Bohcha (Stuffed Bread with Pork)
You need two round breads — I bought ready-made ones, but you can knead homemade ones if you prefer. Note: You can place the cut-off lids beside the breads and bake them too, then cap the breads with them when serving. Put the scooped-out middle of the breads on newspaper in a cool, airy place and dry it for breadcrumbs.
Ingredients
| 2 pcs | ready-made round breads (about 500 g each) | |
| 400 g | pork (shank or neck) | |
| 150 g | mushrooms | |
| 2 pcs | green and red bell peppers | |
| 50 ml | tomato sauce | |
| 2 heads | onions | |
| — | black pepper | |
| — | salt | |
| 1 pinch | oregano | |
| 1 pinch | thyme | |
| 1 pinch | cumin | |
| 100 ml | white wine | |
| 250 g | sour cream | |
| 2 tbsp | 30 ml | olive oil |
| 200 g | yellow cheese (kashkaval) |
Instructions
- First boil the pork until done, then tear it into pieces.
- Heat the olive oil and fry the finely chopped onion and both peppers; fry until golden and add the chopped mushrooms, fry briefly and add the meat, pour in the wine and cover with a lid.
- Braise until the liquid has reduced by half, add the sour cream, stir and leave on the stove a few more minutes until it thickens slightly.
- Cut the tops off the breads like a lid and hollow out the middle, keeping the base and walls whole.
- Spread the bottom of the breads with tomato sauce and distribute the prepared mixture into them. Grate the yellow cheese evenly over each, place them on the oven rack and bake at 180 degrees until the cheese melts.