In any restaurant in Bulgaria you will find this amazing dish on the menu, because it can be said to be the visiting card of the country. Well, I suggest you make Bulgarian kavarma at home.
If you want to learn how to cook Bulgarian kavarma - a traditional Bulgarian dish, then you have come to the right place. Making this wonderful dish is not so difficult, the main thing is to follow the instructions, and then your kawarma will turn out incredibly tasty. In general, this dish is traditionally prepared from lamb, but in almost all Bulgarian restaurants on the menu you can only see pork or chicken options. We will also do without lamb, because it is not so easy to find good meat, but believe me, the taste of our dish will not suffer from this at all. With this Bulgarian kavarma recipe, you will make an amazing roast with very tender and juicy meat and fragrant vegetables to boot.
Servings: 2
A simple recipe for kavarma in Bulgarian Bulgarian cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 240 kilocalories. Author's recipe for Bulgarian cuisine.
- Preparation time: 14 minutes
- Cooking time: 1 h 30 min
- Amount of calories: 240 kilocalories
- Servings: 2 servings
- Reason: For lunch
- Complexity: simple recipe
- National cuisine: Bulgarian cuisine
- Dish type: Hot dishes, Roast
Ingredients for two servings
- Pork - 350-400 Grams (you can also take lamb or chicken)
- Bulgarian red pepper - 2 pieces
- Onion - 1 piece
- Fresh greens - 20 grams
- Dry white wine - 2-3 Art. spoons
- Vegetable oil - to taste
- Spices - To taste (ground black pepper, thyme)
- Salt - to taste
Step by step cooking
- First of all, we should peel and rinse the pepper, put it on a baking sheet and send it to the oven preheated to 200 degrees for 20-25 minutes. While the pepper is cooking, we cut the meat into bars.
- Cut the onion very thinly into rings or half rings.
- When the pepper is ready, we will wait a bit until it cools down, and then remove the skin from it and cut it into bars.
- Pour a little oil into a pan with thick walls and fry the meat on it for 4-5 minutes.
- Add chopped onion to the meat and continue to fry for another 5-7 minutes.
- Now salt and season with spices to taste.
- When the onion softens a little, put the bell pepper in the pan, mix and simmer for another 3-4 minutes.
- Now we put it all together with juice in portioned pots and add 1-1.5 tablespoons of wine to each.
- We put the pots in an oven preheated to 200 degrees and bake for 20-25 minutes. Ready-made kavarma in Bulgarian style is served to the table, garnished with fresh herbs. Bon appetit everyone!
Recently, after returning from Bulgaria, I realized how much one Bulgarian dish sunk into my soul. It is called Kavarma. I tried different varieties of kawarma and they were all surprisingly delicious. As an introduction, I want to say that this dish consists of almost only one meat. Further, each hostess supplies him with additional ingredients. I tried kavarma with wine, mushrooms, and bell peppers. Honestly, I can’t choose which I liked more, as all these dishes were delicious in their own way.
When I returned home, I decided to cook this amazingly delicious dish by all means. Moreover, it seemed to me that it was not at all difficult to prepare it. My family also agreed, because they also almost swallowed a plate in Bulgaria. This is figurative, of course, but the point is that they also really liked the dish.
Starting cooking, I thought about what kind of kavarma to cook. And I decided to cook it with bell pepper. By the way, they say that real kavarma is made from lamb, but in Bulgaria I have never been offered such meat. Most often, I ate pork kawarma, so I decided to cook it from this meat. The menu had options for chicken and veal kawarma, so you can choose the meat to your taste.
So, in order to cook a serving for four, you will need about 1 kg of meat. I took pork, but as I said, variations are possible here. In addition, you need about 3 bell peppers, 4 medium onions. Luke can take more. The Bulgarians cooked kavarma, where there was a lot of onion, but I decided not to abuse it. In addition to vegetables, you will need tomato paste, about 2 teaspoons. Yes, for those who like it spicier, Bulgarians add hot chili peppers. They have this vegetable in high esteem, I even ate pizza with the addition of this wonderful pepper.
As you can see, there are not so many ingredients needed. This is understandable, because the main focus is on meat, it should turn out soft and juicy. Now that we have all the ingredients, we can start cooking.
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Let's prepare our meat first. It needs to be washed and removed from the film. Then the meat should be cut into small pieces, about 2 * 2 cm. Cut the onion into rings and set aside for now. Cut the bell pepper into small strips and also set aside. Now let's get to the meat.
The meat must be fried until golden brown. This can be done in a pan, or you can get a cast-iron cauldron and cook there. I did it right away in a cauldron so as not to take up too many dishes. Please note that the meat must be well fried. Cook it over high heat, so the effect will be better. As soon as the meat has acquired a golden crust, add onions and bell peppers. Now you need to reduce the heat and simmer all the ingredients with the lid closed. Simmer exactly until the moment when the onion begins to shine through, and the bell pepper is soft. Once the vegetables have reached the desired condition, pour in the tomato paste and some water. Now it remains to salt and pepper.
By the way, in addition to salt and pepper, you can add thyme and basil. This is not necessary, but these seasonings will add a special flavor and aroma to the kawarma. I know that many do not really like these seasonings, so I did not attribute them to the main recipe. But if suddenly you have a desire to add them, you are welcome.
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As a result, kavarma should turn out juicy and soft. We in Bulgaria served it in sauce. Therefore, so that the liquid from the cauldron does not evaporate all, I add a little flour to make a sauce out of it.
I want to add a small digression to those who love spicy cooking. If you remember, I mentioned hot chili peppers in the ingredients. Well, I didn't forget him. About five minutes before readiness, this hot pepper should be thrown into a cauldron. During this time, he will have time to add spice to the dish, but not spoil it. In addition, hot peppers are served along with kavarma on a platter.
Meat can be cooked directly in a cauldron on the stove, or you can bake it in the oven in the same cast-iron cauldron or clay pot. I, unfortunately, did not have a clay pot, so I cooked kavarma in a cauldron. It still turned out delicious. By the way, in Bulgaria this dish was served to us in a clay pot, and not on plates. Separately, they brought plates garnished with cucumber and a slice of lemon. I hope I wrote appetizing enough that you would like to try this dish.
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In conclusion, I will add: if you order this dish in Bulgaria, order one serving for two. You will be served such a healthy portion that you yourself cannot eat it. And for two it turns out just right. Even men, who eat more women, could not eat a portion of kavarma each, since the portion was very bulky. But anyway, I highly recommend you give it a try. Bon appetit!
Bulgarian cuisine is a mixture of colorful flavors and fatty foods! Almost every dish of this cuisine is necessarily high-calorie, but insanely tasty. Bulgarian kavarma is such a dish, which is a juicy, thick and spicy sauce made from pork meat.
No, of course, you have the right to replace pork with any other type of meat: beef, turkey, rabbit meat - however, only pork will give kawarma richness and a velvety taste if you cook this dish at home.
Real kavarma is cooked in a huge cauldron over an open fire somewhere in nature from a young lamb - you will never forget the taste of such a sauce and never repeat it at home!
But you can still try ... Prepare the necessary ingredients for the Bulgarian kavarma, of which the mandatory ones are: pork, bell peppers and tomatoes.
Choose lean pork. Rinse the piece of meat in water and cut into portions.
In a cauldron or container with a non-stick coating, heat the vegetable oil to red and place the chopped pork pieces in it. Fry until golden brown for 5-8 minutes.
Peel the onion and cut into half rings, adding it to the cauldron to the fried meat. Simmer for about 1-2 minutes and pour boiling water over.
Add salt, bay leaves and black or white pepper. Stew the meat for a long time - about 45-50 minutes, until it becomes soft. Top up with boiling water as needed if the water boils away.
Once the meat is cooked, remove the peppercorns. Remove seeds from bell pepper and rinse. Cut off the green core of the tomato. Cut the bell pepper into strips and the tomato into quarters. Add to the pork in the cauldron. Sprinkle lightly with granulated sugar to hide the tomato acid.
Simmer for about 10-12 minutes, and then add the washed and chopped green onions. Love other spicy greens - add to your liking.
Simmer for about 2 minutes and turn off the heat.
Bulgarian kavarma turns out not only fragrant, but also very appetizing! Put it in portioned plates and serve with black bread or cheese - you are guaranteed to enjoy the taste. Enjoy!
Bulgarian step-by-step recipe for kavarma with photo.
- National cuisine: Bulgarian cuisine
- Dish type: Hot dishes, Roast
- Recipe Difficulty: simple recipe
- Preparation time: 20 minutes
- Cooking time: 1 h 30 min
- Servings: 2 servings
- Amount of calories: 70 kilocalories
- Reason: For lunch
In any restaurant in Bulgaria you will find this amazing dish on the menu, because it can be said to be the visiting card of the country. Well, I suggest you make Bulgarian kavarma at home.
If you want to learn how to cook Bulgarian kavarma - a traditional Bulgarian dish, then you have come to the right place. Making this wonderful dish is not so difficult, the main thing is to follow the instructions, and then your kawarma will turn out incredibly tasty. In general, this dish is traditionally prepared from lamb, but in almost all Bulgarian restaurants on the menu you can only see pork or chicken options. We will also do without lamb, because it is not so easy to find good meat, but believe me, the taste of our dish will not suffer from this at all. With this Bulgarian kavarma recipe, you will make an amazing roast with very tender and juicy meat and fragrant vegetables to boot.
Servings: 2
Ingredients for 2 servings
- Pork - 350-400 Grams (you can also take lamb or chicken)
- Bulgarian red pepper - 2 pieces
- Onion - 1 piece
- Fresh greens - 20 grams
- Dry white wine - 2-3 Art. spoons
- Vegetable oil - to taste
- Spices - To taste (ground black pepper, thyme)
- Salt - to taste
step by step
- First of all, we should peel and rinse the pepper, put it on a baking sheet and send it to the oven preheated to 200 degrees for 20-25 minutes. While the pepper is cooking, we cut the meat into bars.
- Cut the onion very thinly into rings or half rings.
- When the pepper is ready, we will wait a bit until it cools down, and then remove the skin from it and cut it into bars.
- Pour a little oil into a pan with thick walls and fry the meat on it for 4-5 minutes.
- Add chopped onion to the meat and continue to fry for another 5-7 minutes.
- Now salt and season with spices to taste.
- When the onion softens a little, put the bell pepper in the pan, mix and simmer for another 3-4 minutes.
- Now we put it all together with juice in portioned pots and add 1-1.5 tablespoons of wine to each.
- We put the pots in an oven preheated to 200 degrees and bake for 20-25 minutes. Ready-made kavarma in Bulgarian style is served to the table, garnished with fresh herbs. Bon appetit everyone!
- pork / beef / lamb - 600 gr. (pulp);
- vegetable oil - 75 ml;
- onion or leek - 420 gr.;
- bell pepper (red) - 250 gr.;
- Chili pepper - 50 gr. (optional);
- tomato paste - 25 gr.;
- red wine (dry) - 50 ml;
- parsley - 15 gr.;
- savory - 10 gr. (in Armenian or Uzbek cuisine it is called citron);
- ground red pepper - 1/2 tsp;
- ground black pepper - 1/4 tsp;
- salt - 2 tsp
Kavarma is a very popular dish of Bulgarian cuisine, which is a stew with vegetables.
Kavarma recipe
There are a great many recipes for kavarma, and in each region, city, village it is cooked in its own way, and each housewife claims that it is her recipe that is the most correct and real.
Many believe that real kavarma is made only from lamb. But it's not. It is prepared from chicken meat, with white wine, and from pork, with red wine, and with the addition of eggs, mushrooms, etc. Having been in Bulgaria itself, you can try various types of this dish, prepared (mostly) from pork, beef, or a mixture of both types of meat. Lamb is much less common. Not everyone loves lamb meat, so when you decide to cook this extraordinarily tasty dish, you certainly can't go wrong with pork, beef, or both.
Required Ingredients:
Peel and finely chop the onion. Then we cut the meat into portioned pieces of 25-30 gr. and stew together with onions in their own juice, with the addition of a small amount of vegetable oil. Next, when the resulting liquid has evaporated, add the pepper cut into strips. Then season with red ground pepper, black pepper (preferably coarsely ground), salt and, slightly diluted with water, tomato paste.
Now finely chop the parsley and savory. By the way, about the latter - if it is difficult to purchase it, you can replace it with a small amount of thyme (thyme) and.
4-5 minutes after you have peppered and salted the dish, add chopped parsley, savory, chili pepper to it and pour in the wine. If you do not like spicy dishes, you can leave out the chili pepper.
Now close the pan with a lid and continue to simmer over low heat until the meat is fully cooked. (By the way, real kavarma is cooked in clay pots in an oven or oven. Therefore, if you have such a pot, you can safely use it for its intended purpose - kavarma will turn out even tastier).
When serving, sprinkle the finished dish with the remaining chopped parsley.
The most suitable side dish for a dish prepared according to this recipe is boiled rice ... and a glass of dry red wine.
