Posted February 06, 2018 04:17:37 In America, barbecue sauce is considered a staple in our diet.
In other parts of the world, it’s also one of the most sought after items, especially in countries with a meat-centric culture.
But what about in India?
And what about the rest of the Middle East?
In this interview with The Economic Times, food writer and blogger Ritu Sharma, a former Food and Cooking editor at CNN-IBN, explains the secrets to making the best, freshest, most flavorful barbecue sauce in the region.
For starters, you need to know how to properly prepare your barbecue sauce.
In India, it comes in several different flavors and blends.
For example, there are tomato-based sauces, chili-based, and garlic-based.
And in Pakistan, a chili-spiked barbecue sauce called Masala Masala is popular, Sharma says.
Here are some of the other common sauces that are available:In the Middle Eastern countries, you can find barbecue sauce at all-you-can-eat restaurants and market stalls, Sharma explains.
In countries where the government is more concerned about maintaining order and security, it may not be the best option.
In many places, you’ll find chicken or turkey, but you’ll need to go to a butcher or restaurant to buy the meat, she says.
If you’re in a country where meat is more scarce, you may be better off with goat or lamb, she adds.
In the United Arab Emirates, for example, lamb and goat are widely available.
You can also find goat in Jordan, which is the largest producer of lamb in the world.
However, beef is still the dominant ingredient in the UAE, which has around 4,000 million people, according to the country’s food ministry.
In countries where you’re buying meat, you’re also buying a lot of spices, she explains.
For instance, the sauce in Pakistan has been around for over 100 years.
In Saudi Arabia, it dates back to the 16th century.
In Yemen, it is a combination of chili, garlic and tomato paste.
In Lebanon, where the country has been relatively stable for decades, lamb is still an important ingredient, but the meat is a rarity in most places.
You’ll find lamb in Turkey, Saudi Arabia and Jordan.
In Egypt, lamb, goat and lamb are the major ingredients in most dishes, according the country.
In Lebanon, goat is the main ingredient, although in some places, lamb can be used as well, according Sharma.
In some places where lamb is more common, like Lebanon and Saudi Arabia (and Turkey), lamb is often mixed with chicken or pork.
In the UAE and other Gulf countries, lamb has become the main meat, which tends to be a combination, she notes.
For some reason, it seems that lamb in general tends to have more flavor than lamb in other parts.
For that reason, you should go with lamb if you’re looking for that extra kick.
The meat in lamb is cooked at a high temperature for longer periods of time and the flavor comes out stronger, Sharma notes.
You can also use lamb as a garnish for a dish.
If the lamb is good, you might garnish it with the onions, peppers and fresh herbs.
In other countries, meat can be substituted for beef.
In Egypt, for instance, lamb meat is also popular, although lamb meat does tend to be more expensive, according The Economic Chronicle.
In India, you will find meat-based curry sauces, which are more popular.
For the most part, you want to use beef for the best results, but there are some variations you can try, Sharma adds.
Some of the best recipes are available at the restaurant.
There are also vegetarian versions of these sauces in India.
If using lamb, use it for the meat.
In some places you can also substitute lamb for chicken in the curry.
In Pakistan, if you want the meat flavor, then you’ll also want the garlic and chili, Sharma suggests.
You’ll also find vegetarian versions in India, but they’re still pricey, Sharma points out.
If opting for vegetarian sauce, try to avoid the tomato-and-garlic-based versions.