am going to talk about a delicious product which is quite expensive and
very rare in your number in this issue, which is very rare in the
number of desserts, meals, cucumbers and fruits. Lamb breed known his bear this month, Lamb breed
Depending on weather conditions, it occurs between March and May. It is a type of mushroom that emerges in the countryside when appropriate natural conditions are established. The lamb breast, known to be a feeder, is almost like gold. The lamb breast, which is said to be around 100 TL at the moment, is also creating a stock market like sales environment in some regions. The lamb breed has many variable sizes. It is usually 4-8 cm high and 4-6 cm in diameter. In terms of shape, it resembles an egg. There are grooves on the top. The length of the stalk varies between 3 and 6 cm. The cylindrical handle has a strong structure. It has a hollow structure and a very brittle structure. The fleshy part of the lamb's breast is yellow, with a candle-like consistency, crispy and reddish. It has a nice tada and a smell. Lamb Shank; in the forest, in the openings of the forest, on the road and on the rivers' edges, over the vegetation. Maple, nuts. Beech, ash, and under the dark trees are also found one by one. It is a Delicious Fungus Species. It must be very well cleaned before it is cooked. It must not be defeated too much in a sitting position. I have a very nice recipe with a lamb breast, cheese fried lamb breast wrapped in fried kadayıfa in olive oil on wood fire;
6 medium lamb breasts
150 gr village cheese
200 gr kadayıf
250 ml olive oil
2 gr white pepper
We clean the fangs of our fungus and wash them clean. We should pay attention to sand and stone parts. We chop the village cheese and fill the head into the lamb belly we carved. We throw away the spice, and then we wrap it up with the wire kadayif we blended with light olive oil. We can fry in olive oil that we boil in wood fire. Bon Appetit.
I wish tasty days.
He started his career in 1995-1996 as an assistant in the kitchen section of a boutique hotel in Fethiye. He has worked at many senior positions in the kitchen of many 7 and 5 star establishments both at home and abroad....Details