Bulgarian Princesses

This traditional Bulgarian dish was commonly made when making sausages; leftover filling was spread on bread and broiled. It then went on to became a popular snack whether sausages were being made or not. You can season the meat however you like, really, although this was a pleasant combination.

 

Why are they called Princesses? No idea. It sounds a bit cannibalistic, but I hope the actual implication is that they are good enough for a princess. Not one of your sits-in-a-tower-embroidering princesses, but an I'm-also-a-general-in-the-army type princess, with a hearty appetite. 

My beef (and given the relatively small amount needed, it was only beef) is grass-fed and therefore very lean. This is a dish that needs a little fat in it, to melt into the bread and give it the perfect texture. Not too much though; I added a scant tablespoon of bacon fat to my mixture (before the egg, so I could get it well-distributed) and it worked perfectly. 

Why yes, these really are a lot like an open-faced hamburger. More fun, but I think some pickles and slice of tomato would do them nothing but good. Salad is a great accompaniment for them. I say nothing of French fries.

 

4 servings

20 minutes prep time

 

3/4 teaspoon cumin seeds

1/4 teaspoon black peppercorns

1/2 teaspoon salt

1 teaspoon rubbed savory

1 teaspoon sweet smoked paprika

1 or 2 cloves of garlic

1 tablespoon minced parsley, OPTIONAL

250 grams (1/2 pound) slightly fatty ground beef

  OR beef and pork mix

1 large egg

1 medium baguette

  OR 4 crusty buns

 

Grind the cumin and pepper with the salt, then mix all the spices in a mixing bowl. Peel and mince the garlic, (and mince the parsley) and add it along with the beef. Mix well, then mix in the egg. 

Preheat the oven broiler. 

Slice the bread or buns. Toast them lightly under the broiler, then turn the oven heat to 400°F. Spread the buns with the beef mixture while the oven heats, then bake them for 8 to 10 minutes until the meat is done. If the meat is done but you think it could have a better colour, put the princesses under the broiler for a couple of minutes. Serve hot, garnished with a sprinkle of parsley, if possible.

 

 

 

 

Last year at this time I made Bachelor's Baked Hash. Huh. Do I want meaty, carby comfort food all the time at the end of February? Apparently.