Known as Qurban Bayram in Turkey, Eid al-Adha or the Feast of Sacrifice is when millions of Muslims celebrate the holiday, a time for splendid meat dishes and get-togethers for families, relatives and neighbors.

It is customary to sacrifice an animal and usually, the resulting meat is plenty; however, even if you don’t have one slaughtered, the prices for meat in general drop by a bit, making it a great time to stock up or indulge in some yummy dishes.

There are quite a few things you need to consider while preparing the meat. A thing that I have written about extensively.

Kavurma: An ancient way to preserve meat

Cooking meat in its own juices and fat has been the way to preserve meat for centuries, and considering the nomadic roots of the Turks it is no surprise that they perfected that over the years. While many make this dish to consume directly – I mean who can say no to perfectly cooked meat – you can store it up to several months. The consistency and mark of a great kavurma, according to the Turks at least, is when it melts in your mouth like lokum, known in English as Turkish delight.

The first recipe I am giving here is to be consumed immediately, while the second one will focus on the long-storing version.

Ingredients