Lebanese people take the credityes, very familiar with it - not really arabian; my grand mother used to make it. it is found all across caucaus region as well. It is good and filling. We cook it with mostly sheep or chicken.
yes cross roads of migration.Lebanese people take the credit
explain to us ..what you mean by shells; post some photos.
CTC aab thaak gia hai
ZalimSo did your ammi/Baji asked, “khair hai Itna Opar ho Ke picture le rahe”?
So did your ammi/Baji asked, “khair hai Itna Opar ho Ke picture le rahe”?
ok, husk... well you may want to make sorghum or barley or millet porriage as well; the least amount of heat the better.This one. barley crushed with its shells and made flour.
Listen... have you to tried to make biltong? Very easy.
Have biltong
. pure source of dried meat.
Have biltong
OMG, who created this dish originally?Listen... have you to tried to make biltong? Very easy.
Attached photos.
Meat:
Use beef - upper side cut with fat layer. Cut up 3cm slices against the grain.
Make up a vinegar marinade... I prefer 80% malt vinegar and 20% apple cider. In it add 4 teaspoons of soy or wochestershire sauce.
Make salt/spice mix. Rock or kosher salt (do not use any iodised salt or regular salt). 3 teaspoons of salt per filet cut. equal amount of grounded or crushed corainder. 1/2 teaspoon of black pepper. Multiply by how many fillets you have. I just make extra in case. At the end, add 1 teaspoon of dried garlic and 1 teaspoon of sugar. Mix it up in a bowl.
Procedure.
- Day 1 dunk the meat cuts into the vinegar, leave for 1 minute. Make sure every part of the meat was covered in vinegar. In a steel bowl, sprinkle a bit of the spice mix. sprinkle on each side and layer the meat up. Once done add the vinegar mix left back into the steel bowl with the meat. Cover and leave over night in the fridge for 24 hours.
- Day 2 get a box and put in a bulb to the bottom or hang it inside. Use metal steel rods (kebab rods) and hang the meat inside.
- Day 3 colour will start to change to black.
- Day 4 medium rare if you want to pull it out
- Day 6 it should be done by now.
Use a salad cutter guillotine for thin slices; you can use a sharp knife as well.
Note: 8kg of beef yielded 2 kg of biltong. that is how much it will lose its weight. Now, you can rehydrate it as well and add to soup too. I used to do that during field operations for my team.... yes i cooked as well in my unit --- i knew where my hands had been
Try thisListen... have you to tried to make biltong? Very easy.
Attached photos.
Meat:
Use beef - upper side cut with fat layer. Cut up 3cm slices against the grain.
Make up a vinegar marinade... I prefer 80% malt vinegar and 20% apple cider. In it add 4 teaspoons of soy or wochestershire sauce.
Make salt/spice mix. Rock or kosher salt (do not use any iodised salt or regular salt). 3 teaspoons of salt per filet cut. equal amount of grounded or crushed corainder. 1/2 teaspoon of black pepper. Multiply by how many fillets you have. I just make extra in case. At the end, add 1 teaspoon of dried garlic and 1 teaspoon of sugar. Mix it up in a bowl.
Procedure.
- Day 1 dunk the meat cuts into the vinegar, leave for 1 minute. Make sure every part of the meat was covered in vinegar. In a steel bowl, sprinkle a bit of the spice mix. sprinkle on each side and layer the meat up. Once done add the vinegar mix left back into the steel bowl with the meat. Cover and leave over night in the fridge for 24 hours.
- Day 2 get a box and put in a bulb to the bottom or hang it inside. Use metal steel rods (kebab rods) and hang the meat inside.
- Day 3 colour will start to change to black.
- Day 4 medium rare if you want to pull it out
- Day 6 it should be done by now.
Use a salad cutter guillotine for thin slices; you can use a sharp knife as well.
Note: 8kg of beef yielded 2 kg of biltong. that is how much it will lose its weight. Now, you can rehydrate it as well and add to soup too. I used to do that during field operations for my team.... yes i cooked as well in my unit --- i knew where my hands had been
Listen... have you to tried to make biltong? Very easy.
Attached photos.
Meat:
Use beef - upper side cut with fat layer. Cut up 3cm slices against the grain.
Make up a vinegar marinade... I prefer 80% malt vinegar and 20% apple cider. In it add 4 teaspoons of soy or wochestershire sauce.
Make salt/spice mix. Rock or kosher salt (do not use any iodised salt or regular salt). 3 teaspoons of salt per filet cut. equal amount of grounded or crushed corainder. 1/2 teaspoon of black pepper. Multiply by how many fillets you have. I just make extra in case. At the end, add 1 teaspoon of dried garlic and 1 teaspoon of sugar. Mix it up in a bowl.
Procedure.
- Day 1 dunk the meat cuts into the vinegar, leave for 1 minute. Make sure every part of the meat was covered in vinegar. In a steel bowl, sprinkle a bit of the spice mix. sprinkle on each side and layer the meat up. Once done add the vinegar mix left back into the steel bowl with the meat. Cover and leave over night in the fridge for 24 hours.
- Day 2 get a box and put in a bulb to the bottom or hang it inside. Use metal steel rods (kebab rods) and hang the meat inside.
- Day 3 colour will start to change to black.
- Day 4 medium rare if you want to pull it out
- Day 6 it should be done by now.
Use a salad cutter guillotine for thin slices; you can use a sharp knife as well.
Note: 8kg of beef yielded 2 kg of biltong. that is how much it will lose its weight. Now, you can rehydrate it as well and add to soup too. I used to do that during field operations for my team.... yes i cooked as well in my unit --- i knew where my hands had been
