Mains
ChefLoubna Fawaz
How to Make Turkish Kavurma
Kavurma — who doesn’t know it? If you haven’t tried it before, you’ve really missed out! Here is the Turkish way to prepare it, which differs from the Lebanese method, but kavurma is delicious no matter which cuisine it comes from.
Kavurma — who doesn’t know it? If you haven’t tried it before, you’ve really missed out! Here is the Turkish way to prepare it.
Ingredients
Start here, then move straight into the method.
- 1 kg ground beef or lamb with fat
- 2 cups onion, sliced
- 1 cup chopped green sweet pepper
- 1 cup chopped red sweet pepper
- 3 cups diced tomatoes
- 1 1/2 tablespoons salt
- 1 teaspoon dried thyme
- 1 teaspoon hot red pepper powder + black pepper, mixed together
- 1/2 cup butter
- 3 cups hot water
Method
Follow the cooking sequence without leaving the page.
- Put the butter in a large pot, then add the meat, cut into small pieces or ground, and stir. Cover the pot and leave the meat over low heat for 20 to 30 minutes.Timers: 30 min
- After the time has passed, add the hot water, stir, cover the pot again, and continue cooking the meat.
- When the water has completely evaporated, add the salt and onion and stir for 2 minutes over medium-low heat.Timers: 2 min
- Then add the colored sweet peppers and tomatoes, stirring occasionally, and leave them over medium-low heat for 6 to 8 minutes.Timers: 8 min
- Finally, add the hot pepper powder, black pepper, and thyme, stir, and turn off the heat.
- Serve Turkish kavurma with white rice.
- Fafi nohmn tahini
- Also from Fafi, here is beef stroganoff
- Here is one of the special dishes raw kibbeh with fried meat
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- beef stroganoff
- raw kibbeh with fried meat
