Dupnitsa kavarma is a regional dish of Bulgarian traditional cuisine. It is usually prepared in winter and early spring while there are leeks. The main ingredients of Dupnitsa kavarma are leeks and peppers, pieces of pork and dry spices – bay leaves and savory, mint and thyme. During the Christian Christmas fasts, my grandmothers prepared Dupnitsa kavarma with leeks from the garden, dried red peppers and fresh autumn mushrooms from the forest.
Traditionally, Dupnitsa kavarma is prepared for the first time in autumn, when leek stalks are harvested from the gardens in the field of the village. The good stalks are buried in the soil at one end of the yard of the house, and the thin stalks are cleaned and Dupnitsa kavarma is prepared with them. Since I do not know wild mushrooms well and do not risk collecting them, I usually buy cultivated mushrooms from stores. That’s why I prepare my Dupnitsa vegan kavarma with cultivated white button mushrooms. I use home-dried red peppers – in the fall we have a lot of red peppers from our garden, which I cut into pieces and dry in dryers. My mother made kavarma with leeks and the last fresh green peppers from our garden. But I prefer the taste of kavarma with dried red peppers – I like to feel their natural sweetness. Although I use a wide variety of spices in cooking, I prepare Dupnitsa vegan kavarma with traditional spices – bay leaves and savory, mint and thyme. In our garden we grow a Bay laurel tree, garden savory and several species of mint. And every summer we collect thyme stalks from the meadows in the forests around our village, and then dry it in the shade – we use thyme for spice in the kitchen and for making herbal tea. My grandmother put kavarma on the table with warm homemade bread. And my grandfather loved to add chopped raw garlic and chopped large chili peppers to the kavarma. I follow the tradition and serve my Dupnitsa vegan kavarma with slices of home-made vegan gluten-free bread.
Dupnitsa vegan kavarmaCourse: Main dishes, Recipes
Roasted leeks with mushrooms and peppers
1500 g leek
500 g button mushrooms – white
100 g dried red peppers
50 g extra virgin olive oil
7 g Himalayan pink salt
can be replaced with any other salt
1 g dry bay leaves – 2 pcs.
2 g ground black pepper
3 g dry savory
2 g dried mint
2 g thyme dry
- I clean the leek stalks, wash them well under running water and let them drain. I cut each leek stalk in half lengthwise and then cut into large pieces – up to 3 cm.
- I wash the mushrooms, cut each in half and then cut into 0.5 cm pieces.
- In a large pan, place the chopped leeks, olive oil and salt. I put the pan to bake in a preheated oven at 200°C with a fan for 15 minutes. During baking, I periodically stir to bake evenly! I add the chopped mushrooms and bay leaves, mix well and continue to bake for another 15 minutes. I add the dried red peppers and ground black pepper, I stir and continue to bake for another 10 minutes. I take the pan out of the oven and add the dry spices – savory, mint and thyme. Stir well and set aside to cool for 5 minutes.
- I serve in suitable plates as a main dish along with slices of homemade vegan gluten-free bread. You can add chili peppers for spiciness!
- Nutritional value per 100 g of product:
- Energy value – 72.08 kcal
- Protein – 3.38 g
- Carbohydrates – 6.04 g
- Fat – 4.27 g
- Fiber – 3.66 g.