The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.

A related dish, also known as kavurma, involves frying the finely minced meat slowly to render down the fat in a technique analogous to confit.

[7] Like confit, the meat can then be stored in jars or other containers sealed with a layer of fat: commercially produced versions are available from Turkish grocers.

[1] This type of "winter" kavurma was in the past an important part of the diet of the Turkish military,[8] and was particularly used in times when fresh meat was scarce.

[9] In Lebanon and Syria, the same preserving method is known as qawarma, and as qāwurma in Iraq, though in the latter the word is also used for the simple sautéd meat dish also found in Turkey.