Ingredients:

3 kg. pork meat (I have a neck),

2 tbsp. l. seasonings for meat,

2, 5 -3 tbsp. l. salt,

2 chicken tomatoes,

1 large onion.

Good day, my dear readers!

You can cook very tasty in the oven too. So take your pick and enjoy!

And I promised to tell you about the celebration of May 9 in our family this year. All the same, we went to Novosibirsk for the parade. We managed to see military equipment, combat aircraft and helicopters. We managed to show it to our son. My aunt and uncle took part in the Immortal Regiment action. Tens of thousands of people took to the main street of the city to honor the memory and pay tribute to all those who fought for our Motherland. We did not wait for the end of the passage of the Immortal Regiment, Seva began to fall asleep. So many emotions in half a day!

We still saw such a fighting friend) somehow caught the kids for a photo.

In the evening there was a fireworks display. Our fighter's schedule was a little off, but he had some impressions !! Everyone was very satisfied and we still remember it.

I would like to know your favorite recipes for barbecue marinade. Your experience and advice would be very useful to blog readers and to me personally)

Let's talk in more detail about the chaman seasoning and its use in a variety of dishes. The abundance of flavors and aromas in cooking can turn the head of a novice chef. And how many amazing and exciting names! We invite you to meet another representative of the spice world who came to us from afar.

Chaman spice - what is it?

Chaman belongs to the legume family and is native to India and Pakistan; has a tart taste and a memorable smell. Another name for chaman is fenugreek, shambhala or fenugurek. It is more often associated with the preparation of a meat delicacy - basturma, where it is an integral component.

Chaman seasoning is a mixture of spices that gives each dish a bright aroma and unusual taste. You can use both seeds and greens of this plant. Ground chaman looks like beige and coarse flour.

Useful properties of chaman seasoning

One hundred grams of shambhala contains:
~ 25 grams of protein;
~ 6.5 grams of fat;
~ 58.4 grams of carbohydrates.
The total calorie content of the seasoning per 100 g is about 320 kcal.

The healing properties of chaman seeds have been known since ancient times, and in some southern countries, the traditions of its use are observed to this day.

• For example, women in India use its seeds to heal their backs after childbirth, improve metabolism and increase the flow of breast milk if required.
• In Russia, shambhala is more often used for healing wounds (a paste with its content is applied to boils and even ulcers; in the form of an ointment it will help with problem skin) or as an anti-inflammatory agent, to strengthen immunity and general health of the body.
• If you eat chaman in the form of porridge, you can improve the condition of your hair (make a conditioner based on yogurt and ground seeds).
• Stir a tablespoon of fenugreek in a glass with warm milk - and a wonderful tonic drink is ready.
• It will help with female infertility and impotence in men.
• Nourishes nerve and bone marrow cells;
• Stimulates the digestive system;
• Some sources classify chaman as an aphrodisiac.

The seeds of this plant are also used for colds, allergic reactions, indigestion and pain (toothache, joint pain).

We emphasize that despite its versatility, this seasoning categorically cannot be included in the diet of pregnant women, because the saponins included in its composition are capable of provoking a miscarriage.

Chaman for Basturma: Recipe

Let's return to the culinary field and tell you about the most popular way to apply fenugreek in practice - to prepare a classic delicacy for the festive table - basturma.

By itself, it is quite simple to prepare, but it is time consuming. On the other hand, why not experiment and surprise your family and friends with such an unusual addition to a family celebration?

Very fresh meat is taken; salt calculation - 200 grams per 1 kilogram of meat.

1. 3 kg of beef
2. 600 g salt
3. a glass of fenugreek
4. 8 glasses of warm water
5. 5 heads of garlic
6. red bell pepper in quantity to get the desired color
7. hot pepper to taste
8. cumin to taste

• Cut the meat into pieces of about 30 x 15 cm and a thickness of 5 cm.
• We wash, dry, sprinkle with salt on all sides.
• We put the pieces on top of each other, and put the bowl at an angle and wait until the salt "sucks" the blood from the meat. Turn the pieces over from time to time.
• This continues for two to three days until the liquid ceases to be released at all.
• Maybe some unabsorbed salt will remain on the surface (it depends on the meat), but you just need to shake it off and hang the meat to dry, which will take 5 or 7 days.
• When you feel the meat and make sure it is dry, it's time to make a spread dough.
• It is better to process fenugreek in the evening, in order to add the rest of the spices in the morning.

How to prepare a chaman for basturma, aka Stage 2:

• we sort out the seeds, grind them in a coffee grinder, transfer them to enameled dishes;
• little by little add warm water to it, stirring;
• you will notice how the mixture will swell and thicken (the final consistency should resemble kefir);
• cover with a lid and leave overnight;
• excess water will remain on the surface, and in the morning we will simply remove it with a spoon (with this yellow water, the bitterness of fenugreek will also go away);
• then add garlic, caraway seeds and everything else, mix;
• rinse the meat pieces a little in running water and put in a bowl with chaman, cover with a lid;
• in this mixture in the refrigerator, they should stand for 5 to 10 days (as long as you have enough patience);
• sometimes it will also be necessary to turn the pieces over, coat;
• we again hang evenly coated pieces to dry for 5-7 days;
• then it is better to wrap each piece in plastic wrap and store in the refrigerator.

Enjoy your meal!

Of course, not everyone always has an Armenian chaman at hand, or it is not for sale in your city. Then what can replace chaman for basturma? You can simply take the well-known suneli or curry hops, combine them with ground nuts or mushrooms and then proceed according to the specified algorithm - an interesting and unexpected variation of basturma is ready! ? - read in our material of the same name.

Armenian barbecue recipe

To prepare delicious Armenian kebab you will need:

• meat (pork, beef, it is better to use lamb);
• onion;
• salt;
• ground black pepper;
• fenugreek;
• greens.

Cooking process

So, let's find out how to cook barbecue in Armenian. First, you need to choose good meat, which must be fresh, so that the taste is at its best. The meat must be cut into pieces (the size of the pieces will depend on your grill), but it is better not to make too large pieces so that the kebab can quickly fry and remain juicy.

Cut the onions into rings and now you can find out how to make a shish kebab. There is nothing difficult here and everyone can do it himself. After the meat and onions are chopped, we proceed to preparing the marinade for the future barbecue at home. I would like to note right away that for this it is necessary to use glassware in order to prevent changes in taste. You can also marinate meat in ceramic dishes, but if this container is not available, use an enamel one.

We place the chopped pieces in a glass container, take the onion rings in our hands and knead them with our hands, thereby breaking them and squeezing the juice out of them. Throw the onion into the dish and stir well with your hands.

Then we chop the greens (parsley, green onions) and add them to the meat, before rubbing in the hands with the required amount of salt.

Take ground black pepper and sprinkle on the prepared one. Do not forget that pepper must be added to taste and proceed to adding the most important ingredient - fenugreek. In Armenian it sounds like chaman. We add it to the meat no more than a teaspoon, this amount will be enough for the aroma to drive you crazy.

Once again, mix the meat with all the ingredients with your hands and leave the dishes with the marinade to infuse in the shade for 30-40 minutes. It is not worth leaving for a long time, and now let's find out how to fry Armenian shish kebab.

After the meat has been saturated with all the spices, it is necessary to proceed to the most important part of cooking - frying it on the grill. We put the pieces on skewers, and send them to hot coals. Remember that kebab is best roasted not on red coals, but on slightly burnt coals.

The temperature from such coals is excellent, it turns out to be excellent and, not burnt or dry. During frying, do not forget to turn the skewers every 50-60 seconds so that the kebab is fried evenly and is juicy.

In order for the dish to turn out especially amazing, while frying, use a cardboard or ordinary newspaper, with which you wave it over the barbecue, this will promote better cooking and the smoke from the coals will better saturate the meat and make it especially tasty.

We wish you all Bon appetit and a pleasant weekend.

The variety of aromas and flavors can turn the head of a novice chef. And how many interesting names spicesused in modern recipes! Therefore, it is very important to understand the principle of working with aromatic additives and study the properties of various spices. We invite you to get acquainted with chaman seasoning, which is in demand when preparing Eastern cuisine.

On the website site you can find out where could I buy favorite seasonings for available the price and understand the intricacies of playing amazing recipes.

Chaman spice: what is it?

Spice - this is an integral addition to any culinary masterpiece, because they are able to give a dish a rich taste and unique aroma. Chaman is grass family of legumes, which is known to many as fenugreek, shambhala or helba.

whatthe same such a spice chaman? The plant is used in this form:

• The seeds are only ripe beans. Light roasting is preliminarily carried out, it is important not to overexpose the seeds on fire, as they will begin to taste very bitter. With proper heat treatment, they give the dish a rich nutty taste and tart aroma.
• Plant stems and leaves - harvested during flowering. Dry thoroughly in a well-ventilated area and then grind to a flour condition. They are used as a spice because they have a unique aroma.

Applicable plant in various dishes:

• Soups, salads and the second turn out great.
• Bread is baked with fenugreek and confectionery products that are unique in taste are made.
• Used in the alcoholic beverage industry.
• Creation of delicious tea, coffee and various drinks.
• In the production of green cheese.
• In vegetarianism, fenugreek is considered a valuable source of protein.
• Cooking pickles and canned food.

On our website you can see a photo and reviews on the use of fenugreek.

Chaman spice composition

Due to its unique composition, seasoning it is not for nothing that it is also called Shambhala. Fenugreek can be classified as a plant miracle, because it contains:

• Potassium.
• Calcium.
• Arsenic.
• Magnesium.
• Phosphorus.
• B vitamins.
• Nicotinic acid.
• Ascorbic acid.
• Iron.
• Proteins.
• Essential oils.

Thanks to its unique components, the plant is able to:

• Increase appetite and stimulate the digestive tract.
• Reduce blood pressure.
• Improve the work of the cardiovascular system.
• Normalize metabolic processes in the body, therefore it is used in the treatment of diabetes mellitus.
• Soften your cough.
• Increase the body's defenses.
• Relieve allergic reactions.
• Reduce toothache.
• Remove decay products from the body.
• Eliminate skin diseases.

How to cook Armenian chaman?

Seasoning-based, you can to cookinimitable in taste armenianchaman:

• Boil water and let it cool down to 30 ° C.
• Enter 900 grams of fenugreek. Mix thoroughly and leave to cool completely.
• Add 450 grams of chili pepper and the same amount of paprika to the resulting mass.
• Add 450 grams of minced garlic.
• The next step is to add 2 teaspoons of cumin, black and allspice.
• The ingredients are mixed until a homogeneous, pasty consistency is obtained.

The seasoning is ready!

Chaman in Armenian barbecue

To prepare the right armenian kebab it is impossible to do without fenugreek. You only need 1 teaspoon of marinade seasoning to make the meaty aroma forget about everything!

How to replace chaman?

Many chefs are wondering, but what to replacespice, if it's over? None of the spices is able to fully reproduce the unique properties of chaman. As a last resort, you can try to replace shambhala with blue fenugreek (utskho-tsuneli) or add ground hazelnuts to the dish to add a nutty flavor.