Sach kavarma of Hissar

Submitted by enr on 03 Oct 2010
300 g pork (loin)
150 g chicken (fillet)
1 large onion
200 g mix of wild mushrooms (can only mushrooms)
6 fleshy roasted red peppers ( pepper variety)
2-3 pickles
2-3 tomatoes
1 clove garlic
1 tsp mustard
1 tsp mayonnaise
1 tsp soy sauce
1/3 cup sunflower oil
80-100 g cheese (optional)
Sach kavarma of Hissar
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Cut the meat into chunks. Add salt, put soy sauce, mustard, savory, mayonnaise and sliced ​​garlic. Stir and leave nice spiced 10-15 minutes. During this time, clean the mushrooms and cut them into large pieces (halves or quarters). Slice the onion in large pieces roasted peppers into strips. Grated tomatoes, cucumbers cut into crescents. Put saci (you can use a deep pan and cook on the stove) above the hearth and fire to open fire. Pour all sunflower oil and wait until sachat nice heat. Put the meat and fry. Stir occasionally and continue to fry until a slightly red crust. Add onion and continue to fry until it lightly browning. Put the mushrooms, then a minute or two and roasted peppers. Keep stirring and frying. If sauce, waiting to evaporate and remain just fat. Add the tomatoes and wait again to evaporate the liquid. Stir constantly until the dish not stay again just fat. And put pickles, stir and take off the dish from the fire. Serve (optional) with grated cheese. May Sprinkle with chopped parsley. * The recipe is my improvisation of a dish that we ate in Hisar (hence the name). Some of the products could be seen with the naked eye, the other (invisible) invented them alone. I do not claim that it is authentic Hisarska meal.
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03 Oct 2010


Again delicious and appetizing dish pictures:-)

Thank you. Me a lot like today hurry to do while the memory of the taste is still fresh:-). Natselih it very, very close to what we ate in Hisar (as I have already written).

How I love this dish ... Bravo! Is it unlreal to publish such delicacies? :)

is not illegal:-), but is it healthy ...:-) Here only mazninkata is more (even in my portion - in Hisar there - there was a lot more), but without it the taste of the dish is different.

Today I did kavarma in a pan, then it switched to sach and zapekoh oven. I had red peppers and I substituted them with green. Again became delicious, but with red peppers, me personally, I like more - and in appearance, and taste.

I did it in stages that sachat I found small :). First zapekoh meat (which was the whole steak), and pulled him alone zaparzhih vegetables (this time the peppers were fresh and put them before the onions). Missed pickles. Then put the meat on the vegetables and sides ordered potatoes (pre-baked).