~475 cal · 46g protein · 17g carbs · 21g fat (estimated, per serving)
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Claypot stew of meat, peppers, and onions
🇧🇬 Sofia
Kavarma is a beloved Bulgarian claypot dish, meat (pork or chicken) slow-braised with onions, peppers, and mushrooms until everything melts together in a deep, savory sauce. Traditionally sealed in individual gyuveche pots and baked, it is winter comfort often finished with an egg cracked on top.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb pork or chicken, cubed
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2 onions
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2 bell peppers
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8 oz mushrooms
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2 tomato
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1 tbsp paprika
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1 tsp savory (chubritsa)
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1/2 cup white wine
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3 cloves garlic
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2 bay
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3 tbsp oil
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to taste salt
Instructions
1
Brown the meat (or mushrooms and tofu) with the onion.
2
Add the peppers, mushrooms, garlic, and paprika and cook a few minutes.
3
Add the tomato, wine, savory, and bay.
4
Cover and bake or simmer low for about an hour until tender and rich.
5
Season and serve hot, with crusty bread.
Sofia tradition.
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🌏 While it simmers — know your destination
📍
Sofia. Where flaky banitsa hides a fortune for the new year.
🗺️
Bulgaria. Yogurt’s ancestral home, and pastry country besides.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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