tag:blogger.com,1999:blog-21053189470204378142024-03-19T14:04:35.023-04:00Authentic KebabsThis is a blog about tasty authentic and unusual cuisine. It is about kebabs, and pilaf, but mostly kebabs:) These are delicious and fun to make, an often overlooked art of grilling on skewersJay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2105318947020437814.post-215315743073159332013-11-15T15:09:00.000-05:002013-11-15T15:09:00.075-05:00Best Salmon KebabThere are a lot of recipes for salmon kebabs out there, but I guarantee you , that you will love this one, just give it a try :)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-CejKwHhDBAQ6HWyRO0bI4A5rMDzYyGgwLodV4FdiRFuv0EnjfXFCldUETZYTQCv6V-HZT9ybFY5a-ZZIObjPKPAD4VB-qT2VvFYCXdCFUJI57SPIu1P5i2122IJiEscPUJmgRSiX8_0/s1600/samon+kebab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-CejKwHhDBAQ6HWyRO0bI4A5rMDzYyGgwLodV4FdiRFuv0EnjfXFCldUETZYTQCv6V-HZT9ybFY5a-ZZIObjPKPAD4VB-qT2VvFYCXdCFUJI57SPIu1P5i2122IJiEscPUJmgRSiX8_0/s1600/samon+kebab.JPG" /></a></div>
<br />
<br />
<span class="hps">Time</span>: <span class="hps">about 2 plus hours</span><br />
<span class="hps">Servings</span>: 6-8<br />
<br />
<span class="hps">Ingredients:</span><br />
<span class="hps">salmon fillets</span> <span class="hps">---</span> <span class="hps">2 lbs</span><br />
<span class="hps">camembert</span> <span class="hps">circle</span> <span class="hps">cheese about 0.5 lbs</span><br />
<span class="hps"></span><span class="hps">-cured</span> <span class="hps">prosciutto ham</span> <span class="hps">--- 6</span> <span class="hps">8 large</span> <span class="hps">thin</span><br />
<span class="hps">slices</span><br />
<span class="hps">small</span> <span class="hps">multi-colored</span> <span class="hps">bell peppers</span> <span class="hps">---</span> <span class="hps">2 pcs.</span><br />
<span class="hps">fresh green</span> <span class="hps">fennel</span> <span class="hps">---</span> <span class="hps">to taste</span><br />
<span class="hps"><span class="hps">"extra</span> <span class="hps">virgin</span>" olive oil</span><br />
<span class="hps"></span><br />
<span class="long_text" id="result_box" lang="en" tabindex="-1"><span class="hps">For the marinade</span>:<br /><span class="hps">extra virgin olive oil</span> <span class="hps">---</span> <span class="hps">4 tbsp</span><br /><span class="hps">juice of</span> <span class="hps">half</span> <span class="hps">a lemon</span> </span><br />
<span class="long_text" lang="en" tabindex="-1"><span class="hps">pinch of</span> <span class="hps">anise seeds</span><br /> <span class="hps">mustard powder</span> <span class="hps">1 tsp.</span><br /><span class="hps">salt and</span> <span class="hps">freshly ground</span> <span class="hps">black</span> <span class="hps">pepper</span> <span class="hps">to taste</span> </span><br />
<span class="long_text" lang="en" tabindex="-1"></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="1.">1. </span><span title="Разрежьте камамбер сначала вдоль пополам, а затем">Cut the Camembert first half lengthwise , and then </span><span title="каждую половинку – на 8 частей.">each half - to 8 parts.</span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="каждую половинку – на 8 частей."> </span><span title="Положите кусочки сыра">Place the slices of cheese </span><span title="корочкой вниз на большую тарелку и поставьте ее в">crust down on a large plate and place it in </span><span title="морозильник на 2 ч. Нарежьте сладкий перец квадратиками">the freezer for 2 hours </span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="морозильник на 2 ч. Нарежьте сладкий перец квадратиками"></span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="морозильник на 2 ч. Нарежьте сладкий перец квадратиками">2.Cut the peppers into cubes </span><span title="со стороной 3 см.">about 2 inches wide</span><span title="2.">.</span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="2."> </span><span title="Нарежьте филе семги кубиками со стороной 3 см,">Cut the salmon fillet into cubes as well same size,</span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="положите в миску, добавьте лимонный сок, горчицу,">Put in a bowl, add the lemon juice , mustard, </span><span title="оливковое масло и анис.">olive oil and anise .</span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="оливковое масло и анис."> </span><span title="Посолите и поперчите по вкусу,">Season with salt and pepper to taste.</span></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="Посолите и поперчите по вкусу,"> </span><span title="все перемешайте и поставьте в холодильник на 1–2 ч.">Mix everything and refrigerate for 1-2 hours</span></span><br />
<span class="long_text" lang="en" tabindex="-1"></span><br />
<span class="long_text" lang="en" tabindex="-1"><span title="3.">3 . </span><span title="Сложите ломтики ветчины прошутто вдоль и нарежьте">Fold the slices of prosciutto ham and slice along </span><span title="полосками, сходными">strips, similar to </span><span title="по ширине с кусочками камамбера.">the width of the slices of camembert . </span><span title="Выньте сыр из">Remove the cheese from </span><span title="морозилки, заверните каждый кусочек в полоску прошутто">the freezer , wrap each piece in a strip of prosciutto </span><span title="и нанижите вперемежку с кубиками семги">skewer it mixed with diced salmon </span></span><span class="hps">and slices</span> <span class="hps">of pepper</span> <span class="hps atn">on the pre-</span><br /><span class="hps">soaked</span> <span class="hps">wooden skewers</span> <span class="hps">or thin </span><span class="hps">metal skewers</span><span>.</span><br />
<span></span> <span class="hps">Then place the</span> <span class="hps">prepared</span><br /><span class="hps">kebabs</span> <span class="hps">in the freezer for</span> <span class="hps">10 min</span><span>.</span><br />
<span></span><br /><span class="hps">4</span><span>.</span> <span class="hps">Take out</span> your kebabs<span>, </span> <span class="hps">lightly oil it</span> <span class="hps">and cook</span> <span class="hps">on a well</span><span>-heated</span> <span class="hps">and</span><br /><span class="hps">oiled</span> <span class="hps">grid</span> <span class="hps">over</span> <span class="hps">medium</span> <span class="hps">heat</span> about 10-12 minutes <span class="hps">until</span><br /><span class="hps">your</span> <span class="hps">pieces</span> <span class="hps">turn pinkish gray</span><span class="hps">.</span><br />
<span class="hps"></span><br /><span class="hps">5</span><span>.</span> <span class="hps">Serve immediately</span> <span class="hps">on plates</span><span>,</span> <span class="hps">sprinkle with</span> <span class="hps">chopped</span><br /><span class="hps">fennel</span> <span class="hps">greens</span><span>.</span><br />
<span class="long_text" lang="en" tabindex="-1"><span lang="JA" style="font-family: Calibri; font-size: large;"><span lang="JA" style="font-family: Calibri; font-size: large;"></span></span></span><div align="LEFT">
<span class="long_text" lang="en" tabindex="-1"><span lang="JA" style="font-family: Calibri; font-size: large;"><span lang="JA" style="font-family: Calibri; font-size: large;"> </span></span></span></div>
<span class="long_text" lang="en" tabindex="-1"><span lang="JA" style="font-family: Calibri; font-size: large;"><span lang="JA" style="font-family: Calibri; font-size: large;">
</span></span><div align="LEFT">
</div>
</span><br />
<div align="LEFT">
</div>
<div id="gt-res-tools">
<div id="gt-res-tools-l">
<div aria-hidden="false" aria-label="Select all" class="select-button goog-toolbar-button" data-tooltip-align="t,c" data-tooltip="Select all" id="gt-res-select" role="button" tabindex="0" unselectable="on">
</div>
</div>
</div>
Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com0tag:blogger.com,1999:blog-2105318947020437814.post-87304256377084750482013-11-15T14:37:00.002-05:002013-11-15T15:17:43.575-05:00Kebab Georgia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9rHylsS8cO5GAmuOSVD84hkZgOI5qJUVJ86z9D4dQ9VoefwqjN_pj7TsMWNPaMYSbmihZALx23FO5Zj4xZLhLhN89kKkddfhy-a9cEZsUmmdlRy5Mcsn52HIx4pRa5ldQne_787_fRuQ/s1600/Kebab+Georgia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9rHylsS8cO5GAmuOSVD84hkZgOI5qJUVJ86z9D4dQ9VoefwqjN_pj7TsMWNPaMYSbmihZALx23FO5Zj4xZLhLhN89kKkddfhy-a9cEZsUmmdlRy5Mcsn52HIx4pRa5ldQne_787_fRuQ/s1600/Kebab+Georgia.JPG" /></a></div>
<span class="hps"></span><br />
<div style="text-align: left;">
<span class="hps">Skill Level: Intermediate<br /><span class="hps">Time</span>: <span class="hps">1:00</span><br /><span class="hps">Servings</span>: 10-12</span></div>
<div style="text-align: left;">
<span class="hps"></span> </div>
<div style="text-align: left;">
<span class="hps">Ingredients:</span></div>
<div style="text-align: left;">
<span class="hps">Spare</span><span class="hps">ribs</span> <span class="hps">---</span> <span class="hps">6 lbs</span></div>
<div style="text-align: left;">
<span class="hps">red</span> <span class="hps">wine vinegar</span>, if desired <span class="hps">--- 200</span> <span class="hps">ml</span></div>
<div style="text-align: left;">
<span class="hps">onion</span> <span class="hps">to taste</span></div>
<div style="text-align: left;">
<span class="hps">salt to taste</span></div>
<div style="text-align: left;">
<span class="hps">Pita bread</span> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span class="hps">1.</span> <span class="hps">Cut spareribs</span><span class="hps"> into</span> <span class="hps">equal</span> <span class="hps">pieces</span> <span class="hps">(each</span></div>
<div style="text-align: left;">
<span class="hps">should</span> <span class="hps">be</span> one <span class="hps">rib</span> <span class="hps">and a bit</span> <span class="hps">of fat</span>). </div>
<div style="text-align: left;">
<span class="hps">Georgians</span> <span class="hps">believe that</span></div>
<div style="text-align: left;">
<span class="hps">nice fresh</span> <span class="hps">meat</span> <span class="hps">without the need for</span> <span class="hps">pickling,</span> <span class="hps">but</span></div>
<div style="text-align: left;">
<span class="hps">if you wish,</span> <span class="hps">make a</span> <span class="hps">marinade</span> <span class="hps">from</span> <span class="hps">good</span> <span class="hps">wine vinegar</span>, onions</div>
<div style="text-align: left;">
<span title="нарезанного полукольцами, соли и черного перца, плотно сложите">chopped into half rings , salt and black pepper , put your ribs</span></div>
<div style="text-align: left;">
<span title="нарезанного полукольцами, соли и черного перца, плотно сложите"></span><span title="мясо в маринад и накройте крышкой.">in the marinade and cover with a lid. </span><span title="Оставьте на 1–6 ч.">Leave refrigerated for 1-6 hours</span></div>
<div style="text-align: left;">
<span title="Оставьте на 1–6 ч."></span><br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span title="Оставьте на 1–6 ч.">
</span></div>
<div style="text-align: left;">
<span title="2.">2 . </span><span title="Шампуры возьмите широкие и плоские, чтобы мясо не">Take the skewers are wide and flat , so the meat would be easier to cook evenly</span><span title="проворачивалось при жарке."> .</span></div>
<div style="text-align: left;">
<span title="проворачивалось при жарке."> </span><span title="Нанизывайте мясо таким образом,">Strung meat so</span><span title="чтобы оно шло вдоль шампура, не свисая с него.">that it was going along the skewer , not hanging from it. </span><span title="Куски на каждом">Pieces of each</span><span title="шампуре должны быть одного размера и качества, чтобы">rib should be the same size and quality to</span><span title="прожарились равномерно.">cook evenly.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3OqeZOhEgrKxpI-V7VsPNQo5jdjY_r0u6LjrHkMzLmnxSW89lPmAeunyD1qTmkVgNYIRPCtxAalWEmiUg2TjJl-H-NPaE_5-ZpwLfl6pH2DCiYvX76AASr_6GsO5MTN8NCj6n8VPD_Wm/s1600/mangal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3OqeZOhEgrKxpI-V7VsPNQo5jdjY_r0u6LjrHkMzLmnxSW89lPmAeunyD1qTmkVgNYIRPCtxAalWEmiUg2TjJl-H-NPaE_5-ZpwLfl6pH2DCiYvX76AASr_6GsO5MTN8NCj6n8VPD_Wm/s1600/mangal.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span title="прожарились равномерно."></span> </div>
<br />
<span title="прожарились равномерно."></span><br />
<div style="text-align: left;">
<span title="3.">3 . </span><span title="Разожгите угли в мангале – они должны подернуться белым">Light the coals in the grill - they should turn over with white</span><span title="пеплом.">ash. </span><span title="Шампуры уложите на расстоянии 10–15 см от углей и">Place the skewers about 5-6 inches from the coals and</span><span title="жарьте, не забывая их часто поворачивать.">cook , do not forget to turn them often . </span><span title="15 мин.">15 minutes </span><span title="для полного">for complete</span><span title="прожаривания свежего мяса вполне достаточно – дальше оно">roasting of fresh meat is enough - then it</span><span title="начнет обугливаться.">will begin to char .</span></div>
<div style="text-align: left;">
<span title="начнет обугливаться."></span><br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span title="начнет обугливаться.">
</span></div>
<div style="text-align: left;">
<span title="4.">4 . </span><span title="В большой миске крупно нарежьте лук, возьмите ломоть тонис">In a large bowl, coarsely chop the onion , take some Pita bread</span></div>
<div style="text-align: left;">
<span title="В большой миске крупно нарежьте лук, возьмите ломоть тонис"></span><span title="пури и снимайте с его помощью горячий шашлык с шампуров,"> and use it to take your ribs from hot barbecue skewers ,</span><span title="пересыпая луком – он впитывает вкус мяса, слегка «обжаривается»">sprinkling onions - it will absorb the taste of meat </span><span title="и становится отдельной закуской.">and becomes a separate snack.</span></div>
<br />Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com0tag:blogger.com,1999:blog-2105318947020437814.post-32552898319625198422011-07-28T00:21:00.004-04:002011-08-02T21:29:24.338-04:00Kebab TbilisiWell, we got our first submission for an August contest.<br />
This recipe is for a Georgian style kebab. We are talking about Georgia as a country in Eurasia. It is a very simple kebab, that after marinating will keep your meat juicy and tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95yYfj5u8cGb-vGtqxBqhkqk1ixkJNl2OQPJWWmRYIw6w9n5eTIS9SWdl1upMwzbwYJUkAwxgLUlupThPznegGXuOyztrF00ofVgVll_e_twNyu3xjhu5fFUEb6Z7JjcgTRanKLNLO_us/s1600/1000000748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95yYfj5u8cGb-vGtqxBqhkqk1ixkJNl2OQPJWWmRYIw6w9n5eTIS9SWdl1upMwzbwYJUkAwxgLUlupThPznegGXuOyztrF00ofVgVll_e_twNyu3xjhu5fFUEb6Z7JjcgTRanKLNLO_us/s320/1000000748.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Time to make: 10-12 minutes , marinating 35-48 hours</div><div class="separator" style="clear: both; text-align: left;">Skill level: easy</div><br />
<a name='more'></a>List of ingredients:<br />
1lb - beef<br />
1-2 onions<br />
1 bay leaf<br />
2 tablespoons of red vinegar<br />
Parsley<br />
salt and pepper to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fp0oG5SUNXZQOaeHnCLMmEK1vUE_ssWkJVjwusZUy6ePcY2X528TlajC476LZ1USDf3ECtSAgR7MwVTVtReCLL7WF1a5KBxKz0pBX-PRePjbNscsZh9XySgBE_RRfp8vTohVFKXNi_e8/s1600/1000000724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fp0oG5SUNXZQOaeHnCLMmEK1vUE_ssWkJVjwusZUy6ePcY2X528TlajC476LZ1USDf3ECtSAgR7MwVTVtReCLL7WF1a5KBxKz0pBX-PRePjbNscsZh9XySgBE_RRfp8vTohVFKXNi_e8/s320/1000000724.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cut beef into bite size pieces</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJpX4c0Gq9vPN-PjjY1x_xnE8OBLGErTG3ki8PFcdcSB7NSXHj8H4d8H9oZ2_AYezakp9Cfc2YmG7x0fgSErb9E0GWre0Fp_j8NVUJ3lwxZ5wcW1Ky5TPoiIjvyvs8318Z4YEn2Szwuws/s1600/1000000725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJpX4c0Gq9vPN-PjjY1x_xnE8OBLGErTG3ki8PFcdcSB7NSXHj8H4d8H9oZ2_AYezakp9Cfc2YmG7x0fgSErb9E0GWre0Fp_j8NVUJ3lwxZ5wcW1Ky5TPoiIjvyvs8318Z4YEn2Szwuws/s320/1000000725.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Chop some onions, put handful of salt on it and give it a hard squeeze, to let the juices out, than put it in the dish on the top of your meat</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaiVVtP_OseA6LsoEevU1TNGIVbjkFIcYUv6PLoREwVMYcUt06M3LoidhC_VuhNPgde9H_tggsXRqzS5JlUsas_wNbVUHcSn_D-glPAtEiQlo-_O-fhgjXCR5s7rxHxferkljr9k6YRhH/s1600/1000000726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaiVVtP_OseA6LsoEevU1TNGIVbjkFIcYUv6PLoREwVMYcUt06M3LoidhC_VuhNPgde9H_tggsXRqzS5JlUsas_wNbVUHcSn_D-glPAtEiQlo-_O-fhgjXCR5s7rxHxferkljr9k6YRhH/s320/1000000726.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add pepper, red vinegar, bay leaf and parsley. Mix thoroughly, refrigerate for 36-48 hours.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTKX0OcVzTVJmV6CvtVOBxda3vvegwvSbeXPjN0pVYGEW1uhLE9qVaOIXNlAd5-bZvTbxMNQz0vEvTET3brnWpU4tCQi7jRrBP77WUwELuVkDRuAugsV4KYm41kNAmGdpeobY-_H7ogRR/s1600/1000000670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTKX0OcVzTVJmV6CvtVOBxda3vvegwvSbeXPjN0pVYGEW1uhLE9qVaOIXNlAd5-bZvTbxMNQz0vEvTET3brnWpU4tCQi7jRrBP77WUwELuVkDRuAugsV4KYm41kNAmGdpeobY-_H7ogRR/s320/1000000670.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When ready to make it, fire up your grill/ mangal in my case. Once your coals have some white ashes over it, and glowing red, it is time to cook.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR-XliY3BsDwKCEjI2-vrU2VBLAxTn-hRmVV3-b8Wr__4f66QhdLAgLdzbuaINM3G6-kl7nnkkv2bYSzb4Qg_vHFlq11lnatFgKAEJEIS2PKE9kVIUiuMUcOl_dJzBvFmiRTyjo4maPNW/s1600/1000000735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR-XliY3BsDwKCEjI2-vrU2VBLAxTn-hRmVV3-b8Wr__4f66QhdLAgLdzbuaINM3G6-kl7nnkkv2bYSzb4Qg_vHFlq11lnatFgKAEJEIS2PKE9kVIUiuMUcOl_dJzBvFmiRTyjo4maPNW/s320/1000000735.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">While you are preheating your grill, time to garnish your tray, of course it is an optional step, here is just a simple idea, with lemon, cucumber and tomato.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX5wi0L35bYQUfgARzLNwhUW-NzrF_7KD21lvOL6sppTFePXGX3KvNMs92EvI_33RCTdoeZlQJ9jfU61df8oZIv_Lm3TxEO4cwllIEpCs3zzTrmWrZYxrwZ2_uv8wWeelm9QqjUjXkiHr/s1600/1000000736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX5wi0L35bYQUfgARzLNwhUW-NzrF_7KD21lvOL6sppTFePXGX3KvNMs92EvI_33RCTdoeZlQJ9jfU61df8oZIv_Lm3TxEO4cwllIEpCs3zzTrmWrZYxrwZ2_uv8wWeelm9QqjUjXkiHr/s320/1000000736.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Put your kebabs on the grill, make sure to turn often.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ9FgnmkwCxvPM1VW1zSPO7wbxtlNQWzBLhFY4WTUcmXN6hyoSkvcQ1PpNEXi3zsQNZKsRlJQIemVcYOO_WZnbgcf-wP85fdjJQCD3VgzfG_CifHmA_p9zlR5eegTxcCmZSh-dK8moouR/s1600/1000000738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ9FgnmkwCxvPM1VW1zSPO7wbxtlNQWzBLhFY4WTUcmXN6hyoSkvcQ1PpNEXi3zsQNZKsRlJQIemVcYOO_WZnbgcf-wP85fdjJQCD3VgzfG_CifHmA_p9zlR5eegTxcCmZSh-dK8moouR/s320/1000000738.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For a little bit more flavor, you can add some thyme, at the last 2-3 minutes of cooking, it will produce a wonderful aroma for your kebab :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jPD_x3gAvjr0LoiAZAWnaIGSWPthakN8A7NwIYFblxrFSsATrTGeTZvIDZ7vHJvfrNjnNofAkpw5qPnXYOuYtGMJvI0L-Ondld4vjlEXKN0AeO8iZyWulGiXoDcnmuKiVRx8hrNnbjgY/s1600/1000000742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jPD_x3gAvjr0LoiAZAWnaIGSWPthakN8A7NwIYFblxrFSsATrTGeTZvIDZ7vHJvfrNjnNofAkpw5qPnXYOuYtGMJvI0L-Ondld4vjlEXKN0AeO8iZyWulGiXoDcnmuKiVRx8hrNnbjgY/s320/1000000742.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Well, here it is. All ready for consumption :)</div><div class="separator" style="clear: both; text-align: center;">Overall it was a great kebab. The meat came out tender and juicy, ingredients were simple enough and easy to locate, and it does not take much skill to make one, as long as you have some experience grilling.</div><div class="separator" style="clear: both; text-align: center;">I would rate it : 8.5</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com2tag:blogger.com,1999:blog-2105318947020437814.post-67957390125522354582011-07-24T22:06:00.020-04:002013-09-24T21:57:17.489-04:00Lulya Kebab<div class="separator" style="clear: both; text-align: left;">
Lulya kebab is an awesome dish. For anyone interested in the art of making kebabs, it is a must to try at least once. It is absolutely delicious , very exotic and fun to make.</div>
<div class="separator" style="clear: both; text-align: left;">
Skill Level: Intermediate</div>
<div class="separator" style="clear: both; text-align: left;">
Time to make:12 minutes, once meat is prepared</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkk0RK9JbSRTMzweI3Jetlo8j2egqjEOkpnwG6rb-tygW9nOKrKq1QCPTesu42QHrILANTCyeTz9JWjMki9pLRv0QWo89Zw6QuG0xUS9SecDmuCUA3AVIKx6i-8wW5Ko81d8C3YPeWMbi/s1600/1000000679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lyulya kebab recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkk0RK9JbSRTMzweI3Jetlo8j2egqjEOkpnwG6rb-tygW9nOKrKq1QCPTesu42QHrILANTCyeTz9JWjMki9pLRv0QWo89Zw6QuG0xUS9SecDmuCUA3AVIKx6i-8wW5Ko81d8C3YPeWMbi/s320/1000000679.jpg" height="239" title="Lulya kebab - ethnic russian kebab" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><span class="Apple-style-span" style="color: blue;">You will need:</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span"><br /><span style="color: blue;">
</span></span><span style="color: blue;"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">1lb of ground lamb (beef or pork is acceptable as well)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">100 g of lamb fat( pork fat will work too)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">1 onion </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">pinch of salt to taste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">1/2 teaspoon of cumin</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">pepper to taste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">1 teaspoon of coriander</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">cilantro</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue;">lemon</span></div>
<br />
<div class="separator" style="clear: both;">
<br /></div>
The most authentic and probably the best way to prepare the meat is to grind it yourself, or chop it with a really sharp knife, as it will preserve most of the meat juices. My butcher already had some ground lamb, so I went the lazy way about it :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r-GqP8UTIAaz-zMN4aaXsOXzntee5iKAv7s_VTX1zNSTr54nhC9aEsA7h6P1Gnr0DiLSPcRcPbulOd4SL4e5IEcoY4oUnukoeHURzR8zVEVac6bMXDwFpHuFvPD7A14oMFV9hRcjQUEc/s1600/1000000652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r-GqP8UTIAaz-zMN4aaXsOXzntee5iKAv7s_VTX1zNSTr54nhC9aEsA7h6P1Gnr0DiLSPcRcPbulOd4SL4e5IEcoY4oUnukoeHURzR8zVEVac6bMXDwFpHuFvPD7A14oMFV9hRcjQUEc/s320/1000000652.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
You have to mince a piece of fat into the tiniest little cubes that you can make </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_-bvV2YppKUyGPhxVFnJbMXNgfUPI2D2qM7ug4zfNRo-CYfQUkJe6rchVhqPzPZOkjA5IQbIacUh0re8NOoJRK-7ySkGv95SyvIzQ4nYbxTyl4kgMa2EKNHuWVK_azlPlvaSg4RHEjnY/s1600/1000000653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_-bvV2YppKUyGPhxVFnJbMXNgfUPI2D2qM7ug4zfNRo-CYfQUkJe6rchVhqPzPZOkjA5IQbIacUh0re8NOoJRK-7ySkGv95SyvIzQ4nYbxTyl4kgMa2EKNHuWVK_azlPlvaSg4RHEjnY/s320/1000000653.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Same goes for cilantro</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbmpj7lu1vXmSE6RQeTNXOfYgH_605g3dNcGofnqb4rHbwS__NsDzl7Li4NkgZ2xM_j7ERQ51DwmZ24mvEINeZXYPV_wyW-6jHnDuPTXr8RRzAbOBR3tHfpBaUW_A2rbkz2KC-brBeI2/s1600/1000000654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbmpj7lu1vXmSE6RQeTNXOfYgH_605g3dNcGofnqb4rHbwS__NsDzl7Li4NkgZ2xM_j7ERQ51DwmZ24mvEINeZXYPV_wyW-6jHnDuPTXr8RRzAbOBR3tHfpBaUW_A2rbkz2KC-brBeI2/s320/1000000654.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Next is the very important step. It will make or break your lulya kebab. You have to combine your ground meat, fat, cilantro, add coriander,cumin, salt and pepper to taste. You have to keep mixing by hand for about 7 minutes. Once you are done, shape it into a ball, and start throwing hard at the cutting board or the bottom of your mixing dish for about 5-10 minutes or so. This will start a chemical reaction that will in later steps keep your kebab attached to skewers and prevent it from falling apart and falling into charcoal, so just be patient and follow directions. Once you are done, cover your dish with foil, cut a few holes in it, and refrigerate it for 1-2 hours</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ogj0_grvVxqpMGNZElyAe2wChozkR-D-zJ1f-DvR8HH6c-JFtqBY1pjBpj6SEJAYAX7R9VAbi72q61OTdOtWDa_E-Ml-uF05VwwmiaeoUhRTeGcNNIGruTRDg_m6eIGDysi3jZhsq0Lx/s1600/1000000656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ogj0_grvVxqpMGNZElyAe2wChozkR-D-zJ1f-DvR8HH6c-JFtqBY1pjBpj6SEJAYAX7R9VAbi72q61OTdOtWDa_E-Ml-uF05VwwmiaeoUhRTeGcNNIGruTRDg_m6eIGDysi3jZhsq0Lx/s320/1000000656.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
This step is optional, I have used leftover cilantro, lemon and some pomegranate seeds to garnish the dish.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmQSYUMjhA0paGwTFtNvdh0CZG0RTXlq5LJxvByH-jxVAnDlL02KhzUOdlHKchg6srnohmLywI2QnYRqlomexrUKcs0wn9VTsTpfcNBLZpQfypGtWyfqJa_e2iJlvhnkSKNIVK4Lh21u2/s1600/1000000668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmQSYUMjhA0paGwTFtNvdh0CZG0RTXlq5LJxvByH-jxVAnDlL02KhzUOdlHKchg6srnohmLywI2QnYRqlomexrUKcs0wn9VTsTpfcNBLZpQfypGtWyfqJa_e2iJlvhnkSKNIVK4Lh21u2/s320/1000000668.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Slice some onions, add 1/4 cup of vinegar to it, and a little bit of dill or basil.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqxAkq5XZU3s3qu8eqMBS109W8HH2ZWO3bMMEiFgyjtKrIK6FC3S15pLh9UcX8ir5R9Pyx-fYPpCiMGN5D7VM95QESkL0zGAhtRm98bamLhE1ZpjLpq6iwk5JRll6wN01rVMI3lWwzJ1k/s1600/1000000669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqxAkq5XZU3s3qu8eqMBS109W8HH2ZWO3bMMEiFgyjtKrIK6FC3S15pLh9UcX8ir5R9Pyx-fYPpCiMGN5D7VM95QESkL0zGAhtRm98bamLhE1ZpjLpq6iwk5JRll6wN01rVMI3lWwzJ1k/s320/1000000669.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Fire up your grill, or preheat your oven to 375 F. I'm using a special grill, called "mangal", which is specifically designed to make kebabs. So, if you are interested in making a lot of kebabs, I strongly advise you to invest in one, with some stainless steel skewers. If you are using regular grill, you can purchase some kebab accessories for it, to make sure that your kebab doesn't touch the grill grate, otherwise it will stick to it and you won't be able to flip it over.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pRTt5OxOtek5orRUjGy2qD5TdUg6PdXcRAksnZUALlDt_IImLhD-PHR8ygq6E823sML-wBG0usR9sA6Gu8NHqaQNDIPVBDxq5fYqUuRzUcSePztflsrWlKlumAZ-ZyAbscatsvHgOWKC/s1600/1000000670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pRTt5OxOtek5orRUjGy2qD5TdUg6PdXcRAksnZUALlDt_IImLhD-PHR8ygq6E823sML-wBG0usR9sA6Gu8NHqaQNDIPVBDxq5fYqUuRzUcSePztflsrWlKlumAZ-ZyAbscatsvHgOWKC/s320/1000000670.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Prepare charcoal, when it's all lit up red and has some white ashes over it, it is time to grill.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP75P8lqbop0A6J4VxhEO7FaGgAhNjGyzyXa8Rsg-v-kCt87ogyVBZ0u2YksB7yYd-qKPPpA5Jq7Hp_OlA9Y29SkgVXun6uExhregShMZJ-y81MrfN_S6zHvKxc1pnv5Y84NBPooc3MSb/s1600/1000000672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP75P8lqbop0A6J4VxhEO7FaGgAhNjGyzyXa8Rsg-v-kCt87ogyVBZ0u2YksB7yYd-qKPPpA5Jq7Hp_OlA9Y29SkgVXun6uExhregShMZJ-y81MrfN_S6zHvKxc1pnv5Y84NBPooc3MSb/s320/1000000672.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
To shape lulya kebab, make a tennis ball size round meat patty, and put it on the skewer, while holding the ball with one hand, start turning skewer with the other hand clockwise, squeezing the meat gently and spreading it over the skewer. Make sure there are no holes left and everything looks uniformed, seal the ends to prevent any juices from ripping your kebabs apart.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwc8hrikoklF1huF_CYhl8CzB2IAVOyZXIZvxbRaQ1F_FqxfdRwlfK8BTOmHJY22WQVi1sDiUsDGKnSjUMYx43WuPTGh2oM_lIuxvi7fMsogVWjeOqXxOOHYDZWUgj-MLKrvzimx0bWwn/s1600/1000000673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwc8hrikoklF1huF_CYhl8CzB2IAVOyZXIZvxbRaQ1F_FqxfdRwlfK8BTOmHJY22WQVi1sDiUsDGKnSjUMYx43WuPTGh2oM_lIuxvi7fMsogVWjeOqXxOOHYDZWUgj-MLKrvzimx0bWwn/s320/1000000673.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
All right, it is time to put it on the grill. If you are using the oven, you can skip these steps, just spray your oven dish, before putting it in, it will cook for 15- 20 minutes or until golden brown in it, make sure to flip it over a few times.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFjch7Xul3RXGzy1_RBlN55uMNEupgSp6ByHqlsYQ6C12inYdGpJLPMK2KDXXswDHhisisKXG6Qoxp_dCkwGgO5bJKsVMyFfHGWjXYTQs5EWLOfpzD1Zl3OknDSUckHDaz-w1k4sn-QZi/s1600/1000000674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFjch7Xul3RXGzy1_RBlN55uMNEupgSp6ByHqlsYQ6C12inYdGpJLPMK2KDXXswDHhisisKXG6Qoxp_dCkwGgO5bJKsVMyFfHGWjXYTQs5EWLOfpzD1Zl3OknDSUckHDaz-w1k4sn-QZi/s320/1000000674.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Keep turning it often, do not let it burn, The fat that is in it, will make it nice and juicy, but can also start grill flare ups, so keep an eye on it, and move it out of fire spots .</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuGDYpK-FSwIziOLZ1lHiIPIU38E817Gh5MAxwjst2y_y9zv7oFevxoemBx3FOlD5OkiQkN1ODxvCVzNNZImx1VzN-F-BPSq9NSagY5_BVMeIIt34tnqLq6TSZhLb-JZ3j4sCUbMC1ROD/s1600/1000000677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuGDYpK-FSwIziOLZ1lHiIPIU38E817Gh5MAxwjst2y_y9zv7oFevxoemBx3FOlD5OkiQkN1ODxvCVzNNZImx1VzN-F-BPSq9NSagY5_BVMeIIt34tnqLq6TSZhLb-JZ3j4sCUbMC1ROD/s320/1000000677.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
It usually takes 10-12 minutes, to get it fully cooked. Put it on your tray, cover it with some vinegar drenched onions and some pomegranate seeds.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8YPNWtrveBs_TWlrG65b-Zf2A7W5ZY4uVNNrnpBDZVho0QM7ffBxwxxO82E8WNkku3XDz3W9HsGM1ZyjkqHcB7QOXlgIM_Ont64PpvlzExy1ZrqJL7nkCEhNoacb_K1-09-kwdSk8IEh/s1600/1000000683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8YPNWtrveBs_TWlrG65b-Zf2A7W5ZY4uVNNrnpBDZVho0QM7ffBxwxxO82E8WNkku3XDz3W9HsGM1ZyjkqHcB7QOXlgIM_Ont64PpvlzExy1ZrqJL7nkCEhNoacb_K1-09-kwdSk8IEh/s320/1000000683.jpg" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Bon appetit !</div>
Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com3tag:blogger.com,1999:blog-2105318947020437814.post-80721697593016963772011-07-20T10:11:00.019-04:002011-08-02T21:44:42.845-04:00Ferganskiy Plov - Traditional Uzbek PilafPlov ( Pilaf) is one of my favorite rice dishes. This is something you absolutely have to try. The recipe was given to me by a neighbor from Uzbekistan. It is a crown food of Uzbek cuisine. They serve it for weddings, funerals and just as a treat for guests. There are a lot of varieties of Plov in Uzbek cuisine.<br />
Ferganskiy Plov is really tasty and fun to make .<br />
Time to make: 1.5 - 2 hours<br />
Skill level: intermediate<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WZ0WAThjZE23Bve91mIrBUxg2qgpZyV5OF3huL24j8scLegEQrv7cFRdLKyG_60UGYhE6Zvz2pycBuA2Tsn-Clj2rfTCZZ5uHO8TKm6eBpeaFYUBw2Qsvkan0-hPtQXxBBm9iESAPUPP/s1600/1000000571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WZ0WAThjZE23Bve91mIrBUxg2qgpZyV5OF3huL24j8scLegEQrv7cFRdLKyG_60UGYhE6Zvz2pycBuA2Tsn-Clj2rfTCZZ5uHO8TKm6eBpeaFYUBw2Qsvkan0-hPtQXxBBm9iESAPUPP/s320/1000000571.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a>You will need:<br />
<div class="separator" style="clear: both; text-align: center;">1 and 1/2 cup of oil</div><div class="separator" style="clear: both; text-align: center;">2lb of lamb (beef or pork is acceptable as well)</div><div class="separator" style="clear: both; text-align: center;">a few pieces of lamb chops or ribs from rack of lamb</div><div class="separator" style="clear: both; text-align: center;">2lb carrots</div><div class="separator" style="clear: both; text-align: center;">4 onions </div><div class="separator" style="clear: both; text-align: center;">1 and 1/2 tablespoon of salt</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons of cumin</div><div class="separator" style="clear: both; text-align: center;">2 liters of water</div><div class="separator" style="clear: both; text-align: center;">2lb of any long grain rice ( I have used Basmati)</div><div class="separator" style="clear: both; text-align: center;">2 whole garlic cloves</div><div class="separator" style="clear: both; text-align: center;">2-3 chili peppers</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To make a plov they usually use "Kazan"- a special type of cast iron pot with round bottom, but even a regular dutch oven will do the job.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">First you have to peel and chop 3 onions and leave one whole.You will need to shred the carrot, do not cut it too thin.Wash rice thoroughly until the water is clear and keep it covered in warm slightly salted water. Cut your lamb meat into the neat cubic pieces 2x2x2" or so</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyFXc_882WVQzN_oCz-lqFARRx7-LBiphdyy0Yg5eehjnBzmeOmjdOxpi0hrvF2309YAIvgioTGhocm93l-QYMYz4LkYyBAu5xVPqIiRejNGqnxZTo7B6HmjPuxc_-XNDzp82-x3EZwsD/s1600/1000000734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyFXc_882WVQzN_oCz-lqFARRx7-LBiphdyy0Yg5eehjnBzmeOmjdOxpi0hrvF2309YAIvgioTGhocm93l-QYMYz4LkYyBAu5xVPqIiRejNGqnxZTo7B6HmjPuxc_-XNDzp82-x3EZwsD/s320/1000000734.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You will need to preheat your "Kazan" and pour your oil in it, once you see light blue smoke coming out of it, put one whole onion in it and fry it on different sides, until it is brown, then throw it away. This is done so you will not have a smell or weird taste from the oil.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Once it is over, put your lamb chops in it for 5 minutes or so, stirring it occasionally. Take it out and set it aside , we are going to use it later.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PqIG2ooD6Xw9th68dur-Zxxt8grUTyOegY4A7j-bW2bEuTuQAwIf3wwqZtHesvvu1Wi1mY8CLEGuUzxh7T_jA-nJuExfEJXcN3fcPLSRmZsMOJrZtTnveASvRo25ZlwZSOATcqk5Ep7W/s1600/1000000751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PqIG2ooD6Xw9th68dur-Zxxt8grUTyOegY4A7j-bW2bEuTuQAwIf3wwqZtHesvvu1Wi1mY8CLEGuUzxh7T_jA-nJuExfEJXcN3fcPLSRmZsMOJrZtTnveASvRo25ZlwZSOATcqk5Ep7W/s320/1000000751.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It is time to fry our sliced onions.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9bmW-a5DKd7iBVk0ECCiCX7dJNd8568oF3SJBAUzDzKWAIlI3SL3zUtnGzRF_-01K4_PfiTkUh_utbmaobK70qUWW1uSIq_LW57XX9ZsDElxEe67RU-AhKXzVPyeMZrmczsohZVF2WR_/s1600/1000000753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9bmW-a5DKd7iBVk0ECCiCX7dJNd8568oF3SJBAUzDzKWAIlI3SL3zUtnGzRF_-01K4_PfiTkUh_utbmaobK70qUWW1uSIq_LW57XX9ZsDElxEe67RU-AhKXzVPyeMZrmczsohZVF2WR_/s320/1000000753.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Stir fry onions , until these are golden brown color. We are now ready to add our cut pieces of lamb.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg56gH0S-gHiGMqPdaKxlVeL51bjmRH4tWlsWlLHuURh5Hs14485lFS-dEMxrq8Np9hLW1g9iVSeOlwlBr8be0TNeKFoo4D4hw6roa84n3Nyow_GOUcVUzOU0K507uMfuTz6Nu34oUBwOC/s1600/1000000754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg56gH0S-gHiGMqPdaKxlVeL51bjmRH4tWlsWlLHuURh5Hs14485lFS-dEMxrq8Np9hLW1g9iVSeOlwlBr8be0TNeKFoo4D4hw6roa84n3Nyow_GOUcVUzOU0K507uMfuTz6Nu34oUBwOC/s320/1000000754.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We fry our meat, until a reddish crust appears on the sides of it. Don't just dump it in the pot, slide it on the side, since sides are really hot, it will fry really fast. Later you can mix it at the bottom with your onions.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fLCpYhwghmR6TE88o0Q1O8IXRZLoWeWxbCYortCmemU2KSfcK2rU8j3XGOFivt9YefxvEw4s1r010xNWKI1JV0WWkLnjGpUtY53qeOiQ0S87-pbCYxpaoEh3C0vF2Nb0dtTMtc9dLUZ1/s1600/1000000564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fLCpYhwghmR6TE88o0Q1O8IXRZLoWeWxbCYortCmemU2KSfcK2rU8j3XGOFivt9YefxvEw4s1r010xNWKI1JV0WWkLnjGpUtY53qeOiQ0S87-pbCYxpaoEh3C0vF2Nb0dtTMtc9dLUZ1/s320/1000000564.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Once this is done, you can cover everything with your carrots.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtFLCu6mrdeldUDSz_fbBFGEOyDE8vVUIuEsv2tMTHab3L5ZZRTkjVUjNcO_bVykiPRobN5y7AAkPQzpePri8Fpmy185DMynCk-Zvai-jgM8xk14LY-Z6p2T6e8OGHA7EKttYxyxd_bkK/s1600/1000000563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtFLCu6mrdeldUDSz_fbBFGEOyDE8vVUIuEsv2tMTHab3L5ZZRTkjVUjNcO_bVykiPRobN5y7AAkPQzpePri8Fpmy185DMynCk-Zvai-jgM8xk14LY-Z6p2T6e8OGHA7EKttYxyxd_bkK/s320/1000000563.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Let it stand for a few minutes, then mix everything up stir frying it for about 20 minutes or so. Add a tablespoon full of cumin.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0SAPRAils3MDCAdUf-mFuIb0bkRrHvNHxrbDLzL2d9vx3y3Gpjpq6MztNdKSIk1j1XrKIlPkTECvi8QQT1AR9aSsHWqk1QU8fvuYHy-LGhJ0aJ-SKyONfxxDwSN9JPxq6a_xrwMF4Urb/s1600/1000000565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0SAPRAils3MDCAdUf-mFuIb0bkRrHvNHxrbDLzL2d9vx3y3Gpjpq6MztNdKSIk1j1XrKIlPkTECvi8QQT1AR9aSsHWqk1QU8fvuYHy-LGhJ0aJ-SKyONfxxDwSN9JPxq6a_xrwMF4Urb/s320/1000000565.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Add about a liter of boiling water, to cover everything up. It is time to add your garlic, chili peppers and lamb chops that you have cooked in the beginning . Bring everything quickly to a boil, then turn the fire down to be very small. If making it over the wood in the stove, take the wood pieces out, leave only some glowing charcoal. Add a tablespoon and a half of salt. Let it stew and boil over slow fire for 25-30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQrm5IxsnBLheGYiMQlZz42OHnCIXJasPTFpFldZldJ1bD9hYRQig_kC1F1i5DBUSBfWOKasovwmjdnYO72OC84r2p5ZVE9VKjRMTHUQWJV_s6HfYU0lPGVNUKrgckS1LnErapqljJGP9/s1600/1000000568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQrm5IxsnBLheGYiMQlZz42OHnCIXJasPTFpFldZldJ1bD9hYRQig_kC1F1i5DBUSBfWOKasovwmjdnYO72OC84r2p5ZVE9VKjRMTHUQWJV_s6HfYU0lPGVNUKrgckS1LnErapqljJGP9/s320/1000000568.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is called "zirvak", you can actually make it in advance and keep it refrigerated to make "plov" by just adding rice in steps described below any time you guests are about to arrive, cutting preparation time in half.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The most crucial moment in making "plov" is adding the rice.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu1vXiDnmyHC2ONH07McHc4dQrXYZx0u9vXjuHeM7wgB86jAzWZhvDG9mtlYs9px5GfE5aeXJ9w4_GJ_Ngsaz_KeO1CrtB9z31sHy76EK6_Rsz8Auq9OekmvENWfzMNtoVPhXWWg2pXOy/s1600/1000000580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu1vXiDnmyHC2ONH07McHc4dQrXYZx0u9vXjuHeM7wgB86jAzWZhvDG9mtlYs9px5GfE5aeXJ9w4_GJ_Ngsaz_KeO1CrtB9z31sHy76EK6_Rsz8Auq9OekmvENWfzMNtoVPhXWWg2pXOy/s320/1000000580.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Make a big fire again. We drain water from our rice, place it on the top of "zirvak" and flatten it with a ladle. Pour about a liter of boiling water to cover the rice.The water should cover the rice at the high of the first joint of forefinger, and quickly bring it to a boil. It needs to boil, until all of the water is evaporated.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Once this is done, add another tablespoon of cumin on the top and cover the pot with a lid, make the smallest fire possible and let it cook for another 25 minutes or so.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkrOBVoH_Smj_3Lf4dv6JhvMkpzqI6qcENVg8OcIfKHtaf7PMZMzZnOd-5ZAlUio9Lh3PKQXRSFKqBFMlmxh1GLadooVrCkWjmudtJEfiJ1Cu_BBZ40mKxqh3WIlb0PSGNKB0etfCSTqt/s1600/1000000569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkrOBVoH_Smj_3Lf4dv6JhvMkpzqI6qcENVg8OcIfKHtaf7PMZMzZnOd-5ZAlUio9Lh3PKQXRSFKqBFMlmxh1GLadooVrCkWjmudtJEfiJ1Cu_BBZ40mKxqh3WIlb0PSGNKB0etfCSTqt/s320/1000000569.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lift the lid up, and mix everything up. Your plov is ready to be served.</div><div class="separator" style="clear: both; text-align: center;">"Plov" is considered to be great if it crumbles and rice grains do not stick to each other too much. It should be eaten with spoons</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjMF_PVYOXoGJcoAvhwFu_G7LbY0dagpD179PTyaIr4uqbutaM6hZGqmFy8cvoE9Ax5W3GHLI9mhxuXWEucOHxMgRo2zwq-wcLX91ZGDo81dPoNXYxJRQSSHo0OucJxUJfPY0rMUAv5Jv/s1600/1000000570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjMF_PVYOXoGJcoAvhwFu_G7LbY0dagpD179PTyaIr4uqbutaM6hZGqmFy8cvoE9Ax5W3GHLI9mhxuXWEucOHxMgRo2zwq-wcLX91ZGDo81dPoNXYxJRQSSHo0OucJxUJfPY0rMUAv5Jv/s320/1000000570.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy !</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com0tag:blogger.com,1999:blog-2105318947020437814.post-72172734187859973022011-07-19T23:27:00.010-04:002011-08-02T21:48:38.187-04:00Tadjik KebabThis one is fairly easy to make on the grill. It makes delicious spicy kabob that is juicy and goes well with a cold beer on a hot summer day :)<br />
Time to make: 25-30 minutes once it has been marinated<br />
Skill level: easy<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONG3wh2osdLTKkAlZutPAaBIBw79PwPsMPYfHIKEzF0B-XbJ9eAqBS1wKICtO7O-1j8R0pSutiY5H4vhMJUnoG7LU4S7aUVfUyFL1l3Bl5tZu2EtFQbru3-6zpenJ5Iw-uNjv8srFVDV5/s1600/1000000579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONG3wh2osdLTKkAlZutPAaBIBw79PwPsMPYfHIKEzF0B-XbJ9eAqBS1wKICtO7O-1j8R0pSutiY5H4vhMJUnoG7LU4S7aUVfUyFL1l3Bl5tZu2EtFQbru3-6zpenJ5Iw-uNjv8srFVDV5/s320/1000000579.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">What you need is:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pack of bamboo skewers</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 lb of beef/pork</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">half a lemon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 vidalia onions</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp cumin</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tsp coriander</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp of pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 tablespoons kosher salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tomatoes, onion and cucumber for garnish</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><a name='more'></a><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cut the meat into bite-size pieces, around 2 x 2 ", put it in a plastic or glass container. Cut the onions in half and slice it not too thin. Put the salt over it and squeeze the onions with your hands, then add it to container over meat. The juice from the onions will be the base of our marinade that will tenderize the meat. Add coriander, cumin and pepper to the dish. Squeeze the lemon on the top of things and mix all of the ingredients. Cover it and put it in the refrigerator for 2-8 hours.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put bamboo skewers in the water 30 minutes prior to grilling. Put the meat on the skewers when you are ready to grill. Grill over medium high heat for around 12-15 minutes, make sure to turn often.You can also use some tortillas to go with it. They will get soaked with meat juices, and make a delicious treat. Garnish with tomatoes,cucumbers and some freshly sliced onions. That is it. Enjoy !</div>Jay Lhttp://www.blogger.com/profile/07234558210586759301noreply@blogger.com2