#9 One whole year in our Bulgarian country house, second floor completed

In the eve of our first year, we shall call second floor finished, furnished and completely habitable! We have spent our first few nights in comfort during Easter holidays and without any superficial modesty, it's simply amazing. In this episode, besides hammers clanking and power tools whirring, brace for slightly unhealthy, but super delicious traditional breakfast, meat dish and unorthodox egg dyeing techniques.
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Traditional Bulgarian recipe
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1. Eggy bread
Historically, this is a great way to repurpose old bread, but as shown in our case, fresh one will also do just fine. Some put milk, some put yogurt, some even put flour. This is by far the simplest, fastest, easiest way. We use only eggs.
Ingredients:
* slices of (old) bread
* roughly one egg per slice
* vegetable oil
Just whisk eggs, dip bread and fry in vegetable oil until golden. I mean, that's it. Hence the name. In Bulgarian it sounds like parjeni filii, which is literally translated as fried slices of bread. In some parts of the country it's also known as jiji papa. Once fried, place them over kitchen roll for a minute or two to absorb excess oil. Serve while hot with honey, jam, white cheese and even fruits.
2. Guvech
Or our take at it, to be precise.
Ingredients:
* 2-4 onions
* 5-10 garlic cloves
* 2 boneless chicken legs
* 2 boneless turkey legs
* 4 pork neck steaks
* 350 ml light beer
* vegetable oil
* butter
* salt, pepper, savory
Guvech is a traditional clay pot. Actual amount of meat would depend on the size of your pot. Ours is a big one. Pots of this size typically serve 6-8 people. There are smaller ones, too.
Season meat with salt and pepper. Season guvech with vegetable oil. Place 2 roughly chopped onions on the bottom. Alternate chicken and turkey. Stuff garlic cloves in between. Season with savory (you can skip this, if it ain't your thing). In a pan, heat vegetable oil and sear pork steaks. Add some butter in the process. Once seared, arrange them on top. Be sure to pour remaining pan juice. Optionally cover with layer of 2 more onions (skip if you like steaks crusty). Pour the beer. Put the lid and place in cold oven. Cook at 220°C / 430°F for 2.5-3 hours. Serve with fresh salad or potatoes as a side. Since meat becomes really tender, you can also pull it with fork and make sandwiches.
Traditional versions feature carrots, potatoes, leaks, green leaf vegetables and even mushrooms.
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Bulgarian tradition
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Easter is one of the biggest holidays in Bulgaria. It is known as Velikden. Two of its main symbols are egg dyeing and baking kozunak. Eggs are dyed on Thursday or Saturday only and first one should always be red. Prior to Velikden, orthodox Christians are required to be on pretty restrictive near-vegan diet, known as posti, for 40 days. However the duration and severity of the diet depends on individual preferences. Velikden marks the end of posti, meat is introduced back in diet and usually that's lamb, baked over open fire. On Velikden, people gather and go around churches with lit candles at midnight to celebrate triumph of light over darkness and resurrection of Christ.
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[@RomanAlimuradov]

fresh on youtube

[@user-cv9jj4bd7s]

Wow!

[@inegri8398]

if you stay focused on this channel it will be successful

[@MasterShame-bc3uy]

I like to watch your videos

[@balkankiss]

Thank you!

[@edel6775]

Congratulations on your 1st year - I love the shark painting by the way 😊

[@balkankiss]

Why not join us next time you are in Bulgaria and paint a new one together?

[@edel6775]

@@balkankiss Love to 💖

[@MissSitaKat]

Wonderful! Great detail!!!! Saturation and contrast are really superb. What Preset? I'm so hungry.

[@balkankiss]

Thank you. What do you mean by preset?