Recipe Of Kazan Kebab
Food and Drink

Recipe Of Kazan Kebab

A variety of recipes for meat dishes, which are the leading chefs from different countries of the world, is amazing, but perhaps even the most refined way of cooking cannot be compared with fragrant, juicy kebabs. At the stake, the meat pieces acquire a special softness and delicate aroma, which incorporates the notes of natural marinade spices, natural freshness, and charcoal. If the weather is not happy with the sunshine and warmth, and you have not had time to get out into nature, it’s okay to cook a delicate and fragrant kebab (this is how the kebab in the East is called) without leaving your home. Using the traditional recipe of the Uzbek Kazan kebab, you can give beef tenderloin, soaked in spices and spices, savory tenderness and surprisingly appetizing flavor. Such a dish is prepared for a long time and requires a certain culinary skill, but the result of the effort will be a delicious meat snack that will appeal to everyone without exception. In addition, “having filled your hand”, you will be able to delight your home with a delicious Kazan kebab, even though every evening – having mastered the science of eastern cooking, the secrets of which we will reveal in the article, you will easily cope with cooking!

Recipe Of Kazan Kebab

Traditional Uzbek recipe for lamb in a cauldron

Focusing on a detailed master class on cooking national dishes, step-by-step photos and tips from experienced chefs, you can create a gastronomic masterpiece at home without even having special cooking skills. This Kazan-kebab is made from tender young lamb – such meat ideally emphasizes the bouquet of aromas of spicy herbs and, moreover, is rather easily marinated. However, in the absence of lamb, you can replace it with pork or beef – the main thing is that the tenderloin is not old and wiry.

To cook Kazan kebab, you need the following grocery set:

  • 800 grams of lamb,
  • 3 large or 4 small bulbs,
  • half a lemon,
  • salt to taste
  • half a teaspoon of black pepper,
  • 100 grams of red dry wine,
  • a teaspoon of coriander,
  • half a teaspoon of Zira,
  • a bit of greenery (basil, parsley, dill, cilantro – in short, whatever you like),
  • half pomegranate,
  • tablespoon of apple cider vinegar,
  • Small head of sweet onions (red).

Tip!  Choosing meat for Kazan-kebab, it is better to stop at the pieces with fat – then the finished dish will be juicier and tastier. If only a tenderloin was at hand, you can add a couple of pieces of pork salsa – it compensates for the lack of natural juice.

Recipe Of Kazan Kebab

How to make a real kebab in your own kitchen?

  1. Cut the meat into small cubes (3-4 cm).
  2. Gently mash the spices (Zira, coriander) in a mortar.
  3. Onions (3-4 onions) cut into rings, fold into a saucepan, cover with salt and spices. Stir all the ingredients, kneading the onion rings a little, so that they start flavored juice.
  4. Add cauldron-kebab to the spicy onion mixture and mix again.Recipe Of Kazan Kebab
  5. Carefully wash the lemon and cut it into thin ringlets along with the zest, taking out the bones.
  6. Pour Kazan kebab with onion with red wine, top with lemon slices, mix and send under the press for an hour and a half to marinate. As a press, you can use a plate or lid of a smaller diameter, which will press the meat in such a way that it is completely hidden under the layer of marinade.
  7. While the future Kazan-kebab is being fed with the aromatic juice of the spicy dressing, prepare the pickled onions that are necessary for a spectacular presentation. To do this, cut the red onion rings, pour it with apple cider vinegar, sprinkle with greens, mix and send under the lid in the refrigerator – during the time required for stewing meat, it will marinate completely.Recipe Of Kazan Kebab
  8. After the specified time, remove the lamb from the marinade and place on the plate for 5-7 minutes – during this time excess liquid will drain from the pieces.
  9. Warm the cauldron on the stove well, then pour in some vegetable oil and put the kebab in it. If the meat is with a fat layer, it is better to put the pieces of salsa inside, so that the dish is juicier.
  10. Stew the lamb on low heat with the lid closed for half an hour.
  11. After that, open the cauldron to make sure that there is no extra juice or marinade. If the liquid is still present, increase the heat and evaporate it, while simultaneously tracking so that the Kazan-kebab does not burn.
  12. As soon as there is not a drop of meat juice in the cauldron, reduce the heat to minimum, cover the dish with the lid and simmer for about half an hour.
  13. Put the pickled onion rings in a deep dish, place a hot cauldron-kebab on top, sprinkle with pomegranate seeds and boldly serve to the table.

Recipe Of Kazan Kebab

Such a dish, supplemented with a mix of fresh vegetables or boiled potatoes, can become a festive table decoration, a business card of a skilled hostess and a real culinary masterpiece, the main thing is to cook it properly, observing all the subtleties of the national recipe!

Kazan kebab with potatoes: a universal way of cooking

Many housewives who value their time combine a recipe-Kazan-kebab and roast, trying to cook both meat and a side dish at the same time. Such a desire is understandable – as a result, you will have not only a juicy spicy kebab but also flavored baked potatoes, which you can feed your whole family or a bunch of guests. To prepare a versatile and fairly satisfying dish, you will need:

  • about 2 kilograms of meat with a greasy layer,
  • the same number of potatoes (it is advisable to choose the same medium-sized tubers so that they are baked at the same time),
  • a pound of onion,
  • half a head of garlic (3-4 large cloves),
  • spices and spices to taste
  • cooking oil for frying,
  • Greens to decorate the finished Kazan-kebab.

Tip!  For cooking, you can take not only the tenderloin but also the meat on the bone: knuckle, ribs, etc. The main thing is to chop it up in small pieces, which are perfectly marinated in 1-2 hours.

Recipe Of Kazan Kebab

Step by step algorithm of action

To make the dish truly tasty and juicy, you should strictly observe the following plan:

  1. Cut the meat into medium pieces, season with spices and spices, kneaded in a mortar, salt well, mix and leave to marinate for about an hour and a half under the press.
  2. Peel the onions from the peel and cut into thin rings.Recipe Of Kazan Kebab
  3. After the time allowed for marinating meat, warm the cauldron on an intense fire, pour vegetable oil in such a way that it covers the bottom about the thickness of your finger, and then heat it.
  4. Put the marinated cauldron-kebab into the heated oil, fry it until a golden crust appears, then reduce the heat and stew under the lid closed until half cooked (about 20-25 minutes).
  5. After a specified time, open the lid, put onion rings, increase the heat by 5 minutes to lightly fry and become transparent-golden, then reduce the heat on the stove again, cover with a lid and simmer for another 20 minutes.
  6. When the meat is fully prepared, remove it from the cauldron with onion rings using a skimmer, put it in a deep plate and cover with a lid so that it is infused.Recipe Of Kazan Kebab
  7. Put the peeled potatoes into the remaining fat in the cauldron. If the tubers are too large, cut them into several equal parts so that they are prepared at the same time.
  8. Fry the tubers, then stew until cooked.
  9. When the potatoes are almost ready, put the meat and onions on top, sprinkle with chopped garlic, cover and stew over low heat for another 5-7 minutes so that the ingredients are saturated with each other’s flavors.

Recipe Of Kazan Kebab

Put the Kazan kebab with potatoes in a deep dish, sprinkle with chopped greens and serve to the table! This dish goes well with cheese, sour cream or spicy sauce. However, even without add-ons, the flavored Kazan kebab will appeal to the most fastidious gourmets, because there is nothing more harmonious than the combination of tender, juicy meat with golden potatoes, stewed in spices and spices. Enjoy your meal!

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