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.
In the Vinony graph
Within Vinony's link graph, kavurma is referenced by 337 other articles, and connects out to kofta, tzatziki and Turkish cuisine.
Vinony files it under Food preservation, Turkish cuisine and Turkish words and phrases.
Its subject is documented across 17 Wikipedia language editions.
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
Show 2 more facts
- Commons category
- Kavurma
- course
- main course
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
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==
Excerpted from Wikipedia’s “kavurma” article, available under the CC BY-SA 4.0 licence.