We're off to Borovets at the end of Feb with two teenagers and a 6 year old, are we mad? We're looking forward to Karvama, any suggestions on the best place to eat?
it just tends to be pinker than we would eat it, but they will cook it for longer if you ask. All the other meat seems to be slow cooked and fantastic in taste and tenderness.
The Kavarma is cooked in its own earthware pot and I have never had a bad one. another dish which is also cooked slowly in its own dish is Lamb Stew (Stomma Kebap) Pieces of Lamd, spring onions, Tomatoes, Herbs. I cannot give any eateries in Mountains, I only visit durind early and late summer. ttony