Home » TURKISH BRAISED MEAT – KAVURMA

Turkish Braised Meat - Kavurma
Turkish Braised Meat - Kavurma

TURKISH BRAISED MEAT – KAVURMA

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Hello Everyone!

Let’s get more traditional today. Turkish braised meat is a meal that you can find in every turkish kitchen. They usually made in large amounts especially after Eid and they are stocked in the fridges and the freezers. You can keep your turkish braised meat in the fridge for a month and for a year in the freezer. Also you can use this ready to go meal in everywhere you can think of. Serve it with a pilaf as a main dish, add it in your omelette as breakfast, make to toast or sandwich with it to go. Just imagine! Just try it and you will love love love!


Turkish Braised Meat - Kavurma Recipe
Turkish Braised Meat – Kavurma Recipe

Turkish Braised Meat

Try this delicious traditional turkish food recipe Turkish Braised Meat

Course Breakfast, Main Course, Side Dish, Snack
Cuisine Mediterranean, Turkish
Keyword Turkish Braised Meat
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Calories 345 kcal

Ingredients

  • 1 kg. (2,3 lb.) red meat (lamb or veal)
  • 250 gr. (0,6 lb.) tail fat
  • Salt

(you can multiply the ingredients in this proportion)

Instructions

  1. Rest your meat in the fridge for a nigt.
  2. Hash (slice in cubes) your meat and put them in a large pot.
  3. Put your 250 gr. (0,6 lb.) tail fat for one kg. of meat in a separate pot.
  4. Close the lid of your meat pot and cook at low heat until it runs out of its water. Check your pot occasionally and take the scum with a spoon.
  5. While cooking your red meat start to sauté your tail fat. After it boils down strain the gristle from it with a sieve.
  6. When the meat runs out water take the dark water at the bottom with a laddle.
  7. Add your strained tail fat to the meat, add a little more salt than the normal amount and sauté 5 more minutes.
  8. Take your turkish braised meat from the heat and pour them in large and wide glass containers while they are hot. (don’t use plastic because it won’t be healty with the heat.)
  9. Wait for the fat cools down, slice your turkish braised meat in portions, put them in the fridge if you will consume in a month or put in the freeze if you will use them later.

What do you think about that? Have you tried turkish braised meat recipe yet? Please comment and share your experience. Or are you craving for another turkish food that you want its recipe from me? You can always contact me from here.

Enjoy!

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One comment

  1. zvodret iluret says:

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