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