ERZURUM CAĞ KEBABI

'cag kebab' or 'italic returns' a kind of * itemgoat and lamb made. This name was made using a service called cag skewers. Service, however, is specific to the area with naan bread. In many places, wrong 'era kebab'
E
Erzurum cag Kebab is a flavor belonging to Erzurum region as it is understood from its name. Although this kind of kebab belongs to Erzurum region, it is a food that has become famous in our country as a very popular flavor. Of course this is the most delicious taste of Erzurum region of course is the most beautiful. But you can get great flavors by making this kebab in your homes.

How to make ERZURUM CAĞ KEBABI

Ingrediance
One was a lamb,

One kg of medium dried onion,

A tea cup of yogurt,

Some lavas bread,

Four medium sized tomatoes,

Seven green peppers,

A teaspoon of salt and a teaspoon of black pepper

Fabrication:

First of all, in order to make a healthier labor by following the rules of hygiene, let's clean our counter and clean our hands cleanly.

Then, with the help of a sharp knife, carefully remove the leaf-shaped pieces of the lamb. It will be enough to get these pieces in your fingertip. If you take very thick pieces, a problem such as not baking these pieces may arise.

At this stage we will use the sauce that we will use in the construction of Erzurum cag kebabı. Now slice the whole of the onions in a bowl. And then knead it into this container and mix thoroughly by transferring the whole thing. then add the whole black pepper and salt into this mixture and continue mixing again. Be careful that the ingredients are completely mixed. After mixing these ingredients thoroughly, add the meat you have cut beforehand in the thickness of your finger into the yogurt and ensure that all the meat touches the yoghurt. Wait for 1 day to rest the meat and get inside with the sauce. For this you can keep the ingredients in the cupboard and prevent the meat and kneading from breaking down.

Now our meats have got a different consistency by waiting for a day in the yoghurt made into sauce. Now take out the meat and put it on the bottles, which are the most characteristic of the Erzurum era kebab, and turn it on fire while it is lying down. This stage can not be done in the kitchen, so you need a space to fire for it. You can do this in the garden for this. Take care not to burn the meat you roast in this way and try to cook it thoroughly.

Finally, after the meat has been squeezed, cut these pieces into small pieces and put them back into the pizza kebab and continue cooking them. In the meantime, while cooking kebab you cook tomatoes, green peppers on the other hand and serve the plates. After being picked up in the kebabs, Erzurum cag is ready for kebab. Serve them in the appropriate form. Bon Appetit.