Kavourmas.
Name - Origin
Καβουρμάς.
This is kavourmas, a sautéed meat with onion and butter/meat that has been seared and preserved in fat until it is needed (Babiniotis 2005, entry καβουρμάς (ο), 797). This particular dish is still made in Thrace and on Aegean islands, either from lamb (Thrace) or from pork (Aegean). In these places, kavourmas is usually preserved in fat and used when needed.
In Cyprus, kaourmas is the name given to sautéed lamb, in which wine is added and reduced (Yangoullis 2009, entry καουρμάς,ο, 179). Ioannis Erotokritos notes that meat (usually beef) is boiled in water until the water is completely evaporated and then sautéed in its own fat (Kypri 1989, entry καουρμᾶς, 443).
ETYM. < turkish kavurma (Babiniotis 2005, entry καβουρμάς (ο), 797; Petrou-Poeitou 2013, entry Καουρμάς, 47) (kağurmak) (Yangoullis 2009, entry καουρμάς,ο, 179) / from the Seljuks of the Asian Steppes (Petrou-Poeitou 2013, entry Καουρμάς, 47)
The Turkish word kavurma means to cook in own fat (PetrouPoeitou 2013, entry Καουρμάς, 47)
Kavourmas is also a crusty, very crispy bun (Babiniotis 2005, entry καβουρμάς,ο, 797).
For the preparation of kaourma, the householder would sauté lamb meat and then she would add wine and let it heat until reduced (Xioutas 1978, 117). Then she would add water and let the meat boil. Using the dark broth of the meat, the householder would prepared the kaourma soup (Kyprianou 1970).
Functional and symbolic role
Kaourmas was a particular dish that Cypriots would occasionally eat. In the province of Nicosia, kaourmas soup was associated with Christmas and also with Easter (Xioutas 1978, 117). Kaourmas was also one of the classic dishes served in restaurants owned by Turks.
Kaourma soup was served on the Christmas table and on the eve of Easter (Xioutas 1978, 117).
Additional information and bibliography
In the Marathasa area, kaourmas was usually made from pork (as it is still made on the Aegean islands) or goat and accompanied with potatoes (Ministry of Agriculture 2010, Cypriot traditional preparations, 37).
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1989), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part C, Glossary of Ioannis Erotokritos, Publications of the Centre for Scientific Research, XIV, Nicosia.
Kyprianou X. St. (1970), Μερικές κυπριακές τροφές του χωριού Τσακκίστρα, Publications of Lapithos High School, Lapithos.
Babiniotis G. (2005), Dictionary of Modern Greek Language. With comments on the correct use of words. Interpretative, Orthographic, Etymological, Synonyms, Main Names, Scientific Terms, Acronyms, Centre for Lexicology, Athens, Greece.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων, Publications of the Centre for Scientific Research, XXXVIII, Nicosia
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Antonia Matala, Demetra Demetriou, Tonia Ioakim, Argyro Xenophontos
Traditional Recipes
Kaourmas
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Kaourmas from Marathasa
Local variation of a widespread traditional dish with meat and potatoes. The meat used is pork, or goat.
Traditional Recipes
Kaourmas with chicken
A variation to kaourmas recipe is the replacement of red meat with chicken.
Traditional Recipes
Kaourmas with egg and lemon soup
Lamb marinated in wine and combined with the most popular and beloved soup in Cyprus, the egg lemon soup with rice. The recipe comes from Analionda in the Nicosia district.
Traditional Recipes
Kaourmas with rice
This recipe comes from occupied Lefka in Morphou. In this local variation of kaourmas, goat meat is used, and rice is also added to make the dish more filling.