Kavurma – Beef Skillet Recipe

Prepare and brown the beef

Pat the beef cubes dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tbsp of beef fat (or oil). Working in a single layer (do not overcrowd), brown the beef cubes on all sides, 3–4 minutes per batch. Transfer browned beef to a plate.

Sweat onion and garlic

Reduce heat to medium. Add remaining 1 tbsp fat to the skillet. Add chopped onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Combine and simmer

Stir in tomato paste and cook 1 minute. Return browned beef to the skillet. Add 1 cup water or beef broth, paprika, cumin, oregano, remaining 1 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until beef is tender and sauce has reduced to a thick glaze, 45–60 minutes. Stir occasionally, adding a splash of water if pan goes dry.

Finish kavurma

Once beef is very tender and liquid has mostly evaporated leaving concentrated, slightly oily seasoning on the meat (the traditional kavurma texture), taste and adjust seasoning with more salt or pepper if needed. If you prefer a drier, pan-fried kavurma, increase heat at the end and cook uncovered 3–5 minutes to render more fat and crisp edges. Keep warm in the skillet while you prepare the eggs.

Beat eggs

Crack the eggs into a medium bowl. Add 3 tablespoons milk or cream, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until uniformly combined and slightly frothy.

Cook eggs with kavurma

Wipe out (or use a clean) 10–12 inch skillet and heat it over medium-low. Add 1 tablespoon unsalted butter and melt. Spoon the warm kavurma (including a couple tablespoons of its cooking fat/juices) into the pan and spread evenly. Pour the beaten eggs over the kavurma. Let eggs sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently stir and fold the eggs so they cook slowly and remain fluffy, scraping the kavurma into the eggs as you go, about 2–4 minutes until eggs are just set but still moist.

Finish and garnish

Remove from heat while eggs are slightly soft — carryover heat will finish them. Sprinkle chopped parsley (optional) and adjust seasoning to taste. Serve immediately with warm pita or bread and lemon wedges on the side; a squeeze of lemon brightens the rich kavurma and eggs.

Serve each portion with pickled peppers or sliced tomatoes and additional black pepper. Leftover kavurma stores in the refrigerator up to 4 days and reheats gently in a skillet; add eggs fresh for best texture.