There are many recipes for the Bulgarian dish Kavarma – this is a traditional one using pork, although the dish also exists in beef and chicken versions, perfect for a cold winter evening. Kavurma is one of the most delicious Bulgarian dishes.
This dish should be baked in the oven in traditional earthenware bowls these bowls are available in most ethno shops in Balkan for several euro depending on the size of bowl.
Cut the meat into small pieces and brown in the lard or oil. Add the onions and continue to fry until the onions are tender.
Add the sliced mushrooms, peppers, tomatoes, wine, pepper, salt, paprika (optional chilli), chubritza and a splash of warm water.
Stir, pour into individual earthenware bowls (or a large earthenware bowl) and bake for one and a half hours at 180°C.
If you prefer a more intense flavor, put twice much wine (1 cup).
Sprinkle finely chopped onions and serve hot with cooked rice or potatoes.
800 g (1.3/4 lb) pork (fillet is best)
5 red peppers (the ‘flat’ Bulgarian ones)
4-5 onions (the larger and softer the better)
1 small green chilli (if you prefer your dishes spicy)
1/3 cup white wine
Chubritza or summer savory (very popular in Bulgaria)
1 cup mushrooms
sprinkle of paprika parsley (fresh and finely chopped)
half a cup of lard or sunflower oil
salt and pepper