A hearty slow-cooked stew of tender chicken or beef with onions, peppers, tomatoes, and mushrooms, baked in individual clay pots with an egg cracked on top just before serving.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual clay pot
Garnishes: fresh parsley, runny egg on top
Accompaniments: crusty bread, pickled peppers
Instructions
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1
Season cubed meat with salt, pepper, and paprika. Brown in sunflower oil in a hot skillet until golden on all sides, about 5 minutes.
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2
Add sliced onions to the skillet and cook until softened and translucent, about 5 minutes.
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3
Add diced peppers, sliced mushrooms, and chopped tomatoes. Stir and cook for another 5 minutes until vegetables begin to soften.
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4
Divide the meat and vegetable mixture among four individual clay pots or oven-safe ramekins.
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5
Cover pots with lids or foil and bake at 180C for 40 minutes until meat is very tender and sauce has thickened.
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6
Remove lids, crack one egg into each pot, and return to the oven uncovered for 5 minutes until the egg whites set but yolks remain runny. Garnish with parsley.
Did You Know?
In traditional Bulgarian inns called mehanas, kavarma arrives at the table still bubbling in its clay pot, and the waiter cracks the egg tableside.
Chef's Notes
Equipment Tips
- clay pots or ramekins
- skillet
- oven
Garnishing
fresh parsley, runny egg on top
Accompaniments
crusty bread, pickled peppers
The Story Behind Каварма
Kavarma is one of Bulgaria's oldest recorded dishes, appearing in medieval manuscripts describing the feasts of Bulgarian tsars. The name derives from the Turkish kavurma, meaning slowly cooked meat, reflecting the Ottoman period's culinary influence. Each region of Bulgaria claims its own version, with Thracian kavarma being the most celebrated for its use of local peppers and slow clay-pot cooking.
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