Meat on-hunting. A stuffed cabbage. A shish kebab

MEAT ON-HUNTING

1 kg of the beef meat, 20 berries of a juniper, 100 g onions napiform, 20 g garlic, 1 l of water, salt and vinegar to taste.

Meat to cut slices 4 and #215; 4 sm, thickness about 1 sm, otmachivat in marinade 3 hours and to fry on a frying pan. For preparation of pickling pouring of a berry of a juniper to boil in water, broth to separate, cool and add in it the crushed onions and garlic, salt and vinegar.

THE STUFFED CABBAGE ON-MOLDAVSKI

30-40 grape leaves, 400 g pork, 1-2 bulbs, 1-2 poring parsley, 1-2 carrots, 1 teaspoon of a tomato paste (or 2-3 fresh tomatoes), 2 items of a spoon of margarine, 1 glass of a broth, 1/2 glasses of rice, 1/2 glasses of sour cream, 1/2 glasses of grain kvass, salt, black ground pepper, rublenaja parsley and fennel greens.

Leaves to wash, scald. Low-fat pork to wash, cut small cubes (it is possible to pass through a meat grinder), to add preliminary washed, touched, scalded rice, the browned vegetables, a tomato-paste, small cut greens, salt, pepper and carefully to mix.

On the prepared leaves to lay forcemeat that that the form has turned out konusnaja. A stuffed cabbage to lay in a pan, to fill in with a chicken broth, to add kvass, to cover and extinguish 1-1,5 hours on weak fire. Submit a stuffed cabbage with sour cream.

It is possible to use salty grape leaves which before application should be washed out well in cold water in the Winter and to scald. In summertime instead of tomato-paste for forcemeat use cleared of a thin skin and the fresh tomatoes cut by segments.

THE SHISH KEBAB

Mutton - 1 kg, onions napiform-4 piece, wine vinegar or a lemon juice - 2 items of a spoon, fresh tomatoes - 4-5 pieces or cucumbers 3 pieces, green onions-1 a bunch, a lemon-1/2 piece, a barberry dried - 4 g, sauce "Southern" - 2 items of a spoon, fat - 2 items of a spoon, salt, black ground pepper.

The Word "shish kebab" is borrowed in XVIII century from Turkic languages and literally “the food prepared on a spit” means.

Meat to clear of films and sinews, to wash, cut cubes in weight 35-40 g everyone, to combine in ceramic ware, to fill in with marinade and to sustain in a cold place of 5-6 hours.

Marinade Preparation. Small chopped onions to salt and pepper to water with wine vinegar (or a lemon juice) to mix. Marinaded meat to put on on shpazhki alternately with rings of onions and to fry 15-20 minutes over the heated charcoal, rotating shpazhku for uniform prozharivanija meat.

Ready shish kebabs to put on a dish, to garnish fresh tomatoes or cucumbers, green onions or lemon segments. Separately submit sauce "Southern" either "Satsebeli", or tkemali and a dried barberry.