kavurma
Sign in to saveKavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It is present in cultures and cuisines of Turkey and neighbouring countries, including the Balkans, most notably in Serbia and Bulgaria.
Key facts
- Prepared food.name
- Kavurma
- Prepared food.image
- File:Kavurma_(lamb).jpg
- Prepared food.caption
- Lamb kavurma
- Prepared food.alternate_name
- Sac kavurma
- Prepared food.course
- Main course
- Prepared food.type
- Frying, Sauté
- Prepared food.main_ingredient
- Lamb, mutton or beef meat, animal (mostly tail fat) or vegetable oil, onions, chili pepper
- Prepared food.place_of_origin
- Turkey, Central Asia
via Wikipedia infobox
Wikidata facts
- Image
- Kavurma closeup.jpg
Show 1 more fact
- Commons category
- Kavurma
Sources (2)
via Wikidata · CC0
~3 min read
Article
5 sectionsContents
- Etymology
- Ingredients and technique
- Preserved kavurma
- Meatless ''kavurma''
- References
Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It is present in cultures and cuisines of Turkey and neighbouring countries, including the Balkans, most notably in Serbia and Bulgaria.
==Etymology==