This meat-based stew is one of the most popular and widely-known Bulgarian dishes that is prepared in many variants throughout the country. Typically it is cooked in an earthenware bowl or dish with a lid and is eaten as a hearty main course with rice. Serves 4


  • 4 Thick Boneless Pork Chops – cut in cubes
  • 1 Small Onion – diced
  • 4 Leeks – sliced
  • 8 oz Mushrooms – cut into quarters
  • 2 Carrots – diced
  • 1 Green pepper chopped
  • 1 Small Can (oz.) Tomato Puree
  • ½ Cup White Wine
  • 1 Teaspoon Sugar
  • ½ Teaspoon Cumin
  • ½ Teaspoon Oregano
  • 1 Bay Leaf
  • A pinch of cayenne pepper
  • Parsley to sprinkle on top once meal is ready
  • Salt and Pepper to taste


  1. 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.
  2. Add meat and bay leaf to the pot, stir.
  3. Then add mushrooms, leeks and pepper.
  4. Pour in wine. Let simmer for about 10-15 min.
  5. Add cumin and oregano.
  6. When liquid is almost gone add tomato puree, sugar and cayenne pepper.
  7. Let simmer again, until liquid has evaporated.
  8. Sprinkle with parsley.
The dish can be served with white rice.