Bulgarian Kavarma – Meat and Vegetable Stew in Clay Pot A hearty Bulgarian dish, Kavarma is made with pork or veal stewed slowly with onions, peppers, tomatoes, and spices, often baked in a traditional clay pot. Ingredients (Serves 4): * 700g pork shoulder or veal, cubed * 2 onions, chopped * 1 red bell pepper, sliced * 2 tomatoes, chopped * 1 carrot, diced * 100ml white wine * 1 tsp paprika * 2 bay leaves, thyme, salt, pepper * Sunflower oil Instructions: 1. Sear meat in oil until browned. Remove. 2. Sauté onions and vegetables in the same pan until soft. 3. Return meat, add wine, paprika, bay leaves, and herbs. 4. Transfer to a clay pot or casserole. Cover and bake at 180°C (350°F) for 1.5 hours. 5. Serve hot with bread or rice. Bulgarian Tip: Often enjoyed sizzling hot in individual clay bowls with a side of Shopska salad.

🥩 Hungarian Pörkölt – Classic Beef Stew A rich and paprika-spiced Hungarian beef stew simmered until tender, often served with nokedli (small dumplings) or boiled potatoes. 🛒 Ingredients (Serves 4): * 800g beef chuck, cubed * 2 onions, finely chopped * 3 tbsp Hungarian sweet paprika * 2 cloves garlic, minced * 2 tomatoes, chopped or 2 tbsp tomato paste * 1 bell pepper, chopped * Salt, pepper, lard or oil 👨‍🍳 Instructions: 1. Sauté onions in lard/oil until golden. 2. Add garlic and paprika, stir quickly to avoid burning. 3. Add beef, brown on all sides. 4. Add tomatoes and bell pepper, cover with water or broth. 5. Simmer gently for 1.5–2 hours until meat is tender. 6. Season and serve with nokedli or potatoes. 💡 Hungarian Tip: Use fresh Hungarian paprika for authentic flavor.

Pickled Ginger Sweet & Tangy Homemade Pickled Ginger (Gari) Ingredients: 1 cup young ginger, peeled and thinly sliced 1 teaspoon salt 1/2 cup rice vinegar 1/4 cup sugar 1/4 cup water Directions: Peel the ginger using a spoon or paring knife and slice it as thin as possible (a mandoline helps!). Sprinkle the sliced ginger with salt and let it sit for 30 minutes to draw out moisture. Rinse the ginger under cold water and drain well. In a small saucepan, combine rice vinegar, sugar, and water. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat. Place the ginger slices in a clean glass jar. Pour the warm vinegar mixture over the ginger until fully submerged. Let the mixture cool to room temperature, then seal the jar and refrigerate. Allow the ginger to pickle for at least 24 hours before using. It gets better over a few days! Prep Time: 10 minutes (plus resting) | Cooking Time: 5 minutes | Total Time: 1 day Kcal: 25 kcal per 1 tbsp | Servings: Makes about 1 cup #pickledginger #gari #sushitoppings #homemadecondiments #gingerlover #japanesecuisine #asianpickles #quickpickles #gingerbenefits #ricevinegarrecipes #cleaneating #easyfermentation #sushirecipes #guthealth #naturalpreservatives #tangyandsweet #sidedishideas #healthykitchen #flavorenhancer #homemadesushi Say hello to your sushi’s new best friend! 🍣 This Homemade Pickled Ginger is fresh, zingy, and surprisingly easy to make 🌸✨

🥧 Bulgarian Banitsa – Cheese & Egg Pastry Banitsa is a flaky and savory Bulgarian pastry filled with a rich mixture of eggs and white cheese. Often enjoyed for breakfast or festive occasions. 🛒 Ingredients (Serves 4–6): * 1 pack filo pastry * 200g Bulgarian sirene cheese (or feta) * 3 eggs * 100ml yogurt * 50ml sunflower oil or melted butter * 1 tsp baking soda 👨‍🍳 Instructions: 1. Crumble the cheese and mix with eggs, yogurt, oil, and baking soda. 2. Lay one sheet of filo, brush with oil, and spread some of the filling. 3. Roll the sheet loosely, then coil into a spiral and place in baking dish. Repeat with remaining filo and filling. 4. Bake at 190°C (375°F) for 30–40 minutes until golden and crispy. 5. Let cool slightly before slicing. 💡 Bulgarian Tip: Enjoy Banitsa with a glass of ayran or hot herbal tea.