Category Archives for April Issue
Nutty Goat Cheese Bites
Soft goat cheese is mixed with aromatics, rolled in nuts and served with honey on the side. 1 lb soft goat cheese 1 /2 tablespoon sumac 1 tablespoon sesame seeds, lightly toasted 1/2 tablespoon dry oregano 1/4 cup pistachios, finely … Continue reading
April Issue Sneak Peek
Download MAZA from the iTunes store and get the upcoming Spring Issue. Country Bean Salad with Roasted Eggplants and Cherry Tomatoes Tartine with Asparagus and Cheese Salmon with Aromatic Couscous Spring Arugula Salad with Fennel and Blood Oranges Cream Soup … Continue reading
Tarator – Cold Cucumber-Yogurt Soup
My Brazilian friend Deborah couldn’t understand why would anyone mix yogurt with water until she tried tarator. In Bulgaria tarator marks the start of summer. 6 kirby cucumbers 1 tablespoon fresh dill 2 tablespoons crushed walnuts ½ tablespoon sunflower oil … Continue reading
Apricot Nectar with Vanilla Ice Cream
If you still wonder what ambrosia is – try this! 4 servings 1 litre apricot nectar, LOOSA 1pt sweet milk ice cream 4 tall narrow glasses Spoon 3 tablespoons of the sweet milk ice cream into each glass and fill … Continue reading
Baked Orata, Rustic Style
For all the brave hearts who are not afraid of baking a whole fish – cook this to steal someone’s heart! 2 servings 1 whole orata, cleaned 1 medium onion, diced ½ cup mixed olives 2 clove garlic, minced 1tablespoon … Continue reading
Stuffed Sardines
6 sardines 2 tablespoons breadcrumbs 2 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest I tablespoon fresh parsley, finely minced 2 grape tomatoes, finely chopped ½ garlic clove, pressed 1 tablespoon pine nuts 1 tablespoon pomegranate seeds In a … Continue reading
Rustic Herb Potatoes
Provençal or urban – this is the most accommodating side for everyday meals. Prep time: 45 minutes 2 lbs Yukon gold potatoes 1 bay leaf ½-teaspoon freshly ground black peppercorns 4 sprigs fresh thyme 2 sprigs fresh rosemary 12 medium … Continue reading
Burek – Roasted Red Peppers Stuffed with Feta Cheese
The word “Burek” comes from Turkey and it means a stuffed pastry with cheese. The Bulgarian version is lighter and comes wrapped in delicious fire-roasted red pepper. 4 bell red peppers 2 eggs 0.5 lbs Bulgarian feta cheese 1 tablespoon … Continue reading
Tangerines Soaked in Honey and Exotic Spices
6 tangerines ¾ cup honey 2 whole cloves 1 stick cinnamon 1 tablespoon mustard seeds 1 tablespoon coriander seeds 2 whole anises 6 dry hibiscus flowers (optional) Pierce the whole tangerines all over with the tip of the knife. Soak … Continue reading
Braised Leg of Lamb with Olives and Prunes
It’s a recipe with long history turned into a family tradition. If you have ever wondered whether those 4-hour braising recipes are worth their time – just try it! 8-10 servings 1 Leg of lamb, bone-in 4 tablespoons olive oil … Continue reading
