Bulgarian Marrows (Tikvichki) But Not As You Know Them

Bulgarian Marrows (Tikvichki) But Not As You Know ThemMarrows are a food that many people shy away from - It’s boring, or I don’t like the taste is the reaction from many. Of course many recognise the marrow a big green sausage shaped vegetable and the bigger the better. That’s what I thought until coming to Bulgaria.

Having cooked marrow in the UK many times before I came here, there wasn’t much incentive really. I was the only one in the family who ate it! It was marrow for me and KFC for everyone else, I ‘m so glad that doesn’t happen now. The Bulgarians love their marrow or tikvichki as it is called here, but it is completely different here for two reasons. The first is that the bigger is not better; I’ve never seen marrows eaten by Bulgarians more than 20 cm long. The other reason is they choose a very light green and shiny skinned variety of marrow very different from the dark green rough textured skin types you see in the UK.

Bulgarian Marrows (Tikvichki) But Not As You Know ThemI grew Bulgarian marrow in my first season here, but without hindsight left them to grow much bigger. It seemed a waste to eat them, as waiting another few days you’d get double the size and weight. Then I’d take the seeds out, stuff it with a mince/herb mixture and bake it – Very much an English dish that I enjoyed, but apart from mashed marrow with potatoes and butter or slicing it and boiling as a vegetable side dish that was the limit to marrow dishes in my recipe repertoire.

Then the Bulgarians came along and my view of the marrow was altered to such an extent that now the season is on us, we eat it at least two or three times a week -We just can’t get enough of it. It is often the main course and a pleasure to cook. Why is it a pleasure to cook? It is an easy answer, quite simply because we barbecue marrow here and every man on earth likes barbecuing.

Barbecued Tikvichki is a melt in your mouth moment and I will give the exact recipe we now use here. If you got UK marrow in your mind forget about it right now.

Bulgarian Tikvichki Barbecued

Serves 6

Ingredients:

1 kg Tikvichki (Around 4-5)
Garlic
Dill
Sunflower Oil
Salt

Method:

Wash the tikvichki and slice lengthways to about ½ cm thick. Put them on a tray and sprinkle salt liberally rubbing it in to cover all the areas of the tikvichki. Leave in a cool place for at least 30 minutes. (This is done to remove the excess water that the vegetable hold and is the key to successful barbecuing tikvichki.)

Take each slice of tikvichki and brush of the excess salt and place another tray. Pour the oil over the tikvichki and rub it so it covers all the surfaces, it is now ready for barbecuing.

You need a hot heat, but not a flamed heat. You need to check that it is cooked thoroughly. You can tell this is done if the tikvichki is tender and begins to fall apart.

Bulgarian Marrows (Tikvichki) But Not As You Know ThemWhilst cooking chop the garlic and dill finely and add some oil mixing it all in a small bowl and put to one side. Each slice of tikvichki that is cooked should be put on a plate or serving tray and the herb mixture spread on. This should be done when the tikvichki s piping hot to get the flavours to merge. You will end up with a few layers of tikvichki, which should be criss-crossed as each layer goes on.

They can be served straight away to waiting family or guests.

When cool store in the fridge an they can be eaten cold or reheated the next day, but I guarantee there won’t be any left from the evening before!

---------------------------

This is another major discovery of exceptional food in Bulgaria where simple food rules again.

British marrow photograph from http://www.growfruitandveg.co.uk
Sliced tikvichki photograph from http://fitnesinstruktor.com/

10 comments:

  1. Nice! I thought you were talking about bone marrow when I saw the post title. These marrows sure look very inviting cooked. Thanks a bunch for the recipe! :o)

    ReplyDelete
  2. I have not heard of 'marrow' before... how different is it from zucchini? Your description sounds absolutely yummy, though, would love to try it out :)

    ReplyDelete
  3. Martin, this is the same as our zucchini in America and one of my favorite veggies to grow so easy and one vine will put out a lot of fruit , when very small, delicious sautated with butter and onions, and when it gets larger we stuff them with pork sausage and onions and mushrooms and crisp bacon and bake in the oven, and when almost done sprinkle a little grated cheese of choice on top and bake a little longer, till melted and a little brown, I forgot boil the zucchini first till soft and slice down the middle and take out seeds and carve a place to place stuffing , this is as we say " to kill for" also we let them get huge and grate them and mix with flour and nuts and spices and make zucchini bread , you have to try this , and my favorite is to make zucchini relish for hot dogs and burgers and to eat with a big pot of pinto beans and han hock. now thats eating . why do you post on food always get me started and make me soooooo hungry, you always make it sound soooo good. hope all is well big hello to Galia from me and Ciejay Malcolm

    ReplyDelete
  4. Martin In Bulgaria6 June 2009 at 22:41

    Hi Smorq,
    Recipe may not taste the same outside Bulgaria - but you might know that anyway.

    ReplyDelete
  5. Martin In Bulgaria6 June 2009 at 22:45

    Hi Lynne,
    Courgette or zucchini, which is marrow before reaching maturity I suppose is the nearest equivilent, but I haven't seen tikvichki varieties in the UK before. I've said ti before and I say it again, it probably wouldn't taste the same outside Bulgaria.

    ReplyDelete
  6. Martin In Bulgaria6 June 2009 at 23:01

    Hi Malcolm and Ciejay,
    I hope you are still enoying height of happiness in Thailand!

    Food is a passion that cannot be avoided here. I can't avoid it as it is an adventure every mealtime. Coming from a background of fast foods, which I took offence with as it was basically forced on me, it is like a explosion of real food experiences here. It would be the same for you for sure in many area of cuisine in Thailand. Zucchini or courgette is similar but not quite the same; I've tried it, very good but a different experience. You also have the knack of making my mouth water with your description.

    If food is great food writing about it is easy, you just say how it is. My taste buds have had a renaissance since becoming an expatriate this is all part of the life that we choose to live. I just fell sorry for those who will never get the chance to experience something other than their backyard.
    The joy you bring to people from your comments is something you should be very proud of.
    Take care
    Martin and Galia

    ReplyDelete
  7. Martin I've tried the traditional roasted marrow and I really enjoyed that but this receipe looks even better. I'm not a major garlic fan but the herb mixture does sound as if it would be a good combo with the marrow. I like this cooking series you do, keep it up. Gotta dash reading the post has made me a touch hungry and I'm not kidding.

    ReplyDelete
  8. hello martin, ive been mooching around europe again, had a top time. ive had a look where yambol is and its really close to SREDETS, ive been there and my brother lives in the next village. bit like heartbeat in 1960's there, its great, i never knew it was so close. do you know the London pub in Burgas??? cheers, let me know.

    ReplyDelete
  9. Martin In Bulgaria10 June 2009 at 19:35

    Hi Rich,
    Didn't see your comment until now. Sredets only about 40 miles away from Yambol, lovely place and famed for the rakia there. I do know the London pub in Burgas, but have never had the inclinaton to go there. If ever you're in Yambol give us a shout!

    ReplyDelete
  10. It is very important to have good thoughts in mind to write a beautiful post and your mind seems very clear only then you have written such a beautiful post, it is worth praising on this post, the amount of praise this post will be less.
    call girls in gurugram
    Different Relationships
    Bhiwadi Escorts Servcie
    Russian escort in gurugram

    ReplyDelete

Awards

Expat Blog Award