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Chomlek, a traditional Bulgarian beef stew with onions

Chomlek, Bulgarian veal and onion stew

Main dishes

A traditional Bulgarian stew cooked in a sealed earthenware pot: beef with bones and onions layered together, wine, water, oil, cumin, and bay leaf, simme…

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Recipe from Ted Masters, Spiritia, adapted by Recette de cuisine · · updated on

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Discover this recipe for chomlek, a delicious and flavorful Turkish stew.

Ingredients and directions

  • Prep time15 min
  • Cook time2 hr
  • Resting30 min
  • Total2 hr 45 min
  • DifficultyMedium
  • Cooking methodMijotage

Ingredients

6 people
  • $0.31
  • $0.35
  • $0.45

Directions

  1. Cut the veal into large pieces, making sure to keep at least one bone per piece. ≈ 8 min
  2. Roughly chop the onions. ≈ 8 min
  3. In an earthenware pot, alternate layers of meat and onion until all the meat is used up. ≈ 3 min
  4. Add the wine, hot water, oil, salt, pepper, cumin, and bay leaf. ≈ 3 min
  5. Seal the lid with a layer of pastry dough and bake for approximately 2 hours at a low temperature.
  6. The dish should remain quite liquid; it is meant to be eaten with a spoon. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 2 kg of tender veal, with at least one bone
  • Approximately 10 medium-sized onions
  • One glass of wine
  • 2 to 3 cups of hot water
  • 5 to 6 tablespoons of oil
  • salt, black peppercorns, cumin, and bay leaf
  • A little bit of dough (flour and water) to seal the lid.

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