Simple ‘Sac’ Kavurma Recipe: Two Methods

Simple ‘Sac’ Kavurma Recipe: Two Methods

This classic Turkish dish transforms into a wonderfully tender and flavorful meal when cooked with the right technique. In this recipe, you’ll find two different methods depending on the quality of your meat. Whether you use a traditional “sac” or a large pan at home, this simple kavurma recipe will help you bring out the meat’s true flavor.

Ingredients

1 kg diced meat (preferably lamb)

200g tail fat or suet

1 tablespoon butter

Salt to taste

Thyme

Red pepper flakes (hot or sweet, to taste)

Instructions

This simple kavurma can be cooked in two ways. Choose the method that best suits the type of meat you have.

1. For Tender, High-Quality Meat (The Quick Method)

This method is ideal for meat that is already tender, such as high-quality lamb or beef. It allows the meat to quickly brown without releasing too much of its own juices.

• Melt the Fat: Heat your “sac” or a large cast-iron pan over high heat. Add the tail fat or suet and let it melt over low heat. Once the fat has rendered and only crispy bits remain, remove them from the pan.
• Sear the Meat: Turn the heat back up and add the diced meat. Cook for just 10-20 minutes, stirring until the meat changes color. Avoid over-stirring at this stage to prevent the meat from drying out.
• Ready to Serve: When the meat has reached your desired tenderness, turn off the heat. Add the butter, salt, thyme, and red pepper flakes, and stir until the butter melts. Serve immediately while hot.

2. For Tougher, Leaner Meat (The Long Method)

If the meat you’re using is tougher or leaner, this method will ensure it becomes incredibly tender.

• Soften the Meat: Place your “sac” or a deep pot on the stove and melt the tail fat. Once melted, add the diced meat and stir just a few times.
• Cook with Water: After briefly searing the meat, add about 300 ml of hot water. Cover the pot and reduce the heat to the lowest setting. Simmer for up to 2 hours until the meat is completely tender. The exact time may vary depending on the type of meat.
• The Final Sauté: Once the meat is soft, uncover the pot and let the remaining water evaporate completely. When the water is gone, the meat will begin to fry in its own fat.
• Final Touches: When the meat has browned to your liking, turn off the heat. Add the butter, salt, thyme, and red pepper flakes, stir, and serve hot.

Note: If you don’t have a traditional “sac” griddle, a large, wide pan or a deep pot can be used. Cooking this dish over a wood fire will elevate the flavor even more.