Kebab is a dish of minced meat strung on a skewer and grilled. This dish is a popular variant of street fast food in Turkish, Caucasian and Asian cuisines. In order for the shish kebab to hold well on the skewer, minced meat must be kneaded for a long time and thoroughly until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). The composition of the Adana kebab, in addition to meat and onions, included a paste of paprika and hot 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 beef and lamb minced meat. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, minced meat should stand in a cool place for at least a day.
Khinkali is perhaps one of the most famous and delicious dishes of Georgian cuisine. Fragrant, hot, juicy, they embody hospitable and sunny Georgia. I suggest trying a not quite classic version of double khinkali.
One of the most beautiful autumn dishes, in my opinion, is stuffed pepper. Especially when it’s cooked in the oven. The filling of this pepper is very satisfying – lamb, vegetables and barley groats. It turns out very juicy, delicious and satisfying!
Delicious, juicy and fragrant pilaf! I cooked it in a slow cooker. This dish is very ancient, and there are many options for its preparation. I will tell you my version, which is close to the classic one. Someone will be outraged by cooking pilaf in a slow cooker. But we must take into account that we live in the modern world.
A very tasty salad for lovers of meat and mint. Iceberg salad, fragrant, tender meat and mint sauce. Lamb meat can be safely replaced with veal or even chicken.
