Pit Roasted Lamb/Goat

Özellikler

For more than 4 persons
Cooking Time: 1 to 4 hours according to the goat

For Goat:
1 goat or sheep's sheep (will not be one year old)
For wiping on goat:
2 water-glass strained yogurt
1 teaspoon of tail fat or clarified butter
1 large onion (very finely chopped)
5 cloves garlic (chopped)
2 tablespoons salt
For sticking to the goat:
10 -15 shallots onions
1 head garlic
For decorating:
Cress, mint which is kept in onion water for 5 minutes
Season flowers
Together:
Bulgur rice cooked with water of the goat

Tarif

Cut the lamb on the day when it will be hanged to tandouri.. Get the horns before you taking the head,. Remove the internal organs (make these procedures very careful and clean because the animal should not be washed for irrigation, if it is washed it should be dried well with a clean cloth).
Mix the materials to be wiped into a pot, wipe in and out of the lamb.
With a long pointed knife, make holes in animal's rough zones, place the picked onions and garlic in the stomach (if it shall not be ısed as leaf liver in breakfast), put the heart and kidneys in the stomach. Rest in a tray for 2 hours.
Tie the four legs of the lamb firmly together. Place the head between the feet. Have a solid iron swollen through feet. Pass a wire through the waist so that it does not fall off when you fry.


Born the tandouri, when it becomes in middle heat (bread-baking heat), add a large pot which is fulled with water. hang the lamb to the tandouri and leave the edges of the iron skewer out of the lamb.


Close a sheet on tandouri and plaster with mud for preventing the air. Also close the bottom of the tandouri (ventilation hole) with the sludge and dirt. Leave it for being fry. The duration of the cooking depends on whether the animal is fresh, old, weak, fed. Young and weak animals are cooked for 1-1,5 hours, those who are nourished and old are cooked for 2.5-3.5 hours.


When the lamb is cooked, remove the sludge by hitting slowly to the edges of the sheet, take out the lamb and untie the wires. Make bulgur rice by chopping the liver, heart and kidneys in the fatty water at the bottom of the tandouri.


Place the rice in a tray with the size that will take the lamb. Remove the head of the lamb from its feet and place it on the rice and place green vegetables in mouth.
Decorate the sides of the rice with a row of greens with a row of seasonal flowers.

 "He roasted the lamb, opened a hole in the ground and turned the lamb into kebab." DLT III, 444.

To fry the lamb in DLT is nothing more than the goat of today. The Seljuks who took Anatolia as their home, had tandouri in the gardens of their homes and ended digging wells. Lamb kebab is being made in Konya, Kastamonu, Siirt and many places. (For more information, see see Halıcı.Konya Food Culture and Konya Foods, p: 134).

Fotoğraflar