2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Each national cuisine has its own traditional dishes, which are its hallmark. For our cuisine, one of them is kavrma, although this dish is of Turkish origin, like most of the dishes we are used to.
The name of the dish comes from Turkish and means fried. It is about meat, which is the main product. Fry pork or chicken, and very often both.
The others ingredients for authentic kavrma are onion, savory, pepper, salt, peppers, parsley. The authentic recipe is dry, ie without broth, and baked in the oven, most often in a casserole or small casserole. It belongs to the winter dishes and its accompanying drink is red wine.
The dish has many variations, especially popular is the kavrma with mushrooms. The taste of the Bulgarian food has imposed the options that are liked more than the original idea of the dish.
Recipe for pork kavrma
Photo: Nina Ivanova Ivanova
Necessary products:
½ kilogram of pork
2 onions
¼ kilogram of mushrooms
3 tablespoons red wine
1 teaspoon tomato paste
2 cloves garlic
Red pepper, black pepper, salt and savory to taste
For garnish
1 teaspoon rice
½ a cube of vegetable broth
Parsley
Preparation:
Photo: Dobrinka Petkova
The meat is cut into cubes and fried. Remove to a pan and fry the chopped onion, finely chopped garlic and finely chopped mushrooms in the same fat. Add the tomato puree and the selected spices.
Return the fried pork to the pan and pour in the wine. The cover bring to the boil, cover and simmer until the meat is ready.
The rice is boiled in water, in the known ratio, and the cube of broth is crushed in it. When ready, drain the water and place the rice as a side dish to the local dish with a sprig of parsley.
The cover can be prepared and with lamb, as the Bessarabian Bulgarians do, which suggests that this recipe in its oldest form may have been made in this way. The lamb is boiled in a large pot, preferably a cauldron, on an open fire with paprika, onion and after thickening the fat, vinegar is added.
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