The name of a Bulgarian dish as well as the earthenware casserole in which it is traditionally served. The casserole is shallow to promote liquid evaporation. Some versions have lids and most have short flat or loop handles. Some of the pots are unglazed on the outside and were intended for use over hot embers. Other versions of the pots are glazed both inside and out and are meant for use in the oven.
Basic Pot Usage
The pot should always be filled at least one half to three quarters full. The filled pot pot can be placed in a moderate (350 degree) preheated oven. Refer to the instructions for your own pot. Some clay pots need to filled then place in a cool oven and brought up to temperature with the contents.
Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.
Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper.
Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.