Part 3/7:
- Enough vegetable oil for frying
The preparation involves mixing the ground meat with various spices and forming them into small, flat cakes. These cakes are then fried, adding a crisp texture while retaining the flavor of the seasoned meat, allowing for a delightful taste reminiscent of ancient times.
The Spice of Life: Asafoetida
One interesting ingredient mentioned was asafoetida, traditionally used in Indian cuisine. Although its raw scent can be off-putting—often compared to rotten garlic—the aroma transforms when cooked, lending a complex umami flavor to the dish. This interplay of flavors epitomizes the melding of cultures within the Mongol Empire, where diverse culinary practices were absorbed into daily life.