Urfa Sac Kavurması / Şanlıurfa Sac Kavurması

Şanlıurfa sac kavurması is a traditional dish from Şanlıurfa province, prepared on a sac (metal griddle) using lamb meat from the İvesi breed, tail fat, and geographical indication-protected Şanlıurfa pure oil / Urfa oil. This product, consumed both as a feast dish and in daily meals by the local population, was officially registered with a geographical indication on 24 July 2020. It is protected under geographical indication by the Şanlıurfa Chamber of Commerce and Industry.

Şanlıurfa sac kavurması is a regional dish prepared using the loin meat of İvesi breed lambs raised in the area, tail fat, and Şanlıurfa pure oil / Urfa oil registered under geographical indication number 363. Traditionally, the entire carcass of the lamb was cooked in large pieces on the sac including the bones; however, in current practice, it is made exclusively from the loin meat of the İvesi breed lamb. The distinctive flavor of the product is primarily determined by the use of local İvesi breed lamb meat and Şanlıurfa pure oil / Urfa oil.

Şanlıurfa sac kavurması is prepared on a sac or a sac kavurma pan.

• Meat from the loin of İvesi breed lamb
• Tail fat
• Şanlıurfa pure oil (also known as Urfa oil)
• Salt
• Black pepper

1. First, the lamb loin meat is cut into bite-sized pieces.
2. The tail fat is either cut into small pieces or ground using a meat grinder.
3. When beginning the cooking process, the tail fat is placed first into the sac or sac kavurma pan.
4. As the tail fat begins to melt under heat, the cubed lamb meat is added to the pan and cooking continues.
5. Once the meat releases its own moisture and then fully absorbs it back (i.e., when the browning process is complete), Şanlıurfa pure oil / Urfa oil is added.
6. At the end of cooking, the dish is seasoned with salt and black pepper. After further browning, it is removed from the heat and served hot immediately, without allowing it to cool.

The primary raw material of the product, the meat of the İvesi breed lamb, is obtained from animals raised within the geographical boundaries of Şanlıurfa province. The use of local meat and oil is essential to the distinctive characteristics of the product.

Monitoring is carried out by a Monitoring Committee composed of three members: one representative from the Şanlıurfa Chamber of Commerce and Industry, one representative from the Department of Food Engineering at Harran University Faculty of Agriculture, and one representative from the Şanlıurfa Provincial Directorate of Agriculture and Forestry.

The Monitoring Committee verifies the suitability of the İvesi breed lamb meat, Şanlıurfa pure oil / Urfa oil, and other ingredients used in the production of Şanlıurfa sac kavurması, ensures compliance with the established production method, and confirms that the product possesses the characteristics defined in its official description. Monitoring inspections are conducted at least once per year and at any time in response to complaints.