Satır et (hand-chopped lamb) is named for how it is prepared: the meat is not ground but coarsely chopped on a board with two heavy cleavers. A grinder crushes the meat and releases its juices, while chopping cuts it cleanly, leaving distinct, juicy strands. It is cooked in its own fat on a griddle without added water.
Satır Et (Kesan-Style Hand-Chopped Lamb)
Satır et (hand-chopped lamb) is named for how it is prepared: the meat is not ground but coarsely chopped on a board with two heavy cleavers. A grinder crushes the meat and releases its juices, while chopping cuts it cleanly, leaving distinct, juicy strands. It is cooked in its own fat on a griddle without added water. dadagastro.com
6 servings 40 min + 45 min Medium
Step by Step
How to make it?
1
Chop the meat with cleavers
25 min
Place the freezer-firmed meat on a thick cutting board. Alternating between two cleavers, chop it into pieces about 1 centimeter across, gathering and spreading it with a spatula as needed. Do not let the meat turn pasty; the pieces should remain distinct.
2
Render the fat
6 min
Heat a griddle or large cast-iron skillet. Add the finely chopped tail fat and cook, stirring, until the fat renders and the cracklings brown.
3
Brown the meat
25 min
Add the chopped meat to the center of the griddle and cook over high heat, turning constantly with a spatula. The meat will first release plenty of liquid; once it has fully evaporated, the edges will begin to brown. Do not add the onion before the liquid has cooked off.
4
Add the onion
10 min
Add the diced onion and cook for 8 more minutes, stirring. It should turn translucent and mingle with the meat fat without browning.
5
Add the seasonings
6 min
Sprinkle with the salt, black pepper, red pepper flakes, and thyme. Stir for 3 minutes, remove from the griddle, and serve immediately.
Reminder
Chill the meat in the freezer for 30 minutes before chopping; cold meat holds together under the cleavers and cuts cleanly. Add the salt at the end of cooking. Salt added at the start draws out the juices too early, causing the meat to steam instead of brown.
Nutritional Values · 1 serving
Values are estimates
453 kcalCalories
36 gProtein
3 gCarbohydrate
33 gFat
0.5 gFiber
1 gSugar
800 mgSodium
15 gSaturated Fat
Protein 32% Carbohydrate 3% Fat 66%
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Satırla doğramak makineden geçirmekten farklı, tanecikler iri kalıyor ve et suyunu tutuyor. Kavururken tavayı kalabalık etmemek gerekiyor, hepsini birden atınca et suyunu salıp haşlandı ve o kavrulmuş kabuk hiç oluşmadı.
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