Kavarma

What it really is

A Bulgarian slow-braised meat and vegetable dish, often cooked and served in a small earthenware pot.

Kavarma is a Bulgarian slow-braised dish in which meat cooks with vegetables until tender and the flavours combine in the covered pot. This is the pork version with onion, tomato, bell pepper and mushroom; other versions may use chicken or different vegetables. The exact mix is not fixed, and recipes vary by region and household. A small earthenware vessel is a familiar way to finish or serve kavarma, though the cooking vessel varies by kitchen. It is a moist braise, not a grilled meat plate. Stock, wine or other additions should be confirmed with the kitchen rather than assumed from the name.

How it's served

Serve hot in the cooking pot or transfer it carefully to a plate. The meat should be tender, with vegetables softened in the sauce. Bread or another starch can accompany the dish and should be listed separately. If the kavarma is baked or finished in its serving pot, say so only when that is the kitchen’s method. Earthenware is a familiar presentation, but the defining point is the slow-cooked meat and vegetables, not the vessel. Tell diners whether the sauce includes wine, since this is not implied by the name.

How to write it on the menu

Name the meat and vegetables used, including mushrooms where present. State whether the dish is braised and disclose any stock or wine used in the sauce. Do not call it vegetarian based on the vegetables; meat is central to this preparation. Confirm the actual recipe before making allergen or dietary claims.