Friday, July 11, 2014

Last Day In Bulgaria

Continuing our adventure, Stone, Barbara, Judy and I  proceeded to the town of Rousse, also known as "The Small Vienna."  We made our way through the countryside to the former Bulgarian capital of Veliko Tarnovo.  In Tsaravets Hill to view the ruins of the royal castle and for views of the picturesque hillsides around the town. While sitting on a bench you can almost see the soldiers, horses and knight entering through the huge doors.   From here we spent some time on Samovodska Charsia, a historic street with traditional old buildings and several shops with handicrafts and souvenirs.  We stop for lunch at a restaurant in a lovely historic village in the suburb of Arbanasi.  While here we took a tour of the Nativity Church.  Unimpressed by the outside we stepped inside and my jaw dropped upon seeing the interior covered with more than 2000 frescoes in vibrant color. We were not allowed to take photo's inside, I was so disappointed about that.

Bulgarian Rice Pudding
Makes 4 servings
1/2 cup short-grain rice
3 Tablespoons sugar
3 3/4 cup whole milk
2 Tablespoons butter
1 cinnamon stick
1 strip lemon zest
Pistachios and rose petals for garnish, optional

Place rice, sugar, milk, butter, cinnamon and lemon zest into a large, heavy-bottomed saucepan.  
Cook over very low heat, but do not let it boil. Stir frequently for 45 minutes to 1 hour or until mixture is creamy and thick and the rice is tender.  Discard cinnamon stick and zest.
Serve warm or at room temperature, garnished with shelled pistachio halves and rose petals, if desired.