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Sirene & Kashkaval Patatnik

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Margi Cintrano View Drop Down
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    Posted: 17 April 2013 at 09:22
 
 
 
PHOTO 1:  THE TRACIA ( LATIN & SPANISH ), AND IN ENGLISH THE THRACIAN TRIBE OF BULGARIA ...  
( Wikipedia - photo courtesy )  
 


PHOTO 2:  THE THRACIANS - SOUTHERN BULGARIAN TRIBE 

 



 
*** An authentic Bulgarian cheese recipe concludes this thread ...
 
 
 
BULGARIAN CHEESES SIRENE ( BULGARIAN FETA )  &  KASHKAVAL ...  
 
SIRENE is a white Bulgarian Cheese, which is prepared from ewe, goat and cow raw milk varieties. It is very similar to GREEK FETA in its texture and taste profile.
 
One can employ SIRENE in the same manner, one would use FETA. 
 
 
BULGARIAN SIRENE ( VERY SIMILAR TO GREEK FETA ).  
 
 
 
BANISTA SIRENE are Bulgarian Sirene Crepès, prepared in a similar way to the Greeks and Turkish; by employing Phyllo dough and filling them with Sirene and Bulgarian or Greek Yogurt.
 
Sirene is also eaten with walnuts and honey, and prepared as a filling in noodle or pasta dishes.
 
 
The 2nd Bulgarian cheese, I tasted was, KASHKAVAL, which is a yellowish semi hard cheese prepared from ewe and cow raw milk. It possesses a pungent after taste. It is commonly combined with Sirene, in a dish called PATÀNIK, which is a potato cheese omelette or in stuffed peppers.
 
 
KASHKAVAL, can be used in similar fashion as one would serve Gouda, Gruyère or similar semi soft yellowish cheeses. It is also used in cheese platters or for melting or au gratín baked dishes ...
 
BULGARIA has been producing these two cheeses for 5,000 years, PRODUCED BY A TRIBE CALLED  LOS TRACIOS IN LATIN AND SPANISH;  AND IN ENGLISH; THE THRACIANS TRIBE  in southern Bulgaria, during ancient times --- Indo Europeans, and this tribe existed during the Norse Men and Bzyantine Era, from southern Bulgaria, all the way to the River Danubio.
 
 
These 2 cheeses are produced traditionally, and I was quite lucky to have been able to taste test them both at SALONS GOURMETS XXVII TRADE FAIR during the week of April 8th - 11th.
 
PHOTO 2: KASHKAVAL
 
 
 
THESE BULGARIAN CHEESES HAVE BEEN PRODUCED THROUGHOUT MACEDONIA, BULGARIA AND RUMANIA FOR OVER 5.000 YEARS.  
 
RECIPE ... PATANIK - POTATO OMELETTE ...
 
1 kilo of yellow potatoes peeled
100 grams of sirene or feta
100 grams of kashkaval or gruyerè or edam or any semi firm yellowish cheese of choice
2 Tblps. Evoo
5 cloves of minced garlic
salt and freshly ground black pepper to taste
Mint leaf minced, oregano leaves minced, Dill Fronds minced and Parsley minced
 
1)  wash and peel potatoes and grate the potatoes
2) Now combine the cheeses and 1 onion minced and the garlic cloves
3) combined with all the minced herbs ( use dry if unavailable )
4) preheat oven
5) Sauté this mixture with a little Evoo and a little butter until just golden
6) drain and place in oven and bake until the au gratin forms a nice golden thick cheesey topping
7) SERVE WITH WHITE WINE OR SPARKLING WHITE WINE
 
THIS IS A PATANIK ...
 
 
 
ENJOY.
MCD.
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:05
we do burak with SIRENE ,it is yummy.
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:26
Ahron,
 
What great news ! 
 
Bulgarian cheeses are very uncommon in the Mediterranean ... However, I was quite impressed at a Salons Gourmets XXVII Trade Fair to have the opportunity to test taste these for my report ...
 
Sirene is lovely ...
 
Quite similar to Feta; however, true Feta is prepared with goat milk or ewe milk; not cow milk ... So
 
Sirene is a bit creamier --- because it is cow & ewe ...
 
Thanks for your feedback.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 08:30
great history, margi - it's always interesting to see the cheeses that spring up in various cultures, and how they have become integral to the traditional foods ~
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 09:16
Tas,

Thank you very much ... Truly an interesting background history too ... the Thracians. They date back to the Norse Men ... and Byzantine. 

Amazing ... afterall, milk was a key element for all types of food preparation;  yogurts, as an ingredient in cakes, breads, sherberts, thickeners for sauces, and for cooking grains ... 

The ancient Bulgarians, considering their stragetic location; north of Turkey and Greece, and surrounded by the former Soviet Block countries; milk was also a tenderizer for freshly caught game, hoofed and feathered. 

They had learnt to prepare cheese during the time of the Egyptians and Greeks ... 

These Indo European tribal " warriors " THE THRACIANS,  had built monasteries and had collections of metal works.

Very interesting, though my report is extremly brief ...  

Thanks again. 

Margaux. 
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