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Global cooking - Cyprus #shayansglobalcooking

10/2/2016

1 Comment

 
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This is the start of me being a Youtube sensation. I have a face for Video for sure and I have the voice for Radio too.

This was my edition of the global cooking challenge. So the aim is to cook a dish from different dish (or dishes) from a country from across the world. I have worked my way from Afghanistan to Belize and now Cyprus. I am not sure which country is next and the options are limited.

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Before the pictures of the final products, I know you want the recipes so please find these below in bullet point form for my Cypriot adventures of Kleftiko and Sheftalia.

Kleftiko ( which means stolen lamb) - as the poor used to cook the lamb for house in their caves - Hell yeah!.
  • Marinade lamb shoulder/leg in olive oil, lemon juice, salt, pepper, oregano and rosemary overnight.
  • Layer the kitchen foil with potatoes and tomatoes and wrap the meat tightly
  • Next day, slow roast in the oven for 3 hours at 125-150 degrees
  • After 3 hours wack the heat up to 200 degrees for 20 minutes - make sure yu do not over cook the meat.
  • DONE.
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Sheftalia Recipe:
  • Get pork mince and lamb mince and mix together-- you need the fatty type of both- forget lean or fat free
  • Mix in with about half the amount of red onions and parsley with salt and pepper (be generous with salt)
  • Get the caul fat (membrane of cow organs- I got mine from Yasar halim) and wrap this mixture - like a spring roll
  • Cook on BBQ or gill turning frequently, the caul fat will melt and add to the great flavour,
  • DONE
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1 Comment
Eddy
15/10/2015 20:36:28

When will tou talk about football. Are you always just hungry and eating in this blog???

Reply



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