I do not know why, but these chips have stayed on my head for a very long time. The best I ate in Turkey, during the holidays, somewhere in a corner of the bazaar, in a place that seemed to be forgotten by the world and untouched by good days. Such places must be visited because they hide dishes or cooking techniques that you will not encounter in the hotel where you spend your holiday
Like any gourmet, we have opened a conversation with locals about meat quality and the difficulty of finding softer meat in Romania (especially since we do not eat that much ram), and they were kind enough to tell me how to make it come out perfectly ... and they were right.
For the recipe we needed: 400 g of berry cubes (younger), one teaspoon of whole cumin, olive oil, salt, pepper, 300 ml of milk, 4 ties of parsley, a pomegranate, 1/3 cup of couscous cooked over 1/3 cup couscous put 1/3 cup boiled water and leave for 3 minutes), juice from 1-2 lemons, a large red cubulete cutlet.
Start with the chops. I hope I've been able to gain your trust, so give them with salt and pepper and leave them overnight in ... milk. The maceration process is long, so do not skip this step, because then you really have to rely solely on the quality of the meat. The next day, wipe the choppers with the napkins, put salt, pepper, cumin and some olive oil over them and brown them well on the pan on both sides. It takes about 6-10 minutes
Because they fit very nicely with something fresh, I made the parsley salad. For this, parsley is finely chopped, pomegranate, red cubes, couscous, lemon juice, a spoon of olive oil, salt and pepper to taste.
Because the berry is the central element with which I have been in the years and years, I briefly describe you - the meat is so tender that it can "break" and the cumin gives it a great taste. So special that you will start to use it more often for meat and less for tea.
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@dantess