BOR SOGURME (TURKEY)



  • 4,4 lbs of lamb (from the thigh and bone-in ribs)
  • 9-10 green peppers
  • 9-10 garlic cloves
  • tail fat
  • Salt

It is cut thinly in the form of leaves from the leg of the lamb.
The rib part of the lamb is used as a bone.
Grease the tray and arrange the green peppers first.
Garlic is placed between them.
Meat is placed on it.
Sprinkle salt and cook on wood fire for 45 minutes, stirring occasionally.
It is served after the meat has released its juices and is slightly browned.


 

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