Foods

• cuisine

• Liver kebab

  

  Take the liver of a freshly slaughtered sheep or cow and cut it into 15-16 grams of fat. After this, the pistachios are cooked on coals. It should be noted that the liver kebab should not be over-fried and harden. It is better to eat the liver kebab while it is still hot, if it gets cold, both the taste and the health will be reduced. Liver kebab is served on the table with cumin-onion and fresh vegetable side dishes.

• cuisine

• Fat-liver kebab

  

  This special dish was created by ancient cooks in order to increase the healing capacity of the liver and, most importantly, to make the liver tastier and reduce the fat content of the buttock by 50%. Buttock fat is removed from the liver. The liver is divided into 15-gram pieces, and the buttock is slightly smaller - 10-gram pieces. There are two ways to cook this kebab. In the first one: one piece of liver and one piece of fat are cut into six pieces before being placed directly on the fire. ; in the second way: mix the sliced ​​liver with the onion mass sprinkled with those spices on the surface of the oil. After it has been harvested, the bread is rolled with flour and then it is harvested. In both methods, the embers must not be strong, otherwise the fat will melt and catch fire, darkening the kebab. Therefore, it is recommended to cook it on pistachio charcoal (charcoal of fruit trees). Or if coal is lit, sand is sprinkled on the surface of the embers, and the kebabs are fried without fanning them. When serving, a few portions of sikhi are placed on a plate or two sikhs per plate, and the face is smeared with grape or apple vinegar. As a side dish, choose one or more fresh vegetables such as cumin-onions, green onions, radishes, cucumbers, tomatoes, and radishes.

• Minced kebab

  

  This traditional dish came to us under the influence of Azerbaijani cuisine, and its original name is "Lola kebab". "Lola" means "round pillow" in Turkish. Diet is in its fast digestion. It is prepared for holidays and weddings, and it is very popular when it is put on the table of a dear guest. It is necessary to prepare such a kebab from fresh and fatter meat. The meat is passed through a mincer. It will be even tastier if minced meat is mixed with mutton and beef. If you add finely sliced ​​onions to the minced meat, it will increase its consistency. Egg white is added to increase the stickiness of the minced meat and prevent it from leaking when cooked. To improve the taste, add coriander seeds, pepper and salt and mix. Take a handful of the prepared minced meat, crumple it into six, and make it like a round pillow (cucumber) with a length of 8-10 cm. The surface is covered with breadcrumbs so that the juice does not flow. Pistachios are cooked on charcoal. Real Azerbaijani cooking is done in the heat of grape rust. Because the smoke of the grape rust gets into the minced meat, it will decorate it. Place two or four kebabs on a plate and garnish them with cumin-onion or fresh vegetables.

• Desert