ÇEKME
MATERIALS
1 kilo of lamb leg
2 cups of rice
3 spoon oil
Half a spoon
Enough salt
Water
Parsley
Black pepper.
HOW TO MAKE IT
1. First extract the rice. The finger is soaked in salt water to withstand.
2. Cut the meat into four pieces, boil in eight glasses of water, put in a little salt.
3. It is boiled again.
4. On these pieces, paste is applied to the slurry. It is placed on an electric lid grill,
roasted as a pomegranate on each side, or fried in the oven with a tomato paste.
5. Cook two cups of rice, rice pilaf with four cups of broth. The fried oil is poured on, the
rice is brewed. The brewed rice is poured into the large serving dish and the meat is
fried. Chopped parsley and black pepper are all sprinkled on top of them. Service is
done.