Recipe
The meat, cut into small pieces, is sautéed in an airtight pot without adding water and cooked in its own fat, juices, and steam until tender. Onion and garlic are added to enhance the aroma, followed by salt and black pepper. After being cooked on the stovetop for two to three hours, the kavurma becomes more flavorful if it is additionally baked in the oven for approximately 30 minutes. Furthermore, kavurma that has fully absorbed its juices and is properly seasoned with salt and black pepper may be stored in a cool, dark place for up to six months without spoilage and consumed as needed