Wine Kebab
At a glance
| Type of dish | Bulgarian meat stew |
|---|---|
| Main ingredients | Meat, wine, onion, tomato paste and spices |
| Served | With rice, vegetables, polenta or potatoes |
| Bulgarian name | Винен кебап |
Source: Pork Wine Kebab Stew; Винен кебап - Chef & Gastro1,2
A Bulgarian stew
Vinen kebap, also called wine kebab, is a traditional Bulgarian stew. It is made with pieces of meat slowly cooked in a rich wine sauce. Pork is common, while beef and sometimes chicken are also used; another description presents it as a veal stew. The dish combines meat with vegetables and seasonings, and is associated with Bulgarian cuisine.1,2
How it is made
The meat is first sautéed, then onion and other vegetables are added and cooked until softened. Paprika and tomato paste go in next, followed by wine and water or stock. The stew simmers gently until the meat is tender. Peppercorns and bay leaves flavour the sauce, which may be thickened near the end with flour. Recipes use red wine, while some descriptions allow red or white.1,2
Serving and tradition
Wine kebab is commonly served over rice or alongside vegetables. Other suggested sides include polenta, mashed potatoes and fried potatoes. It is described as a popular, filling meal, particularly during colder months. The dish’s history is linked to the Ottoman Empire, while the kebab concept is said to come from the Middle East and Turkey; the Bulgarian version took on a stew-like form.1,2
Wine also has a long place in the dish’s culinary background. The account of Bulgarian wine kebab connects the use of wine in cooking with the Thracians, who were known for their wine-making skills. Over time, the stew became a hearty Bulgarian preparation, served with sides such as rice, vegetables or polenta. These descriptions present it as a local adaptation of the broader kebab idea.1
Sources
Facts checked 13 October 2026. Prepared by InvestBulgaria for general information.
