Kavur

Kavur is a term used in several contexts, most commonly as a surname in Turkish-speaking areas and as a culinary spelling variant related to kavurma, a method of cooking meat. The word appears in different transliterations across Turkic-speaking regions and in diaspora communities.

As a surname, Kavur is found among Turkish and Azerbaijani populations and in communities abroad. Surnames of this type often derive from occupations, places, or nicknames; precise family histories and etymologies can vary between individuals and lineages.

In cuisine, Kavur (often written kavurma) refers to a meat preparation in which chunks of beef or lamb are fried slowly in their own fat or braised until tender. The process results in richly flavored meat and is a staple in Turkish culinary tradition, with regional variations. Typical preparations may include onions, spices, and sometimes tomatoes or peppers, and the dish is commonly served with bread, pilaf, or yogurt. Kavurma-like dishes also appear in neighboring Balkan and Middle Eastern cuisines under related names and methods.

Etymology and usage: The term is tied to the Turkish verb kavurmak, meaning to burn or fry, and reflects a historical cooking method of rendering fat and intensifying flavor. Spelling variants such as kavur and kavurma are used in different languages and regions, contributing to its cross-cultural presence.