Panagyurishte-Style Eggs

  • Boil a water with 1 table spoon of salt  in a deep pot
  • When the water reaches the boiling point add 3 table spoons of vinegar
  • Turn down the heat so the water is not bubbly
  • Remove the eggshell and very carefully put the egg’s content into the water from a close distance
  • Wait 30 seconds to a minute to give time the egg white to form
  • Do the same with the next egg, etc.
  • You can place 6 eggs or more depending on the size of the pot.
  • Boil for 5 to 10 minutes, depending on how runny you like your eggs.
  • Remove the eggs from the water and place them into a plate. If you have 6 eggs use 3 plates and put 2 eggs in each.
  • Crushed 1 clove of garlic garlic and mix it with some yogurt. The exact amount depends on your taste and the size of the plate but usually you need enough to cover the lower half of the egg.
  • Add the yogurt mix to the plate.
  • In a small metal pan put 3 table spoons of cooking oil. Heat it on the stove and add a 0.5 tea spoon of paprika. Stir well until. Turn off the stove and pour the mix over the eggs ensuring you place equal amount in each plate.
  • If you have parsley add some at the top

That’s it – enjoy!

Lentil soup

  • In a pressure cooker put 1.5 cups of lentil. Often the lentil has small rocks – make sure to remove these in advance.
  • Use a food processor to mill 1 onion and 3-4 carrots. Add them to the pressure cooker.
  • add 6 table spoons of cooking oil
  • add 12 cups of water
  • close and seal the lid and put on the stove to boil (knob to 6)
  • when the steam from the cooking pot starts to go out turn the stove knob to 4
  • let it cook for another 15 minutes
  • open the valve to release the steam from the pressure cooker
  • when there is no more steam coming out from the cooker open the lid
  • add 3 cups of tomatoes (milled in a food processor) and 3 table spoons of salt.
  • Place the lid back but do not seal it.
  • let it cook for 15 minutes
  • open the lid
  • add two chopped cloves of garlic
  • add 3 table spoons of savory
  • stir everything well, put the lid on, turn off the stove and leave the cooking pot on the stove.
  • let it cool off  to a temperature at which it can be consumed.
  • add a some parsley when serving

This is it – enjoy!


Chicken with rice

  • Add 6 cups of water in a regular middle-size boiling pan
  • Add 10 to 12 pieces of chicken breast
  • Add 2 table spoons of salt.
  • Put the lid on and place it on the stove to boil (put the knob on 5 or 6).
  • You have to watch it from time to time because a pressure builds and the steam will want to escape. If this happens just crack open the lid to allow the steam to escape and keep it like this or alternatively turn down the heat a bit.
  • There is no set time to wait – it depends on the amount of the meat, the water temperature, etc. Instead you have to poke the meet with a fork from time to time to tell if it is ready. If the meat is soft and and the fork sinks in it without much resistance it is ready.
  • Use a food processor to mill 1 onion and 3 to 4 carrots. Add them to the pan and boil for another 10 minutes.
  • Put 3 cups of rice in a baking pan.
  • Add cooking oil to the rice and stir until all of the rice is mixed well with the cooking oil.
  • Add 5-6 table spoons (at least) of mint to the rice and stir thoroughly again. Make sure to rub the mint between your fingers to make it extra fine before adding it.
  • Carefully pour the water and the meat from the pan over the rice. The meat has to lay on top of the rice, so it can be baked properly later.
  • Put the pan in the oven. Set the temperature to 385 F and bake.
  • When the water is absorbed by the rice and the meat becomes golden/brownish your dish is ready.

Congratulations! You made yourself enough food for a week! Keep refrigerated and re-heat only as much as you can eat at a time.

Consume with a green salad or Shopska salad (like the Greek salad but better 😉 or Tarator.





Veal Soup

  • Add 8 cups of water to a pressure cooker
  • Add veal meat ( 2 steaks with bone)
  • Add cooking oil – 5 table spoons
  • Add salt – 2 table spoons
  • Put the lid on and seal it (twist the handle on the top to secure it in place).
  • Place the pressure cooker on the cooking stove and turn the knob to 6.
  • When a steam is starting to come out turn the know to 4 and keep boiling for 1.5 hours.
  • When the time is up open the valve and let the steam out.
  • Open the lid of the cooker pressure and take the meat out. Keep the water on the stove so it does not cool off.
  • Remove the bones and cut the meat into pieces with size of a nickel (5 cents) or a dime (10 cents)
  • Return the meat into the pressure cooker
  • Chop 2 bell peppers (1 green + 1 red) and add them to the cooker
  • Chop 1 onion and add it too
  • Peel and dice 3 potatoes into pieces the same size as the meat. Add them to the cooker.
  • Close the lid (but do not seal it this time) and boil for 30 minutes (knob at 6)
  • Open the lid and add 1 cup of grinded tomatoes (you can use a tomato paste instead).
  • Let it boil for another 10 minutes.
  • Turn off the stove and let it cool off  bit. You are done!

Serve with bread and a green salad on the side. Enjoy!