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Among the many farm products that flow into the city, chickens take first place. Chickens are fresh meat that can be transferred in small quantities and kept fresh (alive) at home until needed (give it to the butcher or just do it yourself). Some of the poorer folks of the city also raise their own chickens. Benefits of raising your own are the meat and eggs produced. Keep in mind, there is no way to keep meat fresh until used, so you can either buy red meat and salt it to death, or a chicken and kill it when you need the meat. Most housewives know how to pluck and clean a chicken.
After you get
the chicken meat (a long process into which I will not delve), you cut
thin slices about a fingernail thick (it is best to use the breast of
the chicken for this dish). Then, break some eggs (three medium or two
large) into a small bowl and mix with a pinch of salt and some pepper.
You should also prepare a plate with a mixture of flour and spices
(paprika, camoon, etc.). Some prefer to use bread crumbs from dry bread
instead of flour. Next, you dip the meat into the egg mixture and then
cover it with the flour mixture (or bread crumbs). The covered meat
should then be fried in oil. It takes no more than ten minutes to fry
the meat till crispy on the outside and tender within.
Submitted by Koby Nahamias <s2729545@techst02.technion.ac.il>
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