Part of the frustration in trying to cook for my Bulgarian husband whose love language is food is that Bulgarian “receipts” are notoriously vague. Often measurements are given in “coffee cups” or one is supposed to bake in a “moderate oven” whatever those things  to the American cook. In an effort to help all of you Balkan brides feed your men, when I cook something worth the effort, I will try to translate the recipe into American terminology and units.

My first attempt will be a dish that I made last night for Father’s day/one of our Bulgarican princess’ birthday.

 

Ingredients:

6 relatively equal sized green zucchinis (mine were about 8 inches)

1 cup of Bulgarian white cheese (sirene) or feta grated or crumbled

2 medium sized onions

3 tbs. of oil and later 1.5 cups of oil

1 tbs. of flour

1 cup of milk

3 eggs

Directions:

Heat oven to 350. Peel zucchini. Slice in half lengthwise. Cut and or scoop out the middle to leave your “boat.” Reserve pulp for later use. Grease a pyrex or similar 9×13 dish and lay the boats cored side up.

Chop onions. Heat 3 tbs of oil in a skillet. Add onions and stew with a little bit of water. While they are cooking over a med-low heat, take another pan and heat and add and lightly brown a tbs. of flour. This requires just stirring or shaking the flour a few times over a medium flame. Add the flour to the onions and stir. Add a half cup of water until well mixed. Remove from the heat.

Beat 2 eggs add mix into the cheese. Add the cheese mixture into the onion. Spoon the mixture into the boats.Mix the chopped up zucchini pulp into the milk. Pour over the boats.

Bake in the oven for 25-25 minutes. Pour the remaining oil over the baked boats and cook for another 10 minutes. Serve!