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.

Korean Style Carrots with Pickles Recipe

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Carrots in Korean are familiar and loved by many. The first to disappear from holiday tables. And the addition of pickled cucumber will make this salad even more spicy, interesting to taste. Treat. P.S.: I will make a reservation, it has an indirect relation to Korean cuisine, but in Russia it is associated with their appetizers, it is the most “Korean” salad.

Marseille Fish Soup “Bouillabaisse” Recipe

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Rich in proteins, beautiful and bright fish soup with vegetables will be a wonderful treat for your guests. Historically, this soup was cheap and prepared Provencal fishermen in the evenings from fish that could not sell a day. But over time, it has become very popular, and it began to add expensive fish and seafood (including lobster). Special piquancy to this soup gives orange peel and saffron – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to the Bouillabaisse virtually always. And toasts with garlic mayonnaise harmoniously combine all ingredients and set off their taste.