Sunday, 20 August 2017

Boudain Noir à la Prilep

Balkan Travellers   
In France, they have been making boudain for at least 1000 years, using at least 100 different recipes. On the Balkans, they have been making boudain for at least 1000 years, using at least 100 different recipes and there are at least ten nations fighting over the exclusive ownership of each one.

So it is with the shirden – an intestine filled with ground lamb and beef meat, kidney, offal, rice and spices – served after being baked golden. Even though it’s also offered in many places around Bulgaria and Macedonia, in Prilep this culinary delicacy is considered the town’s own specialty (known as shirden). According to our team of tasters, the town deserves its claim be recognized by the entire peninsula. The reason is that the local restaurants’ chefs always offer it as part of the menu and prepare it, almost always, superbly. Besides, only here it is served with a delicious pepper-tomato sauce.

Recipe: Shirden

The shirden is a cross between a boudain and a sausage, served warm. Because kidney, rather than blood, is used in its preparation, it can be made at home. For the filling, boil lamb kidney (which replaces the blood), heart, chitterlings and leg – altogether around 1,200 kg. Cut them into small pieces; add a glass of rice, a quarter of a glass of oil, generous amounts of green onions, mint and parsley. Some also like to add cumin. Put salt on the filling and the chitterlings and stuff them.



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Through Another Europe (2009) | Edited by Andrew Hammond

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