Deep-Frying a Whole Ostrich Over an Open Fire

Preparing the Ostrich

• 🦤 The ostrich skin is singed over an open fire to remove remaining feathers and hairs, creating a smooth surface.
• 💧 After singeing, the ostrich is rinsed with a hose.

Building and Heating the Earth Oven

• 🔥 Dry kindling is added to an earth oven, and firewood is ignited to prepare it for slow, even roasting.
• 🧱 Bricks are stacked to create a compact cooking space within the oven.
• 🌻 A generous amount of sunflower oil is poured into a kazan, and more wood is added to heat the oil for cooking.

Cooking the Ostrich and Preparing the Side Dish

• 🔪 The skinless ostrich is carefully moved towards the hot oil bath and basted with hot oil to soften the meat and give it a glossy finish.
• 🌶️ Green bell peppers are sliced, and red onions are finely chopped.
• 🍅 Ripe tomatoes are diced after stripping their skin, and added to the sautéed peppers and onions.
• 🥕 Carrots are added to the vegetable mix and sautéed until tender.
• 🧂 The vegetable base is seasoned with spices and sea salt.
• 🌾 Bulgur wheat is incorporated and toasted with the vegetables, then water is added for steaming.

Stuffing and Roasting

• 🥣 The cooked bulgur is used to stuff the ostrich cavity, and the ostrich is secured with kitchen twine.
• 🛡️ The stuffed ostrich is tightly wrapped in heavy-duty aluminum foil.
• ⛰️ The foil-wrapped ostrich is lowered into the hot earth oven, and the tandoor is covered and sealed with wet clay.

Unveiling and Serving

• 🔓 After the earth has done its work, the seal is removed, and the fully cooked ostrich is taken out of the underground oven.
• 🍽️ The foil is unwrapped, stitches are cut to expose the stuffing, and the cooked bulgur is placed on a platter.
• 🥩 Large pieces of roasted ostrich meat are sliced, shredded off the bones, and cut into small cubes before being arranged over the pilaf.