Rhodopa Spice mix

Fresh and magical mix of Rhodopa herbs and spices, constantly reminding us why we love Bulgaria. Perfect for dishes with meat, beans and potatoes, meatballs and sarmi. Universal spice combination, carrying the tradition of Rhodopa cuisine.


spearmint, parsley, cumin, oregano, thyme.

Net weight: 30g

    Rhodopa cuisine

    The Rhodopa cuisine is one of the most famous in Bulgaria because it has preserved many characteristics of the ancient cuisine of our lands when there wasn’t such a variety of vegetables and abundance of meat year-round. Rhodopa cuisine underwent a major change about 2 centuries ago with the appearance of potatoes and beans. In many traditional recipes kohlrabi was replaced with potatoes, and grains were substituted with beans. The so-called Rhodopa keshkek is a traditional cereal porridge, which is preserved and can still be tasted in some places in the Rhodopa region.

    Traditional cooking techniques in the area are boiling, stewing and oven roasting. Due to its isolation from the plains to the south and north, the population ate what they could grow themselves or gather in the forests. The main products are sheep, beef and goat meat, dairy products, cheese, butter, cottage cheese, buttermilk, wheat (spelt) and later potatoes and beans, which are very well suited to the soils and climate of the mountains. There are many wild mushrooms, game, greens, wild strawberries, raspberries, blueberries, rose hips, etc. The main spices used are spearmint, thyme, savory and cumin. Meat is mainly consumed in winter, and in spring and summer dairy products and greens are consumed. Meat is traditionally stored through drying or cooked in clay pots. The famous Rhodopa cheverme (animal, slowly roasted on a spit) was made only for holidays. Klin, marutnik, patatnik, trahana, kachamak, kurban, dock stuffed leaves, stanimashki sarmi are only a small part of the culinary delights of the Rhodope region.

    Rhodopa spice mix is magical and mystical as the endless Rhodope mountains, in which one can easily get lost. Use it to spice up lamb, bean soup, meatballs, potatos or sarmi and they will become irresistibly delicious. We need the freshness of Rhodopa herbs and the taste of wild cumin to remind us why we love Bulgaria.

    Baked meatballs

    • 1 kg minced meat
    • 2-3 tbsp. Rhodopa spice mix
    • 1 kg potatoes
    • 1 onion
    • 3 tbsp. breadcrumbs
    • 5-6 garlic cloves
    • 2 tbsp. tomato puree
    • oil
    • salt and black pepper
    • chili (optional)
    1. Grate the onion and garlic.
    2. Cut the potatoes into rings.
    1. Combine minced meat, breadcrumbs, grated onion and garlic, 3 tbsp. Rhodopa spice mix, salt and pepper and mix well.
    2. Add 100 ml water and well until the water is fully absorbed and rest for an hour.
    3. Place potatoes in a pot of cold water and cook for 6-7 minutes after the water boils. Drain and let cool.
    4. Mix tomato puree with 100 ml of water, salt and black pepper to taste, 1-2 chopped garlic cloves and 50 ml olive oil and stir well.
    5. Grease a baking tray.
    6. Make flat meatballs from the minced meat. Order them in the tray by forming rows, overlapping meatballs with potato slices - meatball, potato, meatball, potato and so on until the tray is full.
    7. Pour evenly the tomato mix over the meatballs and potatoes and bake for 35-40 minutes in a preheated at 200°C oven until the meatballs are ready.

    Rhodopa beans

    • 500 g cooked beans
    • 2 tbsp. Rhodopa spice mix
    • 1 onion
    • 3-4 garlic cloves
    • 1 tbsp. flour
    • 50 g butter
    • salt and black pepper
    1. Finely chop the onion and garlic.
    1. Heat the butter on medium heat and sauté the onion in it for 5-6 minutes.
    2. Add the garlic and cook for 30-60 seconds.
    3. Add the beans and flour and mix well.
    4. Pour 1 cup of water and cook for 2-3 minutes before adding 2 tbsp. Rhodopa spice mix and salt to taste.
    5. Cook until thickened.

    Roasted lamb

    • 2-2.5 kg lamb
    • 1 kg potatoes
    • 1-2 tbsp. Rhodopa spice mix
    • 100 g butter
    • salt and black pepper
    1. Cut the meat into fairly equal pieces.
    2. Cut the potatoes into wedges.
    1. Grease a baking tray.
    2. Arrange the meat pieces on the bottom of the tray, season with salt and spread some melted butter on each piece.
    3. Sprinkle Rhodopa spice mix on the meat.
    4. Pour water on the bottom of the tray and cover with aluminium foil.
    5. Bake in a preheated to 200°C oven for about 1 hour.
    6. Turn the heat down to 180°C.
    7. Arrange the potatoes between the meat and bake for another 2-2.5 hours or until the meat is cooked.
    8. Bake uncovered at 200°C during the last 30 minutes to get a nice crust.

    Chicken soup

    • whole chicken (around 1.4 kg)
    • 2 tbsp. Rhodopa spice mix
    • 400 g potatoes
    • 1 onion
    • 3-4 garlic cloves
    • 1 carrot
    • parsley
    • salt and black pepper
    1. Coarsely chop the onion and carrot.
    2. Cut the potatoes into small cubes.
    1. Place the chicken, onion, carrots and garlic in a pot of water, add salt and cook for about 1 hour after boiling the water.
    2. Take out the chicken and strain the stock.
    3. Debone the chicken and tear it into bite-size pieces.
    4. Return the broth, chicken and potatoes to the pot.
    5. Pour 2 tbsp. Rhodopa spice mix and salt and cook for 15-20 minutes.
    6. Serve the soup sprinkled with finely chopped parsley.
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