What is
TRT?

TRT is a dish that typically consists of tender meat cooked with a sauce made from a rich blend of spices and herbs, often served with rice or flatbread. It showcases traditional cooking techniques and embodies the culinary heritage of its region of origin.

Origins & History

TRT is believed to have originated in the Mediterranean region, where slow-cooking techniques and the use of aromatic spices are prevalent. Its history intertwines with the agricultural practices of the area, where local ingredients are used to create flavorful meals that celebrate community and family gatherings.

Taste & Texture

The taste of TRT is rich and savory, with a balanced blend of spices that may include garlic, cumin, and coriander. The sauce is often thick and fragrant, complementing the tenderness of the meat and creating a satisfying mouthfeel.

Ingredients

Meat

Typically lamb or chicken, marinated in spices and slow-cooked to achieve tenderness and enhance flavor.

Olive oil

Used for sautéing and adding richness to the dish.

Onion

Adds sweetness and depth to the flavor base.

Garlic

Gives a pungent aroma and a deeper flavor profile.

Spices

May include cumin, coriander, turmeric, and others, each contributing to the overall taste.

Tomatoes

Fresh or canned tomatoes are often used to create the sauce.

Herbs

Cilantro or parsley may be added for freshness and garnish.

Rice or Flatbread

Common accompaniments that help soak up the flavorful sauce.