November 22, 2014
A few weeks ago, we were invited to dinner to celebrate a friend’s name day, St. Michael’s (Archangel Michael). The evening was pleasant and helped us leave technology behind and have an engaging conversation while sitting around a table covered with a traditional Bulgarian meal: fresh baked bread (pitka), salads and a pie called “Rhodope Mountain Klin.” It’s like a banitsa, but with different ingredients. One of the tastiest things I tried was some baked beans called “Smilanksi Beans.” Perhaps you’ll say, “What’s so special about baked beans?” Well they were prepared in a clay pot called a “Thracian Guvetche.” People cook beans, meat, feta cheese and vegetables in them. It’s a clever way to make a delicious meal.
Bulgarian ceramics are colorful and the designs are full of imagination. A classic type of Bulgarian pottery is called Troyan. Here’s a link to website where you can see some examples: http://www.gyuvecheta.com/
In this post I won’t go any deeper into the beauty of Bulgarian ceramics, but I will tell you how tasty it is to cook a meal in this type of cooking pot. After the above-mentioned dinner, I wanted to try to cook something like that myself. When I got home, I searched for recipes online and through my old recipes. I finally found an interesting recipe online about how to bake “Smilainski Beans” in a Thracian Guvetche.
The problem was that I had broken the baking dish a few years ago. I looked through my cookware to find something similar. I found one, but it didn’t have a cover. Using my imagination, I made a cover from dough to create a meal in a pot, complete with fresh baked bread. The bread was delicious and the beans were cooked to perfection.
Pour yourself a glass of red wine, sit back, and enjoy a warm meal on a cold winter day.