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Lamb kavurma
Alternative namesSac kavurma
Place o oreeginTurkey
Main ingredientsMeat, onions, fat, het pepper
Cuikbeuk: Kavurma at Wikibooks  Media: Kavurma

Kavurma is a broad teep o fried or sautéed meat dish foond in Turkis cuisine. The name refers tae canned o preserved versions o a seemilar dish forby, prepared bi dry fryin the meat tae render doun the fat.[1]

Etymology[eedit | eedit soorce]

Its name comes frae the Turkic wird for the technique o fryin, qawirma ("[a] fried thing")[2] which subsequently wis adoptit intae ither leids sic as Persie, Arabic, an Urdu.[3] Throu thir, the wird - kavurma in the modren Turkis leid - wis the root o the names for ither widely different dishes, sic as the braised korma of the Indie Subcontinent[4], the stewed qovurma o Azerbaijan an the stewed ghormeh o Iranian cuisine.[2] Despite the uise o the same ruit wird, it is quite possible that the dishes thaimsels are nae relatit.[5]

Ingredients and technique[eedit | eedit soorce]

In Turkey, kavurma or saç kavurma refers tae a dish made bi sautéin or fryin onions an meat sic as lamb, beef, hare or ither game briskly ower a heich heat.[6] Peppers sic as urfa biber are nearly always uised, an the dish is cuiked an eften served in a shallow twa-haundled pan or saç which haes its origins in the cuikin utensils uised bi nomads.[6][2] Çoban Kavurma, "shepherd's kavurma", similarly comprises meat fried wi onion, tomato an capsicum, while sahanda kavurma is served in a smaw metal pan cried a sahan.

saç kavurma, richt, for sale wi kofte.

A relatit dish, kent as kavurma an aw, involves fryin the finely minced meat slowly tae render doun the fat in a technique analogous tae confit.[7] Like confit, the meat can then be stored in jars or ither containers sealed wi a layer o fat: commercially produced versions are available frae Turkis grocers.[1] This teep o "winter" kavurma wis in the past an important pairt o the diet o the Turkis militar,[8] an wis pairticularly uised in times when fresh meat wis scarce. It wis eften prepared frae the meat o sheep slaughtered in the autumn, for storage during the winter,[9] when smaw amoonts waud be uised tae flavour vegetable an cereal dishes.[9] In Lebanon an Sirie, the same preservin method is kent as awarma, an as qāwurma in Iraq, thou in the latter the wird is uised for the semple sautéd meat dish foond in Turkey forby.[10][7] The same confit-like technique is uised in Turkmenistan tae preserve lamb or camel meat an aw.[7]

Meatless kavurma[eedit | eedit soorce]

In pairts o northren an wastren Turkey kavurma refers tae a vegetable dish. Lik ither versions, it begins bi fryin onions, but then adds chopped vegetables, eften includin pickled vegetables, alang wi watter an cuikin everythin taegither.[7] It is possible that this meatless form o kavurma haes its oreegins in aulder fast day dishes o the region.[5]

References[eedit | eedit soorce]

  1. a b Vural, H. Guler (2006). The Turkish Dining Table. Pelican. p. 218. ISBN 9781589804197.
  2. a b c Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, p.254
  3. Halıcı, Feyzi (1999). Beşinci Milletlerarası Yemek Kongresi 1994 (Fifth International Food Congress). Atatürk Kültür Merkezi Başkanlığı. p. 26. ISBN 9789751611116. ("kavurma" (frying) is decidedly a Turkish word and [...] it is widely used with minor changes in Arabic, Persian and Urdu")
  4. "korma, n.". OED Online. June 2013. Oxford University Press
  5. a b Perry (2009), p.256
  6. a b Eckhardt, Robyn (2017). Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey. Houghton Mifflin. p. 233.
  7. a b c d Perry (2009), p.255
  8. Proceeding of the Armed Forces International Nutrition Conference (1958), Interdepartmental Committee on Nutrition for National Defense, p.14
  9. a b Halıcı (1999), p.39
  10. Accad, Joumana (2014). Taste of Beirut. HCI. p. 15. ISBN 9780757317705.