Qovurilgan

Qovurilgan is an Uzbek adjective meaning fried or deep-fried. It derives from the verb qovurmoq, “to fry,” with the participial suffix -ilgan, forming a descriptor for the result of frying. The term is widely used in everyday language, recipes, and menus to indicate that the food has been cooked in hot oil or fat.

The word describes foods prepared by frying, typically in a pan or a deep fryer. It encompasses both shallow pan-frying and deep-frying. In Uzbek cuisine, common qovurilgan dishes include qovurilgan kartoshka (fried potatoes), qovurilgan baliq (fried fish), qovurilgan go'sht (fried meat), and qovurilgan tuxum (fried eggs). Vegetables such as qovurilgan sabzavotlar are also prepared this way. The resulting flavor and texture depend on the oil type, frying duration, and whether spices or marinades are used before or after frying.

Preparation generally involves heating oil to a moderate to high temperature and cooking the food until the exterior is crisp and the interior is fully cooked. Common fats include vegetable or sunflower oil, though animal fats may also be used. Seasoning often accompanies frying, with spices like cumin, paprika, or coriander enhancing the dish.

In culinary contexts, qovurilgan foods are distinguished from dishes prepared by other methods such as boiling (qaynatilgan), grilling (grilllangan), or baking. While fried foods are popular for their aroma and texture, they are typically higher in fat and calories, leading many cooks to balance menus with lighter methods or occasional fried dishes.