Saj

Saj is Turkish EVERYTHING! Therefore, the Turkish cuisine MENU is simply impossible without it! The most ancient invention of the nomadic Turks simultaneously performed many functions: the soldiers covered their backs during the battle, watered their horses in it, fried food on it and baked bread ... Saj was the most important thing in the marching life of the ancient Turks. Today, saj has come unchanged and is actively used in modern Turkish cuisine: in Turkish hotels, fish, meat and vegetables are widely fried on saj, and tourists are shown the preparation of gözleme cakes on the convex side of the saj. This flat, wide cast iron or steel skillet gave its name to the dishes cooked on it. Traditionally, fresh meat, peppers, eggplants, tomatoes are cooked on saj, frying them in vegetable or animal fat. The composition of meat and vegetables can be varied as desired. Saj dishes are unique and delicious: during cooking, vegetables exchange their taste with meat through butter or, ideally, fat tail mutton fat. It is customary to serve fresh chopped herbs with saju - cilantro, basil, young onions. My saj is made from a large Soviet disc harrow. I saw this life hack in one culinary show about ... Argentinean cuisine! It turns out that they know and actively use this unique frying pan.