The many faces and filling kavurma

Unfamiliar to most European languages the name of the dish "kavurma" in the Balkans is the awe and thrill of dining. In Bulgaria, many of his recipes that vary significantly from one another, depending on the culinary traditions of the country. Equally, it concerns the variations of its spelling and pronunciation, when even in neighboring villages can be found the name "kavarma" or equivalent to it in essence and meaning of "kavrma." Among the initial products of dishes can be pork, beef and poultry, including pheasants. But in the restaurant "Gok-Oguz" classic served kavurma of lamb.

Its founders and keepers of the traditions of cooking are the shepherds. With the coming of spring, they are weeks and even months were taken to herd hundreds of sheep on mountain pastures, the benefit of the Balkans are known for their meadows. To restore power after many kilometers of daily hits and evening milking sheep required an abundant and high-calorie food, which could store up for future use. It was kavurma dish, which could meet these needs.

By and large, cooking kavurmy - the mystery and ritual, and the masters are in Bulgarian and Gagauz villages of special honor. Typically, the men gather around the boiler, sing songs, and, of course, treat each other with their homemade wine.

For the preparation of the herd kavurmy selected adult sheep, at least 2 years. It should be well-fed and fat, otherwise, the dish will not be considered traditional. Carcase cut into pieces the size of a fist of a man, after which they stew in a large cauldron with bones simmered in its own juice for 12-14 hours. The presence of bones in the first stage of the preparation required, they give the finished dish a richness and flavor.

By the sixth hour of fighting the meat from the bones had already slipping itself. Now, the chef will carefully extract from the cauldron without reserve everything, even the smallest bones. In this regard, a large role for the quality narubki mascara. If the bones were chipped a precise strike, they will be left in the cauldron small fragments, which are inevitably mixed up with the finished kavurmoy.

Next, enter a dish in the salt, pepper and bay leaf. Of course, every author has his kavurmy additional secrets that he did not disclose to anyone, even the closest of kin. Culinary chef solutions "Gok-Oguz" also remain a mystery.

At the end of 12:00 quenching, ready kavurma poured into molds. She may be the usual utensils, or improvised sausage casing of the parchment. After solidification, kavurma can be stored for days or even weeks. According to its consistency and texture, it becomes a kind of compressed pure lamb meat, steamed up to the separation of fibers.

For the shepherds decided to open a cooking set of problems. Now kavurmu could carry around in your bag, do not fear for her safety. Another convenient option was the construction of small caches, or ice on the route of grazing sheep. In these products can be stored for up to a month, given that even in summer the temperature in the mountains is not high.

Kavurmy uniqueness lies in the fact that it can have both cold and hot. Many Bulgarian and Gagauz families it serves traditional snacks, along with cheese and vegetables. It is for this reason, it is one of the key places and cold snacks restaurant "Gok-Oguz", where the emphasis is on classic home cooking Budjaka.

At the same time, delightfully tasty kavurma in hot conditions, combined with steamed vegetables in it, including the Bulgarian pepper. The finished dish exudes aromas such that even the staunchest opponents of the lamb can not resist the temptation to try at least a little. Special thanks to the true connoisseur kavurmy delivers freshly baked homemade bread dipping into a hot meat juice, which languished vegetables. Ask for a variation of this dish in a restaurant "Gok-Oguz." You just will not give up.