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00:00Have you ever had Chapska salad?
00:02It's a traditional Bulgarian cucumber and tomato salad
00:05that is out of this world delicious.
00:07One secret ingredient makes all the difference.
00:09Come with me.
00:17It was trying to be so cool, you know.
00:20We are going to roast a bell pepper.
00:22This is a signature ingredient in all Chapska salads.
00:27You can use already, you know, store-bought bell peppers in a jar,
00:32but I find that this really gives it a lot more flavor.
00:36This should take about five minutes or so on a hot, high burner,
00:40or you can broil it in the oven 10 to 15 minutes
00:43or until it's fully charred.
00:45Mmm, good things are happening.
00:48This right here is the beginning of your flavor party.
00:52Meanwhile, let's go chop some veggies.
00:54Wait, wait a minute.
00:55The green, red, and the white, no.
00:57The flag, the Bulgarian flag.
01:00But what is the order of the colors on the flag?
01:03The whites at the top.
01:05This is a super traditional Bulgarian recipe.
01:09It's the colors of the Bulgarian flag.
01:12Any kind of tomato you have is fine.
01:15I'm using Campari tomatoes
01:16and I'm just going to quarter them
01:18because they're pretty small.
01:19And then we have about a half of an English cucumber,
01:22also known as hothouse cucumber.
01:24Look at me, full of knowledge.
01:27They don't have that thick, waxy skin,
01:30so you don't have to worry about peeling it.
01:32So we got the red, we got the green.
01:35Traditionally, you would use a red onion,
01:37but I am using shallots
01:39because they are a little bit less...
01:43What's the word?
01:44Yeah, these have less of a bite
01:46than your average red onion.
01:48So, I mean, if you're planning to kiss somebody,
01:51you may want to use shallots.
01:53Gonna chop that real small.
01:56I just love how easy and simple this salad is,
01:59but every time I've had it,
02:00I've just been so blown away.
02:03Going in, let's check up on our beautiful red pepper here.
02:07I hope it's cool enough to handle.
02:09It's been sitting here and steaming,
02:10so this should come right off.
02:12And if it doesn't all come off, it's fine, you guys.
02:16We're just gonna kind of cut around.
02:18Should open it up.
02:20And you're gonna cut around the seeds.
02:22So from here, we're gonna kind of chop up the bell pepper here.
02:27Nice rough chop, no big deal.
02:29Going in, a little bit of parsley.
02:32Point your knife down and chop like a pro.
02:37Okay, at this point, just a little bit of flavor.
02:40A nice big dash of kosher salt.
02:43Very easy here.
02:44There's not even so much of a dressing, so to speak.
02:48It's a little bit of red vinegar to spike this party here.
02:52And a little bit of some good extra virgin olive oil.
02:56Don't be stingy now.
02:58I'm smelling that bell pepper we just smoked.
03:02They use a specific kind of Bulgarian feta
03:04that I think you're able to grate it a little bit better,
03:06but let's see if I can.
03:08Oh, it does.
03:10It does grate, you guys.
03:11I'm so glad.
03:13This is actually Bulgarian feta.
03:15But any feta you have will do.
03:18If you're wondering about the olives,
03:20we are going to use them.
03:21So these are pitted kalamata.
03:23You know, add them on top and it's so simple,
03:26but man, one bite of this Chopska salad
03:29and you will be hooked.
03:31If you love this combo, check out my Greek salad next.
03:35Grab the recipe for Chopska salad over on
03:37TheMediterraneanDish.com.
03:39I will see you later.
03:40Ciao.
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