Local Cuisine

Traditional occupation of the population in Shumen region included grain production, vine growing and sheep breeding.
Traditional Bulgarian meals are tarkhan, kachamak, meal with plums, chilly meal, different types of banitza (Bulgarian cheese pie). These have different fillings including spinach (spanachnik), nettles (koprivnik), pumpkin (tikvenik). 

Shumen guzleme

The dough is being prepared in small ball shapes. And then sprinkle the little balls with flour before rolling them out with a diameter of 20-30cm. After that you smear them with melted cow butter, and you place them on top of each other and roll them out again. This time the diameter must be around 60cm. Then grate some cheese on top and fold the dough in half, after that cut the dough into circles that is fried in a deep dish in very hot oil.

Salad with roasted onions

Products: Capia peppers, onions, salt, vegetable oil, vinegar, parsley.

First roast the onions on embers until completely softened, peel and cut them into half-moons. Roast and clean the peppers before cutting them into strips and mix together with onions, salt, oil, vinegar and finely chopped parsley. The well-seasoned salad is served with a sprig of parsley.

Chicken soup with slices

Products: Chicken, flour, eggs, fresh milk, vegetable oil, black pepper, salt, lemon.

Wash the bird carefully and boil it whole, then debone. Fry some of the flour in vegetable oil and dilute it with some of the broth and fresh milk. After boiling, add the slices. The slices are made from flour, eggs and water. Cut squares from the dough and slightly dry them. Cut the boneless meat into small pieces and mix it with the broth. Taste after removing from the fire. Serve with a slice of lemon and finely chopped parsley.

Chicken in Divdyadovsky recipe

Products: chicken, vegetable oil, cow butter, onion, wine, pepper, salt.

Wash and clean the chicken then dry and cut it in portions. Pound on the dried chicken portions with a wooden mallet, then arrange them in a tray and sprinkle over them with the prepared marinade. Leave them alone for one night. Fry the portions with the prepared marinade in hot oil on both sides until red. Serve it garnished with its own sauce and garnish according to the season.

Kamchi kebab

Products: pork, mashed potatoes, tomatoes, pickles, celery, carrots, onions, wine, savory, red pepper, flour, salt, parsley, vegetable oil and tomato puree.

Remove the bones from the meat and cut it in strips. Stew it in fat with finely chopped onions, carrots, celery and after the water evaporates add the sterilized cucumbers cut into strips, red pepper, the remaining spices and the tomato puree that was diluted in water. The finished kebab is served with mashed potatoes prepared in the form of a ship, decorated with a sprig of parsley.

Boyar pie

Products: flour, walnuts, eggs 5 pcs., cow butter, sugar, vanilla, salt, powdered sugar.

Prepare dough from the flour, eggs, salt and water. Form 6 balls, and when the dough is relaxes, 6 crusts are rolled out. Smear them with cow butter and place them on top of each other. Place the chopped walnuts on top and roll it into a 7-8 cm thick roll. Cut it into pieces and bake in a moderate oven. After baking, leave it to cool and pour hot sugar syrup flavored with vanilla over it. When serving, sprinkle with powdered sugar.

Shepherd’s squash

Products: pumpkin, 8 pcs. eggs, fresh milk, sugar, cinnamon, walnuts, vanilla.

Cut pumpkin thin slices and lightly boil them, then drain them from the water. Pour it into a greased pan, alternate pumpkin and a row of ground walnuts, with pumpkin on the top layer. Pour a mixture of fresh milk, sugar, eggs and vanilla over it. Bake in a moderate oven and serve with powdered sugar.