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Kavarma
A hearty and flavorful Bulgarian stew, traditionally slow-cooked in an earthenware pot. It typically features tender pieces of pork or chicken simmered with a variety of vegetables like onions, peppers, tomatoes, and mushrooms, seasoned with paprika and other spices.
đ§ Ingredienser
- 800 g Pork shoulder or tenderloin(cut into 2-3 cm cubes)
- 2 large Onions(sliced)
- 2 medium Red and green bell peppers(cut into strips)
- 200 g Mushrooms(sliced)
- 2 medium Tomatoes(chopped, or 1 cup tomato puree)
- 3 cloves Garlic(minced)
- 3 tbsp Sunflower oil(divided)
- 0.5 cup White wine(optional)
- 2 tsp Sweet paprika
- 1 tsp Dried savory (chubritsa) or thyme
- 2 Bay leaves
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Season the pork cubes with salt and pepper. Heat 2 tablespoons of sunflower oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides. Remove the pork and set aside.
- 2
Add the remaining 1 tablespoon of oil to the skillet. Sauté the sliced onions and bell peppers for about 5-6 minutes until softened. Add the sliced mushrooms and minced garlic, and cook for another 3-4 minutes.
- 3
Stir in the sweet paprika and cook for 30 seconds, stirring constantly. If using wine, pour it in to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.
- 4
Return the browned pork to the skillet. Add the chopped tomatoes (or tomato puree), dried savory (or thyme), and bay leaves. Stir everything to combine.
- 5
Cover the skillet or transfer the mixture to a clay pot (gyuvetche) or Dutch oven. If using a clay pot or Dutch oven, cover tightly. Bake in a preheated oven at 365°F (185°C) for 45-55 minutes, or until the pork is tender. If cooking on the stovetop, simmer on low heat for about 60-90 minutes.
- 6
If the stew is too liquidy, uncover for the last 10 minutes of cooking to allow it to thicken slightly.
- 7
Remove the bay leaves before serving. Garnish with fresh chopped parsley and serve hot with rice, mashed potatoes, or crusty bread.
đĄ Proffstips
- âFor a richer flavor, you can use pork shoulder instead of tenderloin.
- âIf you don't have a clay pot, a Dutch oven or a heavy-bottomed skillet with a lid works well.
- âKavarma can also be made with chicken thighs; adjust cooking time as needed.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include carrots or leeks in addition to the other vegetables.
- A pinch of hot paprika can be added for a spicier version.