Sac Kavurmasi

Sac Kavurmasi Recipe - Traditional Turkish Dish with Onion, Tomato, Pepper, Dill, Salt, Pepper, and Thyme

Region / culture: Turkey | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Sac Kavurmasi is a traditional Turkish dish that is made by braising meat and vegetables on a special iron plate called a "sac". This dish is known for its rich flavors and hearty ingredients, making it a popular choice for family meals and special occasions.

History

Sac Kavurmasi has been a staple in Turkish cuisine for centuries, with its origins dating back to the Ottoman Empire. The dish was traditionally cooked over an open fire, giving it a smoky and charred flavor that is still enjoyed today. Over the years, different variations of the recipe have emerged, but the basic concept of braising meat and vegetables on a sac remains the same.

Ingredients

5 medium-sized onions (300 g)
3 small-sized tomatoes (300 g)
5 medium-sized green peppers (75 g)
0.5 bunch of dill (20 g)
2 tsp of salt (12 g)
0.5 tsp of black pepper (1 g)
0.5 tsp of cumin (1 g)
1 tsp of thyme (0.07 g)

How to prepare

Cut the meat into 1 cm cubes and place them on an iron plate called "sac". Cover the plate and braise the meat over a charcoal fire or burner for about 40 minutes, stirring occasionally. Peel the onion, wash it, and finely chop it. Wash the other vegetables and remove the stems and seeds from the peppers. Also, remove the coarse stems from the dill. Finely chop the peppers and dill. Cut the tomatoes into 1 cm cubes. Add the chopped peppers and onion to the meat and stir for 1-2 minutes. Then, mix in the tomatoes, dill, salt, and spices. Cover the mixture and continue braising for another 20 minutes.

Variations

Add potatoes or eggplant for a heartier dish.
Use different spices like paprika or chili flakes for a spicier flavor.
Substitute the meat with chicken or lamb for a different taste.

Cooking Tips & Tricks

Make sure to cut the meat and vegetables into uniform pieces to ensure even cooking.

- Keep an eye on the meat while braising to prevent it from burning.

- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, and spices.

- Serve the Sac Kavurmasi hot with fresh bread or rice for a complete meal.

Serving Suggestions

Serve the Sac Kavurmasi hot with fresh bread, rice, or bulgur pilaf. You can also enjoy it with a side of yogurt or a simple salad for a complete meal.

Cooking Techniques

Braising

Ingredient Substitutions

Use chicken or lamb instead of beef.

- Substitute the dill with parsley or cilantro.

- Use bell peppers instead of green peppers.

Make Ahead Tips

You can prepare the Sac Kavurmasi ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Sac Kavurmasi on a large platter and garnish with fresh herbs like parsley or mint. You can also drizzle some olive oil on top for extra flavor.

Pairing Recommendations

Pair the Sac Kavurmasi with a glass of red wine or a cold beer for a delicious combination. You can also serve it with a refreshing cucumber or tomato salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the Sac Kavurmasi in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 7g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 60% DV

- Calcium: 6% DV

- Iron: 20% DV

Alergens

Contains: None

Summary

Sac Kavurmasi is a nutritious dish that is high in protein and vitamins. It is a great option for a balanced meal that is both delicious and satisfying.

Summary

Sac Kavurmasi is a flavorful and hearty dish that is perfect for family meals or special occasions. With its rich flavors and nutritious ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Sac Kavurmasi. It was a hot summer day and I was visiting my friend Fatma in her village. As soon as I stepped into her kitchen, I was hit with the most incredible aroma. Fatma was standing over a large cast iron skillet, stirring a mixture of meat, onions, and peppers. The sizzle of the ingredients hitting the hot pan filled the room, and I knew that whatever she was making was going to be delicious.

I asked Fatma what she was cooking, and she told me it was Sac Kavurmasi, a traditional Turkish dish that her grandmother had taught her how to make. Intrigued, I pulled up a chair and watched as she added spices and herbs to the mixture, creating a tantalizing blend of flavors. The dish cooked quickly, the meat becoming tender and juicy, the onions caramelizing and sweet.

As Fatma dished out the Sac Kavurmasi onto plates, she handed me a fork and urged me to try it. The first bite was a revelation. The flavors were bold and complex, with just the right amount of heat from the peppers and warmth from the spices. I couldn't get enough, and before I knew it, my plate was clean.

I begged Fatma to teach me how to make Sac Kavurmasi, and she agreed. We spent the rest of the afternoon in her kitchen, her guiding me through each step of the recipe. I watched as she expertly diced the ingredients, sautéed them in the hot skillet, and seasoned the dish to perfection. I took notes, asking questions along the way, determined to master this delicious dish.

After several hours of cooking, the Sac Kavurmasi was ready. Fatma dished it out onto plates, and we sat down to enjoy our creation. As we ate, I couldn't help but think about the history and tradition behind this recipe. It was more than just a dish; it was a connection to Fatma's grandmother, to her village, to her heritage.

I left Fatma's that day with a full belly and a heart full of gratitude. She had shared with me not just a recipe, but a piece of her culture and history. I vowed to make Sac Kavurmasi a regular part of my own cooking repertoire, a reminder of that sunny day in Fatma's village.

Over the years, I have continued to perfect the recipe for Sac Kavurmasi. I have added my own twist to it, experimenting with different spices and ingredients to create a version that is uniquely mine. But no matter how many times I make it, the dish always brings me back to that day in Fatma's kitchen, the sizzle of the skillet, the warmth of the flavors, the connection to tradition and family.

I have shared the recipe for Sac Kavurmasi with friends and family, passing down not just the ingredients and method, but the memories and stories that accompany it. It has become a staple in my household, a dish that is both comforting and exciting, familiar yet exotic.

As I look back on that day in Fatma's kitchen, I am filled with gratitude for the experience and the recipe that she shared with me. It has become a part of my own culinary journey, a reminder of the power of food to connect us to our past and to each other. And every time I make Sac Kavurmasi, I am transported back to that sunny day in the village, the aroma of the dish filling the air, the taste bringing a smile to my face.