| This area of the Rodopi Mountains has
long been known for its hospitality. Families
have always made a place at their tables for
guests, whether they are travelers or locals,
strangers or members of the family. The average
kitchen of Batak is rich and varied, the local
chefs being the most intelligent and creative
people in town.
The following are few favorite local recipes:
“Mekitsi” (Fried dough)
40 grams (g) - Butter (or oil)
100 g - Flour
2 eggs
70 g - Goat’s milk
2 g – Salt
1 g – Baking Soda
1 g – Sugar
Mix all the ingredients into a semi-dry dough.
On a floured, flat surface, kneed the dough
into a flat, circular shape. Fry the dough until
golden brown.
“Brashnenik”
1 or 2 eggs
50 g – Yogurt
20 g – Fine Corn Meal
30 g – White (Feta) Cheese
2 g – Baking Soda
2 g – Salt
1 kg – Flour
From the flour and salt, make two large pieces
of flat dough. Place one piece along the bottom
of a greased baking pan. Mix the remaining ingredients
and place in the pan, on top of the first piece
of dough. Cover the entire mixture with the
second piece of dough and place in the oven.
As soon as the top piece of dough is cooked,
transfer the whole dish to a second, larger
baking pan, upside down, glaze with butter and
continue to cook until done.
“Kachamak”
100 g – Fine Corn Meal
80 g – Butter
40 g – White (Feta) Cheese
2 g – Salt
300 g – Yogurt
200 g – Water
Place the water, salt and butter to boil. Then,
add the corn meal. With a wooden spoon, stir
the mixture continuously while it is rising
from the pan. Just before you take it off the
heat, add the cheese. Serve with Yogurt.
“Haidjushka” fish
Provides 4 Servings
4 fish suitable for baking (About 1.5 kg)
2 Onions
4-5 tablespoons Oil
2 Lemons
3-4 stalks Celery
1 sprig Parsley
2-3 pinches Thyme
Hot peppers, black pepper, salt to taste
Clean and wash the fish. Cut each into 2-3
pieces and place in an enamel cooking dish.
Sprinkle with salt, pepper, part of the chopped
parsley, thyme and celery. Leave the fish to
marinate in a refrigerator for 2 hours. Chop
the onions and fry them in part of the oil and
the remaining spices. After the onions are softened,
divide them among four pieces of greased aluminum
foil. Place the fish and hot peppers over the
onions and cook on the grill. Serve with lemon
juice and vinegar.
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