Kapama is cooler than any Chops and boring French meat! New Year's table :) скачать в хорошем качестве

Kapama is cooler than any Chops and boring French meat! New Year's table :)

Kapama is one of the oldest and most beloved dishes in Bulgaria, without which not a single New Year's table can do! And, believe me, this is the coolest thing that you are used to cooking for the New Year, it is a meat bomb in every sense, you cannot even imagine how much wine you can drink at the table where this is served! Kapama is traditionally cooked in a gyuveche - a clay pot of a special shape, like on my table. If you don't have this, any thick-walled pan will do, the main thing is that the lid closes tightly enough, without large gaps. This dish is prepared only a lot at once and for everyone - family or guests! The main trick of making kapama is the preparation of a large amount of different meats with a small amount of spices and salted cabbage for a long time at a low temperature, which creates the effect of a middle between stewing and baking. So, stop beating around the bush, recipe! Ingredients (for dishes with a capacity of about 5 l): lean pork (neck, shoulder blade, etc.) - 1.5 kg, young beef or veal - 1 kg, chicken thighs or any part of red meat without skin - 6-8 pieces, dry-cured "finger-shoved" sausage 200 grams, blood sausage, if desired, about 200 grams, salted cabbage in heads (heads) 1-1.5 kilograms, 100 grams of lard - fresh or salted, rice 1 glass, a couple of bay leaves, black peppercorns, sunflower oil 4-5 tablespoons, dry or semi-dry red or white wine 1 glass. Separate several top sheets from the cabbage so that you can tightly cover the contents of our dishes with them. Cut the rest of the cabbage into squares. Cut the bacon into thin strips and place it loosely on the bottom of the dish to prevent it from burning. Put half of the cabbage on top, on top of it - pour half of the rice evenly. On top of the cabbage, spread half of all meat in a dense layer - pieces of pork, chopped beef, chicken, pieces of sausages. We put everything tightly, press it with your hand. Put the bay leaf and add 10-20 black peppercorns. On top of the meat - again a layer (second half) of cabbage, rice, as well as meat, sausages and spices. Press well again. If you have a large, tall dish, there may be three layers of "cabbage-rice-meat-spices". You don't need to add salt or add anything else, all that is needed is inside! Cover everything on top with cabbage leaves that we left at the beginning. Sprinkle with sunflower oil and wine. Cover with a lid. If they do not fit tightly, we cover it along the edge with a batter made of a small amount of flour and water, but make sure that there is at least a small hole for air to escape. We put in a cold oven and set the temperature to 200 degrees for 40-50 minutes. Then we reduce the temperature to 150 and cook for another 3 hours. We take out our vessel with meat and, without opening, let it rest for 15 minutes and cool slightly. Ready! We remove the top sheets and put the meat into plates, so that in each one we put from all types of meat - pork, beef, chicken, and cabbage with rice. Bon appetit and a great holiday for everyone, and not only for the new year! --- Host / Producer: Vladimir Nesmashny Camera / Montage: @ m3ntor.r ====== Order a thick oak table like ours ANY size - https://dyb.by ====== Advertising in our videos - [email protected] #Vladimir #Nesmashny #kapama recipe #kapama recipes #bulgarian kapama #New Year's table #meat for the new year recipes #how to cook kapama #how to cook kapama #New Year's meat recipe #meat not chops #what to cook for the new year #New Year's meat dishes #what to cook from meat for the new year year #how to cook meat in a pot #a lot of meat recipe #bulgarian cuisine #bulgarian new year cuisine #new year in bulgaria #bulgarian meat #bulgarian meat recipe #new year recipes #menu for the new year