50 recipes for kebabs (Besttseller)

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Uploaded: 11.11.2010
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50 recipes for kebabs (Besttseller)

Description: This collection includes 50 recipes from the kitchen of different kebabs
Methods of cooking kebabs are with special applications such as
GOVERNMENTAL devices or improvised means and can be implemented in
hiking, and rest in the country, and even in the city
apartment. It contains recipes from simple to quite sophisticated
dishes that can satisfy the needs of any person.
Mutton kebab
1. In Adygeisk 8
2. Azeri (amateur) 8
3. Armenian-Kara on 8
4. African-style 9
5. Balkarian 9
6. Bulgarian 9
7. Bulgarian with courgettes 10
8. In Gelendzhik 10
9. Georgian (mtsvadi in eggplants) 11
10. Georgian 11
11. In the Dagestani 12
12. Indian-12
13. 13-Caucasian
14. Kazakh (Tostik) 13
15. Kara 14
16. In Lezginskie 14
17. Average 14
18. In hunting 15
19. In the Tat (kebab) 15
20. cross-legged with eggplant 16
21. Turkish rice 16
22. Uzbek 17
Kebabs BEEF
And veal
23. Balkan 18
24. Banquet Kazakh 18
25. mignon (basturma) 18
26. Georgian (long mtsvadi) 19
27. Lithuanian (Gintaras) 19
28. Uzbek 20
29. Home-21
30. Macedonian (ralenichi) 21
31. Kurgan 22
32. Moldovan (costita) 22
33. Of the 23 ribs kid
Skewers of meat
34. From the meat of wild boar ... 24
35. Of the 24 wild goat meat
36. Venison 24
Skewers of Leaver
37. Of the 26 sheep liver
38. Lamb kidneys 26
39. beef liver 26
40. The North 27
41. Of the 27 pig kidney
42. calf liver 27
Skewers of BIRDS
43. Chicken "Excellent" 29
44. Of the 29 duck
45. Of the 29 chicken ventricles
Skewers of FISH
46. \u200b\u200bVariety of sea fish 30
47. Of the 30 river fish
48. Of the 30 fish tubules
49. From 31 walleye
50. Pike 31
Shish kebab is a favorite dish of almost all mountain
and pastoral peoples, as in the present conditions, he received
widely used in the widest circles of the population.
Draws in shashlik simplicity and accessibility in prigotovle-
SRI, the possibility of using a wide variety of meat
products, excellent taste, nutritional value. The culture
tour of different nations has its own notion of barbecue. Thus, it
translated as "fried food without water", "skewer" and so on. e., that
can in some cookbooks Therefore treat it
notion widely.
At the same time the core of the domestic literature
cooking kebab concept quite settled and below
It refers to a meat dish made from the main types
rows of meat (lamb, beef, pork, kozlyati-
us, the meat of wild animals, birds, fish offal and flesh) to
closed fire (over hot coals in a grill, electricity
Barbecue and so on. d.) by a special technology to use
tion of certain devices (skewers, skewers, vertices
body, BBQ, grill and so on. d.). This concept will be used
vatsya in this book.
Consider the basic technology and components for the Examples
prepara- kebabs. You must first choose myasopro-
ucts. The meat should be of high quality as possible - may
lodyh animals or meat with incremental slices bacon
or fat. Meat young animals can be used for
cooking kebabs without additional operations (Marie
Considerations), and if it is marinated, then a short time and,
usually without acetic acid. Usually no marinated meat poultry
Tzu and fish pieces. At the same time in many recipes to
further saturate the meat juice, give it the necessary
my taste, provided marinating. The marinade is prepared in accordance
ance with the recipe, its composition in the preparation of meat for shash-
bast possible need to change. Meat stand in Marie
Nadia from 15 minutes to a day or more, which should be considered. If
fried meat without the marinade, it is usually small pieces of meat ob-
McEwan in vegetable oil, or


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