Does anyone have any good traditional/popular Bulgarian or Brazilian recipes?

Question

My family has two foreign exchange students staying with us this year, one from Bulgaria and one from Brazil. They are both amazing girls and talk so much about their home foods that i would like to surprise them by making a dish for them from their countries. Can anyone help me?

Answer 1

I love Brazilian food: here are some great recipes

http://www.cookbrazil.com/

http://www.maria-brazil.org/brazilian_recipes.htm

http://www.sallys-place.com/food/cuisines/brazil.htm
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Bolinhos de Bacalhau (Codfish balls)

A wonderfully tasty appetizer (salgado). Great with a cocktail or glass of cold beer.

1 pound Dried codfish
1 tablespoon Butter
2 teaspoon Chives, chopped
2 teaspoons Parsley, chopped
1/2 cup Onion, diced fine
1 cup Milk
2 cups Potatoes, cooked and mashed
3 tablespoons Flour
1/2 teaspoon Paprika
3 large Eggs, slightly beaten

Soak codfish overnight. Drain, cover with fresh water and simmer for 25 to 30 minutes. Remove bones and skin then chop fine.

Heat butter in a saute pan. Add chives, parsley, onion, and fish. When the onion is translucent remove from the heat and add remaining ingredients. Combine well. Check seasonings. Let the mixture cool and firm up for about 10 minutes.

Shape into small balls or cakes. Drop into hot oil, frying until golden. Drain on absorbent paper and serve warm.

Answer 2

Bulgarian Meal - Gold-lace

Gold-Lace:
You need: vine leaves, minced meat, onions, dock, carrots, tomatoes, rise, parsley, red pepper, black pepper
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Put the leaves in boiled water. While they are in water, roast the onions which have to be chopped fine in grease; add the carrots and dock which have to be grated. After everything is roasted add some salt. The red pepper and tomatoes have to be chopped fine, after they are chopped add them too. Add the rise and after it's roasted, pour a cup of hot water. When the rise absorbs the water, take the container off the hot-plate; add the parsley and some black pepper. Wrap the stuffing in the vine leaves. After that put them in a shallow saucepan and pour them with the water that was left. Then cover the saucepan with a plate and boil it weakly for 15 minutes. Then when they are ready if you want serve them with some yogurt.
That's it =]
The girl will know the meal, because it's very popular in Bulgaria =]

Answer 3

BRAZILIAN SHRMP STEW (Moqueca de Camarao)

Ingredients:

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*

Accompaniment: cooked white rice

PREPARATION:

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

* Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

Answer 4

When I was in Brazil, I really enjoyed the fish.

Here's an interesting recipe I found. I haven't tried it, so --- no promises.

Good Luck!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_7694,00.html