It is Eid , and every Eid my mum make kavurma..
And i have to give recipe. It is sooooo delicious meat. The specialty of this kavurma, it is maden in ;we call "Sac" ; a special iron plate.
2 kg boneless lamb/beef
200 gr tail fat
Salt
Cut meats small pieces, add into "Sac", it doesnt need any other thing, it should cook around 2 hours with low heat. It should get water first by itself, after it will remove water itself, after it removed all the water add tail fat&salt, and mix it well , cook till all the fat melted, and it is ready, serve it warm with rice.
Cut meats small pieces, add into "Sac", it doesnt need any other thing, it should cook around 2 hours with low heat. It should get water first by itself, after it will remove water itself, after it removed all the water add tail fat&salt, and mix it well , cook till all the fat melted, and it is ready, serve it warm with rice.Bon appetit..
Yum! I looooove lamb under pretty much any circumstance . . . =)
ReplyDeleteEid mubarak
ReplyDeleteVery different and sounds delicious!
ReplyDeleteI must admit that I don't know much of the food of your country, so I find your blog fascinating! Thanks!!!
ReplyDeleteLooks so perfect and yummy!!
ReplyDeleteOh wow, that does look absolutely delicious!
ReplyDeleteI love kavurma. I always order it when we go to the nicer Turkishn restaurans in Fethiye. We made it at home once but I like to have it served to me in the pan, still on the heat. :)
ReplyDeleteI've never heard of this before - it looks so unique! I love learning about new foods!
ReplyDeleteThis meat looks so moist and flavorful. Happy Eid to you and your family! Thank you for sharing this recipe with me. I hope you have a wonderful week of family, friends and food!
ReplyDeletethis looks so good!
ReplyDelete