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Kawlata
Ingredients:
- Cabbage - half medium sized cabbage
- Potatoes - 2 large
- Onions - 2 large
- Kohlrabi - 1 or 2
- Green Celery Leaves (Karfus)
- Pumpkin (qargha Hamra u qargha Torka - red and yellow versions)
- Carrots - 3 or 4
- 4 Maltese sausages
- 400g piece of fesh belly pork
- 2 tbsp. tomatoe paste (kunserva)
- Rough sea salt and fresh pepper
- Olive oil for frying onion
Meat
Other ingredients
Method:
1. In a pot fry the onion in the olive oil - do not let turn brown2. Add the diced vegetables and season with slat and pepper
3. Add the tomato paste
4. Add meats
5. Add water (the amount of water you add depends if you would like a thick stew)
6. Simmer until meat is tender
7. Before serving taste and add seasoning if required.
8. You can either have the kawlata as a single course dish - thick stew with crusty Maltese bread.
9. Alternatively just before serving you can remove the meat, first eating a more liquid version of the stew (simply add a bit more water whilst cooking) and then eat the meat afterwards
Difficulty: Easy
This entry was posted in By Occasion, Recipes, Soups, Sunday Lunch, Vegetables and tagged food, maltese recipes, pork, Recipes, soup, vegetables. Bookmark the permalink.
