Big tables and a family gathering come to mind when one thinks about the feast. Instructor Chef Erkan Kıyıcıoglu from Istanbul Gelisim University (IGU), Faculty of Applied Sciences, Gastronomy and Culinary Arts Department stated the following: ‘’During the Eid-al-Adha, a large amount of meat is thrown without use, due to mistakes made in the part of preserving the meat after the sacrifice. It is not right approach to cook the meat immediately after the sacrifice.’’
QURBAN MEAT SHOULD BE CONSUMED AFTER WAITING A FEW DAYS
Sacrificed animal meat is divided into 3 equal parts. It is considered appropriate to distribute a piece to the poor/needy who cannot sacrifice, to offer a piece to the guests who come to the house, and to consume the remaining pieces by family members. Instructor Chef Erkan Kıyıcıoglu indicated: “Conservation of meat is very significant. If the meat is shredded without adequate cooling, it is difficult to separate the meat from the bone. Meat is wasted since the bones are not stripped sufficiently. In order for the meat to break down better, in bone (carcass) form, it should first be brought to room temperature in a cool place without covering it, if possible, it should be cooled at +4 degrees in the refrigerator by hanging it (12 hours for small cattle and 24 hours for bovine animal) and then it should be shredded.” He also added that the meat should be consumed after waiting for a few days. During this waiting period, thanks to the enzymes naturally found in the meat structure, the meat begins to loosen and mature in terms of taste, and the cooking time is shortened.’’
FRIED MEAT IS ESSENTIAL FOR THE SACRIFICE HOLIDAY
“Fried meat, which is a classic of Eid-al-Adha, is kept in the refrigerator by many people. First of all, may your eid qurban be blessed. Fried meat, which is an indispensable part of Eid al-Adha, must first be chopped and melted in a saucepan. After the tallow is removed from the saucepan, the chopped meat should be added and it should be roasted. Salt should be added after reaching the desired cooking degree’’, said Chef Erkan Kıyıcıoglu.
FOR THOSE LOOKING FOR DIFFERENCE: SUJUK MEATBALL
Many butchers prepare the qurban meat for storage as ground meat. Instructor Chef Erkan Kıyıcıoglu shared the recipe for sujuk meatballs, which can be made with minced meat and which will be loved by those looking for a different taste.
1160 gr (6-7 portion)
Ingredients:
800 gr ground beef
200 gr beef tallow oil
12 gr ground red pepper (3-4 teaspoons)
12 gr hot ground pepper (3-4 teaspoons)
3 gr black pepper (1 teaspoon)
2 gr ground allspice (1/2 teaspoon)
10 gr cumin (3 teaspoons)
15 gr medium-sized garlic (5-6 cloves)
17 gr salt (4 teaspoons)
Sugar 6 gr (1,5 teaspoons)
Water 100 gr (1/2)
Green pepper 150 gr (7)
Medium-sized Tomato 400 gr (3)
Bread (2)
Preparation:
-
Take the ground beef and its tallow in a bowl.
-
Pestle the garlic thoroughly with 7 grams of salt.
-
Add the spices, remaining salt and garlic to the ground meat and oil and start kneading. Wet your hands and knead for 15 minutes.
-
Let it rest in the refrigerator for about 10 hours.
-
Cut into 20-gram pieces. Form round meatballs 1-centimeter thick.
-
Cook it in the grill pan.
-
Cut the tomatoes into 2 cm-thick and grill them, and grill the peppers.
-
Cut the bread in half lengthwise. Then cut it in half again and dip it in the oil of the meatballs on the grill and fry.
-
Place 8-9 meatballs, two pieces of tomato and 1 green pepper per portion on the bread and serve.
