The history

No kebab here, sorry. So grab your gold chain and flower shirt and let’s cook something Ottoman, you infidel. Now, before you get all politically correct and stuff, I’m joking – the only thing to be taken seriously here is the food, which is Çoban kavurma.

Since I’m in no danger of getting blown up anymore, here’s what we’re cooking. Kavurma is one of the preferred dishes during Ramadan and can be done with a variety of meats but is generally used with lamb. Çoban kavurma is translated as “Shepherd’s braised meat” or at least that’s what the shady kebab place guy told me.

The recipe

Print Recipe
Çoban kavurma - Shepherd's braised meat
coban-kavurma-2
Course Main Dish
Cuisine Turkish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large servings
Ingredients
  • 400 grams lamb cubes (with actual Lamb Meat™)
  • 2 large tomatoes
  • 1 green kapia pepper (or a normal green bell pepper)
  • 1 red bell pepper
  • 1 eggplant
  • 6 pearl onions
  • red chili flakes
  • salt
  • 2 tbsp butter
Course Main Dish
Cuisine Turkish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large servings
Ingredients
  • 400 grams lamb cubes (with actual Lamb Meat™)
  • 2 large tomatoes
  • 1 green kapia pepper (or a normal green bell pepper)
  • 1 red bell pepper
  • 1 eggplant
  • 6 pearl onions
  • red chili flakes
  • salt
  • 2 tbsp butter
coban-kavurma-2
Recipe Notes

Ingredients taken from Turkish Cuisine – if you understand Turkish, there’s some good stuff. I don’t, but it looks good.

Instructions on how to make Çoban kavurma

Grab your pan, your butter, and your lamb. Fry the lamb in the butter until it absorbs its own juices. Add the onion and cook for another few minutes. Add the peppers and then the eggplant. Finally, when everything is lightly fried, add the tomatoes and simmer on low heat for around 10 minutes. Mix and add the spices (salt, pepper, chili flakes).

You can eat this by itself or with pilavpilaf in Romanian. Choose the Romanian version. There’s even a how-to for it here.

Listen to this while cooking.

Enjoy.