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Bulgarian Dishes | Kavarma

Bulgarian dishes such as Kavarma have a rich, spicy meat stew baked in the oven in traditional earthen ware pots called gyuveche.

There are many recipes for Bulgarian dishes like kavarma such as peppers, aubergines and beans to whichdiced chicken or pork is added to the stew.

Kavarma is a popular dish that can be found on the menus in traditional Bulgarian restaurants known as 'Mehanas', where it is available all year - although exceptionally good on cold winter evenings!

Gyuveche actually means earthen ware dish and these bowls are available in most hardware shops and tourist resorts in Bulgaria from 6 leva for individual bowls and around 30 leva for a 4-6 servings bowl.
Below you will find the recipe for Pork kavarma although it suggests pork fillet cheaper cuts are fine and still provide a delicious tasty stew just allow a longer cooking time.

(Serves 4)

800 g pork (fillet is best)
5 red peppers (the 'flat' Bulgarian ones)
4-5 onions (the larger and softer the better)
1-2 tomatoes
1 cupful button mushrooms
1 small green chilli (if you prefer your dishes spicy)
1/3 cupful white wine
Chubritza (a Bulgarian herb - it is also known a summer savory, it is possible to replace with 'Herbes de Provence' but not the same taste!)
1 tbsp of paprika
Parsley (fresh and finely chopped)
Half a cupful of sunflower oil
Salt and pepper


Cut the meat into small pieces and brown in the oil in a large pan. 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 cup 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.

Serve with finely chopped parsley in a traditional 'guvech' for a truly authentic Bulgarian kavarma and large pieces of crusty bread


Unfortunately many Bulgarian dishes are meat based but for the vegetarians among us, try this recipe to the letter but leave out the meet.