I already wrote about my friend Gaga. Whenever we visit each other, we cook. Last time, when I went to her village Sumrakovac, we prepared some Serbian food. This time, she visited me, and we made a Bulgarian dish from her blog – Kavarma kebab. Recipe comes from a cookbook written by a famous Serbian foodie Stevo Karapanža where he said it is a fusion of Balkan tastes. We made it with what I had on hand and sprinkled it with some dried thyme and roasted garlic and pepper. At the end, seamed the dish got an Italian feel.
500 g turkey breasts
1 onion, sliced
about 10 cipollini onions
1 clove garlic, pressed
200 ml white wine
200 ml clear broth
1 tsp sweet paprika
salt and pepper
roasted garlic and pepper
Cut the meat into pieces, add salt and pepper and let it stand in the fridge for an hour. Then heat some oil in a pan and fry the meat on high heat until the golden crust forms. Remove on the plate and fry onion and cipollini in the same pan. Season with salt and pepper and when the onions are almost done, put back the meat into the pan and stir in paprika.
In a saucepan heat broth, wine and garlic until it boils. Reduce the heat and add corn flour, enough for the sauce to thicken. Keep in mind that the sauce will thicken more when it starts to get cold. We used white corn flour that Gaga brought from her village, and, being milled in a village mill, it’s texture was rougher than the regular yellow store-bought corn flour. In that case, you’ll need to add some more wheat flour or corn starch in order to force the sauce to thicken.
Serve sprinkled with some dried thyme and grated roasted garlic and pepper.
Note: The May issue of our Mezze magazine is out. We have some new columns and it’s finally starting to look as we wanted. Take a look and let me know how you like it