Kavarma
The clay-pot stew of the mountains: pork and vegetables baked slowly in individual earthenware gyuvech pots with peppers, tomatoes and an egg cracked on top.
What it is
The clay-pot stew of the mountains: pork and vegetables baked slowly in individual earthenware gyuvech pots with peppers, tomatoes and an egg cracked on top. Ingredients: pork shoulder, onions, peppers, tomatoes, mushrooms, potatoes, white wine, paprika, savory (chubritsa), oil, eggs, cheese (optional). Recipe: 1) Brown the pork; soften vegetables. 2) Layer everything in clay pots with wine and spices. 3) Seal with lids; bake low for 1.5-2 hours. 4) Crack an egg on each pot for the final minutes. Serve: bubbling in its pot, with bread and lyutenitsa relish. Flavor: smoky paprika, tender pork, concentrated vegetables. History: the gyuvech pot (from Turkish güveç) defines Balkan slow cooking; the town of Kavarna lends the dish its name and its pride. See also: Banitsa, Tarator.
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