Sac Kavurma with Lavash and Rice

Ingredients

Quantities are for one portion.

• 150 glamb or beef cubes, cut very small
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, diced
• 1lavash flatbread
• 1tomato, diced
• 2green pointed peppers, chopped

Method

1. Rinse and steam the white rice in a small pot until soft. Keep warm.
2. Heat a sac griddle (or a very wide, thin wok/skillet) over high heat. Add the olive oil.
3. Toss the very small meat cubes onto the hot metal. Fry them rapidly until they brown and sear in their own juices.
4. Add the diced onion and chopped green peppers to the meat. Stir continuously, keeping the heat high so the vegetables blister rather than steam.
5. Fold in the diced tomato last, letting it break down just enough to create a trace amount of thick sauce around the meat.
6. Season with salt and pepper.
7. Serve the hot, oily meat mixture directly on the wide lavash flatbread, scooping it up with piece of the bread, accompanied by the white rice.