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Lamb – A Sheep In Its First Year
By Qian Leung
During the Jewish Passover, a lamb would be sacrificed in
each family, its blood left on the doorpost and lintel of
the house. The flesh would be roasted on fire, and eaten
with unleavened bread and bitter herbs. Today, we’ll visit
chefs from four different nations, and find out how lamb
is traditionally eaten in their home countries.
Adana spiced lamb kebab cooked over fire with
bulgur rice by Chef Cemalettin Tonga