Kapama

Name: Kapama
Yield: 2 servings
Cuisine: Bulgarian
Ingredients: 500g pork shoulder, in chunks; 500g chicken pieces; 300g fresh pork sausage, in pieces; 1/2 rabbit, jointed (optional); 1kg sauerkraut, shredded; 1 cup rice; 2 tbsp sweet paprika, black peppercorns, 4 bay leaves, allspice; 1 cup red wine; Flour and water dough, to seal the lid

Капама/kah-pah-MAH/

Also known as: Banska Kapama, Razlog Kapama

About this dish

Layers of pork, chicken, sausage, rabbit and sauerkraut slow-baked in a sealed clay pot with rice and spices.

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Ingredients

🐖500g pork shoulder, in chunks

🍗500g chicken pieces

🌭300g fresh pork sausage, in pieces

🐇1/2 rabbit, jointed (optional)

🥬1kg sauerkraut, shredded

🍚1 cup rice

🌶️2 tbsp sweet paprika, black peppercorns, 4 bay leaves, allspice

🍷1 cup red wine

🌾Flour and water dough, to seal the lid

Method

Serves 2

Brown the meats lightly and season with paprika, salt and pepper.

Line a large clay pot with a layer of sauerkraut, then add a layer of meats, a little rice, bay and allspice.

Repeat the layers, finishing with sauerkraut, then pour over the wine and enough water to come halfway up.

Put the lid on and seal it all round with a rope of flour-and-water dough.

Bake at 160°C (325°F) for 4–5 hours. Break the seal at the table and serve hot.

✓ What Makes it Authentic

Kapama is the festive dish of Bansko and the Razlog valley in the Pirin mountains, traditionally made in winter and sealed with a dough lid so it cooks for hours.

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