Naeemi Kashmiri trunk (middle)

(Without Liyah) Naimi Kashmiri trunk comes to you by plane (without head or entrails) approximate weight: 12-12.9 kg. Important notes: This weight is approximate for the slaughtered animals and, to preserve rights and out of fear of eating forbidden money, if the weight of the slaughtered animal is less than the indicated weight, we will add pieces of the same type until the weight matches what is shown in the product description. If the weight of the slaughtered animal exceeds the indicated weight, we will reduce pieces of the same type until the weight matches. Cutting Naimi Kashmiri trunk: Our customers can choose the type of cutting they want, whether: - Detailed slaughter - Quartered - Butcher cut And many other cutting options. Our customers can choose the type of packaging they prefer, whether: - Vacuum packaging to preserve taste and flavor, the best option for freezing - Packaged in trays for refrigerator storage - Packaged in bags for immediate use. Below is a recipe for one of the most delicious meals of Naimi Kashmiri trunk, which is how to prepare grilled Naimi Kashmiri trunk. Grilled Kashmiri Naimi ribs are considered one of the most delicious dishes in Saudi Arabia, noting that this recipe is Greek in origin, so Greek yogurt and mint are added. The ingredients needed are: Four cloves of garlic, three tablespoons of chopped rosemary, one and a half tablespoons of oregano, half a cup of lemon juice, eight pieces of Naimi Kashmiri trunk, each cut into two pieces, plus half a cup of olive oil, yogurt sauce with mint, six chopped green onions, half a cup of mint leaves, and finally, red chili pepper. Method of preparing grilled Naimi trunk: Put garlic, oregano, salt, pepper, and rosemary in a blender and blend well. Then add olive oil and lemon juice and continue blending. Place the meat in a bowl to form a single layer, then pour the mixture over it until it is soaked, cover the bowl, and refrigerate for several hours. When removing from the fridge, prepare charcoal or turn on the electric grill in the oven, remove the meat pieces from the marinade, add some salt and pepper, and grill them. For the sauce, blend onions, mint, pepper, oil, and lemon juice in a blender, then add yogurt with salt and black pepper until the ingredients are well mixed. Let the sauce sit in the fridge for several hours. Serve alongside the meat dish or arrange the meat pieces decoratively on a plate and add the sauce.