🥘 Sac Kavurma
Sac kavurma is a Turkish dish of small cubes of lamb stir-fried quickly on a sac, a wide, slightly domed iron griddle, together with tomatoes, peppers and onion. A knob of butter gives it a rich finish, and the high heat sears the meat so it stays juicy with a slightly smoky edge. It is brought to the table still sizzling in the pan and eaten with flatbread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g lamb, in small cubes
- 2 tomatoes, diced
- 3 green peppers, sliced
- 1 onion, sliced
- 20 g butter
- 1 tbsp oil
- salt, pepper, chilli flakes
Method
- Heat a wide iron pan or griddle until very hot and add the oil.
- Sear the lamb in batches for 4–5 minutes until browned.
- Add the onion and peppers and stir-fry for 3 minutes.
- Add the tomatoes, salt, pepper and chilli flakes and cook for 3–4 minutes.
- Stir in the butter and serve sizzling in the pan.
How to make it lighter
- Skip the butter or use half; 1 tbsp butter ≈ 100 kcal.
- Use lean leg meat and add more peppers and tomatoes.
- Eat it with a salad and a single piece of flatbread.
History
Kavurma means 'fried' or 'roasted' in Turkish, and cooking meat on the sac griddle is a long-standing practice in rural and nomadic Anatolian cooking. Today sac kavurma is a popular restaurant dish throughout Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →