Kargı Kirli Saç Kebabı
Kargı Kirli Saç Kebabı is a regional dish from Çorum’s Kargı district in which lamb is slow-cooked with onion, pepper and tomato on a large metal griddle (sac) over an open fire. Locals simply call it “kirli sac” (“dirty griddle”), and it has reportedly been served at the district’s tradesmen’s tables for centuries.
Where the Name Comes From
The dish takes its name from the cooking vessel. Because the sac is made of iron, washing it and leaving it dry risks rust, so between successive cookings it is deliberately left oiled and unwashed (“kirli,” or “dirty”); it is thoroughly cleaned only before the next use. According to local accounts, this is the origin of the name — it has nothing to do with the hygiene of the finished dish.
How It’s Made
Regional recipes generally call for bone-in lamb (butchers cut the meat specifically for “sac eti”), onion, eggplant, pepper, tomato, garlic, tail fat (kuyruk yağı) and salt. The meat and vegetables are cooked slowly over low heat on a large griddle or pan in their own juices and fat.
Difference from Kargı Sırık Kebabı
Kirli Saç and Sırık Kebabı represent two distinct strands of Kargı’s meat-cooking tradition. Sırık kebabı is a ceremonial dish in which a whole lamb or kid is skewered on a spit and rotated for hours before an open fire, reserved for weddings and large feasts. Kirli saç, by contrast, is a simpler preparation of cut meat and vegetables cooked together on a griddle, one that also appears at everyday and tradesmen’s tables. Both are considered signature flavours of Kargı cuisine.
Geographical Indication Application
Kargı Municipality filed an application with TÜRKPATENT for a mark of origin under the name “Kargı Kirli Saç Kebabı” (application date 31.12.2023, per the Çorum Provincial Directorate of Culture and Tourism’s registry). In the same period, a separate application was filed for the district’s other signature dish (“Kargı Sırık Kebabı,” 30.12.2023). As of when this page was prepared, the application had not yet resulted in registration with TÜRKPATENT; current status can be checked on the Geographical Indication Products of Çorum page.
Sources
- Çorum Provincial Directorate of Culture and Tourism — Geographical Indication Studies (corum.ktb.gov.tr)
- Yaylahaber — “Kargı’s rich culinary culture and legendary flavours” (23.12.2024)
- Garguca — “Kargı Kirli Saç dish of Çorum” (Facebook, local account)