Macedonian Kavarma

Name: Macedonian Kavarma
Yield: 3
Cuisine: North Macedonia
Ingredients: Pork or veal, cut into chunks — 600 g (1.3 lb); Onions, chopped — 2; Red bell peppers, sliced — 2; Tomatoes, chopped — 3; Paprika — 2 tbsp; Oil — 3 tbsp; Bay leaf — 1; Water or stock — 240 ml (8 fl oz); Salt and pepper — to taste; Chopped parsley, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Pork or veal, cut into chunks — 600 g (1.3 lb)
Onions, chopped — 2
Red bell peppers, sliced — 2
Tomatoes, chopped — 3
Paprika — 2 tbsp
Oil — 3 tbsp
Bay leaf — 1
Water or stock — 240 ml (8 fl oz)
Salt and pepper — to taste
Chopped parsley, to garnish

Method

Heat the oil in a heavy pot and brown the meat on all sides.
Add the onion and cook until softened.
Stir in the paprika, then add the pepper, tomato and bay leaf.
Add the water or stock, season with salt and pepper, and bring to a simmer.
Cover and cook over low heat (or in a preheated oven at 160°C / 325°F) for 1.5–2 hours until the meat is very tender and the sauce has thickened.
Garnish with chopped parsley before serving with bread.

Introduction: A rich, slow-cooked meat and vegetable stew, simmered in a clay pot with paprika and peppers, a hearty North Macedonian main course.

Cultural Background: Kavarma, cooked traditionally in individual clay pots, reflects the Balkan love of slow-braised, richly spiced stews, its combination of meat, onion and pepper developing deep flavour over a long simmer.

Tips: Cook low and slow for the most tender meat and best-developed flavour. A traditional clay pot, if available, helps develop an especially rich, slow-cooked character.

Variations: Add mushrooms for extra depth. Use chicken in place of pork or veal for a lighter version.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, covered, stirring occasionally, until hot throughout.

FAQs:

Q: What is kavarma traditionally cooked in?

A: Small individual clay pots, which help develop a rich, slow-cooked flavour, though a regular heavy pot works well too.

Q: What is kavarma served with?

A: Fresh bread, and sometimes a side of rice or potatoes.