TRADITIONAL EASTER SUPPER Easter is one of the best Christian holidays In Bulgaria. It collects whole families around the table. Traditionally, during the holidays parents and sponsors are visited. We give them Easter cakes, cookies and painted Easter eggs, to show love and reverence. Rich flavors, aromas and symbolism are traditional for the Bulgarian Easter meal. Diversifying over the years with recipes and decoration, traditional easter supper retains the color and identity of our people customs and traditions.

Traditional Easter salad is made from lettuce, radishes, green onions, parsley and boiled eggs, and can be optionally added cucumber. Salad is flavored mostly with olive oil and lemon and is garnished with chopped hard-boiled eggs. Traditional Easter salad is made from lettuce, radishes, green onions, parsley and boiled eggs, and can be optionally added cucumber. Salad is flavored mostly with olive oil and lemon and is garnished with chopped hard-boiled eggs. Some prefer their Easter salad to include mainly spinach. Some prefer their Easter salad to include mainly spinach. Another option is to make a salad of lettuce, iceberg lettuce and arugula topped with radishes and onions - a real vitamin bomb. Another option is to make a salad of lettuce, iceberg lettuce and arugula topped with radishes and onions - a real vitamin bomb. In some parts of the country mixed Easter salad with yogurt, while others - grated cheese on top of it. In some parts of the country mixed Easter salad with yogurt, while others - grated cheese on top of it. What kind of salad would attend your festive table is a matter of taste. What kind of salad would attend your festive table is a matter of taste. EASTER SALAD

Easter supper is largely based, of course, on painted and decorated eggs. In Bulgaria, we use various techniques and methods for their painting. What ever you use - modern paints, or any of the traditional techniques such as painting with wax, eggs are an important focus, inseparable from the celebration of Easter. They symbolize the rebirth of nature and spirit, the victory of life over death. Traditionally, some of the eggs are completely red and one of them is placed at the family icon of the Virgin Mary as the protector of the home. Others, carefully arranged, located in the center of the holiday table and before moving to the other dishes, the hosts and guests choose one of these eggs and measure their strength as they clink together. Stronger - "fighter" is a guarantee that the one who elected it will be healthy and lucky throughout the year. Easter supper is largely based, of course, on painted and decorated eggs. In Bulgaria, we use various techniques and methods for their painting. What ever you use - modern paints, or any of the traditional techniques such as painting with wax, eggs are an important focus, inseparable from the celebration of Easter. They symbolize the rebirth of nature and spirit, the victory of life over death. Traditionally, some of the eggs are completely red and one of them is placed at the family icon of the Virgin Mary as the protector of the home. Others, carefully arranged, located in the center of the holiday table and before moving to the other dishes, the hosts and guests choose one of these eggs and measure their strength as they clink together. Stronger - "fighter" is a guarantee that the one who elected it will be healthy and lucky throughout the year. EASTER EGGS

Besides beautifully decorated eggs, which take pride of place on the Easter table, you certainly have several cracked ones "fell into heavy battle" with the fighter. From them can be crafted original and delicious appetizers with which to impress your guests. One option is to complete cooked protein stuffed with egg yolk, mayonnaise and spices or a paste. To look more appetizing, you can put the filling using a syringe and finally arrange the eggs in some form. EGG CHICKEN basis of chicken is half cooked eggs, and the head is a ball of grated boiled potatoes and egg yolk, and attach it to the body with a toothpick. For eyes, use black pepper. EGG MOUSE basis is of half boiled egg, in which you made 3 small incisions: 2 in the "top" and 1 at the end where you insert the ears and tail made of cheese. EGG APPETIZERS

LAMB Traditionally the Easter table must present a dish of lamb, as the Christian religion Jesus connects his death with the image of the lamb. Lamb is more difficult to prepare. It requires time and patience, but it is tender and fragrant. Optionally select the delicate neck chops, delicious roasted ribs or shoulder stuffed with rice and sundries. Some people pre-soak lamb in a special marinade and then put it in the oven. From the spices are suitable rosemary, mint, onion and garlic, coriander and thyme. If you are not admirers of the lamb, you can replace it with stuffed chicken, dishes with chicken or rabbit.

Lamb is a kind of sacrifice in honor of the holiday. Young male lambs are slaughtered in villages and are roasted whole on fire or in the oven - filled with rice and spices. Urban residents also prepare lamb: with spinach, spicy lamb roast, stuffed lamb shoulder. Like many dishes widespread is Kapama lamb, in which are put onions, carrots, tomatoes, potatoes, spinach, parsley. Everything is flavor with salt, pepper and paprika stew and served with a very good mood and wishes for health and prosperity. LAMB

Some bakers recommend "beating" the dough 100 times while interfering. Some bakers recommend "beating" the dough 100 times while interfering. In souring Cozonac need to double its volume. Finally if the dough is more than you intended, you better make two separate cakes to avoid the risk of disfigurement. Add the raisins, you lay Easter dessert. In souring Cozonac need to double its volume. Finally if the dough is more than you intended, you better make two separate cakes to avoid the risk of disfigurement. Add the raisins, you lay Easter dessert. Bake in a low oven for a longer period. To check whether Cozonac is ready pin it with toothpick. If there is nothing stuck to it, you can pull it out. Bake in a low oven for a longer period. To check whether Cozonac is ready pin it with toothpick. If there is nothing stuck to it, you can pull it out. Compulsory element of the traditional Easter table is Cozonac. Bakers say that in its preparation you should put your heart and soul. Here are some subtleties how to make it delicious and fuzzy in threads: Compulsory element of the traditional Easter table is Cozonac. Bakers say that in its preparation you should put your heart and soul. Here are some subtleties how to make it delicious and fuzzy in threads: Flour is sieved to obtain a powdery Cozonac. Do not overdo it with sugar, because it interferes with Bounce of the Easter dessert. Flour is sieved to obtain a powdery Cozonac. Do not overdo it with sugar, because it interferes with Bounce of the Easter dessert. Watch the room to be well heated. Let the products be at room temperature. Watch the room to be well heated. Let the products be at room temperature. EASTER SWEET BREAD / COZONAC /

Actually it is a newer replacement for the Easter ritual breads that are prepared by our mothers and grandmothers, and some cook them at home today. Cozonac, involved with flour, milk, sugar and eggs, there are different versions depending on the preferences and capabilities - as you can add raisins, almonds, marshmallows and chocolate... As for the traditional Easter Bulgarian ritual breads, dough should be mixed for them on Maundy Thursday. Usually decorated with an odd number of red eggs and dough twisted around them. Women cook and smaller Easter breads with one red egg in the middle that gave to the first guest, to sponsors and relatives. Besides cake for dessert you can offer muffin with jam or Easter cookies EASTER SWEET BREAD / COZONAC

PRODUCTS: 1 kg flour, 100g sugar 500 ml lukewarm milk 2 packets of dry yeast 150 g butter room temperature 1 tea spoon salt, 3 eggs rind of 2 lemons 2 tea spoons vanilla 2 egg yolks with a little milk spreads 4-5 table spoons granulated sugar for sprinkling PREPARATION: Knead the soft dough from the products and leave to rise for about an hour. Knead the soft dough from the products and leave to rise for about an hour. Then divide it into 8 equal pieces and rounded them. Then divide it into 8 equal pieces and rounded them. Allow them about 15 minutes to rest so you can stretch them long ringlets, which then lace in 4 in a Allow them about 15 minutes to rest so you can stretch them long ringlets, which then lace in 4 in a braid or curl of 2, and then turn round. braid or curl of 2, and then turn round. Place finished cakes in a buttered pan, covered with baking paper. Place finished cakes in a buttered pan, covered with baking paper. Allow them to rise again until double the size. Allow them to rise again until double the size. Apply them with a mixture of beaten egg and milk, and sprinkle them with sugar. Apply them with a mixture of beaten egg and milk, and sprinkle them with sugar. Bake them in a preheated oven at 180°C for about 45 minutes until golden brown and when tap Bake them in a preheated oven at 180°C for about 45 minutes until golden brown and when tap bottom issued hollow sound. bottom issued hollow sound. Remove and allow to cool without covering. Remove and allow to cool without covering. Once completely cooled, store in a paper bag until serving them Once completely cooled, store in a paper bag until serving them EASTER SWEET BREAD / COZONAC

PRODUCTS: 5 eggs, 1 cube yeast 2 cups milk, 1 cup sugar 1 cup oil, 1 pc. lemon peel 600 g flour, 1 jar of jam 10 pc. walnuts PREPARATION : Mix the yeast with a little milk and flour and let it rise. Mix the yeast with a little milk and flour and let it rise. After the rise again and stir it well three times. After the rise again and stir it well three times. It is very important to become fluffy muffins. It is very important to become fluffy muffins. Sift the flour in a heated court separately beat the eggs, milk and sugar. Sift the flour in a heated court separately beat the eggs, milk and sugar. Add grated lemon rind. Add grated lemon rind. Form a well in the flour and pour in already prepared products. Form a well in the flour and pour in already prepared products. Knead the dough, occasionally put your hands in the oil until the dough take it all. Knead the dough, occasionally put your hands in the oil until the dough take it all. The dough should become soft and smooth. The dough should become soft and smooth. Knead vigorously, as they say in male, but without fighting it in the table! Knead vigorously, as they say in male, but without fighting it in the table! This trick to beat in the table refers to the bread with yeast, not bakery dough! This trick to beat in the table refers to the bread with yeast, not bakery dough! When you knead dough into a ball, then stretch it to length. When you knead dough into a ball, then stretch it to length. And many times. And many times. When done put it in a warm place to rise. When done put it in a warm place to rise. Roll out a circle and cut into triangles in which wide ends put the filling, turn Roll out a circle and cut into triangles in which wide ends put the filling, turn the bun and piecing into an oiled tray. the bun and piecing into an oiled tray. Again, let it rise, and only then brush them with beaten egg and sprinkle with granulated sugar. Again, let it rise, and only then brush them with beaten egg and sprinkle with granulated sugar. Bake at moderate preheated oven, where you put a small fireproof container with water. Bake at moderate preheated oven, where you put a small fireproof container with water. This is done so as not to dry out crust. This is done so as not to dry out crust. MUFFINS

PREPARATION: Lard and butter are melted. Ammonia is put in yogurt. The eggs are broken. Add the yogurt, salt, mix well and add the flour little by little. Stir until it can then knead with your hands but not much, just as you gather into a ball. Add shredded cheese. Again interfere as to gather into a ball. If go on with kneading butter dough becomes hard after baking. Women prepare a winded crust thick as 3 to 5 mm. Spread the beaten egg with little milk. You have to find some elliptical shape - every woman has different shapes, or "gadgets" that used to cut ( a length of about 6-7 cm). Cut ellipse shape. Half length at one end to have a longitudinal cut with a knife. At the bottom, a whole part of the ellipse are placed in three peppercorns - Two Eye and one for the little mouth. One of the cut tops and screwed down in the corner pinched, to afford ears. Transfer to a baking sheet. Bake in a preheated 180°C oven. PRODUCTS: PRODUCTS: 1 egg, 350 g of yogurt 1 egg, 350 g of yogurt 2 ammonium bicarbonate (baking ammonia - 20 grams) 2 ammonium bicarbonate (baking ammonia - 20 grams) 125 g butter, 125 g fat, 125 g butter, 125 g fat, 1 tablespoon salt 1 tablespoon salt about 900 g of flour about 900 g of flour cheese - at 400 g cheese - at 400 g Spreads and sprinkling: Spreads and sprinkling: 1 egg, 2-3 tablespoons milk 1 egg, 2-3 tablespoons milk oregano, savory, poppy, sesame, pepper oregano, savory, poppy, sesame, pepper EASTER BUNNIES - CRACKERS

ROAST LAMB WITH STRING RICE, SPINACH AND MUSHROOMS PRODUCTS: lamb (leg or shoulder) pasta 4 tablespoons cooking oil 1 tablespoon butter 2 teaspoons paprika ½ teaspoon of black pepper pinch savory salt flour - to obtain porridge PRODUCTS FOR COUCH: 1 cup rice, 2 onions 2 bunches of green onions 400 g of milled spinach or dock 300 g mushrooms 1 tablespoon cooking oil 2 tablespoons butter 1 bunch of parsley 1 bunch mint ½ teaspoon of dry mint ½ teaspoon of Tharos pepper, salt preparation: pasta products were homogenized and coated lamb. The remainder of the paste is placed in a tray for baking along with 2 cups hot water and butter. Turns with foil and bake in the oven at 200°C. pasta products were homogenized and coated lamb. The remainder of the paste is placed in a tray for baking along with 2 cups hot water and butter. Turns with foil and bake in the oven at 200°C. In preheated oil (2 tablespoons butter and 1 tablespoon oil) fry the onions until it becomes golden, add 1 cup rice. When rice gain "crystal" type add sliced mushrooms, spinach (dock) and 1 ½ cup hot water. In preheated oil (2 tablespoons butter and 1 tablespoon oil) fry the onions until it becomes golden, add 1 cup rice. When rice gain "crystal" type add sliced mushrooms, spinach (dock) and 1 ½ cup hot water. Chopped green onions, parsley, mint, Tharos added last in rice and mushrooms, salt and pepper. Chopped green onions, parsley, mint, Tharos added last in rice and mushrooms, salt and pepper. When the meat is ready, add the prepared bed to lamb dish and bake another minutes in the oven. To couch can add a predetermined clean and cooked trifles. When the meat is ready, add the prepared bed to lamb dish and bake another minutes in the oven. To couch can add a predetermined clean and cooked trifles. * On 1 cup rice is put 2 cups water, but the mushrooms release water and the water here is 1 ½ cups

BON APPETIT AND HAPPY HOLIDAY! BULGARIAN TEAM