How to Make Kavurma at Home?

Especially an indispensable part of Eid al-Adha, kavurma is an essential dish on our tables. The kavurma method, which can also be regarded as a way of preserving meat, allows us to store meat easily. A delicious food served at holiday tables, on special occasions, and at gatherings, kavurma is a dish that can be prepared using various recipes. Like every dish, kavurma has certain tips that should be taken into consideration. You can read our article to make tender, melt-in-the-mouth kavurma and find the answer to your question, “How is kavurma made at home?” 

What Is Kavurma?

Kavurma is the name given to meat cooked by roasting. A delicious dish is produced by cooking the meat through roasting while following certain important tips. 

 

What Should Be Considered When Making Delicious Kavurma?

 

• First, you need to prepare the meat to make kavurma at home. 
• After cutting your meat into cubes, you should never wash it. If the meat is very bloody, you may wash it; however, you must dry it thoroughly with a paper towel afterward. Otherwise, your kavurma will not taste delicious. 
• Some people say that meat should never be washed and that the blood will evaporate and disappear as the meat cooks. However, if you still feel uncomfortable, you may wash and then dry the meat. 
• After cutting the meat into cubes and preparing it, you should choose a pot in which to cook it. For delicious kavurma, you can choose a thick-bottomed, nonflammable, nonstick pot. 
• After placing the pot on the stove, you should use butter and vegetable oil together. This will help the meat cook more deliciously. 
• Then add the meat to the pot and roast it over medium heat, stirring with a wooden spoon. The meat will release its juices and then absorb them again. 
• After the meat has cooked, add salt and roast it for a little longer. 

Delicious Kavurma Recipe 

We have a kavurma recipe that you will enjoy eating with your family and serving to your guests with confidence. With this recipe, you will see how delicious making kavurma at home can be and will enjoy eating it. 

Ingredients:

 

• 1 kg cubed beef
• 1 medium-sized onion
• 3 or 4 cloves of garlic
• A small amount of vegetable oil and butter

Preparation:

 

• First, choose a medium-sized pan. Put the butter in the pan and heat it. Immediately afterward, add the cubed meat. Turn up the heat and stir with a wooden spoon. 
• After the meat starts to change color, it will release its juices. At this stage, add a little vegetable oil and continue stirring while cooking over low heat.
• Peel the onion and garlic. Divide the onion into four equal pieces. Add the whole garlic cloves and the quartered onion to the pot, and cook until the meat absorbs its juices.
• Once the meat is completely cooked, add salt and stir. 
• Serve the kavurma you prepared with this homemade recipe while hot. 

When making kavurma at home, you can use shallots instead of a regular onion. Shallots will add a distinctive flavor to the kavurma. One of the most important details to remember is to add the salt later. Salt should be added afterward so that the meat cooks to the proper consistency and does not become tough.

The best kavurma is cooked over low heat. However, in the rush of daily life, we may not always have much time to cook. If you do not have much time, instead of increasing the heat, you can add approximately one teaspoon of vinegar to the dish. This will slightly speed up the cooking time without changing the flavor of the dish. If you want to make kavurma at home but prefer a more aromatic flavor, you can add a little thyme shortly before the dish is fully cooked. Thyme pairs very well with kavurma. 
 

Tips for Making Kavurma at Home 

 

• The first thing to pay attention to when making kavurma at home is the foam that forms on the meat. This foam should be removed with a spoon. 
• Adding beef fat to the meat will make it more flavorful. In addition, the added fat will help the meat freeze more easily later.  
• If you have made kavurma at home and plan to consume it within a month after cooking, you can cut it into portions once it has completely cooled and frozen, then store it in the refrigerator. 
• If you plan to consume the kavurma after more than a month, you should store it in the deep freezer.

 
You can easily add the meat cooked in this way to your dishes later. All you need to do is add the meat shortly before the dish is fully cooked. 

Benefits of Kavurma

 

• Kavurma is rich in minerals such as iron, phosphorus, sodium, potassium, calcium, magnesium, and zinc, as well as B vitamins.
• Kavurma is a food that is very rich in protein.
• When made with rested meat, kavurma supports the digestive system.
• Kavurma is beneficial for muscle and bone health.
• Meat is nutritious for people of all ages.
• When consumed in moderation, it can be beneficial for people with cardiovascular diseases.
• Kavurma supports blood health.
• Kavurma helps strengthen memory.
• When consumed with portion control, kavurma can help with weight loss.
• Kavurma provides energy.
• Kavurma may be consumed to help prevent vascular diseases.

What Should Be Considered When Consuming Kavurma?

Making kavurma at home means preparing a delicious dish. This food, which is both tasty and beneficial, is commonly consumed during Eid al-Adha. Of course, there are certain points to consider when eating this dish, which adds to the excitement of holiday mornings. 
 

• If you are going to use meat from a sacrificed animal to make kavurma at home, you must let the meat rest for approximately one day. Rested meat will be healthier and will make the kavurma more tender. 
• Another reason for resting the meat is that freshly slaughtered meat is very difficult for our bodies to digest. Therefore, you should rest the meat in the refrigerator for at least one day before cooking it. 
• If you are going to make kavurma at home and your meat is frozen, you should never thaw it at room temperature. The best way to thaw meat is to transfer it to the upper shelf of the refrigerator one day in advance. Bacteria and microorganisms grow on meat thawed in hot water or at room temperature. Therefore, this detail is very important for our health. 
• You can keep meat in the refrigerator for a maximum of 3 days. It can be stored in the freezer for approximately 7 days and in a deep freezer for approximately 3 months. If you cannot meet these storage conditions, you should not make kavurma at home.
• If you have thawed the meat and are not going to make kavurma, you should not refreeze it. This may cause food poisoning. After thawing, the best option is to make kavurma and preserve the meat in this form. 
• When making kavurma at home, you should not use too much fat. If possible, cooking the kavurma in its own fat may produce more delicious results. To do this, you can sear the meat. 
• Adding the onion and garlic after the meat has released its juices will help you achieve more flavorful kavurma.
• You should also be careful when storing kavurma after making it at home. For example, you should not put it in the refrigerator immediately after it cools. Refrigerating moist meat is harmful. 
• Once the kavurma has dried completely, it should be stored in a refrigerator bag in an airtight manner. 
• Experts recommend that you do not drink tea or coffee immediately after eating kavurma. You may drink them at least one hour later so that iron absorption is not reduced. 
• If you have made kavurma at home, be sure to eat a salad with plenty of lemon alongside it to increase iron absorption and facilitate digestion.