Özgür's special recipes from Turkish Cuisine

[Sechtdamon]

Hey Sirs, Today I'm giving the recipe and how to info of Saç Kavurma, A Turkish Cuisine Classic.

Lets start with ingredients.

 

  For one hungry person (just multiple the quantity of ingredients with number of people) :
250-300 Grams Entrecote (any soft red meat can be used, not sure about pork)

 

One middle sized Tomato

 

Two middle sized long green pepper

 

Half of a middle sized onion (I'm not using it now cuz I don't like onion)

 

1-1,5 tablespoon Butter (the one made from milk)

2-3 tablespoon Olive oil (not going to be used if following my way)

 

Salt, pepper, thyme, flaked chili pepper as much as you wish (salt, pepper are not going to be used while cooking if following my way)

   For my special recipe:

Those are needed for marinate the meat:

 

5 table spoon milk

1 table spoon vinegar, 2-3 table spoon olive oil

1-1,5 table spoon honey

 

Half table spoon curry

Pepper, salt as much as you want.

 

How to cook:

 

     Marinating:

 

Put the honey into bowl (I was adding sugar when I use tomato or tomato paste every time cuz sugar takes away the sourness tomato or paste adds, and once I added honey instead of sugar, It made dish much more tasty) :

 

Then add olive oil and vinegar onto it:

 

Stir them till make them homogen mix. Then add milk, Stir them homogen again. Then add curry and pepper stir again (never ever add flaked spices into marination, cuz they tend to burn)

 

Then cut the meat into small (roughly 0,5-1cm cubes) pieces:

 

Put the meat pieces into the mix, let them rest for 1-4 hours. For best result let them rest as much as you can.

 

     Cooking:

You need to peel the tomato, so make an X on the bottom of it and put it in a hot water filled bowl for a 5 min:

 

Then slice the tomato into small (don't have to be tiny, they'll melt anyway) pieces:

 

Slice the long greet peppers too (if you do not like the seeds, you can remove them with the tip of the knife: just cut them horizontally and vertically into 4 pieces, and remove seeds with the tip of the knife)

 

Slice onions to cubes too if you want to add them.

 

You need to make them ready for mixing, cuz this dish requires non stop stirring, cooking must be made with big flames, so if you cease stirring for slicing, meat will be too dry and hard.

 

Heat the pan (pan must be deep, cuz of easy stirring and actually this dish requires special pan called sac, the name of the dish comes from it) with big flames (never reduce the heat during cooking.)

 

After heating the pan, put meat into pan.

 

Stir them non-stop till meat take the juice:

 

After some of the juice is gone, add green peppers

 

After 1 min of stirring add tomatoes

 

After tomatoes are shrinked, add the flaked spices and stir them for 30 seconds:

 

After some stirring, add butter, stir for 30 sec again:

 

Saç kavurma is ready, bon apetit!

 

PS: colors may differ cuz of poor light condutions.

 

I'll add the recipe I know when I cook them.

Edited December 9, 2016 by Sechtdamon

[Craig Sawyers]

That makes me extremely hungry!

[mikeymad]

Being born in Turkey - I must make -- thanks.

[Voltron]

I hate flanked spieces to pieces.

[Sechtdamon]

9 hours ago, Voltron said:

I hate flanked spieces to pieces.

I understand now, sorry Thanks for humorous heads up.

All of them are corrected.

Edited December 9, 2016 by Sechtdamon

[Voltron]

I'm glad you got the humor -- "I hate meeces to pieces" was a tag line from a random cat and mouse cartoon called Pixie and Dixie and Mr. Jinx.

Your English is extremely good, but given that you want to correct the spelling you should also change spieces to spices (and reciepes to recipes while you're at it). ;-)

I still think "flanked spieces" would be an awesome forum nickname. Dusty?

[Sechtdamon]

3 hours ago, Voltron said:

I'm glad you got the humor -- "I hate meeces to pieces" was a tag line from a random cat and mouse cartoon called Pixie and Dixie and Mr. Jinx.

Luckily I grew up with Hanna&Barbera Cartoons.

Thank you Sir, I'm aware my English isn't that good, but even if it was, I tend to think "not enough" all the time. Cuz when you start to think you reach the top, the path of improving yourself ends, and path of ignorance starts.

All corrected now, thank you sir.

Edited December 9, 2016 by Sechtdamon