Muffins recipes

National dish of Bulgaria

flag of Bulgaria

  • Independence: 22. 9. 1908
  • Capital: Sofia
  • Official language: Bulgarian
  • Population: 7 364 570
  • Area: 110 994 km2
  • International code: BG
  • Currency: Lev (BGN)
map of Bulgaria



  • 4 Thick Boneless Pork Chops – cut in cubes
  • 1 Small Onion – diced
  • 4 Leeks – diced
  • 8 oz (1 packet) Mushrooms – cut
  • 2 Carrots – diced
  • 1 Green pepper chopped (I prefer Cubanelle as they are thinner and crisper )
  • 1 Small Can (oz.) Tomato Puree
  • ½ Cup White Wine (I avoid using cooking wine. I prefer real wine instead.)
  • 1 Teaspoon Sugar
  • ½ Teaspoon Cumin
  • ½ Teaspoon Oregano
  • 1 Bay Leaf
  • A pinch of crushed red pepper
  • Parsley to sprinkle on top once meal is ready
  • Salt and Pepper to taste
Kavarma is national food (dish) of Bulgaria


In a large skillet, brown pork cubes on medium-high heat.  In a medium size cast iron pot (any pot will do it) saute the small onion and carrots. Add meat and bay leaf to the pot, stir. Then add mushrooms, leeks and pepper. Pour wine. Let simmer for about 10-15 min. Add cumin and oregano. When liquid is almost gone add tomato puree, sugar and crushed red pepper. Let simmer again, until liquid has evaporated. The dish can be served straight or on white rice. I also like it with couscous, as it takes only 5 min to cook. Kavarma is one of my work week favorites. What are some of your favorite work week meals?


Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.

Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of Bulgarian wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal is a natural byproduct of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumption of the meat is prevalent during its production time in spring.

Traditionally Bulgarians have consumed a notable quantity of yoghurt per head and is noted historically for the production of high quality yoghurt, including using a unique variety of micro-organism called Lactobacillus bulgaricus in the manufacturing process. It has even been claimed that yoghurt originates from Bulgaria. Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed yoghurt from as far back as 3000 BC.

Certain entries, salads, soups and dishes go well with alcoholic beverages and the alcohol of choice for some is Bulgarian wine.

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