Kavarma
Kavarma is a Bulgarian dish that is prepared in traditional clay pots (gyuveche) of marinated cooked vegetables and meat pork, chicken, or beef.
Servings: 4
Ingredients
- 1 ½ lb pork tenderloin, cubed
- 1 onion, diced
- 4 leek stems, cut into rings
- 5 medium sized mushrooms, sliced
- 2 carrots, sliced
- 1 red pepper, diced
- 2 medium size tomatoes, chopped
- ½ cup white wine
- ½ cup sunflower oil
- ½ tsp ground cumin
- ½ tsp oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the meat with salt and pepper, cumin, oregano, and cut it in cubed pieces.
- Heat a skillet with ¼ cup of the sunflower oil and let it brown the pork cubes for a few minutes, then add the wine, lower the heat and simmer for 5 minutes. Set aside.
- Sauté over medium heat onions, garlic, carrots and parsnips for about 4-5 minutes with the other ¼ cup of oil.
- Then add ½ cup water to the pan and cook for about 10 minutes. Chop tomatoes and add them to the pan for 5 minutes to slowly simmer until liquid evaporates.
- Transfer the content from the pan to clay pot and add leeks.
- Preheat the oven to 250 degree.
- Cover the clay pot with its lid and place in oven. Bake it for 3 hours.
- If you do not want to use the oven, you can make it in a crock pot instead.
- Serve hot with bread.