Ingredients
Boneless turkey skin, 0.50 kg
Salt and pepper, to taste
Stuffed Grape Leaves mature and cool 0.2 cup
Thyme 0.3 tablespoons
Sumac 0.2 spoonHow to prepare- Shove turkey breast lengthwise tip of a sharp knife and opens like a sandwich, is placed between two layers of plastic laminating means it, then season with salt and pepper.- Compact stuffed meat over then wrapped around him like a cylinder.- Damage to the cylinder with a piece of plastic and closing of the two parties and then repeat the process with a piece of aluminum paper.- Cooked steamed until full maturity, leave to cool a little and then removed aluminum and plastic paper, and then divides into two parts released rooster.- Wheeling part in thyme with light pressure until the meat sticks, and the process is repeated with the other part, sumac, then cut into both rings and stacked in a serving dish
Boneless turkey skin, 0.50 kg
Salt and pepper, to taste
Stuffed Grape Leaves mature and cool 0.2 cup
Thyme 0.3 tablespoons
Sumac 0.2 spoonHow to prepare- Shove turkey breast lengthwise tip of a sharp knife and opens like a sandwich, is placed between two layers of plastic laminating means it, then season with salt and pepper.- Compact stuffed meat over then wrapped around him like a cylinder.- Damage to the cylinder with a piece of plastic and closing of the two parties and then repeat the process with a piece of aluminum paper.- Cooked steamed until full maturity, leave to cool a little and then removed aluminum and plastic paper, and then divides into two parts released rooster.- Wheeling part in thyme with light pressure until the meat sticks, and the process is repeated with the other part, sumac, then cut into both rings and stacked in a serving dish
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