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Cumartesi, 25 Ekim 2008 |
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 The most valuable is the meat of young, no older than two years, animals. The meat of such animals is a dark-coloured brick, with a fat yellow. Tasty as sheep meat, no older than 3 years. Animals older than two years, have dark-red color of meat and fat yellow, and their meat rigid, is not as tasty, with a sharp odor. U meat old, poorly fed sheep dark red shade, yellow fat. Fat sheep rarely used in cooking because it has a bad odour and, in addition, it badly digested. Taste heavier lamb mutton, and the smell of it sharper, and the younger sheep or sheep, the softer it will smell, and taste the meat and lovely.
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Last Updated ( Cumartesi, 25 Ekim 2008 )
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Table of calories fats and oils with images
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Afghan Cuisine - one of the oldest in the world and the most homogeneous, and prepare a little differently than in other countries of Central Asia. Afghan cuisine - is the meat, rice and bread. Rice meat and rice than afgan you will not find, so famous Afghan various meat and vegetable pilau "Chalau, Palau, barbecue, all kinds of thick soup, pasta, accompanied by tortillas indispensable" naan ", cheese and tea. There are more than a hundred ways to prepare pilaf: meat, chicken, vegetables. (Because pilaf prepared separately from meat and vegetables). 
