Kavurmak

Kavurmak is a Turkish verb meaning to fry or roast food in oil or fat until browned, or to brown something by dry heat. It is commonly used for cooks’ actions such as sautéing vegetables, browning meat, or toasting spices. The term is also used for roasting coffee beans, a preparatory step that develops aroma and flavor before grinding.

In cooking, kavurmak involves applying heat and fat to ingredients and cooking them until they take on a golden to dark brown color and a richer flavor. Typical applications include “soğanları kavurmak” (to sauté onions) and “eti kavurmak” (to brown meat). The process often requires spreading ingredients in a single layer, keeping the heat at medium to high, and stirring or turning them to promote even browning while avoiding burning. For spices, toasting them in a dry pan concentrates their oils and aroma.

Related terms and dishes include kavurma, a dish name referring to browned, fried meat cooked in its own fat or oil; commonly prepared with lamb or beef. Kavrulmuş is an adjective describing something that has been roasted or browned. In beverages, kavurma refers specifically to the roasting of coffee beans (kahve çekirdeklerinin kavrulması), a step that determines the final flavor profile of Turkish coffee and other preparations.

Etymologically, kavurmak is a native Turkish verb built on the root kavur- with the infinitive suffix -mak, and it functions as a general culinary technique across Turkish cuisine.

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