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Kavarma

Name: Kavarma
Total time: 90 min
Yield: Serves 4
Cuisine: Bulgaria
Ingredients: 400g Pork Shoulder; 2 Onion; 2 Green Bell Pepper; 6 Mushrooms; 2 Tomato; 2 cloves Garlic; 2 tsp Paprika; 100ml White wine; 4 Egg; 1 tsp Salt; A pinch Black Pepper; 2 tbsp Vegetable Oil; A pinch Parsley

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Pork, onions, and mushrooms stewed with wine in a clay pot and finished with an egg — a traditional Bulgarian dish.

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📖 The Story Behind This Dish

Kavarma is a traditional Bulgarian stew: pork or chicken is cooked with onion, pepper, mushrooms, and tomato in an individual clay pot called a gyuveche, braised with wine and paprika. It's finished with an egg cracked on top and baked in the oven. Methods vary by region, and it's a popular dish at mehanas (traditional taverns).

🌆 Where it's eaten: At a mehana in a Bulgarian mountain village, a bubbling individual clay pot arrives piping hot with the egg on top just set.

🥕 Ingredients (serves 4)

Pork Shoulder 400g
Onion 2
Green Bell Pepper 2
Mushrooms 6
Tomato 2
Garlic 2 cloves
Paprika 2 tsp
White wine 100ml
Egg 4
Salt 1 tsp
Black Pepper A pinch
Vegetable Oil 2 tbsp
Parsley A pinch

👩‍🍳 Instructions

Cut the pork into bite-sized pieces and fry in oil until browned.
Add the onion, green pepper, mushrooms, and garlic and sauté.
Add the paprika, chopped tomato, white wine, salt, and pepper, cover, and simmer on low for 30 minutes.
Divide among individual clay pots or ovenproof dishes.
Crack an egg into the center of each.
Bake at 200°C for 10 minutes until the egg is just set, and scatter with parsley.

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