A sizzling dish of lamb, peppers, tomatoes, eggplant, and onions cooked on a convex iron griddle over open flame. Named after the sadj cooking vessel, this dish delivers smoky, charred flavors.
Ingredients
500g lamb loin, sliced
2 bell peppers, cut in strips
2 tomatoes, quartered
1 eggplant, sliced
2 onions, cut in rings
4 tablespoons tail fat or vegetable oil
1 teaspoon sumac
Salt and black pepper to taste
Lavash bread for serving
Instructions
1Heat sadj or cast-iron griddle over high heat.
2Add tail fat or oil and spread evenly.
3Sear lamb slices until browned on both sides.
4Add onions and cook until softened.
5Add eggplant, peppers, and tomatoes, tossing frequently.
6Season with salt, pepper, and sumac.
7Serve directly from the sadj with warm lavash bread.
Did You Know?
The sadj griddle was originally used upside down as a shield by Turkic warriors, then flipped over a campfire for cooking. The dual-purpose design made it the original multitool of the steppe.