Story
“Kazan Kavurması,” a geographically indicated specialty of Kahramankazan, is prepared using only beef, dry onion, solid fat, and salt. Without any added spices, the meat is slowly cooked in its own juices over low heat for three to four hours. Allowing the meat to rest for one to two days and applying this slow cooking technique gives the dish its melt-in-the-mouth tenderness. Served hot in local eateries, it perfectly reflects the idea of “few ingredients, great flavor.”
Category
Main Dish