Bulgaria – Pork Kavarma Kebap

One of the things that I am enjoying about doing this blog is all the research I have to do.  I know that sounds a bit potty, but I’m one of those people who has to research everything.  My husband will testify that before we go on holiday I buy all the relevant guidebooks, look at all the websites and often contact the local tourist information centre and ask them to send me even more information.  It drives him mad but he can’t complain as I always manage to find that hidden away gem that most tourists would bypass.  That is what I think I have found with this recipe.  Although Kavarma Kebap is a well known Bulgarian dish here the finished product is a mix of several recipes that I found during my investigations.  But here I also find a downside to all the research I am doing for this blog – the more I research I do the more variations I find of the traditional recipes.  For this dish some say add mushrooms, some say use beef, some (to my disgust) say don’t use wine, others don’t mind if you use red or white.  After a while it does make my head spin.  But I think the dish I finally put together is pretty amazing.  The pork is tender, the vegetables soft and sweet and the sauce is lightly spiced and moreish.  I served it with buttery noodles but I think it would go very well with some fresh crusty bread and butter.  The raw chilli and onion may sound a bit strange but they cook ever so slightly in the heat from the sauce and add a subtle kick that works well with the sweetness of the tomato sauce.

Pork Kavarma Kebap

Serves 2


  • 2tbsp olive oil
  • 300g pork loin, cut into 1cm cubes
  • 1 carrot, sliced diagonally
  • 1 leek, cut into rings
  • 1tbsp tomato puree
  • 1tsp paprika
  • ½tsp ground black pepper
  • 150ml white wine
  • 250ml chicken stock
  • ¼ onion, finely chopped
  • ¼ red chilli, finely chopped
  • 1tbsp parsley, chopped
  • Salt for seasoning


Put the oil in a heavy based pot over a medium heat.  Add the pork and carrots, gently fry until the meat is browned.  Remove from the pot.

Add the leeks to the pot and cook until soft.

Add the paprika, tomato puree, pepper, wine and stock, mix well, season.  Return the pork and carrots to the pot, mix.  Turn the heat down to a simmer and cook for 45 minutes – 1 hour, until the sauce thickens.

Serve topped with the onion, chilli and parsley on a bed of buttery noodles.


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