Preparation :
Cut the meat into egg-sized
pieces, put in a saucepan with 1/2 tablespoon of salt and cover. Cook for 5
minutes on medium heat, then reduce heat and allow to simmer for 1-1.5 hours,
stirring occasionally till it begins to sizzle. Uncover, add some more salt, as
saute for 20 minutes, constantly stirring.
Kavurma may be served with
yoghurt and crushed garlic sauce. Women in several regions of Turkey prepare
8-10 kilos of kavurma in the summer and can it. They top the cans with heated
cooking fat to preserve for winter time. Kavurma, when preserved, can be used in
several dishes throughout the year. |