Carp in dough


Stuffed carp is a dish from the traditional Bulgarian cuisine, a fish dish popular throughout Bulgaria, which is traditionally served for the great church Christian holiday of Nicholas Day.


  • carp – 1 pc.
  • walnuts (chopped)- 200 gr.  
  • leek – 2 sprigs
  • pitted olives – 10 pcs.
  • carrots – 1 – 2 pcs.
  • mushrooms – 2 pcs.
  • pepper – 1 pc.
  • raisins – 2 tbsp.
  • salt
  • lemon juice
  • olive oil

Fort the dough

  • flour – 2 tsp.
  • egg – 1 pc.
  • yolk – 1 pc.
  • oil – 2 tbsp.
  • vinegar – 1 tsp
  • salt – 1 tsp
  • water – about 1 tsp.


  1. Clean and wash the fish well.
  2. Mix  the black pepper, as well as the salt, in a saucer. When they are well mixed, they are rubbed into the carp to make it taste good.
  3. Place the fish in a tray and pour plenty of lemon juice over it. It stays like this /at least/ until the filling is ready.
  4. Pour olive oil into a pot or deep pan. While it heats up, chop the leeks, mushrooms and carrots. When the olive oil heats up, add the vegetables to fry. After 2-3 minutes, add the walnuts and raisins. After another 2-3 minutes, the stuffing is removed from the heat.
  5. Chop the olives finely and mix them into the filling.
  6. The carp is filled with this stuffing.
  7. The flour is sifted and a well is made in it. Add all the ingredients except the yolk and knead the dough. A little of this dough is left for decoration, and the rest is rolled out into a thin crust. The carp is wrapped in this crust, and the edges of the dough must remain under the fish.
  8. The tray in which the fish will be baked is greased and floured, then the wrapped fish is placed. The remaining dough is used to decorate the fish.
  9. Beat the yolk and add 1-2 drops of vinegar and 1 tsp. oil. The fish tank is seasoned with this mixture. Bake in an oven heated to 180 degrees for about 45-55 minutes. The crust of the fish itself should turn red.


The stuffing mixture can be stewed. Whole wheat flour can be used instead of white flour. In the past, the cake was made with lard, now you can use sunflower oil.

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