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 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.
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.
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.
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.
How to prepare a chaman for basturma, aka Stage 2:
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.
To prepare delicious Armenian kebab you will need:
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.
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:
Applicable plant in various dishes:
On our website you can see a photo and reviews on the use of fenugreek.
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:
Thanks to its unique components, the plant is able to:
Seasoning-based, you can to cookinimitable in taste armenianchaman:
The seasoning is ready!
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!
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.