Kavarma

Name: Kavarma
Prep time: 25 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Bulgaria
Ingredients: 500 g pork shoulder, cut into cubes; 300 g boneless chicken thighs, cut into cubes; 2 large onions, chopped; 3 red bell peppers, cut into strips; 200 g button mushrooms, sliced; 3 garlic cloves, minced; 2 ripe tomatoes, diced (or 200 g canned tomatoes); 1 tsp smoked sweet paprika; 4 eggs (optional, one per serving)

Kavarma is the pot dish Bulgarians turn to when they want something hearty and comforting, especially during the cold autumn and winter months. The name comes from the Turkish 'kavurma', meaning to fry or brown, a trace of centuries of Ottoman influence on Bulgarian cuisine. Traditionally, each portion is cooked and served in its own individual clay pot called a 'gyuveche', letting every diner receive the dish bubbling straight from the table. The recipe varies from region to region, some adding wine, others just water, but the cracked egg on top remains a beloved touch in many households.

Total time1h 5m

Active time25m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

🍲

Slow-cooked in clay pots

Meat and vegetables simmer gently in individual clay dishes, the tradition that gives the dish its name.

🐖

Pork and chicken

Cubes of pork and chicken thigh combine for a rich yet balanced flavor.

🌶️

Peppers and mushrooms

Sweet peppers and mushrooms soften in the fragrant sauce, adding sweetness and texture.

🥚

Raw egg on top

In many homes, an egg is cracked on top before the final minutes in the oven.

Ingredients 4 servings

500 g pork shoulder, cut into cubes
300 g boneless chicken thighs, cut into cubes
2 large onions, chopped
3 red bell peppers, cut into strips
200 g button mushrooms, sliced
3 garlic cloves, minced
2 ripe tomatoes, diced (or 200 g canned tomatoes)
1 tsp smoked sweet paprika
4 eggs (optional, one per serving)

How to make it

1Cut the pork and chicken into roughly 2 cm cubes and let them sit with a little salt while you prepare the vegetables.
2Heat some oil in a large pan and brown the meat well in batches, then set it aside.
3In the same pan, sauté the chopped onion until translucent, then add the garlic and paprika, stirring quickly so it doesn't burn.
4Add the sliced peppers and mushrooms, cooking a few minutes until they begin to soften.
5Return the browned meat to the pan along with the diced tomatoes and a little water, then cover and let everything simmer gently for 40 minutes.
6Divide the mixture into individual clay pots or ovenproof dishes, and if using eggs, crack one over each portion.
7Put the dishes in the oven at 180°C for 10-15 minutes, until the egg just sets, then serve hot straight from the dish.