Kapama

Brought to you by: Rositsa Mineva, Stara Zagora, Bulgaria

I prepared this dish for New Year's Eve. Its name is  KAPAMA  it is a traditional Bulgarian dish which we serve on Christmas and New Year's Eve
 * [[image:1535688_10202792904972107_471455379_n.jpg width="512" height="384"]] ||

=K = = = =A = = = =P = = = =A = = = =M = = = =A = || Kapama is prepared by many products - a few types of meat - pork, chicken, veal, rabbit meat, and sauerkraut; you can even use preliminarily prepared stuffed cabbage leaves; sausage or black-sausage and rice can also be added to this unusual mixture.
 * Kapama is a traditional Bulgarian dish, which is prepared in the South-West part of Bulgaria. I was a student there and studied this recipe from the local people.

In order to achieve the unique flavor and taste of the Kapama, there are three important conditions:

1.The first one are spices - pepper, paprika, bay-leaves;

2. The second one is the arragement of the products and layers;

3. The third one is to bake the dish for a long period of time (at least 4-5 hours or more in low-temperature oven, in clay pot sealed with dough) || =Ingredients : = It is prepared with at least 3 types of meat – For additional fragrance you can add a small glass of red wine || Conversion Table U.S. to Metric and Metric to U.S.
 * pork (500 g),
 * veal (500 g)
 * chicken (500 g);
 * 1 piece of sauerkraut
 * 1 glass of rice,
 * 400 g sausage,
 * pepper, paprika and salt according to your preferences
 * dough for smearing.