This classic home-style dish is made by slowly cooking beef with plenty of onions in the meat’s own fat. Made with simple ingredients, it is a staple of everyday meals served with rice or bulgur pilaf.
Heat the olive oil in a wide pot. Add the beef and cook over high heat until it releases its juices.
Reduce the heat and cook with the lid slightly ajar, stirring occasionally, until the beef is tender in its own juices.
Add the onions and season with cumin, salt, and black pepper. Continue cooking over medium heat until the onions are softened and lightly browned.
If needed, add a little hot water and cook for a few more minutes. Transfer to a warm serving dish and serve.
Important: Kavurma gets its flavor as the meat releases and then reabsorbs its juices, so keep the heat low and do not rush the process. Stir occasionally to keep the meat from sticking and burning on the bottom.
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