 tsp salt
4 1/2 tsp active dry yeast
0.8 - 1 kg all purpose flour

- for the topping

1 cup butter melted
0.100 kg feta cheese (crumbled)
2 - 3 Tbsp all purpose flour
1/2 cup warm water
castor sugar

Directions:

1. Boil and mash the potatoes. Leave them to get cold.

2. Add the warm water, the sugar, salt, eggs and the yeast to the mashed potatoes. Mix good and after start to add the flour gradually. Make soft and slightly sticky dough.

3. Grease your hands with oil and take small pieces from the dough. Form little balls in a size of walnut. Place them next to each other in greased pan, cover with towel and leave it to rise (about 1 to 1.5 hours).

4. While the dough is rising mix together the melted butter, flour and water to make the topping.

5. When it is ready sprinkle with the feta cheese crumbs and the topping.

6. Bake in 180 C until ready.

7. Sprinkle with castor sugar and serve warm.

Shakshuka

I spent last ten days in Israel and the fast dinner today is inspired by the Israeli culinary. They eat Shakshuka as brunch, lunch or dinner. Really any time. If we translate the name it is similar to the Bulgarian "Mish Mash" equal to the English scramble. It is mixture of tomatoes, onion, peppers and eggs. The origin of this recipe is from the north Africa - Libya, Tunisia and Morocco. Usually Shakshuka is cooked in iron skillet with fresh tomatoes and it is really spicy. And there it is what you will need for 4 servings.

Salmon with spaghetti and mushrooms

Long time I had thoughts what to be my first post here. I was in Israel not long ago and I thought maybe something from their culture and cuisine, or something about one of my favorite restaurants there. I had doubt between something traditional, related with the Jewish new year like Gefilte fish or traditional dessert for the holiday. After I decided to share with you about one of those "secret" places, like the "restaurant" in Yafo with THE BEST humus, or about the shuarma in Haifa, or about the amazing knafe in Nazareth... But today, after I saw and tasted the result from the quickly cooked dinner, I decided I must share it with you. The cooking time of this yummy dish was literally 40 minutes. So, the ingredients for 4 servings are: