What You Need to Know
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.
Steps
- 1.
Serbian Djuvec (Balkans): Provides foundational flavor for vegetable stew
- 2.
Turkish Kavurma Pilav (Anatolia): Creates meat component for rice dishes
- 3.
Bulgarian Kavarma (Thrace): Forms base for clay pot casseroles
The Science
Primary Reaction
Maillard Reaction