Post by wilderness on Aug 22, 2019 5:07:12 GMT -5
Kavarma-pippin
800 g (1.3/4 lb) pork (fillet is best) I used Chicken
5 red peppers (the ‘flat’ Bulgarian ones)4-5 onions (the larger and softer the better)
2 tomatoes
1 small green chilli (if you prefer your dishes spicy)
1/3 cup white wine
Chubritza or summer savory (very popular in Bulgaria)
1 cup mushrooms
sprinkle of paprika parsley (fresh and finely chopped)
half a cup of lard or sunflower oil
salt and pepper
Cut the meat into small pieces and brown in the lard or oil. Add the onions and continue to fry until the onions are tender.
Add the sliced mushrooms, peppers, tomatoes, wine, pepper, salt, paprika (optional chilli), summer savory (chubritza) and a splash of warm water.
Stir, pour into individual earthenware bowls (or a large earthenware bowl) and bake for one and a half hours at 180°C.
Advice
If you prefer a more intense flavor, put twice much wine (1 cup).
Serve
Sprinkle finely chopped onions and serve hot with cooked rice or potatoes.
