Dolma and Plakia. Two recipes for fresh vegetable snacks from Bulgaria

September 5, 03:14

Dolma does not need to be cooked thermally (Photo:

We share recipes for Bulgarian dishes from Alexander Taralezhkov.

If you want to extend the summer a little longer than the calendar period, we recommend you to cook these two light Bulgarian vegetable snacks. Later you can enjoy canned lecho or pickled tomatoes, but now you have to eat fresh vegetables.

We publish the recipes that Alexander Taralezhkov, a chef originally from Bulgaria, shared on The Guardian.

Pepper dolma recipe

“This lettuce-like dolma is a gourmet version of my grandmother’s dish, pairing seasonal herbs with what’s on hand—nuts, pickles, jam—all wrapped in feta and stuffed with peppers. The choice of multi-colored peppers makes the dish criminally attractive,” the chef described the recipe.

Ingredients for 4 servings:

  • 2-3 long peppers (paprika is not suitable because of the large diameter)
  • 25 g walnuts, finely chopped
  • Handful of parsley leaves, finely chopped
  • Handful of dill leaves, finely chopped
  • Zest of ½ can of lemon
  • 100 g feta, chopped
  • 50 g butter, room temperature
  • Pickled red onion – optional
  • fennel leaves – optional
  • Olive oil


1. Cut off the tops of the pepper, then remove and discard the core and seeds. In a small bowl, combine the walnuts, herbs, candied lemon zest, feta and oil until smooth.

2. Fill each pepper with the mixture with a small spoon, and then cut them into ½ cm thick slices. To make the peppers easier, put them in the refrigerator for a few minutes before cutting them.

3. To serve, arrange the peppers on a plate, top with pickled onions and fennel, and drizzle with olive oil.

Enjoy your meal!

bean stew recipe

Plakia is a cooking method where vegetables are sliced, layered, fried and served at room temperature. The cook ensures that vegetables retain their natural flavor in this dish.

Ingredients for 4 servings:

  • 500 g green beans
  • 1.5 heads of garlic
  • 4 tsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 4-5 medium tomatoes
  • 1 handful of parsley


1. Preheat the oven to 240°C (220°C with convection). Finely chop the beans and half a head of garlic, put in a bowl with 2 tbsp. vegetable oil, 1 tsp salt and black pepper and stir. Cut the tomatoes into 1 cm thick slices.

2. Place a layer of tomatoes in a baking dish, sprinkle with salt, top with a layer of bean mix and repeat, ending with a layer of tomatoes. Take a whole head of garlic, cut off the top to expose the clove, and insert into the dish so that the top is even with the last layer of tomatoes. Pour 2 tbsp. vegetable oil and cover the dish with foil or a lid.

3. Bake the dish for 20 minutes, then open and bake for another 25 minutes. Remove, let cool to room temperature, then serve sprinkled with chopped parsley.

Enjoy your meal!

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