I got a fantastic gift the other day from Matt in the form of two Bulgarian recipes, a yogurt soup called Tarator and Baked Feta. Enjoy!
Tarator is an awesome cold yogurt soup. It's a staple and one of the dishes that is approachable for foreigners - i.e., not too exotic...Tarator300-400g cucumbers (10.5-14ozs)1/2 kg yogurt (1 pound, 1 oz)7-8 chopped walnut kernels5-6 cloves garlic crushed1 teaspoon vinegar1 tablespoon olive oil1/3 cup chopped dillsalt to taste1. Peel and dice cucumbers2. Beat yogurt with fork or whisk, thin with water until soup consistency, and pour over cukes3. Add walnuts4. Thoroughly crush garlic, add vinegar, and add to soup5. Add oil, salt and dillBaked Feta in Gyuveche (also called Gyuvechete)400g Bulgarian feta (~14 oz) (note: BG feta is different than regular Greek feta. It's a bit more sour, and is more wet - it's stored in water like mozzarella)4 tablespoons butter4 tomatoes2 bunches green onions (or 2 onions)4 eggs4 roasted chili peppers (optional)This dish is prepared in small, single serving ceramic or oven-safe bowls, with lids. It is served hot, out of the oven, with fresh bread1. Put 1 tablespoon of butter in each bowl (note: Rali doesn't use butter so I don't think you need it)2. Chop onions, dice tomatoes, and crumble cheese (or cut in small cubes)3. Break 1 egg over mixture in each bowl4. Cover bowls and bake for about 10 minutes in moderate oven (350?)5. Remove lids, put a chili pepper in each bowl, serve.