Naeemi Kashmiri trunk (liver)

With Naimi Kashmiri trunk coming to you by air (without head or entrails) approximate weight 11-12 kg. Important notes: This weight is approximate in slaughtered animals and to preserve rights and out of fear of consuming forbidden money, if the weight of the slaughtered animal decreases below the indicated weight, we will add pieces of the same type so that the weight matches what is shown in the product description. And if the weight of the slaughtered animal exceeds the indicated weight, we will reduce pieces of the same type so that the weight matches. Cutting Naimi Kashmiri trunk: Our customers can choose the type of cutting they want whether it is: - Detailed slaughter - Cut into quarters - Freezer cut And many other cutting options. Our customers can choose the type of packaging they prefer whether it is: - Vacuum packaging to preserve taste and flavor, the best option for the freezer - Packaged in trays for refrigerator storage - Packaged in bags for immediate use. Below is a recipe for one of the tastiest Naimi Kashmiri trunk dishes, which is the method of preparing grilled Naimi Kashmiri trunk. Grilled Kashmiri Naimi ribs are considered one of the most delicious dishes in Saudi Arabia, noting that the origin of this recipe is Greek, so Greek yogurt and mint are added to it. The following ingredients are needed: 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 hot pepper. Method of preparing grilled Naimi trunk: Put garlic, oregano, salt, pepper, and rosemary in a blender and mix 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 put it in the refrigerator 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, then add yogurt with salt and black pepper until the ingredients are well mixed. Leave the sauce in the refrigerator for several hours. It is served alongside the meat dish or arranged in the plate with the sauce added.