My Global Food Challenge

Bulgaria (2)

Kyufteta-Inspired Meatballs (Bulgaria)

Yield:  8-10 Servings


1 lb ground veal
1 lb ground beef
1 onion, finely chopped
1 tsp dried thyme
1 tbsp parsley
1 tsp savory
1 tsp cumin
Salt and pepper to taste
1 egg

For the sauce:
3 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely minced
2 tomatoes, peeled and diced
2 tsp smoked paprika
1 tbsp parsley
1 tsp celery seeds
1 red bell pepper, diced
2 cups beef stock


Combine all the ingredients in a bowl (except breadcrumbs) and mix well, but do not overwork.  Add breadcrumbs to desired consistency.  Form meatballs and saute in pan with oil, set aside when browned on all sides.

Heat oil over medium heat.  Add onion and garlic, saute until translucent.  Add diced pepper, saute 2 minutes.  Pour in stock and add paprika and herbs.  Stir well.  Add meatballs and tomatoes and cook through.

Link to My Post on Bulgaria:

Cuisine:  Bulgarian

Main Ingredient:  Ground Beef/Ground Veal

Bulgarian Stuffed Peppers (Bulgaria)

Yield:  4-6 Servings


8 red/yellow/orange peppers
½ lb ground beef
½ lb ground veal
1 cup rice, rinsed
2 medium onions, chopped
3 medium tomatoes, chopped
1 tbsp. dried summer savory
1 tbsp. salt
1 tsp smoked paprika
1 tsp. ground black pepper
2 cups water
3 tbsp. sunflower oil
1 tbsp. chopped parsley


Wash and seed the peppers. Heat the oil in a large pan and saute the onion for 4 minutes.

Add the rice and chopped tomatoes and saute for 4 minutes more. Add the ground meat and mix well. Add the water and the rest of the ingredients and cook the stuffing over medium heat for about 6-7 minutes.

Stuff the peppers and arrange them in a baking dish. Pour 1/2 cup of water in the dish and bake the stuffed peppers in a preheated oven at 425 F for about 20-25 minutes.

Notes:  In Bulgaria, the stuffed peppers are usually served with yogurt on the side.

Link to My Post on Bulgaria:

Cuisine:  Bulgarian

Main Ingredient:  Peppers

File:Bulgaria in Europe (-rivers -mini map).svg

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