The restaurant is called Stariya Chinar and is

located in Varna at Sea Station

 THE MAIN
MENU
• -Turkey breast with truffle sauce-350g 15.90lv

-Chiken fillets with corona flakes-300g 10.40lv

-Lamb liver with rice {drob sarma}-300g 6.90lv

-Oven-roasted lamb-400g 17.90lv

-Beef tenderloin with porcini mushrooms-300g 22.80lv

-Stewed chiken with onions and herbs-400g 13.80lv

 -Pork knuckle-350g 13.20lv

-Grilled duck hearts on charcoals-150g 7.90lv

-Tripe with garlic-180g 6.80lv- po recepta na Bati sasho

 SALADS
-Greek salad-200g 7.20lv

-shopska salad-180g 6.50lv

- potato salad-150g 6.58lv

 DESER
T
-Home-made biscuit cake-150g 4.50lv

-Hocolate souffle with-80g 7.50lv

-caramel custard-150g 4.50

RECIPE FOR
TRIPE
-what do we need - tripe 300g, cow butter 30g, flour
1 tablespoon, garlic1 head, fresh milk 300 ml, red
pepper 2 teaspoons, black pepper1/2 teaspoon
vinegar 1 coffee cup.

-Cut the cooked tripe into small pieces. In a deep pan,

heat the cow's oil, add the red pepper and flour and
fry them for about a minute or two, then add a few
spoonfuls of the broth and stir until a uniform mixture
is obtained. Pour the broth into the broth, add the
chopped tripe and let the soup boil a few minutes.
 SOUFFLÉ
RECIPE
-what we need - chocolate - 200 g natural,
butter - 200 g, eggs - 7, sugar - 270 g, flour -
125 g, cocoa - 50 g natural, fat - for the molds.

-Crush the chocolate and melt it together with the butter in a

water bath, stirring constantly. Beat the eggs with the sugar
until foamy, then add the chocolate mixture, flour and cocoa.
Everything is mixed very well. Grease eight molds with a
diameter of about 8 cm. If desired, you can sprinkle a little
cocoa on the bottom and sides of the molds, then fill with the
chocolate mixture. Cocoa allows you to turn the soufflé into
flat plates and serve separately.The oven is heated to 225
degrees and the souffle is baked for 10 minutes, but not more,
as there is a danger of baking the inside, which is not a
desired effect.
 THANK YOU FOR YOUR
ATTENTION:
PREPARED BY: HRISTO BORISOV
8D