Murat cooks saag

Murat really likes to cook and especially for a big group. At one of the several picnics this week in Sivas (this picnic is at Soguk Chemik or Cold Spring) he cooked a traditonal beef dish called saag. The secret ingredient is cubed fat from the tail of a sheep.

The dish itself is simple. Butter, oil and the sheep fat are fried together and to this is added onions and finely chopped capsicum.  After cooking for 20 minutes the sheep fat (now golden brown) is discarded and finely cubed beef is added. This simmers until tender when chopped tomatoes are added. The dish includes no other herbs or spices, though salt can be sprinkled on when served. All the flavour comes from the butter and sheep fat and it is surprisingly tasty.