Urfa sac kavurma (griddle-fried lamb)
Ingredients
- 2,000 gDiced lamb
- 200 gLamb tail fat
- 80 gClarified butter (ghee)
- 8 gSalt
- 3 gGround black pepper
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb87%
- Lamb tail fat9%
- Clarified butter (ghee) 3%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Cut the meat into cubes. Chop the tail fat into small pieces or mince it.
Put the tail fat on the sac or griddle pan first and let it melt a little.
Add the meat and cook until it has absorbed its own juices.
Add the clarified butter. Fry until the meat is done.
5 minSprinkle with black pepper and salt, stir and take off the heat. Eat hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 510 (Şanlıurfa Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026