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Bohcha (Stuffed Bread)

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Bohcha (Stuffed Bread)
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24/08/2016
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Preparation40 min.
Cooking15 min.
Тotal55 min.
Servings6
"Yep, it`s true. The more of this stuffed bread you eat, the hungrier you get."

Ingredients

  • pitas - 2, ready - made (about 17.5 oz (500 g) each)
  • pork - 14 oz (400 g) meat from the shank or neck
  • mushrooms - 2/3 cup (150 g)
  • peppers - 1 green + 1 red
  • tomato sauce - 3 1/3 tbsp (50 ml)
  • onions - 2 heads
  • black pepper
  • salt
  • oregano - 1 pinch
  • thyme - 1 pinch
  • cumin - 1 pinch
  • white wine - 2/5 cup (100 ml)
  • sour cream - 1 cup (250 g)
  • olive oil - 2 tbsp
  • cheese - 7 oz (200 g)
measures

How to cook

First, boil the pork until ready, then cut it into pieces. Heat the olive oil and braise the finely chopped onions and 2 peppers. Fry them until golden, then add the chopped mushrooms, braise briefly and add the meat, pour in the wine and cover with a lid.

Saute until the liquid is reduced by half, add the sour cream, stir and leave it on the stove for another few min. until it thickens.

You're going to need 2 pitas. I bought ready-made ones but you can knead your own if you like. Cut their tops off and remove their insides, leaving the bottom and walls intact.

Smear the bottoms of the pitas with tomato sauce and distribute the prepared mixture among them evenly. Grate the cheese evenly in them, put them on a grill or in the oven and bake at 356°F (180 °C) until the cheese melts.

Note: You can put the tops of the pitas with them in the oven to bake and then cover the pitas with them when serving. You can put the insides of the pitas onto a newspaper in a cool and ventilated area to dry and make breadcrumbs.

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