This Kabardian pasta, which is prepared only from millet and water, and fragrant, melting on the tongue of lamb-amazingly combined and complement each other. Pasta, which is prepared without any seasonings and even without salt-the perfect companion of lamb, not interrupting the taste.
Cook Time | 60 minutes |
Servings |
Ingredients
- 3 pieces Lamb ribs
- 2 glasses Millet
- 2 pieces Tomatoes
- 3 cloves garlic
- 1 bunch Cilantro
- 1 piece Chili pepper
- A mixture of spices to taste
- Salt to taste
- 6 glasses Water
- 3 tablespoons Vegetable oil
Ingredients
|
Instructions
- Until is preparing meat, are posing on the fire cauldron with 6 glasses water for pasta. Pasta you can cook in any quantity, the main thing-to observe the proportion of 1: 3 (1 part of millet and 3 parts of water). While the water boils, sort out the millet, if required, and rinse thoroughly with warm water. Change the water 6-7 times until it becomes transparent. Pour the millet into the boiling water.
- Next, prepare the pasta without a lid. Now it is necessary to stir more often. It is desirable to do this with a wooden spatula. The more often we knead the paste, the more tender it will turn out in the end. We as though "fry" our millet weight, all the time kneading in a cauldron. In the process of cooking the walls of the cauldron will be covered with a crust of millet, let it not scare you, it should be. In this crust, as in a bowl, we bake our pasta until it begins to lag behind the walls. During this time we will have a dense mass.
- Hot paste spread in a deep bowl, preferably glass or enamel, but not plastic. Periodically wetting the palms in cold water, very carefully, so as not to burn, tamp our paste. It can be eaten both hot and cold. Very tasty hot with salted cheese. And for our dish, we will cool it slightly, and then cut it into small slices.
Leave a Reply