food.wikisort.org - DishQovurma is a cooked dish that is part of the cuisine of Azerbaijan. There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables.
Qovurma Turşu Qovurma, lamb with preserved fruit, and plov. |
Type | stew |
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Course | main |
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Place of origin | Azerbaijan |
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Main ingredients | meat |
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Ingredients generally used | green herbs, dried fruit, vegetables |
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Similar dishes | ghormeh sabzi |
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Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent,[1] although both names are derived from the same Turkic root.[2]
Etymology
The word "qovurma" is one of many, in several languages, thought to have descended from a prototypical Turkic root qawirma, first recorded in the 13th century,[3] and which may have been spread across the region by the upper classes in the Timurid era.
Preparation
In Azerbaijan, "qovurma" refers to a number of related dishes, most of which are begun by frying meat in butter and which often include dried fruit.[1] In addition to fruit, verjuice, sour grape juice, is often used as flavouring. Similar stews flavoured with fruit are found in the adjacent country of Iran, where they are referred to by the name khoresh.[2]
Varieties include lamb qovurma, liver qovurma and sabzi qovurma.[4] Sabzi qovurma, or lamb stew with herbs, is a blend of Persian and Turkic cooking: "sabzi" means "green" in Persian. Sabzi qovurma is served either accompanied by plov (pilaf), or as a dish on its own with yoghurt and crushed garlic.[5]
Turşu qovurma combines lamb with preserved lemons and dried apricots and is flavoured with turmeric,[6] while nur qovurma features lamb and pomegranate.
References
- Elliott, Mark (2004). Azerbaijan. Trailblazer. p. 341. ISBN 9781873756799.
- Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, p.254
- Perry (2009), p.257, citing Athir al-Din abu Hayyan al-Andalusi, Kitab al-Idrak li-Lisan al-Adrak
- Qovurma, Explore Azerbaijan,
accessed 30-01-18
- Sabzi qovurma Archived 2017-12-01 at the Wayback Machine, news.az, accessed 30-01-18
- Turşu qovurma, Azeri Food, accessed 30-01-18
Azerbaijani cuisine |
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Beverages |
- Non-alcoholic beverages
- Pekmez
- Şerbet
- Şıra
- Turkish coffee
- Turkish tea
- Fermented beverages
- Ayran (Doogh)
- Kumis
- Kefir
- Beers
- Beer in Azerbaijan (main article)
- Xirdalan
- Distilled beverages
- Rakı
- Kanyak
- Wines
- Azerbaijani wine (main article)
- Agh Shani
- Madrasa (grape)
|
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Breads | |
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Appetizers and salads |
- Meze (main article)
- Cacık
- Dolma
- Qatiq
- Yoğurt
|
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Cheeses |
- Beyaz peynir
- Lighvan cheese
|
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Soups |
- Chorba (main article)
- Piti (food)
- Dovga
- Lentil soup
- Tarhana
- Āsh (main article)
- Ash reshteh
- Keledoş
|
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Dishes |
- Börek
- Bulgur
- Qovurma
- Qutab
- Çığırtma
- Dushbara
- Ghormeh sabzi
- Gürzə
- Kesme
- Xaş
- Dry meatballs
- Keşkek
- Kömbe
- Küküs
- Lahmajun
- Mantı
- Pilaf
- Sogan-dolma
- Stuffed apples
- Stuffed eggplants
- Stuffed quinces
- Stuffed tomatoes
- Yahni
|
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Grilled meats |
- Kebab (main article)
- Köfte (Tabriz meatballs)
- Shish kebab
- Shashlik
|
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Desserts |
- Azerbaijani desserts (main article)
- Ashure
- Azerbaijani pakhlava
- Pakhlava
- Churchkhela
- Halva
- Qurabiya
- Pestil
- Pişmaniye
- Shekerbura
- Quince dessert
- Rice pudding
|
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Ingredients |
- Vegetables
- Bean
- Bell pepper
- Eggplant
- Leek
- Lentil
- Spinach
- Tomato
- Herbs and spices
- Almond
- Black pepper
- Chestnut
- Cinnamon
- Cumin
- Dried apricot
- Garlic
- Hazelnut
- Mint
- Nut
- Onion
- Oregano
- Paprika
- Parsley
- Pistachio
- Red pepper
- Thyme
- Urfa pepper
- Walnut
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Instruments |
- Cezve
- Mangal
- Oklava
- Sac
- Semaver
- Tandır
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Related cuisines |
- Caucasian
- Central Asian
- Iranian
- Levantine
- Middle Eastern
- Mongolian
- Ottoman
- Tatar
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