The technology of preparation of kebaps was taken from the Oriental cuisine, and subsequently it was further developed and modified according to the peculiarities of our national cuisine. Kebaps are cooked in many ways and in practice their variety is great both because of the different types of meat and their different treatments. The most commonly used are lamb, veal and pork. They are prepared by frying or stewing the cubes of meat in fat or sauce, but they can also be grilled. The sauce may also be with different color. It is delicious and aromatic because of the many spices used – savory, mint, black pepper, bay leaf, wine, hot peppers, garlic.
In this endless variety, the Tas kebap certainly enters the list of traditional Bulgarian dishes. It can also be prepared with pork, lamb or veal, along with onions or leeks, flour, tomatoes and spices. It certainly ranks within the favorite dishes of my family members, along with other delicious kebaps such as Wine Pork Kebap.
You must know the recipe for this delicious dish, but if not – check it out! Enjoy!
INGREDIENTS:
DIRECTIONS:
You can start cooking the rice, but you can also do it at the same time with the meat.
In a saucepan place the oil over medium heat and let it melt for about 1 minute.
Add the rice and stir well. Fry for a few minutes until the rice is “glassy”.
Add about 1/3 of the water and mix well.
Then add all the water and simmer over low heat. It is important that the amount of rice and water is in 1:3 ratio.
Once the rice is ready and has absorbed all the water, remove from the heat, cover with a lid or a cloth and set aside until serving.
Cut the meat into cubes about 2-3 cm in size. Fry it in a saucepan in a preheated oil.
Once the meat is almost done, remove it and put it in a plate.
In the fat where you fried the meat, add the finely chopped onion.
Fry it until it softens.
Add the tomatoes, the sugar, the flour and the pepper. Stir well.
Add the bay leaf and the garlic, smashed or diced. Stir again for a few minutes.
Once a homogeneous mixture is obtained, add the meat. If there are drained juices from it, do not throw them away and add them, too.
Add warm water just to cover the ingredients.
Add the cube of broth. If you don't have one, add some universal spice or salt to taste.
Add the freshly ground black pepper.
Let the dish simmer for about 35-40 minutes.
Served with rice. You can fill a small bowl with rice and turn it upside down in the middle of the plate, as I did. Add from the kebap around the rice. If you want, you can sprinkle with freshly chopped parsley. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
You can start cooking the rice, but you can also do it at the same time with the meat.
In a saucepan place the oil over medium heat and let it melt for about 1 minute.
Add the rice and stir well. Fry for a few minutes until the rice is “glassy”.
Add about 1/3 of the water and mix well.
Then add all the water and simmer over low heat. It is important that the amount of rice and water is in 1:3 ratio.
Once the rice is ready and has absorbed all the water, remove from the heat, cover with a lid or a cloth and set aside until serving.
Cut the meat into cubes about 2-3 cm in size. Fry it in a saucepan in a preheated oil.
Once the meat is almost done, remove it and put it in a plate.
In the fat where you fried the meat, add the finely chopped onion.
Fry it until it softens.
Add the tomatoes, the sugar, the flour and the pepper. Stir well.
Add the bay leaf and the garlic, smashed or diced. Stir again for a few minutes.
Once a homogeneous mixture is obtained, add the meat. If there are drained juices from it, do not throw them away and add them, too.
Add warm water just to cover the ingredients.
Add the cube of broth. If you don't have one, add some universal spice or salt to taste.
Add the freshly ground black pepper.
Let the dish simmer for about 35-40 minutes.
Served with rice. You can fill a small bowl with rice and turn it upside down in the middle of the plate, as I did. Add from the kebap around the rice. If you want, you can sprinkle with freshly chopped parsley. Enjoy! 🙂
