Kabbah means kebab in Arabic. There is a big gap between Kabbah in Egypt and Xinjiang kebabs that can be seen everywhere in Beijing's streets and alleys. Kabab is very particular about the materials used. Generally, it only uses the lean meat on the leg and back of lamb as raw materials, and sheep tail oil, which China people like to eat, is not considered at all. When making kabab, first brush the selected mutton with the seasoning mixed with salt, pepper, ginger, onion and olive oil, then cut it into 4-5 cm square pieces, put them on a one-meter-long drill in turn, put them in a special oven, and then take them out of the oven after the meat turns yellow. In Egypt, kabab is baked and then taken out of a drill and put on a plate. When it is sold, it is also sold by kilogram. In contrast, mutton kebabs in Xinjiang are too petty. Baked kabab is fragrant, tender but not burnt, and tastes excellent. When you eat it, it will be paired with Taoheina (a sauce similar to sesame sauce) and a local salad made of cucumber, onion, carrot and lettuce leaves. Lanzhou Travel Agency tastes different. There are many shops in Egypt that specialize in kabab, and each kabab shop has its own secret recipe in ingredients. Kabab tastes different, so tourists don't have to worry about getting tired of it.
Braised pork intestines
major constituent
600 grams of fat sausage? 80 grams of onions Screw pepper 3 for 4 people.
At