Qovurma

Qovurma is a traditional dish originating from the Caucasus region, specifically popular in Azerbaijan. The dish is a type of stew, typically made with lamb, although variations using other meats are also common. The name 'Qovurma' is derived from the Azerbaijani word 'qovur', which means 'to fry' or 'to roast'.

Ingredients and Preparation

The primary ingredient in Qovurma is meat, most commonly lamb. The meat is first cut into small pieces and then fried until it turns a golden brown color. After the meat is fried, it is stewed with a variety of other ingredients, including onions, tomatoes, and a mix of spices such as coriander, turmeric, and cumin. Some variations of the dish also include additional ingredients like potatoes, carrots, or bell peppers.

The preparation of Qovurma can vary depending on the region and personal preference. Some cooks prefer to fry the meat until it is crispy, while others prefer a softer texture. The dish is typically served with pilaf, a type of rice dish, or with fresh bread.

Cultural Significance

Qovurma holds a significant place in Azerbaijani cuisine and culture. It is often prepared for special occasions and celebrations, such as weddings and holidays. The dish is also commonly served during the Islamic holiday of Eid al-Adha, also known as the 'Festival of Sacrifice', where a lamb is traditionally slaughtered and shared among family and friends.

Variations

There are several variations of Qovurma, each with its own unique twist. For example, in some regions, the dish is prepared with beef instead of lamb. In others, additional ingredients like chickpeas or dried fruits are added for extra flavor and texture. Despite these variations, the basic method of preparation - frying and then stewing the meat - remains the same.

See Also

• Azerbaijani cuisine
• Caucasian cuisine
• Lamb and mutton

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