Kavarma - pork kebab


Kavarma - pork kebab



Kavarma (from Turkish fried) is a dish of Balkan cuisine, most popular in Turkey and Bulgaria. It is meat baked with onions and spices.
Kebab ( from Persian fried meat) is the general name for fried meat dishes popular in the countries of the Middle East, Transcaucasia and Central Asia.




800 g pork

1/2 cup lard

2 onions

3 red sweet peppers

1/2 tsp each ground red and black pepper

100 ml wine




Cut lean pork into small pieces, place in a suitable pan with lard, fry and remove to a plate.

In the remaining fat, sauté finely chopped onions, salt them and mix with ground red and black pepper. Then pour in 1/2 cup of water and wine. Add the red pepper pods cut into strips and return the meat to the pan.

Simmer over low heat until the liquid has evaporated.



Pork dishes:

Types of pork and convenience foods A classic kebab
Pork and vegetable stew Pork steak on the grill
Minced pork balls Fried pork leg
Kavarma - pork kebab

Beef dishes:
Beef - types, health benefits and secrets of cooking Steak in red wine
Entrecote with onions Beef Stroganoff in mushroom sauce
Beef on ribs Beef stewed with vegetables
Sauces for beef dishes

Dishes with meat:
Pelmeni (Meat dumplings) Scrambled eggs with ham and black bread
Pilaf with pork A classic kebab recipe
Cutlets "Pozharsky" Steak in red wine