Adana-Kebab Recipe

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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.

Pepper and Nut Seasoning Recipe

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If I haven’t already tormented you with my pepper seasonings, today there will be another one – with walnuts! In fact, it is adjika, but from the point of view of consumption it is a semi-finished product, from which an amazing, fragrant, exquisite sauce for any dish is obtained. It’s amazing!

Quick Kimchi Recipe

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A long time ago, when I was just starting to get sick with Asia, I dug up a recipe for quick kimchi somewhere. Once I tried to cook for dinner, and my family quickly tasted this snack. In general, it is fast, tasty and spicy.