Saç Kavurma, in English Fried on an iron plate, is another favorite dish of Turkish people, especially during the Eid holiday. Sac Kavurma is basically cooking a certain type of meat in its own juice, along with a few additional ingredients in a very thin metal pan. There are two traditional methods of cooking this delicious meat dish. The first cooking method takes 30 minutes. The second method takes about 4 hours to make. Today, I am going to share the 30 minutes one with you.
In Turkey, Saç is the given name of a very thin metal sheet. We use Saç frying pans a lot when cooking different types of dishes. These pans are built for frying the tiny cut meat and vegetables as fast as we can. Fast cooking helps to preserve the ingredients’ juice in the dish. This is why we use a Sac frying pan when making this Sac Kavurma dish.
Most likely, you don’t have a Saç frying pan in your kitchen but I think you may have a Wok frying pan instead. I strongly recommend you to use Wok if you want to make this dish. A wok frying pan also gives the same cooking effect as a Saç frying pan. It is because the Wok frying pan’s metal thickness is as thin as the Saç frying pan.
Where to eat Saç Kavurma?
Most of the Kebab restaurants in Turkey are offering Saç Kavurma dish on their menus, but the most famous one is Tavacı Recep Usta. This brand keeps growing because people start to love dishes that are cooked in a Sac frying pan as much as they love kebabs. The brand currently has a total of 9 restaurants in the most famous cities of Turkey such as Istanbul, İzmir, Ankara, Bursa, and Diyarbakır. So, if you stop by one of these cities on your Turkey trip, I strongly recommend you try this taste at this restaurant.
Saç Kavurma
Ingredients
- 1 kg Lamb meat or Beef with moderate fat. cube cut (3cm x 3cm)
- 2 tbsp vegetable oil
- 3 tbsp butter
- 2 big onions dice cut
- 2 big tomatoes dice cut
- 3 green cayenne pepper thin sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon red chili pepper flakes
Instructions
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Bring the stove heat to the high level and put the ‘Wok’ frying pan onto the stove. Pour the vegetable oil and then add the Lamb meat cubes. Saute the Lamb meat at high level heat until it absorbs its juice.
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After the meat absorbs its juice and the color turns brown, add the diced onions and sliced green cayenne pepper. Saute them until the onions get softy.
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Add the diced tomatoes and saute them until tomatoes let loose its juice and get softy. Then right after that add the 3 tbsp butter and continue to saute them.
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Add the remaining ingredients and saute all about 3 minutes and it will be ready to serve.
Recipe Notes
Tip: You can serve it with Pilaf in the middle of the plate.
What is the best cut of meat to use for this dish?
Hi Ajla. The best cut of meat for “Sac Kavurma” dish is lamb meat. It is beacuse the lamb meat is much more softer and delicious than conventionally raised, grain-fed beef. I strongly recommend you to go with lamb meat.😉😉