Stuffed Şırdan
The most important point to be considered by those who want to make şerdan, which is a favorite of offal lovers, at home is cleaning. Just like in the tripe, the cleaning of the slurry is very important. After cleaning the inside of the mustard you bought from the butcher, you should wash both sides of it many times with cold and then hot water. Then you should prepare a salty and lemon water and wait for the sherbets to turn white by keeping them in this water for a few hours. The syrup, which you will wash again later, is ready to be filled.
