Ecomely

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Kavarma: photo of the dish
Illustrative photo: Jeroen Kransen, Netherlands — CC BY-SA 2.5, Wikimedia Commons
Everyday meals

Kavarma

A Bulgarian stew of pork or chicken simmered with vegetables, peppers and spices, often served in a small clay pot. It is sometimes topped with a raw egg or beaten egg at the end of cooking, and is eaten as a winter family dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

512 kcal per serving

Protein
37.2 g
Carbohydrates
13.6 g
of which sugars
10.1 g
Fat
33 g
of which saturated fat
9.4 g
Fiber
5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into 3 cm pieces and brown them in hot oil in a casserole, 5 to 7 minutes over medium-high heat.
  2. Add the sliced onions and let them colour for 5 minutes, then stir in the carrots in rounds and the peppers cut into strips.
  3. Add the grated tomatoes, crushed garlic, paprika, bay leaf, salt and pepper, then mix well.
  4. Pour in the stock, cover and simmer over low heat for 50 minutes, stirring now and then, until the meat is tender.
  5. Divide the stew between 4 small ovenproof dishes or individual pots.
  6. Crack an egg into each dish on top of the stew, without breaking the yolk.
  7. Bake at 200 °C for 10 to 12 minutes, until the white is set and the yolk is still runny.
  8. Serve straight away with bread for mopping up the sauce.

Variations and tips

Chicken version. Use boneless chicken thighs; they cook faster (about 30 minutes of simmering).

Vegetarian version. Replace the meat with button mushrooms and potatoes, using vegetable stock.

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Original Ecomely recipe.