Sac Ichi

Name: Sac Ichi
Yield: 2 servings
Cuisine: Azerbaijani
Ingredients: 800g lamb, cut into chunks; 4 potatoes, cut into wedges; 2 aubergines, sliced thickly; 3 sweet peppers, halved; 4 tomatoes, halved; 2 onions, in rings; 3 tbsp butter or sheep's tail fat; Fresh herbs and sumac, to serve; Lavash, to serve

Sac içi/SAHJ ee-chee/

Also known as: Saj Ichi, Sac Içi, Saj

About this dish

Lamb, potatoes, aubergine, peppers and tomatoes cooked together on a sac, a domed iron griddle set over coals.

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Ingredients

🐑800g lamb, cut into chunks

🥔4 potatoes, cut into wedges

🍆2 aubergines, sliced thickly

🫑3 sweet peppers, halved

🍅4 tomatoes, halved

🧅2 onions, in rings

🧈3 tbsp butter or sheep's tail fat

🌿Fresh herbs and sumac, to serve

🫓Lavash, to serve

Method

Serves 2

Heat the sac (or a wide heavy frying pan) and melt the fat in it.

Fry the lamb with salt and pepper until browned and nearly cooked through, then push it to the centre.

Arrange the potatoes around the meat and fry until golden, then add the aubergine and peppers.

Add the tomatoes and onions on top, cover loosely and cook until everything is tender.

Scatter with herbs and sumac and serve in the pan with lavash.

✓ What Makes it Authentic

Sac içi means 'inside the sac'; the wide convex pan is a fixture of Azerbaijani feasts and picnics, served straight to the table and eaten with lavash.

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