Bulgarian Recipe – Kavarma
Kavarma . . . one of the country's "emblematic" meals.
Kavarma is one of the most popular and well known Bulgarian dishes throughout the country. This dish has a high nutritional value so it is usually eaten as a main course.
Kavarma is cooked in earthenware bowl or dish with lid, which gives the food a unique taste.
500g Veal Liver
4 to 5 onions
1 cupful mushrooms
1/3 cupful of White Wine
Half a cupful lard or sunflower oil
Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, pepper, savoury, wine, salt and some warm water. Stir, pour in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.
(Adapted from "Bulgarian National Cuisine" by Plamen Slavchev)