What is Shashhlik?

Shashlik is a food that has seemingly as many variations of recipes such as countries and families in West Asia. Food was created in areas between Turkey and Russia and the name itself is derived from the Turkish word shish , which means "skewers" and is part of the name of a similar meal known as Shish Kabobs. In addition to all different ways to make shashhlics, the main elements of meat that have been treated in some way - usually with marinade - skewers and then slowly baked over smoldering coal on a typically outdoor grill known as mangal . Like many traditional regional dishes, each family prepares a marinade a little differently and some even cook meat in different ways, even if it agrees most of the time that food is best cooking and consumed outside. Shashhlik is usually accompanied by skewers that contain roasted vegetables such as peppers, onions and tomatoes.

all the meat type begins with a selection of meat type. Lamb is one of the most used masses for food, partly protrumO that some countries in the region have populations that follow the diet Halal or Kosher. Pork and beef are also used and less common, chicken or fish such as sturgeon. The meat is marinated before cooking and then boiled slowly, so almost any cut of meat can be used and many areas have its individual favorite.

The meat is marinated, traditionally overnight before it is taken to the grill. Some original recipes are used by vinegar, onion and other spices, including pepper flakes or dried herbs. There are so many recipes that use vinegar because there are recipes that strictly avoid because of sour taste or slight drying of meat that can cause. Recipes that do not use vinegar for meat often use lemon juice, white wine or no liquid. Some recipes just call f or salt meat, mixing with chopped onions or shallots and then letting him marinate onion overnight to makeIt lent their taste and allowed naturally radiated chemicals to secrete the meat.

Marinated Shashhlik is connected to skewers and then placed via mangal. Mangal is a long metal metal grill with straight sides and a relatively thin opening at the top. Hungarians can burn until they smolder and no flames remain. The skewers are placed over coal, while the upper and bottom of the skewers resting at the upper edges of the grill. The meat slowly cooks in this way until it is done.

Once a tradition is to take the finished meat and remove each piece from the skewer by holding it between the pieces of bread. Bread and meat are placed in a large bowl or pot and then covered, shaken and left to rest for a few minutes, so the tastes and juices of meat penetrate with bread. Shashhlik is then sometimes served on a plate with vegetables, which was cooked in a similar way on separate skewers.