At one of our visitor's request, we would like to add the kavarma kebap to our cuisine section.
The kavarma is a delicious Bulgarian dish, one of the country's "emblematic" meals.

We post five different recipes of kavarma kebap. You can choose the one that suits your taste best or most fully meets your criteria of healthy food.


  • 3/4 kg of tender pork
  • 1/2 cupful of lard
  • 4-5 leeks
  • 1 spoonful of tomato paste
  • 1 teaspoonful of red pepper
  • 1 teaspoonful of pepper
  • 1/3 cupful of wine
  • 1 onion, parsley, 1 small hot pepper


Chop the meat and fry it in the lard. Take it out of the fat and put it in a dish.

Stew the fine-cut leeks in the same fat. Add salt, the tomato paste, the pepper and the red pepper. Pour in 1/2 cupful of water, add the wine and put the meat back.

Stew on low fire until left in its own juice.
Serve sprinkled with chopped onions, parsley and a small hot pepper.
Boiled rice or fried potatoes are suitable garnishes.


  • 0.800 kg of pork
  • 2 onions
  • 1-2 carrots
  • 1 slice of celery
  • 5-6 leeks
  • 1 spoonful of tomato paste
  • 1/3 cupful of wine
  • salt, red pepper, pepper, 1-2 laurel leaves, 2-3 small hot peppers

Cut the meat into small pieces and brown it together with the thinly sliced onions, carrots and celery. Add the leeks cut in pieces, the salt, the pepper, the red pepper, the tomato paste and 1 cupful of hot water.
Let the meat stew for 15-20 minutes on a slow fire and then add the wine, the bay leaves and the hot peppers. The meal is done when it is left in its own juice.


INGREDIENTS /1 serving/:
  • 150 g meat
  • 2-3 spoonfuls of vegetable oil
  • 1/2 teaspoonful of tomato paste or 1/2 tomato
  • 2 leeks
  • 1 hot pepper
  • 10 ml of white wine
  • salt, red pepper



Brown the chopped meat in the oil. Add the leeks cut in circles. When they are cooked, add the tomato paste, the red pepper, and the wine.
Add 1/3 cupful of water and cook the  kavarma on a slow fire for about 10-12 minutes.
Serve dish hot, left in its own juice.



INGREDIENTS /1 serving/:
  • 200 g pork from the quarter
  • 1 spoonful of lard
  • 2 leeks (only the white part)
  • 2-4 pickled peppers
  • 1 hot pepper (if you like)
  • 1-2 eggs (or 5-6 mushrooms)
  • pepper, mustard, salt


Pound the meat, chop it and add a little salt. Fry the meat in the previously heated fat until it gets tender. Remove the meat and stew in the same fat the cut leeks and peppers, last add the hot pepper. Put the meat back, add the beaten eggs and cook until they thicken.
Serve hot and garnish with fried potatoes, mustard and salad.



INGREDIENTS /1 portion/:
  • 400-500 g veal or beef (or mutton)
  • 1 onion
  • 1  clove of garlic
  •  1 glass of wine
  • 3-4 spoonfuls of fat or oil
  • 1 spoonful of flour
  • 1/2 cupful of clear broth
  • red pepper, pepper, salt

Beat down the meat and cut it in morsels, sprinkle it with a small quantity of salt and leave it for 1/2-1 hour to become seasoned. Heat the fat and, using a large spoon, dip the chopped meat in it to get lightly browned. Take it out and put it in a warmed up dish, with 1 spoonful of bouillon on the bottom.
Brown lightly, in the same fat, the cut onion, take it out of the fat and add it to the meat. Sprinkle over the salt, pepper and red pepper mixed together and then mix gently meat and onion.
Pour the bouillon and the wine into the fat, add the garlic (plus a lump of sugar, if you like), and salt. Boil the sauce and thicken it with the flour (first mixed into a small quantity of cold clear broth or water), boil again while stirring and then remove from plate.
Serve the kavarma with fried or mashed potatoes, couscous, noodles and the like. Serve the sauce in a gravy bowl and offer a salad of fresh or pickled vegetables.
If you use mutton for this recipe, after browning the meat add to it the onion, the flour, the wine, the pepper and a cupful of warm water and stew until the meat is done.

Sources of reference:
1. Cholcheva, P., Ts. Kalaydzhieva. Savremenna domashna kuhnya. Sofia, Tehnika, 1972.
2. Kniga za vseki den i vseki dom. Sofia, Tehnika, 1978.
3. Chortanova, S., N. Dzhelepov. Nashata i svetovnata kuhnya i ratsionalnoto hranene. Sofia, Meditsina i fizkultura, 1983.
4. Smolnitska, S. Izkustvoto da gotvim. Sofia, Tehnika, 1980.