Meat is the main meal on the lunch table during the days of Eid al-Adha, in addition to the barbecue banquets, and the types of meat differ according to the type of carcass, whether it is calves, kids, or even sheep, and according to each piece in the carcass itself, there are pieces for grilling, And another for boiling, and another for casseroles, and other different and varied dishes. Naturally, each piece has a dedicated seasoning to give it a distinctive taste, preserve it, and facilitate the cooking process. Therefore, “The Seventh Day” reviews with Chef Rania Qassem some different seasonings according to each piece of meat.

cold meat

Cold meat is prepared from the arak, and it is seasoned in an easy and quick way. First, the arak is wrapped with a thick “upholstery” thread, and then holes are made in the arak, about a centimeter in size, along the length and width of the arak, then those small holes are stuffed with garlic cloves and black peppercorns. Then black pepper, salt, and fresh rosemary are sprinkled on the arak from all directions, then it is wrapped in a bag, and placed in the refrigerator for at least a few hours, and then it comes out ready to settle.

The intercote

The entrecote slices come ready and cut. They are seasoned with bay leaf, cardamom, black pepper and a little mustard. Stir well. Leave in the refrigerator for at least an hour.

The intercote

boiled meat

Do not season the boiled meat, but the water is heated well, and the meat pieces are placed in it, and then the rim is removed well from it, and after making sure that it is rid of the rim, new hot water is prepared, and the meat is filtered from the previous water and placed in clean water, and black pepper, spices and cardamom are added to it And for mastic, a sprinkle of nutmeg, carrot and onion is left to climb, then salt is added to it.

Boiled meat

Grilled kebab

The meat is cut and prepared for seasoning, which consists of onion water, black pepper, a pinch of salt, lemon juice, grated tomatoes, and a spoonful of sauce. It is left in the refrigerator for at least one night, then the grill is prepared and the meat is placed on it and enjoyed grilling.

Grilled kebab

Grilled kofta

To make the grilled kofta cohesive, you have to chop the onions well, filter from the water completely, use the heart of the onions and leave the water, then add the water-free onions, black pepper salt and ground Chinese kebab, kofta spices and mix the mixture well with the minced meat, and leave it in the refrigerator to calm down At least two hours before grilling.

Grilled kofta