A MAGNIFICIENT BAIRAM FEAST FROM STUDENT CHEFS OF IUE
As the Feast of the Sacrifice is around the corner, practical but delicious meal recipes become more important in this fast paced life. Students of Izmir University of Economics (IUE) Department of Culinary Arts and Management gave tips on cooking “Fırında Kuzu İncik (Oven-Baked Lamb Shanks)” in bairam which is savoury and practical at the same time.
Student chefs Merihcan Pilgir, Bükre Aslan, Burcu Kaplan, Can Berk Arıcan, and Sabitcan Kalfa, enjoyed cooking at their training kitchen and giving out the recipe of a delicious meal. Bükre Aslan shared the secrets of baking lamb shanks in the oven. She said, “First, we need to clear the meat off its tendons and fats. Then cut the vegetables, carrots and onions, in big chunks. Before putting in the oven, we need to sear the meat. Searing is a technique used in baking the surface of the meat at high temperature so a caramelized crust forms. We are not cooking the meat, just keeping it on the high temperature. When we are done with it, we place the vegetables in the oven pan, and place the meat over them, and fill it with enough water to cover the surface, and then cover it with foil. Put it in a 200 degree heated oven, and cook until the meat gets tender. We can use a toothpick or a fork to understand if the meat is cooked. ”
Student Chef Bükre Aslan stated that searing was the trick to cooking lamb shanks. She said that way the meat preserved its juice even in the oven and did not get dry. She said by following the above steps with limited ingredients, gorgeous bairam feasts would be enjoyed at homes.
2 serving recipe 2 glasses of water
4 pieces of lamb shanks salt-pepper
2 carrots
1 onion
1 tbs spoon tomato paste
1 tea spoon oregano
