A rich and hearty Bulgarian dish, Kavarma Traditional Bulgarian Kavarma (Каварма) combines tender meat with vegetables in a savory, slow-cooked stew that’s packed with traditional flavors and perfect for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Ingredients (Serves four people)
- 500 grams of pork or chicken (cut into cubes)
- 2 red, white or yellow onions, finely chopped
- 3 green, yellow and red peppers, sliced
- 2 tomatoes, chopped
- 1 large carrot, sliced
- 150 grams of mushrooms, sliced
- 100 ml white wine
- 2 tablespoons sunflower oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried savory (чубрица)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 bunch fresh parsley, chopped (for garnish and finish)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Meat
Heat the sunflower oil in a large pot over medium heat. Add the cubed pork or chicken and sauté until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
Step 2: Sauté the Vegetables
Add chopped onions, green peppers, carrots, and mushrooms to the same pot. Cook for about 5 minutes until the vegetables soften. Add the minced garlic and sauté for another minute.
Step 3: Add Tomatoes and Spices
Add the chopped tomatoes, paprika, savory, salt, black pepper, and bay leaf to the pot. Stir well and cook for an additional 5 minutes.
Step 4: Deglaze with Wine
Pour in the white wine and return the browned meat to the pot. Stir everything together and allow the alcohol to evaporate slightly.
Step 5: Simmer
Lower the heat to medium-low, cover the pot, and let the kavarma simmer for 1 hour. Stir occasionally to prevent sticking. The meat should become tender, and the flavors should meld beautifully.
Step 6: Garnish and Serve
Once the kavarma is ready, remove the bay leaf and garnish with freshly chopped parsley. Serve hot in clay pots or on a plate alongside rice, potatoes, or fresh bread.
Tips and Tricks
- Meat Choice: While pork is the most traditional choice for kavarma, chicken or beef can also be used.
- Clay Pots: For an authentic Bulgarian experience, serve the kavarma in small clay pots, known as гювечета.
- Chef’s Recommendation: Add fresh hot pepper to the kavarma before serving for a bit of heat and an extra depth of flavor.
Serving Suggestions
Kavarma pairs wonderfully with fresh crusty bread or a side of rice. A fresh green salad with cucumbers and tomatoes also complements the dish well, cutting through the richness of the stew.
Wine Matching
Kavarma pairs well with a medium-bodied red wine like Bulgarian Merlot or Mavrud, as these wines balance the hearty meat and vegetables with their fruity and spicy notes.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, making it suitable for those avoiding gluten.
- Dairy-Free: Kavarma is already dairy-free, perfect for those with lactose intolerance or dairy restrictions.
About Kavarma (Каварма)
Kavarma is a classic dish in Bulgarian cuisine. It is traditionally cooked with pork or chicken, vegetables, and a mix of fragrant herbs. It is often slow-cooked, allowing the flavors to meld beautifully over time. The name каварма refers to the method of cooking, which involves slow simmering to ensure tender meat and flavorful vegetables. This dish is a staple in many Bulgarian homes, especially during winter when hearty stews are most appreciated.
Cultural Context
In Bulgaria, kavarma is often served at family gatherings, special occasions, and village feasts. Traditionally cooked in гювечета (small clay pots), kavarma represents the heart and soul of Bulgarian home cooking, emphasizing warmth, tradition, and simplicity. This dish highlights the importance of fresh, locally sourced ingredients and slow cooking methods in Bulgarian cuisine.
