Home Recipes Classic Turkmen recipes showcased in very first of its kind ebook in U.S.

Classic Turkmen recipes showcased in very first of its kind ebook in U.S.

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Chef and author Gyulshat Esenova describes how the desert local weather of her native Turkmenistan formed conventional Turkmen foodstuff, these types of as lamb cutlet.&#13

Esenova is the creator of “Sachak: Regular Turkmen Recipes In A Contemporary Kitchen,” which she describes as the initially cookbook of Turkmen recipes revealed in the U.S.&#13

Excerpt from ‘Sachak’

By Gyulshat Esenova&#13

Lamb Cutlet &#13
Kakmaç&#13

Serves 2&#13

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  • 4 lean lamb cutlets or 1 lb lamb loin, thinly-sliced versus the grain into 4 parts
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  • 1 1/2 tbsp tallow (or 50g mutton fat, chopped)
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  • 1 medium yellow onion, peeled, thinly sliced
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  • 1/2 bunch parsley/1/2 cup/10g, leaves only, chopped
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  • 1/2 bunch scallions/3 every single, sliced
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  • 1/2 bunch cilantro/1/2 cup/10g (optional), chopped
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  • Kosher salt
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  • Freshly floor black pepper
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  1. In a big frying pan, heat 1 1/2 tbsp of tallow (or render mutton fat, eliminate cracklings).
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  3. Include the sliced lamb with plastic wrap and pound it on the two sides to flatten.
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  5. Period with salt and pepper to style.
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  7. Fry for 2 minutes, flip and prepare dinner for 2 more minutes.
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  9. Transfer the kakmaç to a plate and provide with chopped herbs and onion on the aspect.
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Reprinted with permission from SACHAK: Conventional Turkmen Recipes In A Modern day Kitchen, by Gyulshat Esenova. Copyright © 2021.&#13

This write-up was initially revealed on WBUR.org. &#13

Copyright 2021 NPR. To see extra, stop by https://www.npr.org.

Chef and author Gyulshat Esenova. (Constantine Fedorets)

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Chef and author Gyulshat Esenova. (Constantine Fedorets)





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