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Kavarma 🍲 Bulgarian Clay-Pot Stew 🇧🇬

5.0 / 5 0
Main Dishes Balkan Oct 07, 2025 43
Site avg: 4.5 / 5 Total votes: 11

Description

Tender pork, onions, peppers, mushrooms, and tomatoes slow-baked with paprika, bay, and Bulgarian savory—rustic, smoky, clay-pot rich. 🍅🫑

Hook: Brown, deglaze, and bake—hands-off braise that finishes glossy and spoonable. ⚡

Ingredients

  • 🐖 Pork shoulder, 2–3 cm cubes: 800 g (1.8 lb)
  • 🧅 Onion, sliced: 300 g (2 cups / 10.6 oz)
  • 🫑 Red & green peppers, strips: 250 g (2 cups / 8.8 oz)
  • 🍄 Mushrooms, sliced: 200 g (2 cups / 7 oz)
  • 🧄 Garlic, minced: 9 g (3 cloves / 0.32 oz)
  • 🍅 Chopped tomatoes (or passata): 350 g (1½ cups / 12.3 oz)
  • 🍅 Tomato paste: 20 g (1 tbsp / 0.7 oz)
  • 🌶️ Sweet paprika: 8 g (1 tbsp / 0.28 oz)
  • 🌶️ Hot paprika (optional): 1 g (½ tsp / 0.04 oz)
  • 🌿 Dry savory (chubritsa) or thyme: 1 g (1 tsp / 0.04 oz)
  • 🌿 Bay leaf: 1
  • 🫗 Sunflower oil or lard: 30 ml (2 tbsp / 1 fl oz)
  • 🍷 Dry white wine: 150 ml (⅔ cup / 5 fl oz)
  • 🧂 Salt: to taste (≈10 g / 1¾ tsp)
  • ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
  • 🌿 Parsley, chopped (finish): 2 tbsp (8 g / 0.28 oz)

Preparation

  • 1️⃣ Sear meat: Heat 🫗 oil in a heavy pan. Brown 🐖 pork in batches 6–8 min; transfer to a clay pot (or Dutch oven).
  • 2️⃣ Aromatics: In the same pan sauté 🧅 onion and 🫑 peppers with a pinch of 🧂 5–6 min; add 🍄 mushrooms 3 min, then 🧄 garlic 30 sec.
  • 3️⃣ Spice & deglaze: Pull off heat; stir in 🌶️ paprika and 🍅 paste 30 sec. Return to heat, pour in 🍷 wine to deglaze 1–2 min.
  • 4️⃣ Bake: Tip vegetables into the pot with the pork. Add 🍅 tomatoes, 🌿 savory, 🌿 bay, 🧂 salt, and ⚫ pepper. Cover and bake at 185°C / 365°F 45–55 min until tender; uncover 10 min to thicken.
  • 5️⃣ Finish: Discard bay, adjust seasoning, and scatter 🌿 parsley. Serve with rice, flatbread, or polenta.

Total Time

🕒 Prep: 20 min
🔥 Cook: 55–65 min
⏳ Total: 1 h 15–25 min

Nutritional Value

🔋 Energy: ~520 kcal
💪 Protein: ~35 g
🧈 Fat: ~30 g
🍞 Carbohydrates: ~20 g
🧂 Sodium: ~900 mg

Advice

Bloom paprika off the heat before adding liquid—fat unlocks color and aroma without turning it bitter. A clay pot (gyuveche) gives gentle, even heat and a faint earthy note.

Why it works

Searing builds fond; wine dissolves it into the sauce; a covered bake softens peppers and pork while paprika oils emulsify with tomatoes for that signature brick-red gloss.

Twist

Go chicken kavarma (same method with boneless thighs), or add smoked sausage coins for a heartier, tavern version.

Status

Clay-pot coziness—Bulgarian kavarma that tastes like a village mehana. #grannyzen #bulgarianstew #kavarma 🍲🇧🇬

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