An In-depth Look at Gowurma Creation

Fact: The process of making gowurma requires cooking the meat in its own melted fat.

#23 in Turkmenistan

Gowurma: Basic Information

Pronunciation

/go-wur-ma/

Alternative Name(s)

Dish Type

Fried dishes

Course

Main course

Mealtime

Breakfast, lunch, dinner

Popular Variations

Gowurma: Origin and Region

Origin

Turkmenistan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Gowurma: Ingredients and Preparation

Main Ingredients

Meat (lamb or beef), fat

Main Cooking Method

Deep-frying

Preparation Process

Meat is deep-fat-fried in bite-sized chunks, typically in a gazan

Gowurma: A Deep Dive

Cultural Significance

Traditional meat preparation in Turkmenistan

Taste

Savory

Texture

Tender

Aroma

Fragrant

Color

Golden to brown

Serving Style

In a soup or enjoyed directly

Serving Temperature

Hot or cold

Accompaniment

No Accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

Unspecified

Popularity

Turkmenistan

Popular Similar Dishes

Popular Dining Area

Traditional Turkmen households and local eateries

Gowurma is a creation of Turkmenistan’s cuisine using bite-sized chunks of meat for deep-fat-frying. Locals often cook this meat-based delicacy over an open fire using an iron pot known as a gazan.

Typically, gowurma is made for infusing flavors into soups or enjoyed directly. Plus, the fried meat dish is also great for later use.

Once you’ve already known about gowurma, find out about the good and bad features of consuming this fried meat dish. Then, take your time to look into some common inquiries relating to the dish.

Key Points

Gowurma is a deep-fat-fried meat dish of Turkmenistan.
The dish is enjoyed by itself or infused into a soup.

Pros and Cons of Eating Gowurma

Here are the features to weigh up before eating this deep-fried gowurma dish from Turkey:

Pros

Taste: Deep-frying often imparts a rich flavor and crispy texture to gowurma, making them palatable to many.
Preservation: Since gowurma is put up for later use, it’s a great method of preserving meat.
Versatility: Gowurma is used in various soups or eaten on its own, offering a range of ways to enjoy it.

Cons

Calories: Due to the deep-frying process, gowurma can be calorie-dense.
High-fat content: Deep-frying inherently increases the fat content of foods. Consuming high amounts of saturated fats negatively affects heart health.

To keep your curiosity going, make sure to look into some of the common concerns that people often have for gowurma.

Gowurma FAQs

Gowurma is high in fats and calories. While it’s enjoyed in moderation, it’s not suitable for those on calorie-restricted or low-fat diets.

Yes, once cooled, gowurma can be stored in freezer-safe bags or containers and frozen for future consumption.

Yes, gowurma can be reheated. It’s best to use a skillet or pan to reheat the meat chunks to retain their crispy texture.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.