Traditional Bulgarian Stuffed Carp with Walnuts (Пълнен шаран с орехи)
Традиционно ястие · Bulgarian
A classic Bulgarian festive dish, typically prepared for Christmas Eve or other celebrations. Whole carp is stuffed with a rich mixture of ground walnuts, onions, rice, and herbs, then baked until golden and flaky.
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Съставки
- Whole carp1.5-2 kg
- Walnuts200 g
- Onions2 medium
- Rice100 g
- Parsley1 bunch
- Black pepperto taste
- Saltto taste
- Vegetable oil50 ml
- Optional: Red pepper flakes1 tsp
Стъпки
- 1
Clean the carp thoroughly, scale it, and make shallow diagonal cuts on both sides. Season the inside and outside with salt and pepper.
- 2
Finely chop the onions and sauté them in vegetable oil until softened and lightly golden.
- 3
Grind the walnuts coarsely. Chop the parsley.
- 4
In a bowl, combine the sautéed onions, ground walnuts, uncooked rice, chopped parsley, salt, pepper, and optional red pepper flakes. Mix well.
- 5
Stuff the carp cavity generously with the walnut mixture. You can secure the opening with toothpicks if needed.
- 6
Place the stuffed carp in a baking dish. Drizzle with a little more oil.
- 7
Bake in a preheated oven at 200°C (400°F) for 45-60 minutes, or until the fish is cooked through and the skin is golden and crispy. Baste occasionally with pan juices.
- 8
Let it rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges.
