What exactly is the real Banska Kapama?
At first glance, to the inexperienced tourist, the dish looks like sauerkraut with meat. But this is a huge mistake. The Banska Kapama is a unique culinary masterpiece, prepared in a deep clay pot, in which the products are arranged in precise layers and slowly stewed for hours.
The magic lies in the harmony of flavors: the sourness of homemade sauerkraut, the tenderness of three types of slow-cooked meat, and the specific, rich aroma of delicacies unique to the region such as Banski starec and kravavitsa.
Necessary products for authentic Banska Kapama
Всяка къща в Bansko пази свой „прочит“ на рецептата, но канонът, който прави ястието „кралица на трапезата“, е следният:
| Product | Quantity / Type |
|---|---|
| Sauerkraut | 2-3 medium cabbages (Kyose variety) |
| Pork | 800g shoulder or neck |
| Veal | 600g shoulder or shank |
| Chicken meat | Whole chicken or 4 large legs |
| Local delicacies | Old man from Bansko and authentic black pudding |
| Rice | 1 teacup (pearl) |
| Red wine | 250 ml (preferably Melnik 55) |
Spices – the secret of aroma
To make yours smell good Banska Kapama in Pirin, don't skimp on the black peppercorns, bay leaf, and cumin. In some old recipes, "chekane" (red beets fermented in the cabbage army) is also added, which gives the dish a deep pink color and a specific sweetness.
Step by step: Preparing the kapama
Preparing this dish is an art of arrangement. Follow this sequence for a perfect result:
- Preparation: Cut the meat into large pieces. Lightly sauté the rice with a little oil and paprika – this helps the grains stay whole during the long roasting.
- The basis: Place whole sauerkraut leaves on the bottom of a large clay pot. They serve as natural „insulation“ against burning.
- The layers: Alternate between chopped sauerkraut, rice, and meat. Start with the most tough meat (veal), move on to pork, and finish with chicken.
- The final: Place the sausage and black pudding on top. They will release their juices and flavors throughout the pot.
- Liquids: Pour in a glass of wine and a little cabbage juice (armia).
Professional sealing advice
This is the key point! The lid of the pot should be coated with a dough made from flour and water. The goal is to prevent any steam from escaping. This way The Banska Kapama it is stewed in its own juices, making the meat so tender that it literally melts in your mouth.
Baking: Patience pays off
The pot is placed in cold oven, to avoid cracking the clay. Start at a high temperature (around 200°C) until you hear the liquid inside „sing“ (boiling). Immediately reduce to 150°C. True masters let the kapama simmer for at least 6 hours, and best of all – overnight.
Where to try the best Banska Kapama in Bansko?
If you don't have time to cook yourself, here are three locations where the tradition is alive:
1. Dedo Pene Tavern„
Located in the heart of the old town, next to the Holy Trinity Church, this tavern is an institution. Their Banska Kapama It is prepared according to a centuries-old recipe and served with an authentic attitude.
2. Obetsanova Tavern„
The magic here comes from the homemade sausages. The tavern has its own production of Banski starets and krvavitsa, which makes the taste of their kapama unique.
3. Tavern "Baryakova"„
A favorite place of locals, where the food is always fresh. The kapama here is rich and plentiful, just as it should be for a large and noisy company.
Expert advice for tourists:
If you are planning a dinner for a large group (over 6 people), call the selected tavern at least 12 hours in advance and order. whole pot of Banska Kapama. This ensures that the dish will be prepared specifically for your table, and you will not receive individual reheated portions.
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