Bulgarian Kavarma – Meat and Vegetable Stew in Clay Pot
A hearty Bulgarian dish, Kavarma is made with pork or veal stewed slowly with onions, peppers, tomatoes, and spices, often baked in a traditional clay pot.
Ingredients (Serves 4):
* 700g pork shoulder or veal, cubed
* 2 onions, chopped
* 1 red bell pepper, sliced
* 2 tomatoes, chopped
* 1 carrot, diced
* 100ml white wine
* 1 tsp paprika
* 2 bay leaves, thyme, salt, pepper
* Sunflower oil
Instructions:
1. Sear meat in oil until browned. Remove.
2. Sauté onions and vegetables in the same pan until soft.
3. Return meat, add wine, paprika, bay leaves, and herbs.
4. Transfer to a clay pot or casserole. Cover and bake at 180°C (350°F) for 1.5 hours.
5. Serve hot with bread or rice.
Bulgarian Tip:
Often enjoyed sizzling hot in individual clay bowls with a side of Shopska salad.
A hearty Bulgarian dish, Kavarma is made with pork or veal stewed slowly with onions, peppers, tomatoes, and spices, often baked in a traditional clay pot.
Ingredients (Serves 4):
* 700g pork shoulder or veal, cubed
* 2 onions, chopped
* 1 red bell pepper, sliced
* 2 tomatoes, chopped
* 1 carrot, diced
* 100ml white wine
* 1 tsp paprika
* 2 bay leaves, thyme, salt, pepper
* Sunflower oil
Instructions:
1. Sear meat in oil until browned. Remove.
2. Sauté onions and vegetables in the same pan until soft.
3. Return meat, add wine, paprika, bay leaves, and herbs.
4. Transfer to a clay pot or casserole. Cover and bake at 180°C (350°F) for 1.5 hours.
5. Serve hot with bread or rice.
Bulgarian Tip:
Often enjoyed sizzling hot in individual clay bowls with a side of Shopska salad.
Bulgarian Kavarma – Meat and Vegetable Stew in Clay Pot
A hearty Bulgarian dish, Kavarma is made with pork or veal stewed slowly with onions, peppers, tomatoes, and spices, often baked in a traditional clay pot.
Ingredients (Serves 4):
* 700g pork shoulder or veal, cubed
* 2 onions, chopped
* 1 red bell pepper, sliced
* 2 tomatoes, chopped
* 1 carrot, diced
* 100ml white wine
* 1 tsp paprika
* 2 bay leaves, thyme, salt, pepper
* Sunflower oil
Instructions:
1. Sear meat in oil until browned. Remove.
2. Sauté onions and vegetables in the same pan until soft.
3. Return meat, add wine, paprika, bay leaves, and herbs.
4. Transfer to a clay pot or casserole. Cover and bake at 180°C (350°F) for 1.5 hours.
5. Serve hot with bread or rice.
Bulgarian Tip:
Often enjoyed sizzling hot in individual clay bowls with a side of Shopska salad.
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