29 Oct '13, 8am

Butcher Block to Table in Turkey's Southeast

Butcher Block to Table in Turkey's Southeast

Whether a kebap made with minced meat is cooked in a pan or on paper, superior flavor and texture are foretold in the prep stage. In Antakya and elsewhere, starting with pre-ground meat is a no-no. No kebab maker worth his salt would use a meat grinder. A single knife -- a mezzaluna-like ziir or a long-bladed single-handled instrument -- or two large knives or cleavers used together (pounding a staccato rat-a-tat-tat as the kebab maker brings them to bear, one after the other, on butcher block and meat) are all that are needed to reduce a hunk of meat to mince.

Full article: http://eatingasia.typepad.com/eatingasia/2013/10/kagit-ke...

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