Lamb lokum is a dish that is as tender like Turkish delight and tastes well with veggies. Try the lamb meat if you are seeking for a tasty and novel meat dish. It is a highly tender and delicious flesh that is extracted from the lamb’s back. The back is cut, and the skewers are then affixed. Cooking outdoors on a grill or using a griddle pan is especially advised. You will love the lamb recipes on Mama Fatma. You can browse the à la carte menu to see your favorite recipes. Be sure to call us for the menu you want to create and let us make a reservation for you.
What Is Lamb Lokum?
Lamb lokum is the portion of the animal that is left behind after the bones, fat, and nerves in the waist area have been completely cleansed. Since there are no rib bones within the part of the lamb’s back where the chop continues, the fillet is taken out of this area. The meat from this category is used to make roasts and fries. The lamb fillet is the most expensive and delectable component after the chop. In the chop and the leg, it is the back of the lamb meat. When prepared properly, this component, which doesn’t contain any nerves, is among the most tasty and nutritious delicacies. A distinctively Gaziantep flavor.
A common cooking method in many meals, both in Turkish and other cuisines, is seasoning the meat, which is often referred to as marinating the meat. This procedure is also applied to lamb meat for a delectable lamb lokum dish. The goal of a meat marinade is to soften the flesh while also enhancing its flavor and scent. New meat is already soft if you are wondering how to tenderize it, however meat marinade is essential for a marshmallow-like texture. Olive oil can impart a strong flavor to lamb meat because it already has a soft texture. Sunflower oil is going to be the best option as a result.
Ingredients
- 9 Lamb pleasure in Turkey
- Oil, 1 tablespoon
- Thyme, 1 teaspoon
- 1 teaspoon salt with rosemary
How To Make Lamb Lokum?
It is advisable to remove the meat from the refrigerator and let it come to room temperature before cooking. Before the abrupt change from refrigerator cold to pan temperature, the meat must reach room temperature for both health and flavor. Create 1-2cm wide steaks from the sirloin, ribeye, or tenderloin meat. The meat should be salted and peppered on both sides before being placed in a bowl. Garlic, olive oil, and spices should be added, and stretch film should be carefully sealed. For at least three hours, marinade the food in the refrigerator. At least 8 to 10 hours.
When the meat is thin, and its cooking can be continued in the pan after sealing it inside a cast iron grill pan over high heat before placing it in the oven. Delicious lamb dishes made from the animal’s back can be prepared in a cast iron pan, on a grill, or by using a barbecue. For the best flavor, cook the dish in the pan for 4–6 minutes before serving.
We prepare our marinade by mixing 1 tablespoon of oil, 1 teaspoon each of thyme and rosemary in a bowl. We top it with 9 pieces of meat from Turkish delight and thoroughly combine. Likewise, we stretch film over the container and put it in the fridge for an hour. The meats that have been marinated for Turkish delight are kept out of the fridge until they are at room temperature. We placed the warmed cast iron pan with the meat that had reached room temperature. To prevent it from becoming watery, we don’t turn it until one side has been well fried. After cooking the bottom side, we flip it over, fry the top side, and season it with salt shortly before taking it off the heat.
How To Serve Lamb Lokum?
Lamb chops may be essentially cooked in no time at all on days when you don’t want to spend a lot of time in the kitchen. You can give it to your visitors for dinner because it is delectable meat. It can be served with ayran, rice, and appetizers. Many of the side dishes that go well with this lamb lokum meat are mashed potatoes and sautéed veggies. One of the first recommendations for presentation is to add bulgur pilaf with tomatoes or filled rice. You can make roasted pepper salad, coleslaw, iceberg lettuce salad with maize, shredded carrot and radish salad, and shepherd’s salad among other salad varieties.
Meat-serving appetizers are among the essential components of traditional Turkish dinner culture. Spicy ezme, şakşuka, hummus, and piyaz are some of the most popular and well-known appetizers. You should try making the quick and simple to make garlic flour soup. Especially during the winter, including garlic flour soup to your menu can help you and your family stay healthy.
Consuming meals high in fiber, like vegetables, fruits, and whole wheat bread, as well as meat, is crucial. Iron in meat is more readily available to the body thanks to vitamin C found in fruits and vegetables. So, in addition to the meat, don’t forget to have a green salad with lots of lemon.
How To Store Lamb Lokum?
Bring the meat home right away and keep it chilled at 4 degrees. This way, you can keep it in the freezer for up to 6 months. The storage time after marinating the meat varies. Meat that has been cooked shouldn’t be stored for longer than three days. The meat should be refrigerated for two days after it has been cooked, in adequately sized storage containers. After two to three days, cooked meat should never be eaten. Refrigerator-stored cooked food should be reheated in the amounts needed for use, and the remaining amount should be used up within 3 to 4 days. Broth-based meals should be taken within a couple of days.
