TURKİSH KEBAB

As every year, we Muslims have sacrificed in our Eid al-Adha this year.This year, we slaughtered sheep on the feast of sacrifice.The mutton is tender and very nice.

-People from Gaziantep love kebab very much, if you come to Gaziantep one day, you can smell meat on the feast of sacrifice.
I invite you to Gaziantep one day. I wish you to taste the kebab of this place.

-Let me tell you a little bit about beef and mutton;

1-If your choice is veal, the meat should be the back of the animal. To be cocky to your butcher, memorize the syrup: 'Antrika, loaf, tenderloin'. These are the least moving parts of the animal and are nauseous.
2- Fresh meat is solid and must be absolutely rested.
3-The color of the meat may be a little dark, but it may be purple. Avoid purple-colored meats. Either the pulp is the meat of a worthless animal, or your butcher has a choice of water for that meat.
4- Your meat should be bulky, as if it was released by itself. If the meat is like jelly, it is suitable for use.
5- The system loaded on the meat should be thin and dense. Do not run away because the meat is greasy, because fat particles mean taste. These are called 'writings', when you say to your butcher, "I've got the written anthology over there.
If you say "give me the jeans", you will be afraid of your butcher and will try to protect yourself from the best ethics.

I gave you this information, I wish you a good day.