Ingredients:
600 gr mutton,
3 tomatoes,
1 head of onion,
1 tbsp. l. butter,
70 ml of table vinegar,
Season with salt and black pepper to taste.
Method: Cut the meat into elongated slices and baste it. Slice the tomatoes into small cubes. Finely chop onion and Dollars part of it on meat pieces.
Season the meat with salt and pepper and vinegar. Put the meat to soak for 3 hours in the refrigerator or marinade the meat in a marinade machine VES electric .
Once the meat is marinated, arrange the onions and tomatoes in the middle of each slice.
Roll up the meat in a tube. Grease rolled meat with butter and put it on the grill.
Cook basturma on the grill at 235° C for 28 minutes.
Is there a specific recipe or cooking method you would recommend for preparing basturma in an air grill? I’m curious to know if it enhances the flavors or changes the texture compared to traditional baking or grilling methods.
Can basturma be successfully baked in an air grill? I’m curious to know if the traditional taste and texture can be maintained using this method. Has anyone tried it before? If so, what were the results? I’d appreciate any insights or advice on achieving the best outcome with basturma in an air grill. Thanks in advance!