Bulgarian Kavarma

“The famous Bulgarian Kavarma is made either with pork or chiken, this is my modified version that combines both with some other tweakings for perfection. A very tasty dish !”


  • 1/2 kilo pork meat (bite-sized cubes)
  • 1.5 chiken breasts (cut as stripes)
  • 2 medium onions finely chopped
  • 4 leeks chopped
  • 2 medium carrots chopped
  • 300 gr. fresh white mushroom chopped
  • 1/2 green bell pepper diced
  • 3/4 tablespoon tomato paste
  • 3/4 tablespoon paprika
  • 1/4 cup cooking oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 3/4 cup white wine
  • 2 cups water
  • 1/2 cube of Chicken Bouillon
  • salt to taste
  • 1/4 teaspoon Chinese salt also called Betchin or “umami
  • 1/4 cup parsley


  1. Heat the oil, fry the pork meat “very light brown” then remove aside, fry the chiken in the same oil until “very light brown” then put aside with the pork. Fry the onions for 2 min, add the leeks, carrots and bell pepper fry for 5 min, add the mushrooms fry altogether for like 7 min “do not let anything turn brown”. Add the black and white pepper, salt and paprika. 1 min later add the tomato paste and chicken Bouillon. 1 min later add the wine, 1 min later add the meat then the water. Leave to simmer for like 45min to 1 hour on low heat. Remove from fire sparkle with parsley.

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