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Kavarma in millers' art (Каварма по воденичарски). Bulgarian cuisine


  • 500 gr. pork (leg, round)
  • 400 gr. onion
  • 100 ml olive oil
  • 100 ml white wine
  • 250 gr. mushrooms
  • 1 tbsp. savory
  • 1 bunch parsley
  • Black pepper
  • Salt

Preparation and serving:
Dice the meat (1.5 - 2 cm.) and fry in oil. When the meat starts turning it's colour to golden add the onion cut in slices. Saute the onion until translucent, then add the mushrooms cut in slices and the wine. Flavour and stew until the meat is cooked. If needed some more water and wine can be added, but when ready the dish should have some thick sauce. Few moments before its ready, add the fine chopped parsley.
Serve hot, offer potato puree as a side dish.



Pork Kavarma is the best of Bulgarian cuisine. Bulgarian people have an excellent way of making food tasty, and it doesn't usually cost much.

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