Кавърма - Kavarma Pork and Leek Stew

Published: June 2nd, 2025 - Last updated: June 2nd, 2025

Kavarma is one of those dishes that immediately brings to mind Bulgarian home cooking. That is why it often appears both in restaurants and in ordinary homes. It is a meat and vegetable stew that is slowly simmered. This simmering gives it its characteristic consistency and flavor. Pork is most commonly used, although chicken or veal are also used. Leeks, onions, peppers, or mushrooms are added. Everything is placed in a clay pot. And it is this pot that is very important for the tradition of this dish. Classically, a gyuvech pot is used. The dish is slowly baked and acquires its aroma. Kavarma is very popular in Bulgaria. Its popularity stems from the simplicity of its ingredients. At the same time, it is easy to prepare for several people. That is why it often appears at family gatherings. And that is why it can be found on the menu of many taverns. The ingredients vary slightly in different regions. But the idea itself remains the same. Meat, vegetables, and slow cooking. That is what defines kavarma.

The history of the dish and its origins.

The history of kavarma is linked to the traditions of Balkan cuisine and Ottoman influences. This combination is very typical of Bulgaria. The name itself has Turkish roots. It refers to the technique of frying or stewing meat. Over time, the dish was adapted locally. It began to function as a regional dish. In the past, it was mainly prepared in clay pots. Such pots were common in rural areas. This allowed the dish to simmer for a long time at a low temperature. It was practical in households. And that is why kavarma became part of everyday cuisine. It was not a festive dish. Rather, it was an ordinary dinner. Over the years, regional versions appeared. Some contained wine. Others added more vegetables. Still others had an egg on top. But the foundation remained the same. Slow cooking of meat with additives.

Similar dishes in the Balkans

There are many dishes similar to kavarma in the Balkans. This is due to the similar climatic conditions and history of the region. In Turkey, you can find a dish called qovurma or kavurma. It is very similar in concept. In Greece, there are dishes stewed with meat and vegetables in clay pots. In Serbia and Macedonia, we can also find dishes with a similar structure. They often have different spices. But the technique remains similar. The meat is first fried. Then it is stewed for a long time. This shows the common culinary heritage of the region. At the same time, Bulgarian kavarma has retained its own character. And this character comes from local ingredients. Especially from the use of leeks and peppers. Therefore, despite the similarities, it is still considered a typical Bulgarian dish. And it is in this everyday nature that its greatest authenticity lies.