Hatice guner9b traditional dishes

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Comenius project -MCIMC. PRESENTATION ON TRADITIONAL BULGARIAN DISHES

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Hatice guner9b traditional dishes

  1. 1. Traditional Dishes
  2. 2. Dishes Katmi Horticultural mingled in the oven Tarator Bean soup Kebap Moussaka Chicken with rice Peppers börek
  3. 3. Dishes
  4. 4. Moussaka 5 cloves. Garlic, 1-ingredients:500 g mince, 2 kg. potatoes, 2 Ch. Onion, carrot, 3 tomatoes, Paprika, Pepper, 1 / 2 bunch parsley, 70 ml oil, Salt. Topping:1egg, ½ cup yogurt, 2tablespoons flour, ½ bunch parsley. Preparation and serving: Carrot and onion are finely chopped and smothered in oil. Add minced meat, chopped garlic and grated tomatoes and stew. Peel the potatoes and cut into small cubes and together with stewed minced pour in the pan, adding seasoning to taste and finely chopped parsley. Pour in as much water as to cover the potatoes. Bake in oven at 250 º about half an hour to redness. Meanwhile, prepare dressing beaten egg with yogurt, chopped parsley, flour and some water. Moussaka pour and bake until redness Topping. Serve hot, sometimes it comes to bowl with yogurt.
  5. 5. Tarator Ingredients:1 cucumbers, yogurt-300gr, water-100gr, garlic- 8cloves, vinegar, dill-1bunch, oil, salt and ½ nuts. Preparation and serving:Garlic beat mechanically with salt to whiten. Add cucumber, peeled and finely chopped. Add then the lettuce leaves, washed well and chopped, finely chopped dill, vinegar and salt to taste. Stir and cover with 5 cups cold water. At tarator before skidding it, add a crushed - wholesale nuts and olive oil on each portion.
  6. 6. Chicken with rice Ingredients:1chicken, 1cup rice, 1onion, oil, half peak parsley, pepper and salt to taste. Preparation and serving:The chicken is thawed, washed well, cut into portions are dried and salted lightly. In a bowl pour Brown. cup vegetable oil, heat thoroughly and izparzhva meat mild redness. Remove the meat and fat put 1 onion, chopped saturated salt is. When onion softens slightly poured rice in advance must be washed in several waters and well-drained and, if possible, dried. Rice fry until onion begins to become golden. Pour 3 cups water and add a chicken bulyonche. Allow to boil. When boiling, reduce fire to low and so boil 5 minutes Arrange chicken in baking dish, sprinkle with pepper and pour it around the rice. Bake at 180 ° C in the middle of the oven to heat the top and bottom. Bake until the rice absorb the water. After removing from oven sprinkles half a bunch fresh parsley.
  7. 7. Bean Soup Ingredients:300gr beans mature, 100gr onion, savory, dried mint. Preparation and serving:washed beans to soak for 8 hours in cold water, then he changed the water and boil about 30 minutes 2.6 cups hot water and boil again, to which add chopped onions and 1 teaspoon dried savory 3.Chorbata is salt, after being cooked beans 4. sprinkled with mint.
  8. 8. Present By : Hatice Guner 9B

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