Hilib Ari
Ladies and Gents.
Today I am gonna give u guys and geerals top secret advo tips.
Most of you guys had hilib ari or adhi (qaldaan) before I am assuming, and most of u guys ate it without any remorse or any thought, but did u know that not all hilib ari is the same. usually in the digsi when the meat is cooked, people just dig in and get whateva out to complete their pasta or bariis meal. It's ok I am here to educate and help u guys not to become a statistic.
There are three types of hilib ari in the digsi, the big boneless chunk, the small spicy ones stuck to the bottom of the pan, and the ones still attached to the bone with baruur covering both sides, defending it. Well Advo primary recommendations (1) is to go for the hilib clinging on to the bone for a reason, that's the most tastiest and most delicious, but u must first separate the baruur and bone that came with it before devouring it. (2) the bottom of the pan baby, that spicy hilib that absorb all the spices and macaaness is there to help u eat ur food better and will have u comming back for seconds. (3) that boneless huge chunk of retarded meat, honestly it's the least tastiest and takes for ever to chew, it makes ur jaw soar from trying to break it down in little swallow-ble pieces. However the good news is that, it's rich in proteins.
I hope I provided useful info on this broad subject.
