Kavurma
Fried meat dish of Turkic origin / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Kavurma?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.[1] Similar dishes are known in Central Asia as kuurdak. It's present in cultures and cuisines of Turkey, neighbouring countries, including the Balkans, most notably in Serbia.
Quick Facts Alternative names, Type ...
Alternative names | Sac kavurma |
---|---|
Type | Frying, Sauté |
Course | Main course |
Place of origin | Turkey, Central Asia |
Main ingredients | Lamb, mutton or beef meet, animal (mostly tail fat) or vegetable oil, onions, chili pepper |
Close