Kavurma

Kavurma is a traditional cooking method and dish found in various cuisines across the Middle East, Central Asia, and the Balkans. The term 'kavurma' is derived from the Turkish verb 'kavurmak', which means 'to roast' or 'to fry'.

Etymology

The word 'kavurma' is of Turkish origin and is derived from the verb 'kavurmak', which translates to 'to roast' or 'to fry'. The term is widely used in many countries that were once part of the Ottoman Empire.

Preparation

Kavurma is typically prepared by slow-cooking meat in its own fat, without the addition of water. The meat, usually lamb or beef, is cut into small pieces and then cooked in a large pot or pan. The slow-cooking process allows the meat to become tender and absorb the flavors of any added spices or herbs. In some regions, vegetables such as onions and peppers may also be added to the dish.

Regional Variations

There are many regional variations of kavurma. In Turkey, it is often served as a breakfast dish, while in Bulgaria and North Macedonia, it is typically consumed as a main course. The Azerbaijani version of kavurma, known as 'qovurma', is made with lamb and is traditionally served during the Novruz Bayram holiday.

See Also

• Turkish cuisine
• Bulgarian cuisine
• Azerbaijani cuisine
• Middle Eastern cuisine
• Central Asian cuisine
• Balkan cuisine

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Kavurma

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Kavurma

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  Kavurma (lamb)
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  Eksili kofte - Sac kavurma