In southern Ukraine, kavurma is cooked at the stake: the meat of a young lamb is cooked with spices in a large cauldron, about 6 hours. The dish is prepared on holidays and for dear guests. 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.
<a href="//commons.wikimedia.org/w/index.php?title=User:NataliaBazilenco&amp;action=edit&amp;redlink=1" class="new" title="User:NataliaBazilenco (page does not exist)">Natalia Bazilenco</a>
<span class="int-own-work" lang="en">Own work</span>