Mangu

kavarma

Next Dish: Taro Soup

Kavarma is a traditional Bulgarian dish that is typically made from slow-cooked meat, often pork or chicken, with a variety of vegetables such as onions, peppers, mushrooms, and tomatoes. The dish is seasoned with herbs like thyme, savory, and bay leaves, and sometimes includes wine or brandy. It's often cooked in a clay pot or a pan with a lid to retain the flavors. Kavarma is a popular choice for winter meals and is frequently served with a side of bread or rice.

salt

garlic

paprika

red wine

vegetable oil

bell pepper

carrot

chopped tomatoes

dried mushrooms

dried pepper

dried thyme

fresh parsley

ground pork

onion

Recipe

Ingredients:

  • 500g pork (or chicken, beef, lamb)

  • 2 onions

  • 2 carrots

  • 2 bell peppers

  • 2 tomatoes

  • 4 cloves of garlic

  • 100g mushrooms

  • 1 cup red wine

  • 1 teaspoon paprika

  • 1 teaspoon thyme

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil

  • Fresh parsley for garnish


Instructions:

  1. Cut the meat into small pieces and season with salt, pepper, paprika, and thyme.

  2. Heat the oil in a pan and add the meat, cooking until browned on all sides.

  3. Remove the meat from the pan and set aside.

  4. In the same pan, add the chopped onions, carrots, bell peppers, and mushrooms. Cook until the vegetables are softened.

  5. Add the minced garlic and cook for another minute.

  6. Return the meat to the pan, add the chopped tomatoes and pour in the red wine.

  7. Cover the pan and simmer for about 30 minutes, or until the meat is tender and the flavors are well combined.

  8. Serve the Kavarma hot, garnished with fresh parsley.