Chef's specialty (lamb and vegetable stew served with bulgur). Ephèse (Turkish cuisine), 58 rue Doudeauville in the 18th (01 42 52 77 90).
Posted by clotilde at 11:50 AM
How things change!
KAVURMA is a very old Turkish preparation that once meant mutton (or sometimes goose) that had been preserved in its own fat.In other words, 'confit a la mode turque.'
SAC (pronounced'satch") is the thin iron pan, rather like a very shallow wok, in which the fat would be rendered and the meat re-cooked. (The sac is also used inverted, as a curved griddle. Placed directly over coals, it provides a large surface for quickly cooking various simple and filled flat-breads.)
Today, the common Turkish lokanta (bistro) dish, 'sac kavurma,' is almost never confit, just little bits of lamb fried and stewed with green peppers, onions and tomatoes.
But if it is winter, and you are in the Turkish hinterlands, you might still find the real Turkish confit.
Vive la curiosite culinaire!
Afiyet olsun! Bon appetit!
Posted by Holly on July 27, 2007 9:52 PM