Omelette with Amorgian crab

Ο crab is a traditional sausage preparation that is found mainly in Northern Greece and especially in Thrace. Its name comes from the Turkish word kavurma (= I roast), a technique for preserving meat, which has been around for a long time.

Crab can be made with many types of meat: beef, buffalo, pork, mutton or goat. THE buffalo without fat, the bovine with a minimum, the sheep with enough fat but with a concentrated taste, and o porcine with much more.

Η its production process is as follows: The meat is first salted to dry, then cooked over low heat with spices (nutmeg, allspice, cinnamon, cloves) and lightly roasted with fat and then kept in containers covered with its fat.

Η Amorgos is a small exception to the monopoly of the North (that is, the way they make it in northern Greece). The kavourmas is made from pork, it is much lighter in spices and has only oregano, a little spice and bay leaf.

Ο Amorgian kavourmas Prepared as follows: Marinate the pork cut into small pieces with the spices and oil for two or three hours. Fry the meat with pork fat (some do it in the same pan and others separately). Finally, fat and meat are put in a common container and kept cool or refrigerated.

Whenever we want to fix omelette with kavourma we take the kavourma and cook it on its own - when it looks like a more spicy pan - with eggs, but also with pasta or legumes.

Crab is served in Kato Meria two or three shops and we tried it from Vangelitsa at Cafe - Tavern "Ston Pyrgos".