3. Wild garlic salad

4. Ingredients
 Yoghurt
 Cheese (Bulgarian feta cheese)
wild garlic
 oil

5. Preparation
 Cut the wild garlic into small pieces
 add some salt and knead
 put some oil ( or olive oil ) add the yoghurt and the
cheese
 serve with homemade rakia

6. Nettle soup

7. Ingredients
 500 grams nettle leaves
 2 cloves of garlic
 2 onions
 yoghurt
 100 ml oil
 100 gr rice
 15 gr flour
 1 – 2 eggs

8. Preparation
 1. fry the onions in the oil
 2. add the flour, and then the washed and finely chopped
nettle leaves
 3. fry this together, then add some water and boil for
about 30 minutes
 4. add the rice and boil 15-20 more
 5. then leave it cool for some minutes, beat the eggs
together with the yoghurt and settle the soup
 6. Finally, add the chopped garlic

9. Roast Leg of Lamb with Dock

10. Ingredients
Vegetables:
 1 ½ cup rice
 300 gr dock leaves
 3 bunches green onions
 1 bunch parsley
 1 bunch mint
 1 cup oil
 1 tbsp red pepper
 1 tsp ground black pepper
 some pinches of salt
За овкусяване на месото
 1 lamb leg
 black pepper
 red pepper
 salt
 oil

11. Preparation:
1. salt the lamb leg
wellSprinkle with red and black pepper,
and smear oil on.
2. add 4 ½ cup water and
wrap in baking foil
3. Roast in moderately heated oven
at 180 0C for about 3 hours

12. 4. Chop the onions, the dock, the parsley and the
mint finely.
5. Fry the onions in heated oil until
golden.
6. add the dock and mix until it’s soft.
the rice and the other products. Sprinkle
with salt, black and red pepper and mix well.

13. 7. Sauce the roast lamb with the sauce from the
roasting, put the fried vegetables around it and roast
for about 30 minutes.

15. If you haven’t any time to make
a kozunak
Just pick some early, sweet, fresh cherries 
Bon Appétit ! 

16. For every dish,
the main spice is …..
A pinch of ….
LOVE !