Lamb Kebab on Iron Plate

Sample Dishes from Turkish Cuisine

Lamb Kebab on Iron Plate (Saç Kavurması)

Preparation

Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

Servings: 8

Nutritional Value
(in approximately one serving)

Notes

It is mostly prepared at picnics or special days such as making a sacrifice or promise, out of doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry). In the southern provinces goat meat is used instead of lamb.