A very unusual and delicious casserole with rice, sheep cheese and turkey, drizzled with whipped kefir. Tangy and hearty, unusual and very tasty. I found this great recipe on a Bulgarian cooking site and decided to share. The casserole turned out very tender and delicious, it is clear that the Bulgarians know a lot about delicious food.
It is characteristic of Bulgarian cuisine to use sour milk, sour milk, bryndza and kashkavala (sheep cheese) to prepare cold appetizers, soups and main courses.
Bulgarian chefs, using bryndza in food, often subject it to heat treatment.
And in combination and baked with rice Mistral Indica Gold and turkey, bryndza gives a tangy, and the dish just melts in your mouth.