We’re still out in the forest. And we ate all of food too. AlmazanKitchen won’t be hungry! AlmazanKitchen will eat leaves! We took some fresh organic horseradish leaves, free-range beef mince and organic veggies to make the perfect sarma! With this dish also served our free-range sheep’s fermented milk. Head chef, Mr. Ramsay the Owl was protesting again, he likes his meat only fresh…
Prepare the cutting board.
Slice & dice 1 onion.
Preheat the pan.
Toss sliced onion into the pan.
Fry for a bit.
Add some veg. oil.
Smash 3-5 cloves of garlic then slice it and toss into the pan.
Fry for few minutes.
Add 1/4 cup of rice.
Add 400g of beef mince.
Mix and cook everything together until mince is almost ready.
Salt it. Add 1 tsp. of ground hot chili. Mix well.