How to pronounce Kavarma

Kavarma is written кавърма where it comes from. In the International Phonetic Alphabet it is /kɐˈvɤrmɐ/. In plain English letters that is ka-VUR-ma, 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 Kavarma?

Kavarma is a main dish of Bulgaria. Where it comes from: Thrace. People usually eat it at lunch or dinner. Its main ingredients are pork, chicken and vegetables. It tastes savory and rich.

Where Kavarma comes from

Kavarma is one of 18 signature dishes of Bulgaria on this map. See all dishes from Plovdiv.

• 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.

• Lukanka луканка · Snack · Central Bulgaria

  Lukanka is a semi-dried Bulgarian salami with a flattened shape, a brownish-red grainy inside and a skin usually covered in white mould.

• 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.

• 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.

Food of Bulgaria

Dishes like Kavarma in other countries

Same type of dish and similar main ingredients as Kavarma:

• Fiambre · Main dish · All Guatemala (1 November), Guatemala

  Fiambre is a cold salad made once a year in Guatemala, for All Saints' Day on 1 November and the Day of the Dead.

• Sancocho · Soup & stew · Cibao (Santiago), Dominican Republic

  Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime.

• Moravian sparrow moravský vrabec · Main dish · Moravia, Czechia

  Moravský vrabec, the "Moravian sparrow", is a traditional dish of Moravian cooking: pieces of fatty pork first braised and then roasted, seasoned with garlic, caraway and salt and sometimes splashed with wine or beer, with a large amount of chopped onion.

• Cassoeula cassœula · Main dish · Milan and Lombardy, Italy

  Cassoeula is Milan's great winter stew of pork and Savoy cabbage.