Fried meat, known as “Saç Kavurma” in Turkish cuisine, is a delicious and satisfying dish. This traditional meal is commonly served as an appetizer or main course, particularly at special events, family gatherings, and festive tables. Its remarkable flavor and perfectly cooked meat make Saç Kavurma a true favorite.
Ingredients
- 500 grams of beef (you can also use lamb or chicken as desired)
- 2 tablespoons of tail fat
- 1 large onion, thinly sliced
- 3 cloves of garlic, crushed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 teaspoon of red pepper paste
- 1 teaspoon of tomato paste
- 1 teaspoon of red pepper flakes
- 1/2 teaspoon of black pepper
- Salt (to taste)
- 1/2 cup of hot water
- Chopped parsley for garnish
Instructions
- Start by cutting the meat into cubes and set it aside. Chop the onion, garlic, green bell pepper, and red bell pepper.
- Melt the tail fat in a wide skillet or a deep pan. Add the diced meat and fry over high heat until the meat releases and absorbs its juices.
- Add the chopped onion and sauté until it turns pink.
- Add the garlic and chopped peppers, and sauté for a few more minutes.
- Stir in the red pepper paste and tomato paste, and sauté for a couple of minutes. Then add the chopped tomatoes, red pepper flakes, black pepper, and salt. Mix well and sauté for about 2-3 minutes.
- Pour in the hot water, stir, and cover the pan with a lid. Cook over low heat for approximately 30-40 minutes, or until the meat becomes tender. If the liquid reduces too much, you can add a little more hot water.
Note: The cooking time and amount of water may vary. The taste and consistency of Saç Kavurma depend on the meat being thoroughly cooked and the sauce having the right thickness. Allow enough cooking time for the meat to become completely tender and release its juices. Also, add the hot water gradually to control the consistency of the dish. If the liquid reduces too much, you can add a bit more hot water, but be cautious not to add too much water as Saç Kavurma shouldn’t be too watery.
Once the meat is tender, remove the pan from the heat and let it rest for 15 minutes.
Serve Saç Kavurma garnished with chopped parsley, along with rice, bread, or lavash.
Enjoy your meal!