Sač
Sač is a large metal or ceramic lid like a shallow bell with which bread dough or meat to be baked are covered, and over which ashes and live coals are placed. Restaurants all over the Balkan Peninsula, Bulgaria, Romania, Bosnia and Herzegovina, Croatia, Macedonia, Serbia, Montenegro, Kosovo, Greece and Turkey have adopted this traditional style of cooking, which allows the meat, fish and vegetables to remain juicy, and the potatoes to take on the taste of the meat. It is used also for cooking bread and traditional food as burek and pizza.
In Bulgaria, the word сач or сачѐ (sach/sache) refers to a flat clay plate, which is heated to a high temperature, and placed on the table, where thin slices of vegetables and meat are cooked on it. Fat is not used, and it is not covered. In the region of the Rhodopes typically more meat is used.
Gallery
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An example of cooking lamb in the Sač
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A Carp cooked in a sač
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