Bulgarian Tarator

*1 large english cucumber, or 2 small, finely diced (I like a little of the peel in mine for the green color, but take it all off if you prefer!)
*4 cups plain yogurt (quality counts, we like Stoneybrook brand, but anything with bulgaricus cultures is usually good)
*2 large cloves of garlic, pressed
*1 TBSP olive oil
*1/4 tsp salt
*1/2 tsp dried dill (or a couple TBSP of fresh)
*1/2 cup (or so) cold water
*chopped walnuts

Remove the seeds from the cucumbers before dicing. Also remove any liquid on top of the yogurt. Combine with garlic, oil, salt and dill. Add cold water until it reaches a creamy, but not thick consistency. 1/2 cup is usually enough. Best if chilled for a couple of hours. Sprinkle lightly with chopped walnuts before serving.

Sirene po Shopske

• 8 oz feta
• 1 tomato
• 1 bell pepper
• 1 spicy chili
• 3 eggs
• salt and pepper to taste

Crumble the feta and dice up the tomato, pepper and chili. Divide the feta, tomato, bell pepper and chili into three small earthenware pots ("gyuveche" pots are the traditional Bulgarian pots). Leave the chili out of any you don't want spicy. Place in the oven and bake for 15 minutes. Crack an egg into each pot, season as desired, and bake for another 10 minutes or until the egg is cooked the way you like it.
Stir the cooked egg in and serve it with some crusty bread.