Sac Kavurma

What is sac kavurma?

The sac is a wide, thin iron pan used in Anatolian cooking both for baking bread and for searing food. In sac kavurma the meat and vegetables sear quickly in the high heat of this pan and take on flavor without releasing their juices.

On the wide surface of the sac the pieces of meat do not pile up, so the meat truly sears instead of stewing. Because the dish comes to the table in the sac, it stays hot to the last bite.

How is sac kavurma made?

The secret is the heat of the sac and searing the meat in its own fat.

• The meat is diced into small pieces.
• The sac is heated thoroughly over high heat.
• The meat is first seared in its own fat, then pepper, tomato and onion are added.
• Once seasoned, it is served hot in the sac.

What to eat with sac kavurma?

Sac kavurma is made for eating with lavash, which also wipes up the sauce left at the bottom of the pan. From the Lezzet-i Şark Gusto menu, shepherd's salad, ezme or purslane and an ayran complete the table.