Kebap
4 servings
35 minutes
Kebab is a fragrant and rich dish of Bulgarian cuisine that embodies the traditions of slow-cooked meat with aromatic spices and wine. Historically, kebab has been a symbol of home comfort, served in taverns and at family gatherings. Beef soaked in wine is tender and juicy, harmoniously combining with roots and spices to create a rich, slightly spicy flavor. The final thickening with flour gives the sauce a velvety texture. Kebab is versatile: it can be served with mashed potatoes, rice, or fresh salads, making it an ideal choice for a hearty lunch or dinner. This dish not only warms but also transports us to the atmosphere of warm Bulgarian evenings filled with the aromas of spices and the joy of shared meals.
1
Cut beef or veal into small pieces, place in a pan, add roots, black and red pepper, bay leaf, salt, onion, and garlic, pour in wine and water, add fat, and stew. The pot should be tightly closed, and the heat should be low. Before finishing the stewing, add chopped potatoes.
- Beef: 800 g
- Parsley root: 40 g
- Celeriac: 50 g
- Ground red pepper: 10 g
- Ground black pepper: 10 g
- Bay leaf: 2 pieces
- Salt: to taste
- Onion: 200 g
- Garlic: 3 cloves
- Dry white wine: 250 ml
- Fat: 100 g
- Potato: 300 g
2
Allow the dish to cool slightly, remove the lid, and season the kebab with flour sautéed in a small amount of water. Place the pot back on the stove and cook for a few minutes.
- Wheat flour: 2 tablespoons
3
Serve the kebab with mashed potatoes, boiled rice, or salad.
