"Sac Tava" or sometimes called as "Sac Kavurma", is a traditional dish in Turkey, cooked often during the Eid. "Sac" is a basic and flat version of wok and usually used for traditional cooking in the countryside which has its origins in the cooking utensils used by nomads.
"Kavurma" is a word for a type of sautéing, using none or a small amount of oil or fat in a shallow pan over high heat. The word comes from the Turkic word for the technique of frying, "qawirma" ("fried thing") which was also adopted into other languages such as Persian, Arabic and Urdu. (Wikipedia)
It's a very simple but amazingly delicious dish with simple ingredients.
Let's see how this delicious dish is prepared and hope you enjoy the video and the recipe!
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Links to some of the ingredients and equipments I use (Affiliate links*):
🥘 Sac Tava (Non Stick Traditional Flat Pan): amzn.to/3dxQqUn
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3csFXFD
🧤 X3 Industrial Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3bKA73h
Ingredients:
• 500 g leg of lamb
• 100 g lamb fat
• tomatoes, 250 g
• 1 sweet red pepper
• 4 green chilies
• 1 tbsp tomato paste
• ½ cup water
• 3 cloves of garlic
• 2 tsp paprika powder
• 2 tsp chili flakes
• 2 tsp salt
• 1/2 tsp dried thyme
• 1 tbsp butter
#turkishfood #turkishcuisine #lambrecipe
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