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In a live cooking demo, Chef Sezai Zorlu demonstrated how to cook Adana Çorbası. It is a lamb meatballs soup with chickpeas and home-dried mint leaf, one of the signature foods in Warung Turki.
As an Ottoman-specialty chef, only few left in the world, Chef Sezai Zorlu desires to make his guest eat like an Ottoman sultan. Thus, he always pursues the best quality ingredients for his food.
Australian Lamb Is Halal-certified by Indonesia Ulema Council (MUI)
Australia produces some of the best lamb meat in the world. They are free-range, grass-fed, and raised on abundant pastureland. The environment provides clean water, fresh air, and lush green grass.
These factors contribute in making the Australian lamb more mild tasting and naturally lean and tender.
Besides its excellence, Chef Sezai Zorlu also chooses Australian Lamb because it is halal-certified by Indonesia Ulema Council (MUI).
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“Religion plays pivotal role in Indonesia and Turkey’s food cultures. Not only my food ingredients are high quality, they should be halal-certified, as well. Therefore, I choose Australian lamb for they meet my standard,” said the Jakarta-based Turkish chef.
For recipes and more information about Meat & Livestock Australia (MLA) Indonesia, go to @trueaussieid on Instagram, Youtube True Aussie Indonesia Official, and www.trueaussiebeefandlamb.id, and www.lambassador.asia.
