Capricorn Tandoori Recipe

Hıdırellez is the most colorful leaf of the folk calendar in Thrace, celebrating the arrival of spring, the awakening of the land to fertility, and the increase of the herds in the sheepfold. On the other hand, we also come across other celebrations that feed on the same roots and reveal their own rituals. Dallık, Ninth of March, Nevruz, Kırk Bir Otu, Kakava...

"Capricorn Tandoori" is actually a Hıdırellez dish prepared by following the cooking technique of lamb or kid meat, which is called "Çevirme" in the region, but is called by this name to differentiate it from similar ones. It is prepared like a feast to share the joy of the increase of the herds with the neighbors. Since the goat meat is turned upside down (turned) after a certain cooking stage, it can be considered as a kind of rotisserie kid meat prepared in a tray. I wanted to share with you this inviting dish of Kırklareli cuisine, which stands out with its unique sauce, its deliciousness that requires dipping bread in its water, and the skill in cooking the meat.

How to Make Capricorn Tandoori Recipe?

• Have your goat meat prepared by your butcher in large pieces such as legs, shanks, breasts, etc.
• Wash with plenty of water and dry. Rub your meat with a pinch of salt.
• Place your meat pieces next to each other in a tray and pour about a glass of water from the edge of the tray.
• Cover your chicken first with wax paper and then with foil and put it in the oven at 200 degrees. Let it cook in a controlled manner for about 2 hours. Meanwhile, check whether the water has decreased and if necessary, add water little by little so that it does not stick to the bottom.
• When you see the meat starting to brown and you observe it cooking, put aside the tray and turn it upside down. Put it back in the oven without putting the baking paper and foil on it. Meanwhile, check the water and add if necessary.
• As the meat nears the end of cooking, start preparing the sauce. To do this, pour oil into a pan and brown the chopped onions. Add the tomato paste and continue frying. Add 1/2 cup of water, dilute the sauce and continue cooking until it starts to thicken.
• Add your chopped spring onions and chopped mint. Balance the salt and flavor it together for a while. Make sure all products see some fire.
• When your goat meat in the oven is cooked and becomes like a pomegranate, put the tray aside for a while and pour the sauce you prepared over the meat. Cook for about 15-20 more minutes, pouring the water at the bottom of the tray over the meat from time to time.
• Enjoy your meal.