RCI-VG.004.1165.001
Sac Kavurmasi
It is mostly prepared at picnics or special days such as making a sacrifice or promise, out-doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry).
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- Onion - 5 medium size (300g)1 unit
- tomato - 3 small size (300g)1 unit
- green pepper - 5 medium size (75g)1 unit
- dill - ½ bunch (20g)1 unit
- salt - 2 teaspoons (12g)1 unit
- black pepper - ½ teaspoon (1g)1 unit
- cummins - ½ teaspoon (1g)1 unit
- thyme - 1 teaspoon (0.07g)1 unit
Method
1
Cut lamb or beef into small, bite-sized pieces approximately 2–3 cm and season generously with salt, black pepper, and red pepper flakes. Allow the meat to rest at room temperature for 15 minutes before cooking.
15 minutes
2
Heat the sac (or a large cast-iron skillet or wok) over very high heat until it is extremely hot and just beginning to smoke. A properly preheated sac is essential for achieving the characteristic charred, smoky flavor.
5 minutes
3
Add a small amount of lamb tail fat or vegetable oil to the sac and immediately add the meat pieces in a single layer without overcrowding. Sear the meat on all sides, stirring occasionally, until deeply browned and cooked through.
10 minutes
4
Push the meat to the edges of the sac and add roughly chopped onions to the center. Sauté the onions until softened and lightly golden, then mix together with the meat.
5 minutes
5
Add sliced green and red peppers to the sac and stir-fry everything together over high heat until the peppers are tender but still retain a slight crunch.
4 minutes
6
Add chopped fresh tomatoes or a spoonful of tomato paste to the sac, stirring well to combine with the meat and vegetables. Cook until the tomatoes break down and the liquid reduces slightly.
4 minutes
7
Taste and adjust seasoning with salt, pepper, and red pepper flakes as needed, then finish with a knob of butter stirred through for richness and gloss.
2 minutes
8
Transfer the Sac Kavurmasi directly to a serving plate or present it on the sac itself, garnished with fresh flat-leaf parsley. Serve immediately with warm lavash or pide bread alongside.