Ribs from the Oven, Like from a Barbecue Recipe

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Some word with multiple meanings. This is the name of the method of cooking meat over coals at a temperature of 100-120 degrees Celsius, and the equipment necessary for cooking this method, and a picnic where you eat dishes cooked in a barbecue oven. There is even a sauce with this name! I’m going to do ribs in an electric locker small 18 litres with heating elements top and bottom, which I can manage. You can make them in a regular oven, just take more time than I spent. Marinate them, and then bake them in a clay pan. Such ribs are not ashamed to serve on a festive table, including new year’s. As you know, there is not much meat on the ribs, so we will eat 700 g for two!

Lamb in Puff Pastry “Dinosaur Egg” Recipe

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When cooking in an earthenware dish, all the useful qualities of the product are preserved as much as possible. In addition, the meat is incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and hard and of course is not suitable for use, but it is perfect as a decor when serving a dish.

Baked Vegetables with Turkey Medallions Recipe

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Baked vegetables are an ideal option for a delicious and healthy side dish or an independent snack. Vegetables cooked in a sleeve in the oven fully retain their juiciness and when adding seasonings, they are maximally saturated with their flavors and taste. With this method of cooking, the sliced pieces remain “whole”, acquire the desired softness, light blush and a pleasant taste. For a festive presentation, a bright vegetable side dish can be supplemented with any meat dish, in this recipe these are Turkey medallions. The meat is cooked quickly, the main thing is not to over-dry it, so the medallions are baked in the oven along with the vegetables in the sleeve.

Milk Tortilla Recipe

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The smell of fresh bread is unforgettable. Even when a person is well-fed, at the sight of hot, fragrant, fresh bread, there is a desire to break off a piece and enjoy the taste. Delicious, beautiful, personifying the sun tortilla in Uzbek cuisine has a special role. Of course, I can’t cook it in tandoor, but I finally got this wonderful tool for decorating bread and decided to try it out. What a delicious Uzbek bread it is!

Adana-Kebab Recipe

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Kebab is a dish of minced meat strung on a skewer and baked on a grill. The dish is a popular version of street fast food in Turkish, Caucasian and Asian cuisines. To keep the kebab well on a skewer, the minced meat must be kneaded for a long time and carefully until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). Part of Adana kebab in addition to meat and onions included a paste of paprika and spicy red pepper. For a brighter taste, I advise you to pre-bake Bulgarian and hot peppers. In my recipe, I will use a mixture of minced beef and lamb. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, the minced meat must stand in a cool place for at least a day.