podrobitsa (stuffing)

Repljana 2

36 (a) pèčeno jàgne podròbicu si napràimo ot crèva dròp tùmbak
Roast lamb, [then] we make “podrobitsa”, with intestines, [diced] liver, tripe –

37 (a) ə ə napràimo podròbica lùk zelèni natùramo
we make “podrobitsa”, and add leeks

39 (a) tòj štò strùkovete zelèni lùk pò ùbavo sәs zelèni
Those individual leeks. It's better with leeks.

40 (a) ìma na mestà ga pràe sɤs cṛvèni ama pò nè e ùbavo
In some places they make it with onions, but it's not as nice

41 (a) sɤs cṛvènijɤt lùk zelènijәt lùk i dušìčina zovèmo go dušìčina
with onions as it is with leeks and thyme. We call [that herb] thyme.

47 (a) mnògo podròbicata
[We put] a lot [of it] in “podrobitsa”.

48 (VZh) e ùbavo dә slòžiš dušìčina
[What else] is it good to add wild thyme to?

49 (a) podròbicata à
“Podrobitsa”, you know?

53 (a) slàgam i u bòp tekà ama za u podròbicata
I also put it in beans, but [it's best] in “podrobitsa”.

54 (a) nàj smo g'u običàli
[That's] what we have [always] liked the best.

56 (a) nàj u podròbicata slàgamo
We put it most [often] in “podrobitsa”.

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Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

by Dr. Radut