Weekend Feast of Bulgarian Food

Whenever I write about food some of the feedback I get says that there is better food in other parts of the world and that what I say is a distortion of the truth about food in Bulgaria. To me these critics can say what they want. Most that doubt my word haven’t even tried the food I have experienced here. Some may have, but they have only been to restaurant and bars that cater for a more western tourist taste. Until someone has tried home cooked and prepared Bulgarian food in a Bulgarian home with Bulgarian company these ‘mouthful self-righteous’ comments can just be ignored and the writers that compose them have pity taken upon them as they will never ever know.

Just to rub noses into the Bulgarian food scene again, this weekend past turned out to be a feast of wonderful food as my farmhouse in Skalitsa. It was opened to family guests, all female Bulgarians bar me. Every woman knew how to cook and cook well. Bulgarian food was on the table from the very first moment we arrived and never stopped right through to Sunday evening when we went back to our Yambol home. Even when we arrived there, Bulgarian food was waiting for us on the table from Baba.

The weekend menu started that very Friday evening:

Local cabbage and carrot salad, (Yambol grown)
barbecued peppers. (Skalitsa Farmhouse produced)
Homemade Barbecued Kyufte (Skalitsa goat based mince)
Local chemical free bread, (Skalitsa made)
Aryan (buttermilk) from Skalitsa cow milk
Homemade Sliva (Plum) Rakia (from Skalitsa sliva )
Ariana Beer (Sofia)

The following morning’s menu:

Homemade pancakes dressed with Skalitsa honey
Banitsa made with sirene and Yambol leeks
Menthe Tea

Lunchtime:

Kyufte (Yesturday's Leftovers)
Cucumber and tomato salad (Yambol produced)
Lemonade (Made in Yambol)

Late afternoon:

Sunflower seeds (Skalitsa produced)

The evening menu:
Shopska Salad
Rakia (Skalitsa Farmhouse Grape based)
Ariana Beer
Oven baked
Baked Yambol Rabbit with fried liver, heart kidney and rice stuffing. Accompanied with onions, garlic, potato carrots and broccoli

Sunday morning:

More freshly cooked pancakes
Menthe Tea
Brazilian Coffee!

Sunday Lunchtime (Late):
Sarma made from Goat mince, Skalitsa Farmhouse vine leaves and Bulgarian rice

There were so many feasting highlights this weekend it was hard to choose the best. The Baked stuffed rabbit got the accolade of the best presented feast. We had to improvise a bit as I didn't have needle and thread in the house being an Englishman's house, so we used a metal skewer to sew up the rabbit stomach to keep the stuffing in.

Also I hadn't mentioned about the pickling that went on as well during the weekend. We now have lots of vegetable in store to last us through the winter. The cabbages will be stored in the massive 240 litres barrels, where the wine has was feremented and turned into Rakia a few days ago.

After a fabulous feasting weekend, it was back to Yambol for more food and drink in the evening. All I can say is Phew! What's more, because all the Bulgarian women about, I didn't have to lift a finger, even though I tried and got told off!