Bulgarian cuisine is representative of East European Balkan fare. Rich in dairy products and vegetables, the foods can be mind- bogglingly diverse. To capture the essence of a cuisine I am not too familiar with, I pick
ed a creamy Zucchini soup and Banitza.Banitza a traditional baked pastry, is made by layering filo pastry sheets with Bulgarian feta (I used a combination of white cheddar and Greek feta) topped off with a pretty bizarre combination of egg and club soda. It is a popular dish at Christmas or any festive occasions when coins, charms or money is baked into the layers. I took no chances and stuck with the cheese and it paid off. The crisp filo and the soft cheesy egg filling make a great combination.
The creamy zucchini soup is a surprising pumpkin color due to the paprika and has not even a drop of cream, just zucchini and potatoes cooked with onion and garlic and a generous spoonful of dill. Gigantic zucchini were discovered by the boys in our vegetable garden, and after much imaginary warfare where they were brandished like clubs, the soup was finally made.
The creamy zucchini soup is a surprising pumpkin color due to the paprika and has not even a drop of cream, just zucchini and potatoes cooked with onion and garlic and a generous spoonful of dill. Gigantic zucchini were discovered by the boys in our vegetable garden, and after much imaginary warfare where they were brandished like clubs, the soup was finally made.
Next destination: Czech Republic.....
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