Fenugreek in shashlik cooking. Chaman: what is it and when is this spice used

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!

It is also very tasty to cook in the oven. 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 impressions !! Everyone was very pleased 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)

Chaman- a herbaceous plant, a representative of the legume family. This herb is also known as shambhala, fenugurek, fenugreek. Scientists call the birthplace of the plant India, Pakistan. The word "chaman" is also used to denote a spice with tart taste and a specific smell.

Chaman is an essential ingredient for making basturma.

The plant was well known to the ancient Egyptians. Scientists have found mentions that it was used in mummification. In Europe, it was known primarily as a medicinal plant.

Also called chaman is a mixture of spices that are used to prepare basturma and other dishes. The spice got its name from the name of the main ingredient, because chaman in Armenian means "blue fenugreek".

How to prepare chaman for basturma? To prepare this seasoning, 900 g of ground chaman is added to warm boiled water, mixed. Then the mixture is left to cool and 900 g of ground pepper (1: 1 chili and paprika), 450 g of crushed garlic, 2 tsp each are added. ground black pepper, allspice and cumin. The mixture is thoroughly stirred to a paste consistency.

What can replace chaman? If you do not have the most important ingredient, the hostesses say that it can be replaced with the hop-suneli seasoning, which is sold in any supermarket.

Growing

Raising a chaman is not that difficult. It belongs to early maturing, drought-resistant and cold-resistant plants. The grass grows well on fertile soils, does not tolerate very acidic soils. In order to increase the productivity of chaman, it is enough to add a little lime to the soil. The plant should be grown in places hidden from the wind, well refreshed by the sun. It propagates with the help of seeds, which are sown in the spring directly into the ground. They germinate at a temperature of 10 degrees Celsius; for optimal growth, the temperature should be 20-25 degrees above zero.

After the first shoots have emerged, it is necessary to start thinning them. Chaman blooms in June, but its fruits ripen in early autumn. The plant needs watering, especially until the moment it sets the fruit, then the watering can be stopped. Very important place in the cultivation of chaman, it is important to protect the plant from weeds. When weeds appear, they must be removed, as they will worsen the growth and development of the chaman.

Beneficial features

The beneficial properties of chaman have long been known. folk medicine... The strong smell of the herb is due to the presence of coumarin. Plant seeds are rich in protein (up to 30%), as well as fatty oil (up to 6%), mucus, vitamin PP, essential oils, alkaloids, flavonoids, saponins.

In Indian medicine, chaman is known for enhancing lactation. In addition, the plant stimulates the digestive system and also helps the heart. In diabetes, it is taken to control blood sugar levels. Outwardly, it is used for wounds. It is widely used in cosmetology for skin and hair care.

Cooking applications

In cooking, chaman has found application as a seasoning that gives dishes a special aroma and taste. As a spice, both seeds and greens of this plant are used.

Chaman is included in such famous spices as curry, various Indian massals, and suneli hops.

Chaman is especially popular in the countries of the East, as well as in India, where it is called Shambhala. Ground chaman resembles coarse flour with the difference that it is slightly beige.

Chaman is considered a classic spice for flavoring different varieties cheese such as green cheese. In Indian cuisine, mature plant seeds are used. In America, it is used to flavor rum. Roasted seeds are used to make a coffee substitute. The aroma of these seeds is sweetish, to many it resembles the smell of burnt sugar. When added to food, chaman imparts a nutty flavor and flavor to dishes, so it can easily replace hazelnuts in some recipes. It is recommended to add seeds in small quantities so as not to spoil the taste of the whole dish.

The most famous dish with the use of chaman is basturma. It is jerky, beef with spices. This dish is very popular in Armenia, Egypt. Beef tenderloin according ancient recipe cut into 2 pieces, washed. Sea salt mixed with sugar and in this mixture roll the meat on all sides. The meat is left to rest for 5-7 hours. A plate of meat is placed in the refrigerator overnight, and then left to stand for 12 hours. Then the meat should be washed from salt and allowed to dry. When the beef is dry, cover it with a cloth and place it under a press to remove moisture from the tenderloin so it becomes more elastic. Next, prepare the chaman seasoning and coat the tenderloin from all sides with the resulting mass. After 2-3 hours, the inset is again greased with a sauce prepared on the basis of chaman. Then the meat is left to hang in the open air for 2 weeks.

Serve ready-made basturma by cutting the meat into thin slices. Serving is usually served with cilantro and / or basil herbs.

Chaman is considered a very famous seasoning that is used solo or mixed with other spices and herbs.

It is indispensable in the eastern culinary tradition, where chaman ("blue fenugreek") is used quite often, especially when preparing what we have already described above traditional dish from jerky- basturmas.

Chaman not only favorably emphasizes the taste of the dish, but also has many beneficial properties.

Using this seasoning will help make the dish tasty and healthy.

To cook tasty dish, you need a set of products, a little skill, as well as various spices to add flavor to the food. In some recipes, you can find such a spice as chaman. What it is, when it is better to use it and what dishes simply cannot do without it - all this will be discussed below.

About the concept

First, it is imperative to understand the concept itself. So, chaman - what is it? This is a spice, which, by the way, has several names, and each of them is used quite often. So, this spice can also be called shambhala, fenugreek and fenugreek. As for the name we are describing, it is most widespread in Armenia. In the vastness of our homeland and in Europe, this spice is often called "Shambhala".

About spices

It is worth saying that the chaman belongs to the legume family, this has long been known.It will also be interesting that various parts of it can be used for food. So, the seeds of this plant, leaves and even stems (in a ground form) are perfect. Having understood the concept of "chaman" - what it is, it is also worth saying that this spice gives dishes an amazing nutty taste, and in some cases it can even replace ground hazelnuts, if necessary. Basically, this spice has an interesting bittersweet aftertaste, which gives the dishes an amazing persistent aroma.

Errors

You should know what chaman (spice) looks like so as not to confuse it with other spices. So, in a crushed form, the spice looks like a coarsely ground beige flour. However, culinary experts say that fenugreek-shambhala is often confused with blue fenugreek (utskho-suneli, common in the Caucasus), which is not worth doing. After all, these are completely different things. The greatest mistake is the identification of ground chaman with ground cumin, this is also unacceptable.

Application

When might you need chaman seasoning? The use of the spice will be relevant for cooking meat, fish and poultry dishes. It is worth mentioning that this spice appears in all recipes for making basturma. It is also good for various kinds of soups: mushroom, pea, potato, onion. As already mentioned, the chaman gives easy dishes nutty flavor, and it is also similar to mushroom flavor. In India, Shambhala is used more for cooking vegetarian meals... This spice is widespread in Armenia as well, where it is almost the main one in the preparation of various types of meat. It will also be interesting that this spice is by its nature an excellent thickener (analogue of starch), therefore it is often used for cooking various sauces... It will also be important for many that this seasoning goes well with other herbs and spicy vegetables. And ground chaman is part of such spices as suneli hops and curry.

Substitutes

Many may have a logical question: will we replace the chaman (seasoning) with something else? So, no other spice can convey exactly the same taste and aroma, but the previously mentioned spice utskho-suneli is similar. And since chaman has a light nutty flavor, in some cases ground hazelnuts can replace it.

Healing properties

Having understood the concept of chaman - what it is when this spice is used, it is also worth saying a few words about what benefits it brings. So, it will be interesting that in India women consume shambhala seeds after childbirth in order to tidy up the back, normalize metabolic processes in the body, and also promote the flow of breast milk. As for the vastness of our homeland, then this spice is also used to heal the body. First of all, it should be said that it is an excellent anti-inflammatory, sedative and wound healing agent. The use of this spice will have a good effect on recovering people: it helps to restore and gives strength and energy. Consuming chaman in the form of porridge will help cope with hair problems and women who do not have enough breast milk when feeding their babies. This spice perfectly heals wounds, heals boils and even ulcers (the whole reason is the huge content of adhesives in the spice). And in the form of an ointment, it will help to cope with problem skin. A tablespoon of chaman mixed in a cup of warm milk is an excellent tonic. It will also be interesting that ground fenugreek, both in the old days and now, is used in the treatment of impotence in men and infertility in women. According to other sources, this spice is an excellent aphrodisiac. For women, the following information will be important: you can make hair conditioners from chaman (ground chaman + yogurt), as well as face masks (along with turmeric and vegetable oil).

Attention!

Although this seasoning is almost universal in its application, it should also be said that there is a category of people for whom it can be dangerous. So, these are pregnant women. They should not consume this spice, since it contains saponins that can provoke a miscarriage.

A real barbecue. Victor Rain's recipe. Updated version

So, in order to start cooking delicious kebab, you must first choose the right meat. What kind of meat should you buy for a barbecue? Someone only loves lamb, others certainly eat pork, and still others eat any meat. And those who do not eat meat at all will still not be able to reach 150 years of age. It is a pity for him that he will never know the taste delights of barbecue! Pork is perfect for our barbecue, not very fatty. But, only fresh and not frozen. But which part of the pork to take for the best result? I would not risk other parts of the meat from the pig, so that later I would simply be disappointed: take the neck and that's it. But, right there, I will make one important amendment: it has such a middle, running along the back, without veins, rather pink in color, which goes along the spine on both sides. There she is!!!

So, it is not suitable for barbecue! And if it suddenly even falls into your barbecue, and this can always happen, then you will immediately start chewing it like chicken brisket and without much, tasteful pleasure, no matter what seasonings you use for it. This will be our first difference from all kebabs. Pay attention to the color of the meat: if the meat is faded, dried out, it means that it is not fresh and barbecue will not work out of it. Like all butchers, I will also assure you that frozen meat loses its main flavor properties. Although, what can I say, our brother cannot take something for the future. It happens that somewhere fresh meat was found, and even over time it does not always work out. Take it, but listen to at least one piece of advice: do not marinate the meat frozen or still cold, let the meat first thaw until room temperature and all the blood water will drain. The conclusion is: it is better to have fresh meat, frozen, than not fresh, but make the right conclusion yourself!

First, rinse the meat under running water and dry it with a tissue towel. Who knows how and who touched him before you, and we absolutely do not need moisture in the pickle, believe me! And mineral water, I say right away - forget it !!!

If you buy meat at the bazaar early in the morning, pickling it according to this recipe on the same day, then in the evening you can safely turn it on the grill!

We figured out the meat. By the way, a lamb will be even tastier, because when you look at a young lamb, you immediately imagine - a shashlik! I had a chance to cook a barbecue for a purely Turkish society, they bought the meat for me themselves. Imagine my surprise that they snatched pieces of meat almost from their mouths even from their relatives! The lamb was pickled exactly according to this recipe! And the admission that they did not eat anything like that even in Turkey speaks for itself. And what can I say, I was there many times, but I did not see a kebab there! Kebab - yes, shashlik - no !!!

A very important, interesting moment, now look at the photo below: using this method, we cut the neck meat into transverse washers 3-4 cm wide. Further, tearing the meat along the film seams, cut into approximately the same pieces, removing the film and tendons. After a good workout, you can get it just like me, where each shelf of meat comes out with a difference of two to five grams! Do not get carried away with removing the fat, it will add some juiciness. With lean lamb, gourmets recommend putting fat tail fat between the meat. Let's leave this topic for the lamb lovers.

Dimensions! Topic for discussion! Many will say, here I was in Georgia, and there, such pieces, such skewers! Yes, but believe me not, that no matter what fire you spin the bull, it will never be fried in its middle unless you cut it off periodically. Also in our kebab, there are parameters i.e. the size of the pieces, where it will brown on the outside and fried on the inside. I'm talking about these sizes, but the Georgians remove large pieces from the skewers and put them out in a cauldron. Also, a kind of dish, it is called in its own way, but I'm talking about this, normal kebab.

Now about the main thing, or rather about what ingredients we put in the meat and the whole secret of my dish. We take it from the calculation, let's say, for plus or minus 4 kilograms. We will not be meticulous to the grams, this will not play a big role. The main mystery for marinating meat is not only in what we put there, it is even very important, and I will prove to you in what sequence this should be!

1. Salt(about 4 tsp). Tastes, I will say right away, are different for everyone, I personally do not add salt on the table, I never salt eggs or tomatoes. Two chemical composition: sodium and chlorine, which make up salt, do not give anything good for the body, and the bones will spoil before arthrosis. We can also say that salt is simply necessary, without it it is impossible in any way. But if the kebab is not salted, you will not be killed, but it will be very unsuitable, so it must be well and correctly salt. Pay special attention to the teaspoon, they are also different for everyone. And each housewife has her own teaspoon, and who has a palm! The salt, in turn, will provide the initial marinating of the meat. Just cut the radish and sprinkle with salt, and leave the other piece just like that. Which one will play faster? That's it! And whoever says that salt should be sprinkled at the end of the marinating, then let it pour! We will do it our own way! Salt and stir well! There is also such a question, they say, salt before use or right on the fire! Well, let's dip each piece in salt and say that it will be delicious like this! So they eat chips or something else for beer, and we will make barbecue!

2. Onion ... You can cook in two ways, so to speak, options: just chop it coarsely, or squeeze the juice from the onion. Medium-sized bulbs, about two pieces are enough. As some write that onion 1: 1, it seems to me, there will be a lot, just cut it right so that it gives out juice. For practicality, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it is very convenient and there is no need to mess around with chopped onions in pickled meat. It is even easier to run through a juicer, it will be more practical, and even if you have trouble washing the machine, you will see the best result! Let the onion juice cover your meat, you will see how the meat absorbs it quickly.

There are interpretations here: the chopped onion should give off the juice, after all, this is the only thing we are talking about, right? And if we squeeze it out, then a huge job has already been done. And this has its advantages! First: juice and salt in a couple of seconds they will pave the way for us to our seasonings. Second, we do not need so much effort to knead the onions for mixing. Third, and I am sure that for some it is important, when you put meat on skewers, you will not be annoyed by onions, which all the time need to be removed from pieces of meat. And when you fry the kebab, the onion will not burn on your kebab. And fourth, it's just a small economic issue that you need to twist it less, because we will squeeze all the juice out of it! Naively, but let it be better! In the first way, you can do it as you did before, but then, salt it, squeeze it with your hands so that the onion gives out juice even before seasoning. And the fifth is that we'll talk about the bow later. And lastly, onion pulp in pickle is absolutely unnecessary! Throw it away and - period !!

3. Black pepper , I will especially emphasize, LARGE ground, as in the picture. No pepper dust! Crush the peas with the flat of a knife, if you do not have a coarse grinding machine, and then cut them a little with a sharp point. It is possible in a mortar, but not in dust. When you chew meat, these grains will give you a pleasant taste. Fine, dusty black pepper for soup, but not for kebabs. How many? 20 - 25 peas! Want more, it's not for everybody! By the way, black pepper is very useful for the body !!! Are you familiar with vodka and pepper for colds? So, the whole healing reaction is given, first of all, not by vodka, but by black pepper itself! But in our situation, the number should not prevail.

Everything should have its own norm. Well, it will be acute for you, so what? And the kebab? Now stop: have you already heard that real barbecue is salt, onion and pepper? So, believe me, this is not so. Read to the end, do just that and you will understand that that eccentric was wrong, no matter how fresh his meat was! There are so many useful and necessary seasonings on the globe, without which our kitchen would be just black and white! This does not mean that now you can pour into the kebab everything that comes to hand. There are some spices that you can't even talk about, for example, turmeric or dill. There are spices that are suitable for baking dough, but in no way coincide with meat. About these meat condiments I'll tell you now with great pleasure!

4. Coriander... She is - cilantro... I think this name is familiar to you.

Again the question is, how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. And it's easier if you buy already ground. But, in no case, maybe I will repeat myself, to overdo it with seasonings - it is NOT! Otherwise, you will not get the real taste of meat. If the coriander is already ground, then a little more than half a teaspoon, or rather, let it be as in the photo. A very specific seasoning, so you can't overdo it. And this is the next herb.

5. Basil... Many grows in the kitchen, mine is in a jar, dry. Sold not that almost, just in all stores. It is used more in soups, salads, sauces. Now let him show us his taste in the barbecue.

Take as much as ground coriander... In a teaspoonable size, is it ?, a little more can be! This herb, although it has such a pungent smell, will not have a pungent taste. It is, in fact, of no small importance in pickling. And what was not said about him in ancient history! The Greeks generally considered basil to be the king of spices. And what else can you say about him if there is such reliable information on the pages of the Internet? And so that you do not read about it, it is simply necessary in the kebab.

6. Thyme... He is Thyme... One of the Asian spices from which dried herbs are used. In small quantities, it complements well with vegetables and meat dishes as well as various salads.

The use of thyme dates back, again, to ancient Greece, where it symbolized boldness. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. Let's go back to the kebab, how much? Per kilogram - two, three pinches, rubbing lightly with your fingers. And one of the Georgians will say that he will be superfluous in the barbecue?

7. Zira, she Zra, she Kumin... I would tell you about this seasoning with great pride. The very smell of cumin speaks for itself. Has been used as a condiment for over 5000 thousand years! She was even found in the Egyptian pyramids. And now, many people don't even know what it is? Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Get used to the mortar, than to take everything ground, it is better to grind it yourself and everything will be fresh. Quantity? A very specific seasoning, a little less than half a teaspoon will be enough. Zira is very odorous in taste, so be careful in its quantity.

8. Red pepper, paprika. Mexico! Ground, sweet. But, and in our country it is used very widely. You can have a teaspoon without a "slide".

It will give a slightly desired flavor and a beautiful color when fried. Want to add spice? One clove of crushed garlic, add hot chilli peppers, but I warn you that the taste of the meat can be greatly interrupted and I think you don't need this, because you wanted a real barbecue, right? Do not forget that this seasoning can give a bitter taste, so it must also be taken in its own size. But even without paprika, there will be no holiday.

9. Peppermint ... And wherever it is not used, even in sweets and medicines. This is both cold and cooking! But Asians prove that they have been using it in meat since ancient times. Now we will try it in a barbecue. I have personally tried it, so in our kebab we will give it the most necessary application! Look in stores, kiosks, buffets, pharmacies, but meat is needed this seasoning!

It seems to me that it is simply inappropriate to talk about its tastes and smell. Many women frown their brows, they say, this negatively affects the reproductive system of men. Nonsense! If she can influence the organ of men, then it must be only very strong drink or tea. And then, only in the first 30-40 minutes, and in the future there are no consequences and cannot be. If it seems to you that the taste of the meat will be mint, then this, too, will not happen on the fire. Even in pickled meat, you will not feel it. You will not cook mint compote, but a real barbecue! Half a teaspoon.

10. Bay leaf , does not need a photo. Toss in the morning or a couple of hours while stirring. Let it even break into small pieces there. When you put the meat on the skewers, if you notice it, just put it aside. You don't need to eat it, and I think there is no need for photography. But without it, I had such an experience that I just forgot to put it down. Rather, I thought that no one eats it anyway. Honestly, there was something wrong. It's not in vain, after all, it exists on our Earth as a spice!

11. Sunflower oil ! Do not confuse with olive oil, 5-6 tablespoons. You can even, like, cling! Yes, yes, you absolutely heard right, it was sunflower oil!

Grease each bite with oil while stirring gently. Imagine yourself that you have tossed the meat into a skillet without oil. And, no matter how non-stick frying pan you have, any of your meat will simply start to burn. Why does every housewife, before frying meat, pour oil into a frying pan, but we want, or rather wanted, to fry a kebab without oil? In no case! This is how it turns out in the pictures of other kebabs, where charred pieces stick out, and you need to chew them, because it’s embarrassing to spit it out, it’s ugly, and just uncomfortable. Referring now to coals, then to the barbecue unusable. Add oil after all added and thoroughly mixed solids, exactly as written and in this order. I ask you to pay special attention to the fact that you need to mix with oil gently and carefully. And if we consider that this is a man's occupation, I will say this: as if you were holding not meat, but a woman's breast! Never pour too much oil, otherwise you will have a gag reflex tomorrow. This has also happened before.

I found this photo on the Internet, it looks like this in the picture, someone unsuccessfully fried meat:

1. pickled without oil;
2. too finely chopped onion and did not remove it all;
3. this is the meat that goes along the neck trim, is slightly pink in color, does not change its shape after pickling and does not have a real, juicy taste.

How did it burn down? Can this dish be called a kebab?

12. And now, having put in the meat everything that is written above, leave it until morning to marinate in the pantry, in a cool place or even in the kitchen on the floor, crushing it with some weight. And in the morning, stirring the pleasantly smelling mass, add an equally important and, I will even say, effective product! This is - LEMON .

A good sized lemon is enough for half. Just be careful, squeeze out gradually so that the lemon goes everywhere. Stir gently again. If a lemon gets on just clean meat, it will immediately become a "cola", as after vinegar, so the vinegar simply does not go to the kebab. And in this case, you already have it pickled. You can pour vinegar already fried kebab... This is a matter of taste for everyone!

13. And we will finish our ceremony with a quarter (or a half), natural pomegranate juice , which will add even more elegance, taste and compliments to your kebab!

And, importantly, it will even more reliably hide the answer to your recipe! Two good friends: meat and pomegranate! Pomegranate in the summer, you are unlikely to find it anywhere, but I would advise you to neglect juices from the store. Many tests show that the grenade did not even lie there. So, if it is not there, then leave your real experiment until late autumn.

This is where our marinating ends. After a few hours, you will find out what a real barbecue is! We mix all this again and leave it tightly covered in a saucepan, it is clear that not in an aluminum one. Press down again with a suitable plate, approximately the diameter of the plate. I advise you to make it out of wood, by the way, I already have one.

Suitable in diameter and, so that over time does not gain an unnecessary smell, put it in a plastic bag. Not for storage, but when you marinate. Put something heavy on top and leave it on for another couple of hours.

You do not need to hide it in the refrigerator, let it just stand in the kitchen. Let all the ingredients do their thing. Although, as I mentioned above, if the meat is fresh, then for the whole day it will also marinate perfectly. And when you put it on skewers, enjoying the now real smell that will already come from the meat, you can even lick it, but not eat it yet, although now there will be nothing terrible in this meat. One of the proofs for you will be, you may notice that the meat is very easily pierced by the skewers.

And this is how fresh, soft, vigorous, pickled meat should look like! It can be immediately distinguished from bad meat. Well, can anyone else among you imagine that the meat for a kebab should float in some kind of liquid or it should be fished out of mayonnaise? Forget it like a bad dream! All these are inventions of our brother, like an unreliable experience or an attempt to perform a miracle in front of the household!

And it’s even scary to list who was not good at what. Make one conclusion for yourself: be friends with the butcher, at least, find out on what days his slaughter takes place. An exceptional and supreme case, if you do it yourself.

As promised, now again about the bow. Shish kebab without onions is like music without sound! Snack on a barbecue with juicy rings! And not with some waste or ponytails chopped at random. Aesthetic culture and neatness must be present first of all! An onion ring, a piece of dark bread and a shish kebab! What could be tastier ?! Onion rings can be drizzled with vinegar diluted with water and sprinkled with red or black pepper, as you like! If it is bitter, then rinse it with cold, ice water and drop it on a towel, the water will wash away everything, even the glaze-cutting property from the onion and give it a pleasant sweetness.

Now let's pay attention to the brazier. It also has to meet some parameters. It is best to have an iron, and even more reliable, stainless steel, the thicker its walls, the better.

He will better keep the heat and fry the extreme pieces. And you do not need to torture yourself with hunger, making kebabs on bricks or somewhere on hanging chains. Well, if you accidentally stabbed someone and you need to fry urgently, then this will be a special case. My brazier looks like this: length - 60 cm, height 15 (from the grate) and width 25 cm. The main mistake of those who make braziers: grate, i.e. the bottom should not have a large number of holes. If you already have a grill and it has not just a bottom, but a sieve. Place aluminum foil on the bottom and lighted coals on top. Poke small holes along the edges and you will see how everything will return to normal.

Let only a quarter of the bottom of the barbecue be completely only from the grate, and the rest is solid iron with holes along the edges. You will see how the meat will not burn, but simply redden and roast to the full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky black color and lose the taste we all need. Do you want to eat soot? No! I, too, will not and I do not want to !!! Smoking is a completely different topic and in this case it simply will not be appropriate.

Just look at how the kebab is languishing and fried! It is not ready yet, and the juice is still dripping from it. And if you fill the meat with mineral water, then you will not see such a miracle. After mineral water, the meat will look soaked and not juicy. Looking at the kebab, one gets the impression that there is nothing there, although we put so much stuff there! And when you also remove the first piece, put it in your mouth, here, chewing, you will understand that everything is enough and it is soft to madness! And here you will definitely want to take one sip of wine for the fact that everything in life is not so bad! And everything around will suddenly become in more saturated, color tones!

This brazier is for a small company or outdoors. At the moment, this portable grill is being tested in the photo. Now that everything is over, the meat has been eaten, I can say with confidence that it did not pass the test 100% and now it has its own mistakes and shortcomings: along the edge of the hole-free bottom, along, I made holes, after five centimeters and now Everything is fine! Also, I will not focus on the fact that the meat should be fried in a good heat all the time, turning and, in no case, should not be doused with tongues of flame. Let the coals burn well, fan the ashes, and only then do the most beautiful thing in this art - to fry a barbecue! Every self-respecting kebab player should know this!

About lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just about five to ten minutes. Especially women need to learn one truth, because they often confuse juice from fried meat with blood, so they ask to fry more. Although the meat may already be quite ready. Again, for an amateur, if they want, then you can fry them.

And I will also open my tradition to everyone. When the coals are lit, I always fry only one stick first. For the success of the event, I will pour a glass of good red wine and appreciate the quality of the future barbecue! I will give the guests a try, even if not for everyone, teasing them to the limit. And then it went - it went! I, personally, had cases that close friends, who even had their own recipes, were speechless while eating. And after 5-6 sticks, exhaling, they said that they had never eaten such a kebab! Now, by the way, this is the only way to pickle! And all sorts of experiments with the addition of mayonnaise or tomatoes are simply not crowned with good success.

Now about the skewers. You don't need to make one-meter skewers, believe me. Until, while eating, you get to the last piece, it will already be cold with you. In pursuit of the second stick, (and if you also get tasty), you can choke. Secondly, waving the sword at the table, saying what a delicious shish kebab, you can gouge a good friend's eye out! And how wonderful it is to eat shish kebab from the skewer, when it is still hot. In this case, I use my own, short, total length of 37 cm, skewers. My opinion is that the thickness of the skewers should be 2 mm. and a width of 7 mm. Not three or eight, otherwise it will be bad to film. And not one and a half, tk. the skewer will be too flexible. And 6 mm wide. the meat can scroll.

Trust me, I experimented with this! If you have only 20 of them, it means that you have no friends, and you cannot invite someone to visit. The meat should be skewered to the last bite. Or you do it like this:

-Hey, Sanyok, come on, finish eating !!! Free the skewer, I need to fry Kolka!

I have 90-100 of them, they do not rust, they do not ask to eat, if only to put meat on them ?! And enough for any company. I take all the meat that has already been put on and only on skewers. It is hidden in a special container and from all kinds of insects. Let gourmets say that putting meat on skewers in nature is a great pleasure! In my neighborhood, I am not friends with flies! I put marinated meat on skewers only myself, and only at home. I don’t bother my ladies with this work; if I got down to business, I’ll bring it to the end. I don’t want to offend our dear, fair sex, but meat should not roll on skewers or hang down to the very coals. By the way, if you cut it correctly, as I described above, then an inexperienced wearer will succeed!

Once again about skewers, as for their size, while eating, it is better to take another, fresh, hot stick, so I put 5-6 pieces each. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly not be able to cope. And with such sizes, you can safely regulate the amount of shish kebab eaten. We are not in the Stone Age near a spinning mammoth or in a competition: "Who will eat more!" Although, with good kebab, any thought about diet just disappears! And, two or three skewers, your beloved lady can always eat with great pleasure!

One incident from life. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a kindred circle, she was very indignant, like, looking at such a dish at night !? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a mug of beer upstairs !!!

The last condition and an important one: do not put the grill from the table at a distance. Otherwise, you: either your meat will burn, or you will listen to an interesting story! Always seat guests at the table, let them miss one glass of salads. No walking around the barbecue, everyone should be seated at the table! There are always a lot of clever people, let them draw in with their nostrils what you are cooking there. Your place is only by the fire !!! This is where you start serving them your kebab! Kebab should be eaten only hot! Try to calculate so that when the meat has not yet run out, fry the next batch. I do not recommend the whole shish kebab overcooked on the table. The bottom skewers will cool down and will not taste good. And if you treat with barbecue, then let it be only barbecue. Spice it up with something from a snack, such as: salted cucumbers, tomatoes, squash. Next: sweet bell pepper, black olives, green olives! Your onion rings, respectively, dark bread and, of course - good vodka!

There shouldn't be any manti or pilaf, casseroles or pies, because you only treat yourself to the most real SHASHLIK! I don’t know where they will kiss you for this, but you will definitely be the first kebab player in the village!

This is how the first skewers look, curling, browning and not burnt on a hot fire. And the juice, what kind of juice is running, just look! If it drops on the fire, then this drop immediately flares up, and at the bottom of the barbecue with the least ventilation, this does not happen. In this picture you see mutton! And, as you can see that all the photos of the barbecue fried by me in different days, I look, well, just the same, so you will succeed, I'm sure of that! And here she is the first batch, the people are waiting, everything is poured, just give it!

This is how the meat looks already fried, surprisingly ruddy and just melting in the mouth. It is this meat that you saw in the third picture from above. What, exactly, served as a pickle? This cannot be said, most likely each ingredient contributed to this work. But it was this bouquet of the most famous spices that did its job. I did not use any mayonnaise, no mineral water or liquid, no accelerators or components for softening or breaking meat! All the most natural and real! Therefore, it turned out real barbecue!

And the fact that the first pancake can always be lumpy, you know that, but you will get the most correct lesson from this! The next time you marinate, you yourself will understand if you did something wrong. You will succeed! In this case, if everything was clear to you, there simply cannot be a mistake.

Try mine own recipe, to which I have devoted more than three years of research. Although, what is he mine? After all, I did not open the Moon and all seasonings have existed on Earth for a long time. Maybe you will like this dish too!

PS: as one wise man said that:

"We do not live in this world in order to eat, but we eat in order to live !!!"

Bon appetit, everyone!

The variety of aromas and flavors can turn the head of a novice chef. And how many interesting names spices used 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 can I buy your favorite seasonings at affordable the price and understand the intricacies of playing amazing recipes.

Chaman spice: what is it?

Spices Is an essential 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.

What the 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 the fire, as they will begin to taste very bitter. With the right heat treatment 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 are excellent.
• 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 valuable source squirrel.
• Cooking pickles and canned food.

On our website you can see 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 cook inimitable in taste Armenian chaman:

• 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 you forget about everything in the world!

How to replace chaman?

Many chefs are wondering, but what to replace spice, if it's over? None of the spices are capable of fully replicating unique properties chamana. 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.