SATIR MEAT

Keşan Satır Et (Cut Meat) Description and Distinguishing Features:

The most important feature that distinguishes Satır Et from other meats is that it is obtained from curly-haired and young milk lambs (Kama Kıvırcık Lamb - Ovis Aries) weighing around 40 kg, raised in the natural environment of the Southern Thrace Region (Keşan, İpsala, Enez), fed on naturally occurring foods such as clover, thyme, barley, wheat, and corn. When preparing Satır Et, no additives other than salt (tomato paste, vegetables, spices, etc.) are added to the mixture.

Cooking:

The Satır Et, portioned, is placed between two double-sided wire grills and cooked over oak charcoal until cooked through. The cooking point is when the meat changes color from red to dark brown. During cooking, it is turned several times between the two double-sided wire grills. (Grooved or metal grills should absolutely not be used.) During this process, the fats inside the meat must drip onto the charcoal so that the meat acquires its flavor and texture. (Satır Et loses 20-25% of its weight per serving when cooked.)