Preparation :
Cut the meat into egg-sized pieces, put in a saucepan with 1/2 tablespoon of salt and cover. Cook for 5 minutes on medium heat, then reduce heat and allow to simmer for 1-1.5 hours, stirring occasionally till it begins to sizzle. Uncover, add some more salt, as saute for 20 minutes, constantly stirring.

Kavurma may be served with yoghurt and crushed garlic sauce. Women in several regions of Turkey prepare 8-10 kilos of kavurma in the summer and can it. They top the cans with heated cooking fat to preserve for winter time. Kavurma, when preserved, can be used in several dishes throughout the year.