The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Goulashmei are pastry products typical of the kitchens of the Rhodope, Strandja and Sakar Mountains, as well as northern Turkey. They are differ from the Kartalatsi rather in the way of layout. The Guslemi are folded in four and rectangular, while the Kartalatsi are round.

500 g of flour
200 ml of water
1 cube of yeast
A pinch of salt
200 g of cheese
½ tea cup molten mass

Method of preparation:
Flour poured on the hob and made a well. Hot water is poured into it. Add a pinch of salt. The yeast is poured with a pinch of sugar. After splashing, dissolve with a little warm water. Add to flour. Mix a smooth dough and leave to rise. It is divided into parts and balls are formed. Each ball is rolled out. Melt the melted butter and put cheese. Folds as an envelope - 4, then rolled again. Bake in clay sauce or Teflon pan. After baking, it is re-smeared with fat.

Jelka Yanakieva,Polyanovo village, Harmanli municipality

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