Hailing from Radomir, kavarma po radomirski or Radomir-style kavarma is a regional variation of the traditional Bulgarian specialty called kavarma, a dish made with meat and vegetables. Although it is prepared in a similar way to other varieties of kavarma, this version calls for finishing the dish with an egg on top.

This specialty is commonly made with pork, although other types of meat can also be used such as chicken, beef, or lamb. The meat is usually combined with fresh vegetables, mushrooms, wine, and (sometimes) fermented vegetables, and the concoction is typically flavored with aromatic herbs and spices such as bay leaves, paprika, chubritsa (Bulgarian savory), spearmint, and black pepper.

Traditionally, the combination is prepared in a clay pot called gyuveche, and the dish is usually served as a main course.