There is a dish called Kavurma, a slow-cooked meat dish, which is also common in Balkan countries. But the kavurma I’m talking about is a charcuterie version, specifically called Rize (a name of a region famous for Turkish tea, butter and bread, etc.) Kavurma. As good jambon or ham is always missed here, I look out for an alternative when I’m not smuggling some from neighbouring countries. When I was at Beykoz for Mother’s day brunch, a small village less than a 30-min drive from where I live – 10 mins from my previous flat, I found a new delicacy called Kavurma, which is like beef confit. This natural greenery is a haven for me and I’m blessed to have it at an arm’s reach. It’s a breathing place for my soul enduring the honking cars and crowded streets throughout the week. While in a small butcher’s there, buying some meat for dinner, my eyes caught something that looked like the confit one would see in European delicatessens. I jumped at the opportunity to have …