A festive layered stew of chicken, beef, sauerkraut, rice, and Bulgarian sausage (sudzhuk), slowly baked in a sealed clay pot for hours. The centerpiece of the Bulgarian Christmas Day table.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large clay pot
Garnishes: fresh herbs, paprika
Accompaniments: crusty bread, pickles
Instructions
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1
Rinse sauerkraut if very salty. Layer half on the bottom of a large clay pot or Dutch oven.
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2
Season chicken and beef with salt, pepper, and paprika. Arrange meat pieces over the sauerkraut layer.
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3
Spread sliced onions over the meat, then scatter rice evenly on top.
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4
Add bay leaves and thyme. Cover with the remaining sauerkraut.
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5
Pour chicken broth over everything until liquid reaches just below the top layer. Cover tightly with foil, then the lid.
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6
Bake at 160C for 3-3.5 hours without opening the pot. The sealed slow cooking melds all the flavors together. Serve directly from the pot.
Did You Know?
Tradition dictates that once the kapama pot is sealed and placed in the oven, it must not be opened until serving time, or the magic of the slow cooking is broken.
Chef's Notes
Equipment Tips
- large clay pot or Dutch oven
- oven
Garnishing
fresh herbs, paprika
Accompaniments
crusty bread, pickles
The Story Behind Капама
Kapama is the crowning dish of the Bulgarian Christmas Day feast, served after the meatless Christmas Eve dinner. The dish reflects Ottoman slow-cooking techniques adapted with Bulgarian ingredients, particularly sauerkraut, which adds a distinctive tartness. The sealed-pot method was originally used with bread dough to seal the lid, ensuring no steam escaped during the long, slow bake.
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