Bulgariancheeseandtomatosaladorhorsdoeuvres Recipes

BULGARIAN POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Butter baking dish.
• Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices. Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely). Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours.
• Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.

BULGARIAN PEPPER AND CHEESE CASSEROLE

Steps:

• Soak bulghar in boiling water during prep time (~15minutes).
• Preheat oven to 350 degrees.
• Grease small casserole dish with 1/2 tablespoons of butter.
• On medium heat, saute remaining butter and chopped onions until soft.
• Stir in mushrooms and peppers, and heat through (3-6 minutes).
• Add tamari, sherry, marjoram and salt and pepper (to taste), then remove from heat.
• In a small bowl, mix cheeses and beaten egg together.
• Put bulghar evenly in casserole pan.
• Cover with pepper mixture, then cheese mixture and dust with paprika.
• Bake 40 minutes, uncovered.

BULGARIAN CHEESE AND TOMATO SALAD OR HORS D' OEUVRES

Steps:

• Cut the cheese into small bite size cubes.
• Place in large bowl or container and add the washed and halved cherry tomatoes.
• Gently mix in chopped basil and black pepper to taste.
• Drizzle with olive oil and stir gently.
• Serve immediately.
• To serve as an Hor D'oeuvres, using toothpicks, place a cheese cube in the middle of the toothpick with a cherry tomato half on each side of it.
• Mix the olive oil, pepper and basil in a bowl.
• Drizzle over the top when placed on serving platter.

BULGAR, CHICKPEAS, & TOMATOES

Steps:

• Heat oil over medium heat.
• Stir & saute onion 2 minutes until soft.
• Add tomatoes. Stir and cook 3-4 minutes until pastelike.
• Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
• Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
• Cover, turn heat to very low & simmer 35 minutes.
• Turn off heat. Remove lid & quickly cover pot with a dishtowel.