Traditional Bulgarian Easter dishes

published on 4/11/12 11:42 AM

Roasted lamb with the traditional rice and spices stuffing

Photo: Lyudmila Savova

The traditional Bulgarian Easter table is rich in taste, aroma and symbolism. Different recipes and decorations have added over the years colors and scents to our folk customs and traditions, related to festive cuisine. It is, of course based on dyed and decorated Easter eggs. Different techniques and methods are used in Bulgaria for drawing on eggs, but no matter whether those are modern or traditional, such as clay drawing for instance, eggs are an important part of the fest. They symbolize the re-birth of nature and spirit, victory of life over death. Traditionally some of the eggs are totally red and one of those is placed near the family icon of Mary, who protects the house. The rest are carefully arranged in the center of the festive table and in the beginning of the celebration hosts and guests engage in an egg-cracking game. The strongest egg guarantees health and luck to its owner.

Spring green salad is also typical for the festive Easter table. Lettuce, radishes, spinach, parsley, onion – those are its ingredients. “The salad is most often flavored with olive oil and lemon and is decorated with chopped hard-boiled eggs. The host chooses what to place on the table and he also selects the drinks that are suitable – most often this is traditional Bulgarian grape or plump brandy. Of course lamb is the preferred meal that is a sort of a sacrifice for the fest. Young male lambs are slaughtered in the villages and are roasted on fire, or in the oven, stuffed with rice and spices. Citizens also prepare lamb with spinach, spicy lamb or stuffed lamb. There is also a dish, called lamb kapama with onion, carrots, tomatoes, potatoes, spinach, parsley. The spices are salt, black and white pepper and all this is braised and offered at the table.

Soups with lamb cuts are prepared in some regions, along with lamb drob-sarma – a dish in the oven with rice and cuts, that is poured at the final with a mixture from stirred eggs, milk, some flour and is roasted a bit more. Other regions replace lamb with rabbit stew. There is recipe for Easter chicken with white wine that requires red pepper, salt, carrots, garlic and celery. At the end the chicken is poured with some white flower sauce, egg yolks, yogurt and parsley.

The so-called Easter cake /”kozunak”/ is a traditional part of the festive table. Practically it is a newer version of the Easter ritual breads, prepared by our grandmothers. It is prepared with flour, milk, sugar and eggs and has different variations. Traditional Easter breads are prepared as the dough is kneaded on Maundy Thursday and their names are different in the different regions – “koshara”, “harman”, “kvasnik”, “iaichenik” etc. Women prepare smaller Easter breads with a red egg in the middle that are gifted to the first guest, the best men and relatives.

Whole families gather around the table on Easter. Traditionally parents and best men are visited with Easter breads, cookies and dyed eggs. Some Bulgarian villages have preserved really colorful festive traditions, like the one of Mihnevo in Southwest Bulgaria, situated next to the Greek border. The tradition in Mihnevo says that ritual Easter breads, decorated with red-dyed eggs, pastries with cheese, rice meals should be placed on the table. The whole village spends the afternoon in an area, called Easter. Each family has a defined spot where its members should sit. The local priest blesses the table and women exchange food. Men sit in groups, drink brandy and eat Easter green salad. Children crack eggs and then play around the meadow. At the end all people start a chain dance.

English version: Zhivko Stanchev

По публикацията работи: Diana Hristakieva

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Traditional Bulgarian Easter dishes

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