Last updated Apr 18, 2026
Fried meat dish of Turkic origin
Technical
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.
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Complete guide to curing, smoking, sausage making
Pink curing salt for bacon, ham, corned beef, charcuterie
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Pulls apart smoked pork shoulder or brisket easily without burning hands.
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Complete guide to curing, smoking, sausage making
Pink curing salt for bacon, ham, corned beef, charcuterie
The definitive food science reference — covers every culinary technique
Pulls apart smoked pork shoulder or brisket easily without burning hands.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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