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I propose that
Qovurma be merged into
Kavurma. I think that the content in the
Qovurma article can easily be explained in the context of
Kavurma, and the
Kavurma article is of a reasonable size that the merging of Foo will not cause any problems as far as article size or undue weight is concerned. --
Phonet (
talk)
03:04, 2 February 2018 (UTC)reply
I'd strongly oppose this for solid reasons. The reason I created separate articles for these is simply that there is no real evidence that there is any link between these families of dishes other than a (very distant) linguistic one, as the reference from
Charles Perry, a writer who specialises both in Middle Eastern food, makes clear. He suggests that the root word was picked up at different times into various languages and then applied to a variety of families of dishes.
The Azeri qovurma is a lamb and herb or lamb and vegetable stew which has greatest similarities to the
khoresh or ghormeh sabzi of Iran, and if merged anywhere should be merged there.
The kavurma in modern Turkey is a quite independent dish, referring to either a method of preserving meat a bit like
pemmican and then used as a flavouring in other dishes or to a basic fried meat dish involving bits of meat and onion fried together rapidly, without added liquid. Not a stew. If you've ever had a Turkish
lahmajoun with fried meat on it, well, that's often what they refer to as kavurma. It is obviously not a meat and vegetable stew.