Lamb or Pork Shashlik with Eggplants

Cut fatty lamb or pork into medium-sized pieces, season with salt, thread on a skewer and grill until done over glowing coal, rotating the skewer frequently.

Prepared meat can be threaded onto the skewers alternating with pieces of onions or kidneys (cut in half).

Serve cooked shashlik on a skewer or take it off the skewers and serve it on a plate decorated with parsley and scallions.

Lamb shashlik can be served together with grilled eggplants. To grill eggplants — thoroughly wash small eggplants, make a shallow lengthwise cut in the middle of eggplant, put a little bit of salt and pepper together with a small piece of lamb tail fat, and — if desired — some herbs (parsley, cilantro, mint). Thread prepared eggplants onto a skewer and grill over glowing coals, first on a side of the cut, then on the other side of the eggplants, until they become soft.

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Lamb or Pork Shashlik-Basturma

Cut fatty lamb or pork (loin or leg (ham)) into uniform medium-sized pieces, put into a ceramic or enameled pot, season with salt and ground black pepper, add chopped onions, a little wine vinegar, mix well, cover the pot and leave in cool place for 2-3 hours.

Prepared this way meat can be kept 3-4 days in a cool place.

Finish cooking following instructions of the previous recipe.

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Braised Pork Offal

Prepare and cook as described above pork intestines, lungs, liver, and kidneys.

Wash, peel, and dice onions, put into a clean pot with some fat and nicely brown them. Cut boiled offal into small pieces while it is still hot, add it to the pot with browned onions, season with salt, crushed chili pepper, crushed coriander seeds, dried savory, garlic, dried suneli, mix and braise 5 minutes. Remove from heat and serve.

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