Roasted Pork Ribs (the recipe is from the Uspenie Bogorodichno Bachkovski Monastery)
PRODCUTS: 4 pork ribs, 4 onions, 4 peppers (or raw-pickled peppers), 7-8 black pepper corns, 2 cloves, 1/2 tsp ginger, 1 small cup of oil, 1 small cup of wine vinegar, salt, 1/2 tsp cinnamon, 1/2 tsp paprika, 1/2 tsp sugar, 1/2 kg red tomatoes (raw or tinned);
Boil the ribs in salted water. Separately, prepare a sauce as follows: mix the tomatoes (peeled and thinly grated) with the finely chopped onions and peppers. You can add two chillis if you wish (also finely chopped). Add the black pepper, cloves, ginger and oil and stew at moderate heat for half an hour. After that blend the stew and add the vinegar, cinnamon, paprika, sugar and salt. Boil at low heat until the sauce has thickened. Drain the boiled ribs and place on a roasting tray. Pour the sauce over and roast for 10 mins at a high degree. Then lower the heat and continue roasting at low heat for another 20 mins.
Lamb stew as made in the monastery (the recipe is from the Uspenie Bogorodichno Bachkovski Monastery)
PRODUCTS: 1/2 kg lamb, 1/2 tsp ground black pepper, 1/2 small cup of flour, 1small cup of oil, 1 egg yolk, 1 tsp lemon juice (or salt of lemon on the tip of a knife dissolved in 1 tsp of water);
Cut the meat into big bites and sprinkle black pepper and salt all over. Roll each piece in the flour and lightly fry in the preheated oil (or the same amount of cow butter). Arrange the pieces in a stew pan. Pour warm water on top, as much as needed to fully cover the meat, and stew at low heat under a cover until tender. Separately, stir the yolk and lemon juice (or salt of lemon) together and mix in 1-2 tbs of the sauce. Pour the mixture into the dish and stir with a wooden spoon. Continue stewing until the sauce thickens. Serve immediately.
Patatnik (the recipe is from the Uspenie Bogorodichno Bachkovski Monastery)
PRODUCTS: 10 medium size potatoes, 200 gm Bulgarian white cheese, 100 gm Bulgarian yellow cheese, 1 small cup of oil, 1 onion, 2 tbs cow butter, 5-6 cloves of garlic, 1/2 tbs dry parsley, 1/2 bunch of fresh parsley;
Peel the potatoes and grate into big shreds. Mix them with the thinly grated cheeses, finely chopped onion and garlic cloves (also finely chopped), the dry parsley and the finely chopped fresh parsley, the oil and cow butter. Mix well and pour into a tray. Bake at moderate heat until the patatnik looks ready on the top. Then stir with a spoon and pour in a small cup of warm water. Continue baking for another 10 mins. Serve warm.
Katmi (the recipe is from the Uspenie Bogorodichno Bachkovski Monastery)
PRODUCTS: 1/2 kg flour, a matchbox size of baker's yeast, 1 tsp salt, 1 tsp sugar
Knead the yeast, salt, sugar, a bit of the flour and as much water as necessary to form a thin mash. Leave the yeast at warm conditions to allow it to rise. After that add some water and while stirring with a spoon mix in the flour in portions. The dough should have the thickness of boza. Leave for half an hour at warm conditions to rise. For the baking of the katmi use an earthen pan, preheated and oiled with a piece of pork fat. Pour a ladle of the mixture on the preheated and oiled pan and bake on the hob at moderate heat. Turn over to bake the other side as well. Serve with either a salty or a sweet stuffing. You can prepare about 20 katmi with the products in this recipe.