The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Haidushki kebab

Like many other dishes from the Strandzha-Sakar Region and Haidushki Kebab is influenced by Turkish cuisine. Rape, yogurt or sheep meat is used as the basis.

1 kg. Lamb
2 bunches fresh onion
5 potatoes
3 tomato
100 g mushrooms
6 cloves of garlic
5 chili peppers
100 g butter
1 pinch of savory
1 tablespoon paprika
8-10 vine leaves
Salt and pepper to taste

Method of preparation:
Cut the meat into small cubes and pour it into a deep clay pot with lid. Add to it the finely chopped onions, mushrooms, potatoes, garlic, chilli peppers and savory. Tomatoes are peeled, cut into cubes and added to the rest of the vegetables. The oil melts and the other products are poured with it. Season with salt and pepper. At the top, arrange the vine leaves and place the lid. The Haidushki kebab is baked in an oven at 160°C for about 2 hours. When the dish is ready, remove it from the oven and remove the lid, then remove the vine leaves.

Maria Todorova, Haskovo

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