I love experimenting with various tastes when I cook, and especially with Asian flavours. So here I’ve tried a very interesting combination in the glaze for this juicy and tasty turkey breast pastrami. What’s best about this recipe, besides it’s taste and aroma, is you don’t really need a grill or a smoker – it will taste fabulous roasted in the oven as well!
Kebab is the most popular fire-roasted dish in the Middle East, Eastern Mediterranean and South Asia. There are hundreds of ways to prepare kebabs, as well as quite a few names for it, but essentially, they all mean the same – fire roasted meat on a skewer. So here’s the way they make it in Armenia – Lulah Kebab!
This chapter of the theory basics is dedicated to the condiments which, when used right, can make the difference between a good meal to a great one. Salsas, chutneys, pickles – all this can add that extra layer of flavour that will bring your food to the next level, literally.