(source: Jana Liptáková)
Ingredients: 4-5 tomatoes, 5-6 spring onions or 1 onion, 1 cucumber, 2-3 roasted and peeled green or red peppers, parsley, 1/2 glass sunflower oil, 300g white salted Balkan cheese.
Preparation: Mix the finely chopped vegetable, add sunflower oil and 1 tsp vinegar (optional). Serve studded with grated Balkan cheese.
Bulgarian cuisine:
Stewed lamb shoulder
Lamb risotto
Kozunak (Easter cake)
