Kavarma is the Bulgarian clay-pot stew: pork or chicken slow-cooked with onions, peppers, tomato and paprika until the meat falls from the bone.

The dish takes its name from the Turkish kavurma (roasted meat), reflecting Ottoman influence on Bulgarian kitchens. Bulgarian villages each have a personal recipe; the clay pot (gyuvech) holds the heat and concentrates the sauce into a thick, paprika-stained gravy. In Plovdiv tavernas the pot arrives bubbling at the table with bread for mopping and a glass of mavrud red wine.

4 editor picks for Kavarma in Plovdiv, ranked by editorial score. All Plovdiv signature dishes · Kavarma across every city.

Learn to cook it, or eat it with a guide

Kavarma makes more sense with someone from Plovdiv explaining it. These are the classes and tours we have checked, with booking links.

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