This breakfast favourite is a traditional Turkish dish made by quickly tenderising beef chunks in a pressure cooker before browning them in their own rendered fat. With no flour or grain-based additive in the mix, it's a trouble-free option for anyone eating ketogenic. Brought to the table in a copper pan, it also draws attention at a party spread.
Put the beef chunks into the pressure cooker with the tail fat and water, seal the lid and continue cooking once it comes up to pressure.
Release the pressure, open the lid and let the remaining liquid boil off uncovered, then continue cooking as the meat browns in its own fat on every side.
Add the garlic, cumin, black pepper and salt and cook, stirring, for another 2 minutes.
Transfer the kavurma to a hot copper pan or serving dish and bring it straight to the table.
Leave the pan uncovered while browning the meat; trapped steam in a covered pan will boil the meat instead of browning it.
Doubling the amount of cumin gives the kavurma a sharper spice note, closer to the southeastern Turkish style.
Admin DadaGastro · verified in test kitchenKapağı 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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