Classically traditional
Kavourma is a traditional confit, a signature delicacy of Eastern Macedonia and Thrace. It is typically made of either slow-cooked beef that is low in fat, or full-fat - yet delicious - mutton. Alternatively, kavourma is made of a mixture of pork and beef. It becomes savorier with various spices (oregano, paprika, allspice) and leeks. Another delicious version is made of buffalo meat mixed with pork.
Kavourma is served with beer or ouzo, or as a cold dish ideally accompanying sour red wine. It can also be cooked with vegetable stews or grilled with eggs, pasta, yam potatoes, or legumes.
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