How to pronounce Cheverme

Cheverme is written чеверме where it comes from. In the International Phonetic Alphabet it is /t͡ʃeˈvɛrme/. In plain English letters that is cheh-VEHR-meh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Cheverme?

Cheverme is a main dish of Bulgaria. Where it comes from: Rhodopes (Zlatograd). People usually eat it on festive days. Its main ingredients are lamb. It tastes savory, smoky and rich.

Where Cheverme comes from

Cheverme is one of 18 signature dishes of Bulgaria on this map. See all dishes from Smolyan.

• Patatnik пататник · Main dish · Rhodopes

  Patatnik, also spelled patetnik, is a potato dish of the Rhodope Mountains in south-central Bulgaria.

• Smilyan beans смилянски боб · Main dish · Rhodopes (Smilyan)

  Smilyan beans, smilyanski bob or smilyanski fasul, are beans grown around the village of Smilyan and its neighbours Mogilitsa and Arda, on the upper course of the Arda river in the Rhodopes.

• Banitsa баница · Bread & pastry · All Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

• Shopska salad шопска салата · Snack · Sofia region (Shopluk)

  Shopska salad is chopped tomatoes, cucumbers, onion and roasted or raw peppers, dressed with oil and vinegar and covered with a thick layer of grated white brined cheese, sirene.

• Lyutenitsa лютеница · Snack · Plovdiv and Thrace

  Lyutenitsa is a thick red relish of roasted peppers and tomatoes, often with aubergine, carrots, garlic and a little sugar, cooked for hours and then ground into a spread.

• Kapama капама · Main dish · Pirin (Razlog)

  Kapama is a layered dish of sauerkraut, rice and several kinds of meat, and its best-known home is the Razlog area below the Pirin mountains.

Food of Bulgaria

Dishes like Cheverme in other countries

Same type of dish and similar main ingredients as Cheverme:

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Baeckeoffe · Main dish · Alsace, France

  Baeckeoffe is a slow-baked casserole from Alsace whose name means "baker's oven" in the Alsatian dialect.

• Särä · Main dish · Lemi (South Karelia), Finland

  Särä is a South Karelian dish of lamb and potatoes baked in a wood-fired bread oven, and the municipality of Lemi is known for it.

• Lancashire hotpot · Main dish · Lancashire, United Kingdom

  Lancashire hotpot is mutton or lamb and onions, covered with overlapping slices of potato and baked slowly in a tall lidded pot until the top is brown and crisp and the meat underneath has softened in its stock.