| Ingredients | Measure | Amount |
|---|---|---|
| Lamb leg (medium fat) | 1 kg | |
| Onion | 5 medium size | 300 grams |
| Tomato | 3 small size | 300 grams |
| Green pepper | 5 medium size | 75 grams |
| Dill | ½ bunch | 20 grams |
| Salt | 2 teaspoons | 12 grams |
| Black pepper | ½ teaspoon | 1 gram |
| Cummins | ½ teaspoon | 1 gram |
| Thyme | 1 teaspoon | 0.07 gram |
Servings: 8
Preparation:
Cut meat into one centimeter cubes, place on an iron plate (called "sac" in Turkish) 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.
Nutritional Value (in approximately one serving):
Energy 353 cal, Protein 21.7 g, Fat 26.8 g, Carbohydrates 5.4 g, Calcium 32 mg, Iron 2.20 mg, Phosphorus 210 mg, Zinc 4 mg, Sodium 656 mg, Vitamin A 567 iu, Thiamine 0.21 mg, Riboflavin 0.25 mg, Niacin 6.40 mg, Vitamin C 12 mg, Cholesterol 88 mg.
Notes: The Sac Kavurmasi is mostly prepared at picnics or special days such as making a sacrifice or promise, out-doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (paper-thin pre-baked pastry). In the southern provinces goat meat is used instead of lamb.