Kaj Kebab or Oulu Kebab is a type of kebab made from goat meat or mutton. It is traditionally the famous Erbum kebab. Kaj Kebab or Oulu Kebab is a type of kebab made from goat meat or mutton. Traditionally, the provinces of Erzurum, Tortum, Ozendir, Oultu, Uluru and Shinkaya are prepared in the Yosufili district of Artvin by passing a flat bottle of meat before preparation and bread on wood. Named after the so-called cag (or bico). Today, Turkey is consumed in many parts to do. A piece of prepared meat, add to this material, onion, basil, salt and pepper, like spices and kneading well. If you wish to be more savory, leave the meat to rest for 24 hours in a cool environment or in the fridge, after which time the ketchup can be cooked. The meat should be cooked 10-15 cm high in the roasted oven for wood fire and cut one part with a doner knife and place it on the grill on the pan / pico. A little more cooked here. Kebabs are served with onion, tomato, tincture, tandoori bread or alfalfa.
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