Pirin Spice mix

Iconic for Pirin region spice mix, based on caraway, dill seeds and cumin. Ideal for meat dishes and recipes with fresh or fermented cabbage, cob and potatoes. Use in stews, goulash and traditional kapama or chomlek and they will become culinary masterpieces with Pirin character.


allspice, cumin, parsley, paprika, dill, garlic, coriander, caraway, onion.

Net weight: 40g

    Pirin cuisine

    Chomlek kebab, kapama, fudula, osmyanka, banski starec, catino meze, machkan, kombari with kazel and besmemka. If you are not from the Pirin region, these dishes probably mean nothing to you. They are only a small part of the rich and varied Pirin cuisine. Razlog, Bansko, Gotse Delchev, Sandanski and Blagoevgrad are areas where you can be fed without understanding the name of any of the dishes, desserts and drinks served.

    In Pirin there is a unique combination of products and recipes influenced by the turbulent history of the region. This is the only region in Bulgaria where edible chestnuts, pomegranates, lemons, olives and bay leaves grow. There is also a variety of wild spices such as wild dil, cumin, spearmint, thyme, oregano, etc. Viticulture, winemaking and vegetable growing have also had their impact on the cuisine of the region. The varied recipes are a mirror of the waywardness of the locals, who always make things their way, so it’s hard to find two identical recipes for any dish. Every house and every housewife has its culinary secret. The food in Pirin is rich, varied and abundant, and so are the drinks.

    If you like goulash, no matter soup or stew, then Pirin spice mix is what you need. Sauerkraut gets more Bulgarian taste with it, and if you add some Macedonian sausage, it will become very authentic for the Pirin region. With the Pirin spice mix, any stewed meat will cause a revolution in your kitchen.

    Veal and leeks stew

    • 1 kg beef
    • 2 tbsp. Pirin spice mix
    • 1 kg leeks (3-4 pieces)
    • 5-6 garlic cloves
    • 400 g tomatoes
    • oil
    • salt and black pepper
    1. Cut the meat into cubes.
    2. Finely chop the leek and garlic.
    1. Heat 8 tbsp. oil at high heat and seal the meat on all sides.
    2. Add leeks and garlic and mix well.
    3. Add tomatoes, 2 tbsp. Pirin spice mix and 1 tsp. salt.
    4. Stir well, reduce heat to medium/low, cover and cook for at least 1 hour or until the meat is tender.
    5. Periodically stir and add some water if evaporated.

    Cabbage stew

    • 1.5 kg cabbage
    • 2 tbsp. Pirin spice mix
    • 400 g tomatoes
    • 200 g rice
    • 1 big onion
    • garlic
    • oil
    • parsley
    • salt and black pepper
    1. Finely chop the cabbage, add 1 tbsp. salt and mash it with your hands.
    2. Finely chop the onion, garlic and parsley.
    1. Heat 8 tbsp. oil at medium heat and in it sweat the onion for 6-7 minutes.
    2. Add 2 tbsp. Pirin spice mix and stir for 30 seconds.
    3. Add the cabbage and cook until it softens - about 15 minutes.
    4. Pour tomatoes, rice and 2 cups of water, season with salt and cook for about 15-20 minutes till ready.
    5. Serve sprinkled with finely chopped parsley.

    Beef with eggplant and rice

    • 550-600 g cooked beef
    • 1 kg of eggplants (2 big eggplants)
    • 1 cup of rice (about 200g)
    • 1 medium onion
    • 1 bulb of garlic
    • 800 ml beef stock (or water)
    • 1 tbsp. Pirin spice mix
    • 3-4 pinches oregano
    • bunch of parsley
    • oil
    • salt
    1. Cut the eggplants into thick slices.
    2. Wash the rice.
    3. Finely chop the onion and parsley.
    4. Finely chop 2-3 garlic cloves.
    5. Crush the rest of the garlic with a press or in a mortar, salt it and add 1-2 tbsp. olive oil. Mix and make a paste.
    1. Arrange the ​​aubergine slices in a tray lined with baking paper, sprinkle with salt, drizzle with oil and bake in a preheated at 200°C oven for about 25 minutes.
    2. Cook the rice with a pinch of salt according to package instructions until almost done (not fully cooked).
    3. Heat 4-5 tbsp. oil on medium heat and sweat the onion with some salt for 6-7 minutes.
    4. Add the chopped garlic and cook for 1-2 minutes.
    5. Add the cooked beef and break slightly if the pieces are too large.
    6. Sprinkle 1 tbsp. Pirin spice mix and mix well.
    7. Pour in the stock (or water) and simmer for 10 minutes. Taste and if necessary add some salt.
    8. Arrange half of the aubergine slices on the bottom of a pan. Coat each eggplant with the garlic paste.
    9. Sprinkle with some parsley and 1-2 pinches of oregano.
    10. Spread the beef evenly over the eggplant layer.
    11. Layer the rice evenly over the beef.
    12. Arrange the remaining aubergine slices on top of the rice as the final, fourth layer and brush with the remaining garlic paste.
    13. Finish with more parsley and 1-2 pinches of oregano.
    14. Pour over the broth and lightly press down the layers if necessary.
    15. Put on the stove, wait till it boils, cover and cook at low temperature for about 30 minutes.
    16. Serve with fresh parsley and yogurt (optional).
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