Çoban Kavurma (Shepherd’s Braised Meat)
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.
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 pilav – pilaf in Romanian. Choose the Romanian version. There’s even a how-to for it here.
Listen to this while cooking.
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