Crispy Lamb Tail Fat Kebab

Ingredients

• Male lamb tail fat (kurdyuk)
• Salt
• Black pepper
• Flour

Method

1. 1.Chop and lightly mash the lamb tail fat.
2. 2.Soak it in water for a while, then season with salt and black pepper.
3. 3.Dredge the fat pieces in flour and thread them onto skewers.
4. 4.Place over grey, ashy coals and grill, turning frequently. Watch carefully so it doesn't burn.

Notes

• Why use flour for lamb tail fat kebab?
• Creates a crispy crust: Upon contact with fire, the flour hardens into a thin, crispy layer. It becomes crunchy on the outside while keeping the soft, melted fat inside, creating a pleasant contrast.
• Holds salt and pepper: The flour surface helps prevent the spices from falling into the coals.
• Reduces flare-ups and soot: Hot fat dripping heavily onto the coals causes flare-ups and soot that ruin the taste. The flour crust slows down and reduces dripping, so the fat burns less and absorbs less soot smell.
• Maintains shape and fat: The tail fat is almost entirely fat and would simply melt and drip away over the fire without a crust. The flour crust partially "seals" the fat, preventing it from dripping away and keeping it inside longer until it melts.