Sun, air and ... Food: barbecue

The first option is the kebab, about which so much has already been said. In our country it is associated with the Caucasus. Indeed, among the local peoples, this dish is very common: everyone in their own way it prepares and calls. The Georgians – "mtsvadi", Armenian "khorovats", the Azerbaijanis – "kebab", the Turkish "shish kebab". Meanwhile, similar dishes are found in many national cuisines have long been known to the Russians. Brought him to our land, probably, Rurik and the Varangian guards – surely you've seen in historical films as roasted whole boar on a spit. The name itself – "kebab" — came in Russian language from the Crimean Tatar lexicon ("shashlyk" — something on the spit).

In Brazil prepare a dish called "shurashka". A big piece of meat roasted on a spit over an open fire, and cook a large sharp knife to whittle it come down to condition of the pieces. By the way, the meat restaurant "Churrascaria" is the national pride of the Brazilians and the dream of any meat-eater. They pay only for the entrance and sitting all day, taking it off the waiters trays of fried meat. Such here "sharashkina office"!

Fans of exotic can make shashlik at far East tradicij. Yes, in Japan serves not only sushi! Meat should be put on skewers, fry in deep fat, dip it in the sauce. Coal the Japanese did not have too much respect: believe that when it passes the combustion products previously absorbed odors. And if you really have to eat meat cooked on the coals, these Japanese seize his pickled ginger that neutralizes odors. I don't know, the poor, the charm of a birch haze!

The kebab are all important. First, the meat. For Caucasian shashlik is traditionally taken young lean lamb (lamb weighing less than 8 kg). But it will fit and pork, and chicken, and osetrina – would be fresh, not hard and not exposed to freezing. Whatever meat you want to roast over the coals, it must first marinate. Vinegar is the most common, but not the best part of the marinade. Among the masters and connoisseurs of the kebab in a large authority kefir, sour fruit juices.

Here, for example, one recipe (for 3 kg of pork).

Onion – 1/3 of the mass of meat – cut into large rings. Add ground black pepper, 3-4 cloves flower, salt, lots of freshly plucked herbs – Basil, dill, parsley. Mix thoroughly and add back 1 Cup cherry or pomegranate juice (natural). In the absence of regular mineral water. Meat cut into small pieces, placed in an enamel bowl, pour the marinade, and the top – cover and a small sinker. Keep like 2.5 hours, every half an hour all this beauty has to be stirred.

Simultaneously prepare the sauce. Suitable for barbecue sauces a lot! Mushroom, lemon, sour cream, mustard, tkemali (plum), tomato, wine... Here, example, the Dutch (for ladies): stir 3 egg yolks with 1 tablespoon salt water, heated in a water bath, adding in pieces 150 g butter. When the mass becomes uniform, add to taste lemon juice and a little sugar podslushivaet.

Men would prefer something zesty and smelly. Please — seasoning from young leaves of garlic. Rinse in cold water and finely chop 1 kg garlic leaves, or succulent young heads. Add 200 g of salt, mix well, put in jars and tightly sealed and in the refrigerator, until departure on the nature.

Back to the barbecue. Meat on skewers strung, alternating with fleshy tomatoes – so it will not dry out when frying. Mercilessly fighting with open fire, the coals should only smolder! By the way, very "tasty" smoke give fruit trees – cherry, Apple-tree. But good and purchased charcoal from paper bags. The distance to the coals in the ideal is 2-2,5 cm frying meat occasionally sprinkled with vinegar, infused with garlic, fresh parsley and dill with red pepper added. Vigilantly bdyat, supporting corruption and twisting the skewers over the coals. And here award – tender, juicy, delicious meat, each piece of which promises an incomparable pleasure!

As said zvezdinskaya mother-in-law from the TV series "33 square meters": eat not oblyapaytes! To really "blaptica", the meat is better to cut small. And eat with skewers can we learn from the bully Fedi from the film "Operation "Y" and other adventures of Shurik". Slowly three times, we can feel the divine taste of real barbecue.
And one more thing: it is best with this dish are dry red wines. Check and make sure.

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