Breathtaking Kyrgyzstan!
FR

Translated into English.

AT Attila Globetrotter ·
You’ve gotta like lamb, but it’s really good. Sometimes there’s quite a bit of fat, but there are always leaner pieces too.

I think fat is the star of the show in this country.

On the skewers, there’s also a piece of fat between the meat.
KA Kate Globetrotter ·
Kuurdak: I won’t miss trying it in a few days!

“It’s delicate, so delicate, you eat it without being hungry.”
DJ Djalma Globetrotter ·
At breakfast? There’s not just fat—there’s also sheep bone. They don’t eat lamb over there! And if the meat has a really strong flavor, you can always fall back on onions ;)
KA Kate Globetrotter ·
I think you don’t have the ref 😜 I wanted to embed a video but it doesn’t work once it’s online. Phil’s comment reminded me of a cult film with M. Preskovitch’s *doubitchous* 😏
DJ Djalma Globetrotter ·
Doubitchou is really good, but klug is even better! ;)

https://www.facebook.com/reel/275584310209558
KA Kate Globetrotter ·
Error 153 on your video. I can’t open it.
AT Attila Globetrotter ·
I get the feeling you're not too thrilled about it! ;)😏
KA Kate Globetrotter ·
If it's lamb on top of that! 🏴‍☠️🤪
AT Attila Globetrotter ·
Lamb! 😛

I haven’t had the displeasure of tasting mutton yet... 🤪
KA Kate Globetrotter ·
For me it's the same, everything's baa-rilliant! 🐑
AT Attila Globetrotter ·
The difference in taste between lamb and mutton is as big as between an Aubrac beef rib and a poorly cut steak from an old cull cow that’s been left to hang too long!
DJ Djalma Globetrotter ·
What's the difference between lamb and mutton? I'd be really surprised if they slaughter animals under a year old in Kyrgyzstan, and given the bones and fat, there's no doubt—especially for cooking it in a "pot-au-feu"!😕 The authentic recipe😏 https://atlasculinaire.com/recettes/kuurdak-kirghize--43edfcc4-416b-4d49-ba0d-11de502d8858
PA Pagaljavab Globetrotter ·
I’m really tempted by that kuurdak—it’s totally my thing, just like this trip to Kyrgyzstan. To stay on theme, circumstances had me just savoring some carne de cabra in a rustic restaurant in the middle of nowhere on La Gomera… it was so exquisite it brought me to tears…
MO Montagnard74 Globetrotter ·
I think bold is the name of the game in this country. .

Bold is life. 😄
TY Tylassin Veteran ·
It's mutton, not lamb. Like in Mongolia, they don't eat the young ones.

The sheep breed has a fat tail, and the tail fat is the most prized part.
AT Attila Globetrotter ·
I dunno...🤪 After that, I feel like sugar is worse! And sugar is rarely found there!

Fat that isn't grilled just isn't great to eat anyway...
AT Attila Globetrotter ·
I’ve already eaten old mutton. It doesn’t taste the same at all.

This time, it wasn’t strong. A flavor like lamb.

Like what’s sold in France.

mouton est à queue grasse

This breed is very common in livestock markets.
AT Attila Globetrotter ·
I also tried this meat in the Canary Islands.

It's not bad! 😛
PH Phil31600 Regular ·
I think bold flavors are celebrated in this country. .

Bold flavors, that’s life. 😄

Say that to a local from Landes, from the same village as Maïté! And confit isn’t fatty...
PH Phil31600 Regular ·
I think you don’t have the ref 😛 I wanted to embed a video but it doesn’t work once online Phil’s thought reminded me of a cult film with Mr. Preskovitch’s doubitchous 😏

It’s best rolled under the armpits!

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