It is very hard to define the origin of the dishes on the Balkans. The dish I am presenting you today has a name, which is hard to pronounce if you are not Bulgarian - ‘Jajca po panagjurski’, which means eggs prepared the way as in the Bulgarian town of Panagjurishte. And I was ready to swear that this is a typical Bulgarian recipe, before I checked Internet and found the Turkish dish called ‘Cilbir’, which is quite the same ultra-delicious blend of tastes – fresh yogurt, some garlic and poached eggs, drizzled with butter and red pepper flakes. No matter the origin of these poached eggs with yogurt – this dish is very light and is the perfect weekend brunch.
Saturday, February 14, 2015
Monday, February 02, 2015
Some words about lentils. This is a high fiber food, which lowers holesterol, is high in proteins (third-highest level of protein among all legumes and nuts) and contains very few calories. So, it is worth it to have it on the table.
My sister Eve gave me this recipe for lentils soup, this is the way she prepares it ones a week. The soup is simple and easy to prepare and the addition of smoked paprika pairs very well with the earthy taste of the lentils.