September/Bulgaria: Sach

 

The sach dish, used for traditional method of cooking in Bulgaria, is made of heavy clay. The sach can be used on the stovetop to brown foods, and also in the oven for baking. The sach is also attractive enough for serving, and the thick clay holds the heat to keep food piping hot on the table. 

NOTE: If you're putting a cold sach in the oven, make sure the oven is also cold, or the clay will break.

If you do not have a sach (Who does!), try using a Mexican rice pot, an Eastern European cabbage roll casserole dish, or any heavy baking dish with a lid. 

Traditional Bulgarian Meat & Veggie Sach

Serves: 4

Prepare meat:

3/4 lb. chicken or pork: Cube meat in about 1-inch pieces. Prepare marinade and pour over meat. Marinade for several hours or overnight.

Marinade:

• 4 cloves garlic, minced
• 2 teaspoons vinegar; wine or balsamic
• 1/8 c vegetable oil 
• 1 T. lemon juice 
• 1/2 tsp. nutmeg 
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. thyme 
• 1/2 tsp. cloves
• 1/2 tsp. allspice 
• Pinch of hot pepper (or a small piece of fresh hot pepper)
• 1/2 tsp. black pepper
• 1 tsp sweet Bulgarian or Hungarian paprika 
• 1/2 orange, peel on, cut in fourths and juiced
• 1 1/2 tsp. salt 

 Prepare Vegetables:

• 1 eggplant or small zucchini
• 1 cup cauliflower florets 
• 1 cup broccoli florets
• 1 small green pepper
• 1 onion
• 8 oz. mushrooms, but in 4-6 pieces
• 1/2 carrot

Cube vegetables in about 1-inch pieces. Set aside.

Prepare sach

Heat the sach. Brown meat. 

Add vegetables and mix gently, sautéing for 5-10 minutes. 

Pile meat and veggies into a small mountain. Cover with foil or lid, place in 400" oven. Check regularly to make sure the juices are boiling and the meat and vegetables are not drying out. Bake 30-40 minutes, or until done. 

Serve with warm pita bread and a salad.