We recently had a ski trip in Bulgaria, and in the evenings we managed to enjoy some Bulgarian cuisine. An incredibly diverse cuisine, a lot of Bulgarian dishes are similar to Greek or Turkish meals – moussaka, baklava, kofte, and a traditional salad that is very similar to a Greek salad. They also do some really amazing wine – I wish I had more of a chance to explore their wine regions.
Kavarma is a fantastic example of traditional Bulgarian cuisine. It uses fresh and flavourful vegetables and spices, along with healthy cuts of meat, usually pork. There’s no one true recipe; every region would have their own unique version, so use whatever you have in the fridge! You could add carrots, or celery, or omit anything you don’t like.
500-600g diced pork
½ tsp cumin
½ tsp oregano
¼ cup coconut oil
½ cup white wine
1 small onion
2 cloves garlic
5 medium mushrooms
1 red capsicum
2 medium tomatoes
Salt and pepper
Combine the spices with some salt and pepper and dry rub the mix into the meat. Heat half the oil in a frying pan and once it is sizzling hot, brown the pork on each side for 4-5 minutes. Add the wine, lower the heat and cook for another 5 minutes. Remove from the pan and set aside into an ovenproof dish.
Finely dice the onion, garlic and capsicum; roughly chop the leeks and mushrooms. Heat the rest of the oil and saute the vegetables for 5 minutes until softened. Add the chopped tomatoes and ½ cup of water, and simmer for 10 minutes.
Combine all the ingredients into the oven proof dish, and stir well. Cover with lid, and place in 160°C oven for 1 hour.
Serve hot from the oven with some garlicky roast potatoes or crusty bread.