Qovurma
Qovurma is one of the traditional meat dishes of Azerbaijani cuisine. It is also prepared for the purpose of preserving meat for winter.
Ingredients & Preparation steps
5 items
History note
Qovurma is one of the traditional meat dishes of Azerbaijani cuisine. It is also prepared for the purpose of preserving meat for winter.
14 steps
Chop the meat into not very large pieces.
Wash the meat clean and drain the water in a colander.
Chop a part of the tail fat into the pot where you will cook the meat.
Gather the prepared meat into the pot and place it on the stove.
Add a glass of water to the pot and set to cook over high heat.
Set aside the foam that collects on top of the boiling meat.
The broth whose foam is cleaned should be completely clean and clear.
Stir the boiling meat carefully occasionally so that the meat pieces don't get mashed.
After the meat's water has completely evaporated, set the meat aside.
Take the remaining part of the tail fat to another pot and melt it on the stove.
Add butter to the melting tail fat.
Take the cooked meat into the tail fat and fry over high heat.
Add salt shortly before it is ready.
After the meat is completely browned and its water is absorbed, it is considered ready.
It can be served hot with various side dishes (pilaf, potatoes) or cold as an appetizer.
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