Bansko kurvavitsa
Beef and pork in larger pieces and giblets / heart, spleen, lung, kidney /, seasoned with leek, cumin, dill, pepper, salt and a special Bansko merudia is filled in the colon and then dried. While it is still raw, it is served fried or grilled.
Bansko sausage
Similar to the Bansko kurvavitsa, but made only of pork and giblets /heart, liver/.
Barkada /Bansko kachamak/
A hominy is prepared with corn flour and is then placed in a pan with a spoon are shaped these so called "beds", which are then filled with cheese and appetizers /kurvavitsa, bacon, liver, ribs/.
Bansko Chomlek
In a large clay pot are placed: a veal shank, small peeled potatoes, coarsely chopped onion and garlic cloves. It is seasoned with pepper, bay leaf and salt;oil is added, red wine, tomato paste or apetitka, a little vinegar and water. It is then covered with a clay lid and sealed with dough.Once it boils, it is left for around 5 hours, on a medium heat, to get stewed /or about 10 hours, on a low heat/.
Katino meze
Beef and pork fillet in small pieces are fried in oil, chopped onions are then added, some leeks and peppers. Then it is fried again and is stewed with white wine, mushrooms, apetitka, salt and a little water. It is powdered generously with parsley and is served in a clay pot.
Kostureta /beans/ with checane and bacon
Fresh beans are inserted in a saucepan to boil for about 15 minuted and then the water is changed. Small chopped bacon is added along with checane and whole dry peppers. It is boiled on a low heat for about 3 hours.
