In southern Ukraine, the meat of a young lamb along with spices is cooked in a large cauldron. The meat is cooked for about 6 hours at the stake. In the city of Tatarbunary, Odessa region, kavurma can be ordered in a cafe, restaurant or roadside bar. In the Bulgarian village of Zarya, Saratsky district, Ukraine, kavurma is sold without broth, in the form of a large pressed piece of meat.
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