Kavarma

Name: Kavarma
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Bulgaria
Ingredients: 2 lb pork shoulder, cubed; 2 tbsp oil; 2 onions, sliced; 2 red bell peppers, sliced; 8 oz mushrooms, sliced; 2 tomatoes, diced; 3 cloves garlic, minced; 1 cup white wine; 1 tsp paprika; 1 tsp savory or thyme; Salt and black pepper; Chopped parsley, for garnish

6 servings20 min prep75 min cookMedium Bulgaria

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The Story Behind It

The Tale of Kavarma

Story updated September 17, 2026

Kavarma, a slow-cooked meat and vegetable stew traditionally simmered in individual clay pots, reflects the Ottoman-era Balkan tradition of clay-pot cooking, which allows even, gentle heat distribution. It remains a fixture of Bulgarian home cooking, especially in colder months.

Ingredients

Scale:· 6 servings

2 lb pork shoulder, cubed
2 tbsp oil
2 onions, sliced
2 red bell peppers, sliced
8 oz mushrooms, sliced
2 tomatoes, diced
3 cloves garlic, minced
1 cup white wine
1 tsp paprika
1 tsp savory or thyme
Salt and black pepper
Chopped parsley, for garnish

Instructions

1Brown the pork in oil in a large pot or individual clay pots.
2Add onions and cook until softened.
3Stir in bell peppers, mushrooms, tomatoes, and garlic, and cook 5 minutes.
4Pour in the wine and season with paprika, savory, salt, and pepper.
5Cover and simmer gently for 60 minutes, or transfer to clay pots and bake at 350°F, until the pork is tender and the sauce has thickened.
6Garnish with fresh parsley and serve hot, traditionally straight from the clay pot.

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