Simply delicious and effortless! ‘Kavurma’ will give your dish extra flavor!!!

Did you know…
“Kavurma” is basically cooked and preserved meat (pork, sheep, goat, beef or buffalo). First it is cooked in its own fat in a pot along with some salt and spices. Then the meat is preserved for months in containers covered in animal fat.

Serves: 3-4 Preparation time: 10′ Cooks in: 20′ Ready in: 30′

500gr tagliatelle or pappardelle
1 tin chopped tomatoes
1 cup extra-virgin olive oil
2 garlic cloves, crushed
1 onion, grated
1 green pepper, diced
300gr kavurma, diced*
4 tbsp parsley, finely chopped
basil, dried or fresh finely chopped, for serving
grated mizithra cheese, parmesan or other hard salty cheese for pasta
salt, freshly ground black pepper


Step 1
Heat oil in a large frying pan with heavy bottom and sauté garlic, peppers and onion until fragrant and tender. Add kavurma, stir for a minute or so and then add tomato, basil and season with salt and pepper. Simmer until your sauce thickens. Add a little water if necessary.

Step 2
In the meantime boil pasta following pack instructions. Drain and add to the pan with kavurma. Toss all ingredients and sprinkle with parsley and extra pepper if you wish.

Step 4
Serve pasta with mizithra cheese, parmesan or any other salty hard cheese suitable for pasta.

Photo John Athymaritis – Food styling Antonia Kati

Και η ελληνική συνταγή: Χυλοπίτες με καβουρμά

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