[vc_row][vc_column width=”1\/2″][vc_single_image image=”667″ img_size=”medium” alignment=”center”][vc_text_separator title=”Eel from enez” style=”double”][vc_column_text css_animation=”bottom-to-top”]It is bred in the lagoons and lakes of the town of Enez, one of the rare breeding grounds in the country. The eel is a preferred choice for the visitors to Enez.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”670″ img_size=”medium” alignment=”center”][vc_text_separator title=”Lamb kapama” style=”double”][vc_column_text css_animation=”bottom-to-top”]Pilaf, prepared from game, lamb or chicken. A special dish that is cooked during the Haderlez (The Spring Festival) and during religious holidays. It was given its name for the fact that it is baked under a lid.<\/p>\n
Ingredients:<\/strong><\/p>\n 350 g of boneless lamb Baking instructions:<\/strong><\/p>\n Place the lamb in a saucepan and blanch with the chopped onion, adding a pinch of salt. Fry the rice in oil. Place the lamb, the onion and the water in which they are blanched on it. The water should cover the meat. If the water is not enough, pour some more. Place the fresh onion and the fresh mint on top. Add some pepper and put the dish in the oven. Bake for about 30 minutes. After that, switch off the oven, cover the baking tray and leave it inside the oven for 20 minutes. Then it is ready to serve.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column width=”1\/2″][vc_single_image image=”667″ img_size=”medium” alignment=”center”][vc_text_separator title=”Eel from enez” style=”double”][vc_column_text css_animation=”bottom-to-top”]It is bred in the lagoons and lakes of the town of Enez, one of the rare breeding grounds in the country. The eel is a preferred choice for the visitors to Enez.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”670″ img_size=”medium” alignment=”center”][vc_text_separator title=”Lamb kapama” style=”double”][vc_column_text css_animation=”bottom-to-top”]Pilaf, prepared from game, lamb or…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-795","page","type-page","status-publish","hentry","category-odrin"],"yoast_head":"\n
\n3 pcs of fresh onion
\n1 cup of rice
\n1 medium old onion
\n50 g butter
\n2 pcs of mint
\n1 pinch of black pepper<\/p>\n