How to cook dry lamb kavarma cold. Bulgarian kavarma

I offer you a recipe for a gorgeous honey cake. For me, this is a perfectly delicious honey cake ... It combines many tastes, unique aromas and tenderness of cream cheese.

For the test:
butter (margarine) - 100 g;
eggs - 3 pcs.;
sugar - half a glass;
honey - 1 glass;
salt - a pinch;
soda - 1 tsp;
flour - about 400 g (or 2.5 cups).
For the cream:
cream cheese- 1 pack;
condensed milk - 1 can (boiled);
butter - 70 g;
sour cream - 250 g.
For impregnation:
lemon juice- a quarter of a glass;
honey - 1 tbsp. l .;
sugar - 3 tbsp. l .;
flour for kneading - about 130 g.

Drive eggs into a bowl and add honey, sugar to them, mix with a spoon.

Add butter or margarine, put on water bath and stir until the butter is completely melted, then hold in the bath for a couple of minutes and remove

Pour flour in portions, add salt, soda and mix until smooth.

The dough should turn out to be liquid, it should be put in the refrigerator overnight.

The next day, remove the dough (it will be very thick) from the refrigerator and use flour to make balls (6-7 pieces).

Now we begin to bake the cakes. Take the first ball, dust your hands well with flour, as the dough is very sticky. Put on a mold (I have a silicone one). If your mold is not silicone, take a sheet of foil, cover the mold. Spread the first ball over the surface of the mold with your fingers, constantly dipping your hands into the flour. From the ball, pressing the dough with your fingers, make a cake about 1 mm thick and bake in the oven for 4-5 minutes at a temperature of 220 degrees until brown. Bake the rest of the cakes in the same way.

I got 7 cakes. Cut the edges of the cakes to the shape of your cake dish, grind the cut edges (you can sprinkle them on the top and sides of the cake).

Now we need to prepare some of the cream. Beat sour cream with condensed milk.

Boil honey cake impregnation - mix lemon juice, honey sugar and cook over medium heat for about 4-5 minutes

Smear the cakes with impregnation and half of the prepared cream, stack on top of each other, leave to soak for 20-30 minutes.

Add butter to the remaining cream and beat, then add the cream cheese and whisk again with a hand whisk.

Take the second course and start shifting the already soaked cakes one by one, smearing them with our second cream. Then grease the sides and sprinkle with crumbs from the remaining scraps of the cakes. Here is the honey cake and ready.

Ingredients for a buttercream honey cake:

For honey biscuit:

3 large eggs, room temperature
100 g granulated sugar
100 g honey
1 teaspoon baking soda
150 g flour

For syrup:

1 teaspoon honey
100 ml warm water

For the cream:

300 ml chilled cream, 33-35% fat
300 g boiled condensed milk

Cooking a biscuit honey cake:

Beat eggs with sugar into a fluffy white mass in a stationary mixer. If it is not there, then whisk in a regular mixer.

Put honey and soda in a saucepan and, with constant stirring, over medium heat, bring the honey-soda mixture to a beautiful amber color (2-3 minutes).

Remove the saucepan from the stove and stir in one spoonful of hot honey in eggs beaten with sugar, stirring constantly so that the eggs do not curl.
In several steps, through a sieve, add the flour to the egg-honey mixture.
Gently and quickly, with folding movements (so as not to destroy the airiness of the beaten eggs), mix the dough with a whisk after each addition of flour. It turns out to be light airy dough, which is biscuit-like in consistency.

We immediately pour the dough into a greased mold and scroll the mold around its axis so that a small funnel forms in the dough (then there will be no cap on the finished biscuit).
We send the form with the dough to the preheated oven.

We bake the biscuit for 40 minutes at a temperature of 160 degrees (be guided by your oven). We check for readiness with a dry toothpick. You can also bake a biscuit in a slow cooker.

Making syrup: dissolve honey in warm water, cool.

Making a cream: Whip cream with boiled condensed milk until thickened.

Cut the cooled biscuit into 3 cakes. Soak each cake with syrup and grease with cream.

Apply cream on the top and sides of the cake and sprinkle ready cake biscuit crumbs (or decorate to your liking).

You can let the cake brew in the refrigerator, or you can eat it right away.

Enjoy your tea!

Cooking instructions

3 hours Print

1. In a water bath, in a saucepan, melt 60 g of butter. Tool Pasta casserole The main rule of a good pasta pot is to be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain such an amount hot water... The problem can be solved by purchasing a saucepan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.

2. Once the butter is melted, pour in 1 glass of sugar. Stir.

3. Pour honey, then eggs. And again, stir everything - stir after each component.
Crib How to check the quality of eggs

4. Quench the baking soda with vinegar.

5. When the mass heats up to a hot state, stirring, put the baking soda. Stir until the mass rises and becomes, as it were, airy and turns white.

6. After that, add 1 glass of flour - stir, then another 1 glass - stir (add flour until the mixture becomes thick).

7. Remove the pan from the bath and pour the dough onto the floured table. Stir the dough with your hands and divide it into 6–7 pieces (place these pieces on a plate and cover with a towel to keep the dough warm).

8. Take one piece - roll it out. Place on a baking sheet sprinkled with flour. Bake in oven at 200 degrees, about 2 minutes, until golden brown. And so every part. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

9. Gently cut the cakes and coat with cream. Fold on top of each other, grease the side walls. Grind the crumbs from the cakes with a blender. Sprinkle the edges of the cake and top with this crumb through a small sieve. Blender Tool Any blender can handle the transformation of soup into puree. Whether it's Braun, Bosch, or Kitchen Aid. It's still not ice to grind. The main thing is that the jug is glass or steel. Hot soup is not plastic. There are, of course, hand blenders that can be used to puree right in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their result is softer.

10. For the cream, soak the butter at room temperature(the butter for the cream should be soft). Put 200 g of butter in a saucepan and beat until it turns white. Then add condensed milk in small portions. Add vanilla sugar... Beat until smooth.

Cooking instructions

3 hours Print

1. Add honey to a saucepan and melt until boiling. Then add: water, salt, soda and sugar. Penalties will rise due to the reaction with soda, do not be alarmed, stir. Keep the mixture on low heat, stirring continuously until the mass acquires a beautiful dark caramel shade. Casserole tool A stewpan is both universal and prosaic: you can stew, fry, simmer, and whip sauces in it. And there cannot be many saucepans: size and weight matter in different situations.

2. Turn off the heat, remove the pan from the stove and add butter (50 grams), stir. We cool the mass (but not much, otherwise it will thicken very much) and add the eggs. We mix everything.
Crib How to check the quality of eggs

3. Sift the flour, kneading the dough. Wrap the resulting dough with foil and leave for 2-3 hours. Flour seeder tool Flour needs to be sieved even if you ground it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour loosened up, saturated with oxygen, the dough rises better and its texture is then better. You can sift with any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

4. After 2-3 hours, take out the dough, sprinkle the table with flour and knead it. Divide the dough into equal parts (I got 6 pieces).

5. We distribute each piece of dough on the bottom of a detachable form, pre-greased butter, prick in several places with a fork and bake in a preheated oven to 170 degrees until golden brown for about 5 minutes (as you understand, this manipulation will need to be done 5 more times with each piece of dough), take out the cake, and put a new one in its place dough blank. When the cake cools down, it will freeze, do not be afraid of the crouton :) Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

6. Remove the butter (100 grams) from the refrigerator and soften to room temperature.

7. When all the cakes are ready, let's turn to the cream. Whip the cream with icing sugar and vanilla until thick. Mixer Tool Whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but using a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, and it is also a universal food processor at the same time.

In the south of Moldova, as well as in other parts of the country, it is customary to slaughter a pig at Christmas. It is from pork that many dishes are prepared for festive table, but often mutton is adjacent to it. Therefore, I will tell you a little about the traditional Bulgarian and Gagauz dish, which for me personally is the most delicious meat meal of the Budjak steppe. In the Gagauz language it is called kaurma, in Bulgarian it sounds like "kavarma" (kavarma), which is a direct borrowing from the Turkish kavurma. However, in Bessarabia this dish is prepared and looks completely different than in modern Bulgaria.

There are differences both in the technology and cooking time, as well as in the original ingredients - in Bulgarian establishments, pork and poultry kavarma is more often served. At the heart of its Budjak version is always mutton, which is quite mature and fatty. As a rule, the whole carcass of a sheep, whose weight can reach and even exceed 40 kilograms, is used for one tab of kawarma. In addition, in the south of Bessarabia for the preparation of kavarmaquite often it is necessary to allocate the whole daylight hours, while in Bulgaria thistakes up to 40 minutes, no more.

The basic recipe for Budjak Kawarma is as follows. In a large cauldron, a small amount of frozen lamb fat dissolves (fat is melted from a fresh fat tail) or the fattest pieces of meat are placed on the bottom. Leftover meat in the opened fat fried over medium heatto a light crust, which takes 25-30 minutes.It is very important that bones are present in the cauldron during the many hours of cooking, they will give the food a special flavor. But there is one important nuance - the bones must either be cut with a knife at the joints, or cut with a sharp ax, with one precise and strong blow. Otherwise, small bones are guaranteed to break the eater's tooth.

Then 2 medium heads of onion cut into strips are introduced into the cauldron (based on 1 kilogram of meat with bones), after which the contents of the cauldron are stewed for another 10-15 minutes. Salt, pepper, be sure to add homemade paprika and spicy dry capsicum without a stalk. Now you can pour several glasses of white wine into the cauldron (this is optional) and continue to simmer everything on the lowest heat under the lid for up to 5-6 hours, adding water little by little if necessary.

Kavarma is a multifaceted dish. It can be served hot or cold. In this case, after cooking, all bones are removed from the cauldron and the kavarma is poured into molds, where it solidifies. This is a great way of preserving - this is how kawarma (kaurma) can be stored even outside the refrigerator for several weeks, for example, in a basement or other cool place. In this form, she sold in most markets in the south of Moldova and costs about 6-8 euros per kilogram

In addition, kavarma can be used as a base for other dishes. For example, as a weekend breakfast after a drunken feast, and for this, it is enough to warm up kavarma in a frying pan and fry several eggs in it. Here are the original ingredients.

Onions are fried for a couple of minutes

Then it is entered Bell pepper which is accepted

After another couple of minutes, we put chunks of kawarma

In a few minutes, Kavarma generously gives away all its fats and juices

We break a couple of eggs and bring them to mind for 5 minutes. The yolks are best kept liquid.

The finished dish is often served on a common table. right in the pan, so it stays hot for as long as possible. In the case of lamb, this is a fundamental requirement.

It is better to drink this dish with beer or cold wine. Unpleasant consequences are possible, especially for those who suffer from pancreatitis.