File talk:Cooking kavurma in Ukrainian.jpg
Kavurma in Ukrainian[edit]
When I saw the file I thought we should move it from "Cooking kavurma in Ukrainian" to "Cooking kavurma in Ukraine". However, later I understood that this is in reference to a special meaning given to the Turkish word "kavurma" in Ukranian language. The authentic kavurma, in none of its perceptions has any broth (meat juice); it is not a soup nor a stew, it is solid meat. (Only in the case of Çoban kavurma the "guiso" has a bit of juice because of the veggies.) Neither the kavurma dish eaten traditionally in Kurban Bayramı (Feast of Sacrifice) nor the kavurma as a meat preservation method and product has no juice, let alone broth. This file, in its info section, gives us a clue: "In the Bulgarian village of Zarya, Saratsky district, Ukraine, kavurma is sold without broth, in the form of a large pressed piece of meat." Now this tells us the story. In Bulgaria, kavurma is traditionally prepared and eaten, with the same Turkish name, not only by the Turkish minority of Bulgaria but certainly by part of the rest of the population also. So those Bulgarians living within Ukraine must have taken the word to the Ukrainian cuisine, where it is used for some stew probably similar to Goulash or Tas kebabı. Thanks for your patience for having read all this. --E4024 (talk) 17:11, 1 May 2020 (UTC)
