Kavurma

Kavurma

Lamb kavurma
Alternative names	Sac kavurma
Type	Frying, Sauté
Course	Main course
Place of origin	Turkey, Central Asia
Main ingredients	Lamb, mutton or beef meat, animal (mostly tail fat) or vegetable oil, onions, chili pepper
Media: Kavurma

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 and Bulgaria.