The succulent black bread of my hometown Cologne is one of the foods that I miss the most in Bulgaria. Fortunately, you can easily bake it at home, as long as you manage to dig up the ingredients (or suitable replacements). The ones that are hard to find in Bulgaria are dark molasses, buttermilk and rye grist.
The only real waste from brewing beer is draff, that is what is left off from cooking the malt. You can feed it to animals or compost it but I replaced the sunflower seeds from my favorite bread recipe with the draff from the last brewing day.
Gratinated brined cheese with tomatoes, pickled hot green chillies, olives and garlic with Turkish flatbread (pide or pita) and good olive oil is one of my classic dishes. The recipe is prepared extremely fast, delicious, vegetarian, and an ideal companion for a glass of red wine.
