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Bulgarian cuisine

Kavarma (meat and vegetable clay-pot stew)

Pork or chicken with onion, peppers, mushrooms and tomato, cooked in a clay pot.

Well-cooked hot dish

Kavarma (meat and vegetable clay-pot stew)BULGARIAN CUISINE
Kavarma (meat and vegetable clay-pot stew) — Bulgarian cuisine. Photograph of the dish.

Ingredients

  • pork or chicken
  • onion
  • peppers
  • mushrooms
  • tomato
  • white wine
  • paprika
  • butter
  • salt

How it is prepared

The meat is fried with the vegetables, transferred to a clay pot and baked for 45–60 minutes.

Food safety with low immunity

  • Cook meat right through: steaming hot inside, with no pink parts or pink juices.

How to prepare it during treatment

Meat and mushrooms must be fully cooked. Traditionally an egg is cracked on top — during treatment cook it until completely set or leave it out; the wine can be swapped for stock.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
  • Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Liver disease. The recipe uses wine or other alcohol, and not all of it cooks off. With liver disease and during treatment, discuss it with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Bulgaria: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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