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    You are in: Home / Recipes / Bulgarian Wine Kebab Recipe
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    Bulgarian Wine Kebab

    Bulgarian Wine Kebab. Photo by Nadia Melkowits

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Nadia Melkowits's Note:

    This is an old Bulgarian Recipe for a very tender meat slowly cooked in wine sauce. It takes no time to fix and it taste like you cooked it a whole day. You could use either white or red wine and see what suits your taste. I also prefer to use more than 1 onion, but you can use as little as half. You are going to need one pot with a lid.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      On medium heat up the oil in a pot and browned the pork.
    2. 2
      To that add the onions and the salt and reduce the heat to low and cook for about 10 minute add the cayenne pepper and stir to coat.
    3. 3
      Add the tomato paste mixed with the water. Add the black pepper and the bay leave.Cover and continue cooking for additional 15 minute.
    4. 4
      Last add the flour mixed with the wine,cover and continue to cook for another 10 minute.
    5. 5
      When done,sprinkle with parsley and serve with mashed potatoes.
    6. 6
      P.S. Don't forget to pull out the Bay Leaf before serving. :).

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    Nutritional Facts for Bulgarian Wine Kebab

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.9
    Calories from Fat 154
    Total Fat 17.2 g
    Saturated Fat 5.2 g
    Cholesterol 165.0 mg
    Sodium 147.8 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 1.0 g
    Sugars 2.3 g
    Protein 52.3 g

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