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INGREDIENTS 2 kg ground meat 1 tablespoon black pepper 1 tablespoon cumin 2 tablespoons red pepper flakes 2 tablespoons ground pepper 1 teaspoon allspice 1 teaspoon coriander 7 cloves of garlic 2 tablespoons salt Mermerşahi cloth PREPARATION First, we ground 2 kg of beef breast. We add 1 tablespoon cumin, 1 tablespoon black pepper, 2 tablespoons red pepper flakes, 2 tablespoons ground pepper, 1 teaspoon allspice, 1 teaspoon coriander. Then we put 7 cloves of garlic in a mortar, crush them, add 2 tablespoons of salt and crush them to make a puree. Then we transfer the garlic on top of the ground meat. We mix everything by kneading it well. Now we cover it with stretch wrap and put it in the fridge; it will rest in the fridge for 1 day. After 1 day, we take out the sausage stuffing and divide it into 3 equal pieces, then we give each one a flat shape and wrap it in stretch. We squeeze the edges well. Now we open the mermerşahi cloth on the ground. We take out the sausage stuffing that we wrapped in stretch and shape and transfer it to the cloth. Then we wrap the cloth 3 times. We tie it with rope on both sides. We leave a round rope on one side to hang it. After wrapping the sausage stuffing in the cloth and tying it, we squeeze it well by passing it over with the help of a rolling pin. Finally, we hang the sausages on the balcony and wait for them to dry. When the sun comes, we put the sausages in the refrigerator. It needs to wait in a cool and shady place on the balcony. We will wait for the sausages to wait for 4-5 days and open it and cook it when it reaches the right consistency. Enjoy your meal everyone.