- beef pulp – 200 g
- small onions – 1 large onion for pickling plus 1 small for serving
- a mixture of freshly ground zira, coriander and red hot pepper – 1 tsp.
- lamb omentum – 5 stripes measuring 30×3 cm
- grape vinegar – 1 tsp.
- red hot pepper for serving
STEP-BY-STEP COOKING RECIPE
Cut the meat into 5 strips 25 cm long, about 2 cm thick and 3 cm wide.
Chop a very thin large marinade onion.
Mix the strips of meat with onions, salt and spices in a bowl, cover with a plate, squeeze (it is better to put under oppression) and soak in the coldest part of the refrigerator for 24 hours.
On each strip of stuffing box, lay a strip of marinated beef, aligning their edges on one side. Part of the gland will remain uncovered. Fold the strips into a tight roll, starting at the aligned edges. Put 5 rolls on the skewer, making a puncture from the edge of the wrapped strip.
Soak ready-made skewers in the refrigerator for at least 1 hour. Meanwhile
light the coals – they should burn well and turn white
ashes. Fry the kebab slowly, on both sides, carefully following the color of the crust that appears.
Cut a small onion into half rings, rinse with cold water. Sprinkle with vinegar and sprinkle with red hot pepper. Garnish with prepared kebab onion. Serve immediately.
Servings Per Container
Deli Book: Uzbek Home Cuisine
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Table of weights and measures
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