Bulgarian Cuisine is one of the best

The best way to try Bulgarian cuisine, you have to come to Bulgaria, you have to find a nice automatic restaurant and try it. If you think it’s going to be difficult to do so, you have to see how easy it is. Please visit holidays to Bulgaria which is the great website about Bulgaria.



A cup paprika

2 tablespoons dried oregano, crushed

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 teaspoon red (cayenne) pepper

1/2 teaspoon dry mustard

Mix together all ingredients. Store in airtight container. Makes about 1h cup.



10-ounce baby lima beans (frozen)

2 tablespoons margarine (such as Promise™ 60% spread)

10-ounce whole kernel corn (frozen)

10-ounce cut okra

15-ounce canned tomatoes (undrained)

1/2 cup chopped onions

Tabasco sauce to taste

Salt and black pepper to taste

1- Combine lima beans, margarine, corn, tomatoes, onions, Tabasco sauce, salt, and pepper in a pan.

2- Bring to a boil, reduce heat, and simmer for 20 minutes.

3- Add okra and cook for 10 more minutes.

This recipe is packed with fiber. Fiber is the part of plant foods that your body can’t digest. Beans, most fruits and vegetables, whole grain products, and nuts and seeds are good sources of fiber. Soluble fiber can help lower cholesterol. It also slows down digestion so that the body can absorb more nutrients and better control blood sugar levels. Insoluble fiber helps you get rid of waste and keeps you regular.


Per Serving

Calories: 146

Total fat: 3.44g

Saturated fat: 0.77g

Carbohydrates: 26.05g

Protein: 5.89g

Cholesterol: 0mg

Sodium: 363mg

Dietary fiber: 6.16g



1 lb dry red beans

2 quarts water

½  cups chopped onion 1 cup chopped celery 4 bay leaves

1 cup chopped sweet green pepper

3 tablespoons chopped garlic

3 tablespoons chopped parsley

2 teaspoons dried thyme, crushed

1 teaspoon salt

1 teaspoon black pepper

1- Pick through beans to remove bad beans; rinse thoroughly. In a 5-quart pot, combine beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat. Cover and cook over low heat for about FA hours or until beans are tender. Stir and mash some of the beans against side of the pan to thicken the mixture.

2- Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.

3- Serve over hot, cooked brown rice, if desired.


Per Serving

Calories: 171

Total fat: 0.5g

Saturated fat: 0.1g

Carbohydrates: 32g

Protein: 10g

Cholesterol: 0mg

Sodium: 285mg

Dietary fiber: 7.2g