Kavarma

Kavarma is a traditional Balkan stew, commonly found in Bulgarian and Macedonian cuisine. Its name is derived from the Turkish word "kavurma," which refers to a type of fried or stewed meat. The dish typically features slow-cooked pieces of pork or lamb, though other meats like beef or chicken can also be used.

The preparation of kavarma involves marinating the meat, often overnight, in a mixture of spices. Common seasonings include paprika, black pepper, cumin, and sometimes marjoram or savory. The marinated meat is then browned in a pot or clay vessel, often with onions, peppers, and tomatoes. A small amount of liquid, such as water, wine, or broth, is added, and the mixture is simmered for several hours until the meat is tender and the sauce has thickened.

Kavarma is known for its rich, savory flavor and tender meat. It is often served hot, accompanied by bread, rice, or potatoes. Variations exist across different regions, with some recipes incorporating mushrooms, garlic, or even dried fruits for added complexity. The dish is considered a hearty and comforting meal, particularly popular during colder months and for festive occasions. Its preparation emphasizes slow cooking to tenderize the meat and meld the flavors of the ingredients.