Bulgarian cuisine represents dishes of Southeast Europe, sharing characteristics with other Balkan cuisines. Salads are appetizers with wines and other alcoholic drinks, such as rakia (Bul. акия /rakiya/) (anise-flavored popular drink in this area, Greece Islands "pακί" and Turkey "rakı").
пшеница булгур + грозде + орехи = салата (Bulgarian)
/pshenitsa bulgur + grozde + orekhi = salata/
Serves 4
1/2 cup (125 g) coarse bulgur wheat (not gluten-free)
1 1/4 cup (300 ml) water
organic each: seedless grapes; tomatoes cut in half
organic walnut pieces
1 Tbs. (15 ml) each: walnut and olive oil
1 tsp. mild, red pepper flakes (also called: Aleppo pepper or pul biber); substitutions: paprika, cayenne, or Ancho chile
dill
един /edin/ 1. Add the bulgur to the water.
две /dve/ 2. Bring to a boil, then remove from the heat, place a lid on, let it steam for 15-20 minutes.
три /tri/ 3. Put the grapes, tomatoes, oils, and pepper flakes in a bowl.
четири /chetiri/ 4. When the bulgur wheat is almost ready, toast the walnuts in a hot, dry frying pan. Set aside.
пет /pet/ 5. Toss the bulgur with the salad.
шест /shest/ 6. Add the walnuts and herbs, stir.
добър апетит
/priyaten apatit/
