![]() ![]() In addition to the different spice blends, this recipe can be spiced up with a little araqi, an alcohol distilled from grains. Cooked for a few minutes, it then takes the name of lebleb. In this case, it will be better to sauté the pieces of meat over low heat for a few minutes in order to soften the butter. Once flavored with spices, it can be stored overnight in the refrigerator. It is usually served with rice and / or injera. Gored gored should be served immediately. This must be tempered to be able to add it easily. This brings a lot of shine and flavor to the dish. It is essential to mix everything well so that the spices coat all the pieces of meat, and evenly flavor it.įinally, the local clarified butter, called niter kibbeh, is added. The various spice blends and awaze are then added. It is best to do this step at the last moment to avoid bacterial contamination of the meat. The preparation is very simple, just cut the meat into uniform cubes. The ideal is to choose a noble and lean piece such as tenderloin or round steak. The cold chain must be strictly observed, and meat intended to be eaten raw must be prepared very quickly after purchase.įor the preparation of this Ethiopian dish, the quality of the meat is essential. When it comes to consuming raw meat, it is important to get very good quality and especially fresh meat.Īs most bacteria are destroyed by thorough cooking, raw meat is naturally more exposed to health risks. The price can vary significantly from cut to cut, with the fillet being the most expensive but also the leanest and arguably the best. Round steak is found in the thigh and hindquarters, and tenderloin on the back of the animal. The parts intended to be chopped, and finally the offal.įor the preparation of this dish, the noble parts should be chosen, and are generally located on the behind and back of the animal. The parts intended to be boiled or simmered for a long time. Which cuts beef are best suited to gored gored?īeef is generally divided into four edible parts, the so-called noble pieces that are eaten raw or simply grilled. Gored gored is similar to kitfo, another Ethiopian dish, although the cut is not the same, and it makes the flavor different. More awaze may be added for extra spiciness. The dish can be enjoyed on its own or served on injera, an Ethiopian flatbread. It consists of raw cubes of beef, usually tenderloin or round steak, seasoned with niter kibbeh (spiced clarified butter), local spice blends such as berbere and mitmita, and awaze, a fairly spicy paste. Gored gored is a tasty beef dish native to Ethiopia and Eritrea. ![]()
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