Home Recipes Regular Turkmen recipes highlighted in to start with of its variety ebook in U.S.

Regular Turkmen recipes highlighted in to start with of its variety ebook in U.S.

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Chef and author Gyulshat Esenova describes how the desert climate of her native Turkmenistan formed regular Turkmen food, such as lamb cutlet.

Esenova is the creator of “Sachak: Conventional Turkmen Recipes In A Present day Kitchen,” which she describes as the very first cookbook of Turkmen recipes published in the U.S.

In this article & Now‘s Lynn Menegon has the tale.

Excerpt from ‘Sachak’

By Gyulshat Esenova

Lamb CutletKakmaç

A lamb cutlet from "Sachak: Traditional Turkmen Recipes In A Modern Kitchen." (Courtesy of Gyulshat Esenova)
A lamb cutlet from “Sachak: Standard Turkmen Recipes In A Present day Kitchen area.” (Courtesy of Gyulshat Esenova)

Serves 2

  • 4 lean lamb cutlets or 1 lb lamb loin, thinly-sliced towards the grain into 4 pieces
  • 1 1/2 tbsp tallow (or 50g mutton excess 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 just about every, sliced
  • 1/2 bunch cilantro/1/2 cup/10g (optional), chopped
  • Kosher salt
  • Freshly floor black pepper

  1. In a massive frying pan, heat 1 1/2 tbsp of tallow (or render mutton fats, eliminate cracklings).
  2. Go over the sliced lamb with plastic wrap and pound it on the two sides to flatten.
  3. Period with salt and pepper to flavor.
  4. Fry for 2 minutes, flip and cook for 2 far more minutes.
  5. Transfer the kakmaç to a plate and serve with chopped herbs and onion on the facet.

Reprinted with permission from SACHAK: Traditional Turkmen Recipes In A Modern day Kitchen, by Gyulshat Esenova. Copyright © 2021.



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