‘Sac Kavurma’, also known as ‘sac tavası’, is a traditional Turkish dish that involves cooking thinly sliced or shredded meat (usually lamb or beef) along with vegetables on a large, slightly convex griddle known as a “sac.” The sac is a circular metal cooking surface that is typically heated over an open flame or stove. Here’s recipe of Sac Kavurma;
Chop 1 kilogram of lean beef into small cubes. Place it in the Sac (if you don't have a Sac, you can use another pot) and let it slowly release and evaporate its water over low heat.
After the water has evaporated, finely chop 1 large onion and pour ½ teacup of olive oil into the Sac along with the chopped onion. Start sautéing the meat together with the onion.
Once it's sautéed a bit, dice 2 green and red bell peppers into small pieces and add them to the dish.
Finally, peel the skins of 4 large tomatoes, dice them into small cubes, and add them to the dish.
Add 1 dessert spoon of salt and 1 teaspoon of black pepper, and mix everything well. Partially cover the lid of the Sac and let it simmer over medium-low heat until the tomatoes release their juices.
Close to when the tomatoes have released their juices, slice some bread according to the pot you are using, and place the slices on top of the dish.
Once the dish is cooked, it's ready to be served. You can serve the meat with a slice of bread. If you make rice to accompany it, they go together very well. Enjoy your meal in advance!
