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Taste and atmosphere
About
It is a traditional roasting made as a winter preparation in the Baliseyh region, obtained by frying small chopped meat in its own fat.
Flavors, dishes and restaurants
Cuisine
Sizgit, prepared to be consumed in winter, has an important place in the meat dishes culture of Baliseyh. The meat cut into small cubes is cooked with tallow for a long time and then frozen. You can discover the traditional production areas of this flavor, which is consumed even at breakfasts in Kırıkkale cuisine, via Harita.
Ingredients
- 1 kilogram of cubed beef or mutton
- 250 grams of tallow (internal fat)
- 1 tablespoon of rock salt
- 1 teaspoon of black pepper
- Half a tea glass of water
Preparation
- Chop the tallow into small pieces, put them in a large pot, fry until melted, and strain the residues.
- Add the small chopped meat and half a tea glass of water into the melted fat.
- Cook over low heat with the lid closed until the meat releases and absorbs its water.
- When the meat is completely tender and roasted, add rock salt, stir for a few more minutes, remove from heat, and freeze in containers.
Practical notes before you go
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