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