ReceptnaptárKavarma (Bulgarian meat and vegetable pot roast)
Kavarma is one of the best-known Bulgarian dishes, and its name comes from the Turkish word kavurma, meaning fried meat. It is made with pork or chicken thighs, peppers, tomatoes and thyme, and it bakes covered in an earthenware pot. Restaurants bring it out piping hot in small clay pots, often topped with an egg or cheese.
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Ingredients
Method
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- Preheat the oven to 180 °C.
- Brown the meat cubes all over in the oil in a frying pan over medium-high heat until white on all sides.
- Add the chopped onion and cook for another 5 minutes.
- Sprinkle with paprika, stir for a few seconds, then take off the heat.
- Transfer the meat to an earthenware pot or baking dish and add the pepper strips, diced tomato and crushed garlic.
- Season with thyme, salt and pepper and add half a glass of water.
- Cover and bake at 180 °C for 50-60 minutes until the meat is meltingly tender.
- Remove the lid for the last 10 minutes so the top browns a little.
- Serve hot in the earthenware pot, sprinkled with fresh parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- It is at its most authentic baked in individual small earthenware pots. At the end you can crack an egg on top of each and return them to the oven for 5 minutes.
- With chicken thighs the baking time is shorter, about 40 minutes.
- Add the paprika off the heat, because it turns bitter in moments in hot oil. In a fan oven, bake at 160 °C.
Frequently asked questions
What meat is kavarma made from?
Traditionally pork, but it is also common with chicken thighs. The key is slow, covered baking in an earthenware pot.
What should I serve it with?
With fresh bread, and if you want a lighter side, a simple cucumber salad or boiled rice.
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