Dice the pork ham. Rub it with the salt, the red pepper and the black pepper and put it in a tray. Then add the wholesale chopped vegetables and the two smashed cloves garlic. Afterwards pour the bouillon and the beer into the tray. Roast it in a preheated oven at 220°С/430°F for 20 minutes, covered with cooking metal foil. Then remove the foil and…
Wash the pork knuckle, dry it out and scratch it into squares from the outer side. Mix into a bowl the spices and the soy sauce. Grease all sides of the meat with the mixture. Then put it into a deep bowl and pour with the white wine. Leave it in a fridge for 2-3 hours. Cut the carrots into strips and the onion into circles. Put them on the bottom…
Cut the beef into bits. Make into a clay bowl the marinade from the white wine, the fresh ginger, the salt, the black pepper, the wholesale chopped carrots and the celery. Add the meat and leave it for 1 hour. Then put it into the oven and roast it for 1 hour and 30 minutes.
Wash the lamb leg and make a few cuts with a knife. Flavor it entirely with the rosemary, the black pepper, the red pepper and the salt. Add into the cuts a knob of butter and a half clove of garlic. Put the leg into a pan. Pour in a tea cup of water and cover it with an aluminium foil. Roast it for 3 hours and 30 minutes at 180°С/360°F. If necessary…
Mix into a bowl the oil, the red pepper, the spearmint, the thyme, the salt and the black pepper. Grease the lamb shank with the mixture. Put it in a pan and add water until it reaches 1/3 from the height of the pan. Then add the knobs of butter. Cover the pan with an aluminium foil and put it in an oven at 180°С/360°F for about 2 hours and 30 minutes…
Wash the lamb shoulder and put it into a pan. Mix into a bowl the oil and the spices (the salt, the black pepper and the red pepper). Grease the meat with the mixture and sprinkle with the leaves of fresh spearmint. Then add the water and cover the lamb with an aluminium foil. Roast at pre-heated oven at 200°С/390°F for 2 hours. Then remove the foil…
Cut the leek and the carrots into strips and put them into a big clay bowl. Cut the meat into pieces and flavor it with the salt, the cumin, the spearmint or the basil, the black pepper and the red pepper. Grease it with the sesame oil and put it over the vegetables. Add water until it reaches half of the bowl. Cook it at a low temperature in an oven…
Heat the sesame oil into a pan with a lid and put in the dried out fillets. Fry the fillets for 1-2 minutes while adding gradually a small amount of the wine into the pan (enough to prevent the burning of the meat but not more). Put on the lid and cook the fillets at a low temperature. Turn them around every 1-2 minutes while adding 1-2 soup spoons…
Thin the steaks through a horizontal cut from end to end or cut 1 steak into 2 thinner. Put them in a deep bowl and pour abundantly with the lemon juice. Then add the soy sauce, the black pepper, the crushed basil and the olive oil while stirring well so the marinade covers all steaks. Cover the bowl with a foil and put it into a fridge for 1-2 hours.…
Put the turkey gizzards in a saucepan under pressure together with the water and add the vinegar, the allspice, the salt and the bay leaf. After the water boils, reduce the temperature of the hob plate. Boil the turkey gizzards for 60 minutes. Afterwards they can be consumed directly or roasted on a grill or pan.
Bulgarian 
