This traditional Turkish breakfast classic is made by quickly tenderizing cubed beef in a pressure cooker, then browning it in its own fat. Its simple ingredients contain no flour or grain-based additives, making it suitable for a ketogenic diet. Served in a copper pan, it also makes an eye-catching dish for parties and gatherings.
Put the cubed beef, tail fat, and water in the pressure cooker. Close the lid and continue cooking after the pressure indicator starts to whistle.
Release the pressure and open the lid. Boil off the remaining liquid uncovered, then continue cooking until the meat browns on all sides in its own fat.
Add the garlic, cumin, black pepper, and salt. Cook, stirring, for 2 more minutes.
Transfer the kavurma while hot to a copper pan or serving dish and bring it to the table right away.
Leave the lid off while browning the meat. Steam trapped in the closed cooker would boil the meat instead of browning it.
Kapağı açık bırakmayı unuttum, et kendi buharında kaldı ve kavrulmak yerine haşlandı, uyarıyı okumadan atlamışım, tekrar denerken bu sefer kapağın açık kalmasına özellikle dikkat edeceğim.
Bu, en sık atlanan adım — kapak kapalı kalınca çıkan buhar eti hemen ıslatıyor. Bir sonraki denemenizde kapağı açık bıraktığınızda kavrulma çok daha hızlı ve belirgin olur.
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