The pintxos morunos is a Moorish dish of Spanish cuisine, like kebabs. It represents the slices of meat cooked on the coals. There is nothing complicated about it, and the trick lies in the spices. In Africa (where the Moors came from), it is prepared mainly from mutton. In Spain – most often from pork or chicken. I suggest you try the tuna version. But you can take the marinade from this recipe as a basis and use any other meat.
The meat is very tasty, moderately sharp, with a slight aroma of cognac. It doesn’t spoil because it’s salted. If the room is hot, it should be hung in the refrigerator. In the suspended state, the meat will be listened to more evenly than if You put it on the shelf.
Flavorful, bright, creamy gravy is a great addition to any side dish! For a full taste, mushrooms must be taken from the forest, not from the greenhouse (I have white ones, but others are perfect), and smoked paprika will add extra brightness to the taste.
Turkey pastrami according to this recipe is soft, tender, juicy and flavorful. It can be served as a slice on a festive table, for Breakfast on sandwiches or as an addition to a salad and is very convenient to take on a picnic.
After you prepare this roll, you will stop buying sausage in the store. Free of colorants and preservatives… What can be tastier than natural products? Try it and you won’t regret it))
There are popular delicious Serbian cutlets, but they are made from mixed minced meat: pork-beef. I suggest you cook a similar version, so “a La” from Turkey. These cutlets are cooked on the grill. You can cook them on a picnic on the grill or at home and take them with you on a picnic.
Very tasty, baked zucchini “cups” stuffed with minced lamb and millet. Under a cheese crust and with a spicy aroma of spices and vegetables. Zucchini looks great on a plate and is suitable for a festive menu.
A very rich hot dish, which in General does not require any special preparatory efforts, is prepared quickly and simply, and is suitable for dietary nutrition! Marinade based on mayonnaise, soy sauce and balsamic vinegar only enhances the taste of both vegetables and poultry.
