SMAK **************** *****************
(C) V. Kazakov
Today we have an appetizer skewers.
440 grams of pork - 40 grams of 3% of vinegar or lemon juice,
160 g of onion and green onion, 40 grams of lard, salt, red
pepper, green for taste.
To make better use of kebab meat back foot
and blades, cutting off the excess fat, leaving his bed
no more than 7-8 mm.
Meat is cut into cubes of 30-40 g, salt, pour pepper, finely
chopped or grated onions and parsley, moistened with vinegar or
lemon juice, stir and put into Non-oxidising the dishes and put
in the cold for 4-6 hours. Then strung on metal skewers,
interspersed with pieces of onions, brush with melted lard and
fat-tailed roasted over glowing coals.
Finished pieces are removed on the kebab platter, garnish raw
chopped onions, tomatoes and lemon slices. Sauce served
separately tkemali or "East" and fresh herbs.
Well, hot Finnish guys, for Sir Clive Sinclair! ...
