Wine kebap

Stanislava Dimitrova
How it's made: 

There is nothing more inspiring for a good old homemade meal than the cold snowy weather. Today, I am going to prepare the classic wine kebap with pork.

Cut the meat into small pieces and soak it in half a glass of red wine, a pinch of salt and a couple of bay leaves. Let it marinate for at least 2 hours.

Brown the finely chopped onion at the bottom of the boiling pot. Add the meat chunks and stir well until the meat gets nice and brown. Add the wine and let it simmer for a couple of minutes until the meat sucks up all the flavor and aroma of the wine. Add the flour, the tomato puree, the peppercorns, a few bay leaves and salt.

Stir well the mixture in order to get homogeneous sauce and add at least one large cup of hot water. Let it simmer for 30 - 40 minutes. Serve it with rice or mashed potatoes.

Shopping list: 
1 kg pork leg
1 onion
4-5 tablespoons olive oil
2 tablespoons flour
4 tablespoons tomato puree
1 glass of red wine
3-4 bay leaves
10-12 peppercorns
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