1 piece (medium) of Beef Kavurma (120 g) has 276 calories. That works out to 230 calories per 100 g. It contains 0.6 g of carbs, 32.4 g of protein, 16.8 g of fat and 0 g of fiber. Its 2.8 µg of B12 covers 115% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Beef Kavurma?

Beef Kavurma is a traditional Turkish preparation of beef cut into small pieces and cooked until tender and browned, often in its own fat or with added fat. Kavurma has long been a way to cook and keep meat, and it is eaten both freshly made and from prepared batches.

The flavour is savoury and concentrated, with tender pieces and browned edges. In Turkey it may be served at breakfast with eggs or bread, or as a main dish with rice; elsewhere, it also works well in a simple home-cooked meal or tucked into a wrap. It is protein-rich and very low in carbohydrates. For a lighter plate, choose leaner pieces and serve it with vegetables or salad.

Beef Kavurma Nutrition Facts

Selected: 100 g

230

KCAL / 100G

Carbs

0.5g

· 0% DV

Protein

27g

· 54% DV

Fat

14g

· 18% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 1% · Protein 46% · Fat 53%

Beef Kavurma Vitamins & Minerals

Vitamins

B12

2.3µg · 96% DV

4.5mg · 28% DV

0.45mg · 26% DV

0.22mg · 17% DV

Minerals

Zinc

5mg · 45% DV

Selenium

18µg · 33% DV

Phosphorus

210mg · 30% DV

Iron

3mg · 17% DV

How Nutritious Is Beef Kavurma?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

47/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Beef Kavurma Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Beef Kavurma

To burn the 230 calories in 100 g:

🚶

57min

Walking (5 km/h)

🏃

23min

Running (8 km/h)

🚴

31min

Cycling

🏊

27min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Beef Kavurma Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Beef Kavurma Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Beef Kavurma Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Beef Kavurma Fat Profile

SATURATED

6.2g

MONOUNSATURATED

5.8g

POLYUNSATURATED

0.8g

⚖️

Omega 6:3 ratio 3:1

Below the ideal 4:1 — a good omega balance.

Compare Beef Kavurma

🥩vs🥩

Beef Kavurma vs Ground Beef20 kcal fewer per 100 g

→🥩vs🍢

Beef Kavurma vs Chicken Skewer90 kcal more per 100 g

→🥩vs🥩

Beef Kavurma vs Sauteed LambSame calories per 100 g

→🥩vs🍗

Beef Kavurma vs Smoked Turkey120 kcal more per 100 g

→

Foods Similar to Beef Kavurma

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken (Sauteed)

165 kcal

🥙

Beef Doner

210 kcal

Frequently Asked Questions About Beef Kavurma

What is Beef Kavurma?

Beef Kavurma is a Turkish dish of beef cooked slowly until tender, then browned in its rendered fat. It is commonly seasoned simply, so the browned meat and its savory juices remain the focus.

How do you cook Beef Kavurma?

Cook Beef Kavurma slowly in a covered pan so the beef releases its juices and becomes tender, then uncover it and let the liquid evaporate as the pieces brown. Stir occasionally and add a little hot water if the pan dries before the beef softens.

What cut of beef is best for Beef Kavurma?

Beef Kavurma can be made with cuts such as chuck, brisket, or leg meat. A moderately fatty cut tends to stay juicier during slow cooking, while very lean beef needs closer attention to avoid drying out.

Why is my Beef Kavurma tough?

Beef Kavurma is often tough because the beef has not cooked long enough to soften, or because it dried out before becoming tender. Keep the pan covered over low heat and add a small splash of hot water if the cooking juices disappear too soon.

What is the difference between Beef Kavurma and Turkish sac kavurma?

Beef Kavurma is usually slow-cooked in its own juices and fat before being browned. Sac kavurma is typically cooked more quickly on a hot metal griddle, often with peppers, tomatoes, and onions; recipes vary by region and household.

How should Beef Kavurma be stored?

Refrigerate Beef Kavurma promptly in a covered container and eat it within a few days. Avoid leaving it at room temperature for an extended time, and reheat only the portion you plan to serve.

Can you freeze Beef Kavurma?

Yes, Beef Kavurma freezes well when packed airtight after cooling. Freeze it in meal-sized portions, thaw it in the refrigerator, and heat it thoroughly before serving; freezing can slightly change the meat’s texture.

How do you reheat Beef Kavurma without drying it out?

Reheat Beef Kavurma gently in a covered pan with a small splash of water. Low heat and occasional stirring help the meat warm through without losing too much moisture; avoid prolonged frying over high heat.

What do you serve with Beef Kavurma?

Serve Beef Kavurma with rice pilaf, bulgur, flatbread, or roasted vegetables. A fresh salad or yogurt on the side adds a cool contrast to the rich, browned beef.

Can Beef Kavurma be served with eggs?

Yes, Beef Kavurma is often served with eggs, including as a filling breakfast cooked together in a pan. Warm the kavurma first, then add the eggs so they cook without leaving the beef on high heat for too long.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026