The traditional Easter feast requires lamb specialty among other delicious things. The well cooked lamb has rich and complex flavor - it is soft and juicy on the inside and crispy on the outside. The tradition in my family is to stuff a whole lamb with spinach and rise, and to bake it slowly until all the juices and flavors come together.
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Easter is characterised with certain food and rituals. In Orthodox tradition, these are the sweet bread and dyed eggs. In Bulgaria, Kozunak, the traditional, braided, sweet bread, symbolising the body of Christ, is a necessary item of the Easter table everywhere. Here is how we make it.
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Traditionally, the Easer festive dinner starts with fresh green salad. There is only one important thing in preparing green salad - drying the lettuce leaves before tossing them, because the extra water will dilute the dressing.
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When it comes to cooking stinging nettle, the maxim "no pain, no gain" is totally valid in the kitchen. That is, of course, if you, like me, do not follow the popular advice of using latex gloves when handling the nettles. My fingertips are numb from the tiny needles but the dish is totally worth it. Today, I made a quick and easy appetizer.
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Last week, as I was exploring the eco-trails of the Tryavna Balkan, I met a very chatty guy and his 4-year-old son. They were on their way to pick up fresh nettle plants. This reminded me of the delicious nettle soup that my grandmother used to cook every year in the very beginning of spring. Here's the recipe.
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