We will present you a recipe for kapama in the way we like the most after various experiments and variants. The recipe is similar to the kapama, which is prepared in Bansko and the region, and we have tried to offer you the best combination of products and flavors.

Necessary products for clay pot sizes: diameter - 30cm, height - 15cm:

Banskali Capama

For rice:

1 hours of rice - 180g of rice
1 onion head
1 carrots
50 ml of oil
1 teaspoon caraway
1 teaspoon ground black pepper
1 / 2 teaspoon salt
1 tablespoon red pepper

Behind the kapamo:

pork leg or shoulder - 1 kg
chicken meat - 800 - 900 gr
bacon - 250 gr
home made sausage (sausage, bloodbath) - 2-3 pieces
sauerkraut - 1 medium sized cabbage
red beet (waiting) - 2 heads (1 jar)
dried plums - 150 g
large raisins - 80 gr
Bay leaf

Method of preparation:

Prepare the rice first. Fry the onions and carrots in the oil. Once the onions have softened, add the pre-washed rice. Add the pepper, salt and cumin. Fry 2-3 minutes and finally sprinkle with red pepper. Simmer for a minute and remove from the hotplate.

Prepare the products:

Meat can be any choice and combination (pork, rabbit, veal, chicken), depending on your preference. It is good to have at least three species in the cap.

Cut the pork into medium sized pieces and season with salt, pepper, cumin, red pepper. Cut the bacon into strips and the sausage in half and cut into the blades of the blade. Taste the chicken with just a little black pepper and cumin. In this recipe, we used chicken legs and sausage instead of blood.

Remove the top 3-4 leaves from the cabbage and save them - you'll need them. Cut the cabbage in bulk. In Bansko, picking is used (this is canned red beet only with water). We will use two heads of fresh red beet. Peel and cut into pieces approximately 2 cm. Prepare and arrange other table products near you.

Roasting on a tentacle:

Banskali Capama

At the bottom of the pot, first place the slices of bacon. Cover with some sauerkraut. Then arrange the pork or veal, which is cooked the slowest. Add the red beets, prunes and raisins between the meat pieces. Sprinkle with 1 / 3 from fried rice. Insert 3-4 bay leaves. Cover with a layer of sauerkraut. Arrange the next row of meat, with prunes, beets and raisins between the pieces. Sprinkle fried rice, add bay leaf and cabbage. So alternate meat, rice, cabbage. Arrange the most tender meat (such as bacon) and sausage on top. Pour a glass of red wine and very little water around 100 ml. Do not press the products. No extra fat is added. Cover with pre-separated cabbage leaves. In some recipes, the lid of the clay pot is sealed with dough, but we do not recommend it and it will work out perfectly. Put in a low oven on low grill position. Bake about 1 hours at 230 degrees until the lid boils and then reduce to 180. Bake more 3 hours and reduce to 150 degrees. So you can leave another 2 hours. The more it boils over low heat, the more delicious it becomes. Before serving, discard the cabbage covered with it, which will be burnt. Serve by scraping from surface to bottom to have a serving of all products.