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Traditional recipe for Uzbek cuisine: Kazan Kabab. Kazan-kebab in Uzbeks: how to make a traditional dish correctly? Recipe with photos from Stalik Khankishiyeva How to prepare Kazan Kabab

The diversity of recipes meat dishes, which represent the leading chefs of various countries of the world, is amazing, but, perhaps, even the most refined method of cooking will not compare with fragrant, juicy kebabs. On the fire, meat pieces acquire a special softness and a thin fragrance, which made the notes of natural spices of marinade, natural freshness and wood coal.

If the weather is not happy with sunlight and warmth, and you did not have time to get out on nature, nothing terrible is to prepare a gentle and fragrant kebab (this is exactly the so-called kebab in the east) you can, without leaving the house. Taking advantage of the traditional recipe for Uzbek Kazan-kebab, you can give beef tenderloin, painted in spices and spices, spicy tenderness and surprisingly appetizing aroma. Such a dish is preparing for quite a long time and requires a certain culinary skill, but the result of the effort has been a delightful meat snack, which will have to taste everything without exception. In addition, "squeezing a hand", you can delight home delicious caobabar at least every evening - having mastered the science of oriental cooking, the secrets of which we will reveal in the article, you can easily handle cooking dishes!

Traditional Uzbek lamb recipe in Kazan

Focusing on a detailed master class on the preparation of national dishes, step-by-step photos and advice of experienced cooks, you can create a gastronomic masterpiece at home, without even possessing special skills in cooking. This Kazan-Kebab is preparing from a gentle young lamb - such meat perfectly emphasizes the bouquet of flavors of spicy herbs and, moreover, quite easily marked. However, in the absence of lamb, it is possible to replace it with pork or beef - the main thing is that the cutting is not old and dwelling.

To prepare caught kebab, you will need the next product set:

  • 800 grams of lamb
  • 3 large or 4 small bulbs,
  • half lemon,
  • salt to taste
  • half a teaspoon of black ground pepper,
  • 100 grams of red dry wine
  • coriander teaspoon,
  • half a teaspoon zira,
  • some greenery (basil, parsley, dill, kinza - in short, all that like),
  • half a grenade,
  • tablespoon of apple vinegar
  • little Sweet Luke Sweet Head (Red).

Tip! When choosing meat for Kazan-kebab, it is better to stay on slices with a fat - then the finished dish will be more juicy and tastier. If only clipping turned out to be at hand, you can add a couple of pork flasks - it compensates for the lack of natural juice.

How to make a real Kazan kebab in your own kitchen?

  1. Cut meat with small cubes (3-4 cm).
  2. Carefully disperse the spices (ziru, coriander) in the mortar.
  3. Onions (3-4 bulbs) Cut on rings, fold into the pan, pour salt and spices. Stir all the ingredients, slightly smashed onion rings so that they let the aromatic juice.
  4. Add to the onion-spiced mixture slices of Kazan-Kebab and mix again.

  1. Thoroughly wash the lemon and cut it with thin rings along with the zest, taking out the bones.
  2. Fill the Kazan-kebab with a bow red wine, put the lemon slices on top, mix and send under the press for an hour and a half to wove it. As a press, you can use a plate or a lid of a smaller diameter, which presses meat in such a way that it is completely disappeared under the marinade layer.
  3. While the future Kazan-Kebab is drinking with aromatic spicy refill juice, prepare the marinated bow required for the spectacular feed. To do this, cut the red bulbs in the rings, pour it with apple vinegar, sprinkle with greens, mix and send under the refrigerator under the cover - during the time you need to extinguish meat, it fully wakes up.

  1. After the expiration of the specified time, get the lamb from the marinade and put on a plate for 5-7 minutes - during this time with pieces strokes an extra liquid.
  2. Carefully warm the cauldron on the stove, then pour some vegetable oil there and lay out the Kazan-kebab. If the meat with a fatty layer, it is better to lay the pieces of the saz in that the dish is juicy.
  3. Watch the lamb on a small fire under the closed lid for half an hour.
  4. After that, open the cauldron to make sure there is no excess juice or marinade. If the liquid is still present, increase the fire and disappear it, in parallel, to ensure that the caustic kebab does not habit.
  5. As soon as the cauldron will not remain a drop of meat juice, reduce the fire to a minimum, cover the dish with a lid and extinguish even about half an hour.
  6. Put in the deep dish of the marinated bow ring, put a hot caubab-kebab on top, sprinkle with grenade grains and boldly apply to the table.

Such a dish, supplemented by an assorted fresh vegetable or boiled potatoes, can be a decoration of a festive table, a visiting card by a skillful mistress and a real culinary masterpiece, the main thing is to make it properly, observing all the subtleties of the national recipe!

Kazan-kebab with potatoes: Universal Method of Cooking

Many hostesses that value their time unite the cabab recipes and hot, trying to cook and the meat, and the side dish at the same time. This desire is quite explained - as a result you will have not only a juicy spicy kebab, but also fragrant baked potatoes that can be fed the whole family or a bunch of guests. For the preparation of universal and fairly satisfying dishes you will need:

  • approximately 2 kilograms of meat with a saline layer,
  • the same amount of potatoes (it is desirable to choose the same medium-sized tubers so that they can be passed at the same time),
  • row,
  • half of the head of garlic (3-4 large teeth),
  • spices and spices to taste,
  • vegetable oil for frying
  • greens for decorating ready-made cababa.

Tip! For the preparation of the dish, you can take not only cutting, but also meat on the bone: the knob, ribs, etc. The main thing is to chop it in small pieces that are perfectly wrapped in 1-2 hours.

Step by step algorithm of action

In order for the dish truly delicious and juicy, the following plan should be clearly observed:

  1. Cut the meat with medium slices, season with spices and spices in a mortar, speck carefully, mix and leave under the press to marinate about an hour and a half.
  2. Clean the onions from the peel and cut down with thin rings.

  1. After the time settled on the marination of meat, warm the cauldron on intense heat, pour vegetable oil in such a way that it covers the bottom of the bottom of the thicker, and then split it.
  2. Lay out in a preheated oil a wizard caught-kebab, fry it before the appearance of a golden crust, and then reduce the fire and drive under the closed lid until half ready (about 20-25 minutes).
  3. After this time, open the lid, pour onion rings, increase the fire for 5 minutes so that the lightly fry and become transparently golden, and then replace the fire on the stove again, cover the lid and extinguish another 20 minutes.
  4. When the meat is fully prepared, remove it from the cauldron along with the onion rings with the help of a noise, put into the deep plate and cover the cover so that it is fill.

  1. In the remaining in Kazan, lay out purified potatoes. If the tubers are too large, cut them into several equal parts so that they prepare at the same time.
  2. Fry tubers, after which turn to readiness.
  3. When potatoes are almost ready, put meat with onions on top, sprinkle with chopped garlic, cover with a lid and tomit on slow fire another 5-7 minutes so that the ingredients are saturated with fragrances each other.

Lay out the Kazan kebab with potatoes in a deep dish, sprinkle with chopped greens and apply to the table! This dish is well combined with cheese, sour cream or sharp sauce. However, even without additions, the fragrant Kazan-kebab will have to taste the most pressing gourmet, because there is nothing harmonious than a combination of gentle, juicy meat with golden potatoes stewed in spices and spices. Bon Appetit!

Kazan-kebab in Uzbeks - satisfying and incredibly tasty mutton or beef dish with vegetables and potatoes. Traditionally, the dish is preparing in Kazan, but if this kitchen arsenal did not turn out this, it will replace the steel deep pan with a thick bottom. How to make a dish that the meat remains juicy and gentle, and the vegetables absorbed the fragrance of spices? We present you classic recipes of Eastern treats.

  • Number of portions:6
  • Time for preparing:120 minutes

Majan-kebab from lamb with potatoes

Kazan-kebab with potatoes from lambs - a simple, tasty and satisfying dish.

For his preparation you will need:

  • 1 kg of labry ribs
  • 1 kg of potatoes,
  • teaspoon salt,
  • spices (half a teaspoon of zira and black ground pepper),
  • sunflower oil (100 ml).

Cooking method:

  1. Meat and vegetables for Kazan-kebab are cut in large: ribs can be simply divided, the pulp to cut into pieces, medium and small potatoes to put into the cauldron, large - divide in half.
  2. In Kazan or deep saucepan, healing the oil on a strong fire.
  3. In the heated oil, lay the pieces of lamb and fry until a golden crust. Tip: So that the juice is "sealed" inside the pieces, try as you can turn them as close as possible during frying.
  4. After the meat was fully roasted, take it out of the cavity from Kazan and postpone.
  5. Put potatoes into oil, fry it from all sides and also take out.
  6. I spread the roasted meat to the bottom of the cauldron, the potatoes on it are potatoes, add salt and spices.
  7. We pour 150-200 ml of boiled water into the Kazan - in the cooking process it mixes with juice, spices and butter and will turn into a sauce.
  8. We reflect the fire and leave Kebab to steal under the lid one and a half or two hours. In the process of cooking, it is necessary to periodically check whether the broth was not overlooked, and the water should be added to the need so that the bottom of the cauldron did not stop. It is possible to serve a dish with fresh vegetables and a large-peelled greens.

Kazan-kebab (recipe with beef)

So that the beef is carried out tender and juicy, the meat is marilized in advance, and in the process of cooking a curly fat is added. For the preparation of dishes you will need:

  • beef flesh - 1 kg,
  • barium fat - 100 g,
  • small potatoes - 2 kg,
  • 2 bulbs,
  • 3 ripe tomatoes,
  • vegetable oil - 100 ml,
  • salt,
  • spices (Zira, Coriander, Red Pepper, Dry Basil, Parsley or Kinza).

Cut the beef flesh by large slices, tomatoes and onions - half rings. Stir, add spices and leave in the refrigerator for several hours so that the meat is blocked.

1. Preheat in the Kazan vegetable oil, melt the lamps in it, plot remove the spoon or shimmer.

2. Fry in fat potatoes to a golden crust, then remove and postpone. Flowing oil pour back to the Kazan.

3. Put meat into the hot fat. Fry before the formation of a crust.

4. After the meat was covered with a ruddy crust, pour a little water into the cauldron and leave to steal under the lid for 20 minutes.

5. Add potatoes and spices to meat, mix and extinguish another 10-15 minutes.

Serve kebab from beef is best with fresh dill, cilantro and tomatoes. Bon Appetit!

What is - Kazan-Kebab? In direct translation from Turkic languages, this phrase means a kebab cooked in Kazan. That is how it is sometimes prepared by this international dish in a number of Central Asia countries. Moreover, the cauldron can be huge, hemispherical, designed for street use and small, homemade, flat, suitable for standard gas or electric stoves. In the "heavy" case, when there is no cauldron among the kitchen utensils, you can use a heavy, thick-walled cast-iron frying pan.

There are many caboaba recipes. This is one of those simple in the preparation of dishes, which can be made from different types of meat. Most often used lamb, beef, less often - pork, turkey or chicken.

The most traditional Uzbek version of the preparation of this dish is based on the use of the saddle of the lamb or its cervical.

How to prepare a caamba of lamb

Despite the fact that this dish is quite simple in execution, the ideal result can be achieved only with a clear entity behind nearby nuances. Kazan-kebab is customary to cook with a closed lid, only from the traditional parts of the carcass (saddle, neck). Often, any vegetable oil is completely ignored. Instead, pieces are selected. In order for the dish to be more satisfying, you often feed the ready-made cabab with potatoes - frying it in a fryer in addition to meat.

Required ingredients:

  • 1.5 kg of lamb (specified parts) for six good portions;
  • at least sheltered onions, better - more;
  • glass of vegetable oil;
  • salt.

Cooking technique:

  1. Available piece of meat to divide into portions by number of person, on average - 200 g per consumer.
  2. Ziru with a coriander and pinch of salt to chop with a mortar.
  3. Slices of meat rubbed the prepared mixture. Shoot into a deep bowl, cover something. Leave to pick up half an hour.
  4. Put the cauldron on fire, warm it well. Pour vegetable oil. Meat decompose a faster side along the walls of the Kazan - strive for the slices tightly fit to each other.
  5. Bulbs cut into a thin half risk, then lay out on meat. Casane closely close the lid. Fire at the same time to reduce to the lowest possible.
  6. Cooking time on a small fire - up to two hours. The lid, despite all the existing temptations, do not open, focus on the smell, follow the burning.
  7. After two hours, open the lid, increase the fire to the highest possible and frying even a couple of minutes to form an appetizing crust.

For the traditional delivery of Kazan-Kebab, deep plates will be needed. The best sidebar to fried meat is fresh vegetables (tomatoes, cucumbers), any greens, potatoes.

Turkey Recipe

Traditional meat for festive Kazan-Kebab in Uzbeks has always been a bird: quail, pheasants, roosters. A dietary turkey is also suitable. Her meat is well withstanding thermal processing and contains a lot of easy protein of light digestibility.

Required ingredients:

  • 2 kg of turkey heads for six abundant portions;
  • ruffle onions;
  • flap of vegetable oil;
  • half a dozen medium tomatoes;
  • bunch of cilantro, dill;
  • couple of garlic cloves;
  • one pod of chili pepper;
  • on a teaspoon zira, coriander;
  • salt.

Cooking technique:

  1. Bird to extort on portions about 150 g.
  2. Pinch salt mix with zira, coriander. Estropy them in a mortar or hammer on the board through the food film.
  3. Meat rubbed with spices, shifting into a bowl, cover with a paper towel or a napkin. Put aside half an hour Marinovka. Onions cut into a half rings in half a hundredthimeter thick.
  4. To install on fire, pour vegetable oil, heat before the appearance of the haze. Put the meat to the bottom of the cauldron, cover up the layer, then - again the turkey layer, top - again onions.
  5. Cover the cauldron with a lid, set the minimum fire. Stew up to two hours.
  6. While the meat is preparing, tomatoes should do. They need to be scolded with boiling water, carefully remove the skin and smith in the puree. Add shredded via press garlic. Pod of chili pepper divided in half, remove seeds, to nourish as much as possible, add to mashed potatoes. Cinse bundles and dill finely seal for feed.
  7. Somewhere 20 minutes before the end of cooking, you should open the cap of the cauldron. Fire to bring to the maximum and hold in such a state for about five minutes. Add a tomato puree, mix everything thoroughly, then cover the lid. Remove fire, stew for another 15 minutes, to prevent the contents of the caulter a couple of times.
  8. Immediately before the end of cooking, you can try turkey to sharpness. Soften it, if necessary, can be adding a tablespoon of sugar.

Serve ready-made caobab should be in a large total dish or in individual plates. Turkey meat decorate the disturbed small greens. You can also apply a salad of fresh cucumbers, tomatoes, sweet peppers, sliced \u200b\u200bon slices. The perfect garnish for turkey - crumbly rice (Devrisira, Basmati).

Recipe on wooden skewers

This dish can be prepared in the form of small kebabs. You will need conventional wooden sticks sold in all major stores. It is convenient to trim under the size of the existing frying pan or a small home cauldron.

Required ingredients:

  • 1 kg beef tenderloin;
  • 250 g of ram (Kurguchny) Sala, can be replaced with pork;
  • four bulbs;
  • lemon;
  • on a teaspoon zira, coriander;
  • half of the carbonated water;
  • salt.

Cooking technique:

  1. Beef tenderloin cleaned from films, fat residues and lived. Cut the "like on a kebab" across the fibers with pieces of 3 cm.
  2. The bulbs to seal a subtle (0.5 cm) ring. Add a tablespoon of salt, ziru, coriander. Mix vigorously, manually drive, so that the bow gives juice.
  3. Connect onions with spices and pieces of meat in one tableware. Mix thoroughly. Squeeze juice from one lemon, add gashed water. Stir and add to the marinada. The sequence should be like this: first the meat is impregnated with onion juice, then lemon juice is added. Cover the dishes with a dense napkin or another plate. Postpone for an hour for pickling.
  4. After that form meat skewers. On each wand to plant three or four pieces of meat. In the middle of the sticks, placing a commensurate piece of the Kurdnyh Sala. This is done so that the kebab is juicy and tasty. Meat plant on skewers straight with onion rings.
  5. A cauldron or a pan heat, slightly lubricate with butter for insurance from burning, then put the harvested kebabs. Fire to zoom to medium, do not cover the lid.
  6. Five to seven minutes after the formation of the appetizing crust of kebabs to flip over. Finger as much as much. After the roasting of all existing kebabs, lay them on a lubricated fat from the cauldron. Heat the oven to 180 degrees. To bring meat to readiness in the oven for another 15 minutes.

Ready caught-kebab on wooden skewers serve on a large dish. Sprinkle onion rings, sprinkle with good wine vinegar. Complete the flow of fresh tomatoes, a glass of dry red wine.

For the same technology, you can prepare the variation of the Kazan-Kebab from lambs. In this case, it is quite possible to do without skewers.

  • mutton meat: - 1.5 kg;
  • Barium Fat: - 200 grams;
  • Salt: - 2 good chopots;
  • Zira: - 2 teaspoons with a slide;
  • Chile pepper (ground) for sharpness and piquancy of taste: - 0.5 teaspoon.
  • Potatoes: - 2-3 pcs. medium or large size;
  • Onion: - 2 Large heads.
  • Lemon juice: - 1 tablespoon (sometimes you can meet the recommendations to replace the juice with good vinegar, but this is an unsuccessful idea);
  • Greens Fresh: - 1 Big beam (it is best to take a parsley, a cilantro, mayoran, dill with this dish "not friendly").
  • Training time: 00:30
  • Time for preparing: 00:50
  • Number of portions: 6
  • Complexity: light

Cooking

Of the inventory, it will be necessary primarily a large ball-shaped cauldron, as well as a deep bowl, a large sharp knife.


Uzbek Kushany Kazan-Kebab, whose photo is in the article, is served with a onion garnish. Just to cook it very simple: you need to cut onions with thin half rings and stretch it with your hands, add finely chopped greens, all pour lemon juice and mix. Lay on a onion salad on a wide flat plate or dish, put meat in the middle. Kazan-Kebab in Uzbeks ready! It is perfectly combined with fresh vegetables salad and cold green tea.

By the way, potatoes, who was preparing in Kazan, with meat, is not served on the dish. Uzbeks for some reason they throw it away, but it is possible to erase somewhere in a secluded place, because potatoes, soaked in fat and spices, is also very tasty.

Kazan-kebab is a national Uzbek meat dish. Literally translates as "kebab in the Kazan". Indeed, the meat to taste resembles a kebab, but still has its own characteristics. Cooking the dish is not easy. It will require and time, and skill. But having a recipe with a step-by-step explanation of the process, with the task you can cope with 5+ and get juicy, soft and fragrant meat!

Stage of preparation

This Uzbek dish does not work out to cook at home on a gas stove, as if you were not convinced of "experienced masters". Of course, if you do everything strictly by the recipe, then the house will be delicious meat, but it will not be a cabab-kebab in Uzbek, but a delicious fried meat in Kazan in Russian. But I want exactly the national raisin! Therefore, we will prepare correctly.

First prepare the hearth and utensils. From stones or bricks you need to build a focus with a height of about 70 cm with a wide burner so that the fire warms the bottom and the Boca of Kazan. From above to arrange a crossbar in such a way that the bottom of the cauldron is at a distance of 20-30 cm from the surface of the focus. Instead of crossbar, some use special high stands. You can buy a finished firebox and put it in the courtyard at home or cottages. It is much more convenient.

Instead of pre-school

The Uzbek dish, which is described above, will not work out in the kitchen without losing the Eastern Raisin. But the "kebab in the Kazan" will still be very tasty, juicy and fragrant. It can be served not only for dining, but also on the festive table. If you are ready to accept the loss of the Eastern Accent, then the lamb can be replaced with pork or beef (abandoned the bird). The list of seasonings can also be expanded and use the coriander, fragrant black pepper peas or ground, bay leaf and cumin, and instead of lemon juice, apple vinegar is quite suitable for 6% or red dry wine.

See also:

Kazan-kebabThat is, the meat cooked in Kazan without any technological cycles and special labor costs, it is very difficult to classify from the point of view of heat treatment. It is not stewed, and not languishing, not fried meat, although the signs and the other, and the third in the finished dish are detected easily if it is properly prepared. This is understandable, and not a classic kebab, although the Kazan-Kebab's well-cooked cooked kebab is brought to the maximum, while maintaining its own originality. It, of course, you need to try - at least for considerations an alternative to a kebab, which, especially in the season, begins to bother.

It should be remembered only about one thing: the simplicity of the preparation of Kazan-Kebab, who, repeat, almost does not require labor costs, - apparent. It is very easy to get on the finish or meat, cooked in its own juice, or dried brews, or at all coal. For the Kazan-Kebab requires jewelry accuracy in temperature control under Kazan. If, of course, Kazan-kebab is cooking on a fire. We will definitely talk about this during the preparation of this Central Asian version of Kazan-Kabab. From others, it is characterized by the fact that the meat is not subjected to preliminary marinency by the type of kebab and, it became, its preparation is associated with its own technological nuances.
So, for such a Kazan-kebab (in a calculation of 3-4 people) you need to take:

1.5 kg of meat.
2-3 medium potatoes.
Teaspoon zira.
Salt and ground sharp pepper to taste.
2-3 Middle Salad Bulbs, Lemon Half Juice and Fresh Greenery - All this Kazan-kebab is garnished.

If the bones chosen for Kazan-kebab are large, they should be neatly destroyed so that they are no longer a female fist.

The pulp is usually cut as a kebab - well, a little larger than walnut.

Prepared by meat in a separate bowl of places with two good sprinkles of salt, we will be across to taste with sharp red pepper and add a teaspoon of Zira - this is a mandatory component of Kazan-Kabab. We thoroughly mix, cover the lid and fat down to the side about an hour. This process of "marinization" of meat is limited.

Kazan-kebab in the bonfire performance is better, of course, cook in the classic cast-iron cauldron with a spherical bottom. If there is no special stand under Kazan, into which it is tightly sitting in about two or third of the volume, and the distance from the bottom of the cauldron to the base of the firebox is approximately 20-30 centimeters, it will be necessary to build a focus from undergraduate materials. The main thing is that it corresponds to the mentioned parameters for landing the cauldron and the distance from the bottom to the base of the furnace. Options with hanging dishes, the location of it on the lattice and other I do not consider, because they are not suitable.

As soon as it goes the time allotted for "marinency", you can proceed, actually. To begin with, the progress of the cauldron, flooding firewood so that the flame is intense and evenly covered the entire bottom part (including the walls) of Kazan. For the furnace, it is best to use dry small or mid-boiled firewood - they are faster and hotter and easier to adjust the temperature.

On the bottom of the preheated cauldron, we put a thinly sliced \u200b\u200bfat (if it is used in the presence of lean meat) and a pair of purified potatoes entirely. I will explain why potatoes are often used in this version. Partially - as an absorbent of excess fat, but mainly so that the meat is, if it crawls to the bottom of the cauldron, did not "be bought" in fat, which inevitably in this donyshko will flock. Ultimately, a potato cooked with Kazan-kebab itself is not bad in the finished dish.
There are bones around potatoes, and then, again, in a circle, all harvested flesh. The pulp should literally stick to the walls - this is a sign of a properly heated cauldron.

Now the future causane barbecue must be tightly covered with a suitable mission, preferably - deep. Such a "cover", on the one hand limiting the movement of internal temperature streams, on the other - the leaving for them is a certain space, the most optimal for the Kazan kebab. An ordinary lid, I would not use.


By closing Kazan-Kebab and noticing time, focus on the main thing - the regulation of the flame under Kazan. Cheerful and cheerfully burning fire sharply weaken, leaving one or two small hawk, seeking that the flame is barely concerned the day of the cauldron and it was even uniform. Over the next 30-40 minutes, while Kazan Kabab is being prepared, we will support the burning precisely at such a pace, in a timely manner of the latter.

In order for those who have little experience in the control of the fire temperature, they could "catch" the desired temperature regime, I will try to explain what will happen in the Casane itself, under the closed lid, which is not needed to open until time.
When the meat, the process of its baking begins on the walls of a well-preheated cauldron, "in any case, the side that faces the Kazan begins. Salo is simultaneously mounted - laid on the bottom and then that is on meat, again on the side facing the walls of the Kazan. The cover enhances the inner temperature, the meat begins to highlight moisture, which condenses on the lid, is assembled on meat and in significant quantities flows to the bottom.
In fact, the extinguishing of meat begins in its own juice, which, as the temperature weakens, under the cauldron goes into a tomorrow. This process is accompanied by an increase in pressure under the lid and the optimization of all thermal processes - that is why in properly prepared Kazan-Kebab does not happen in the form of submissions (provided that it was not used any other raw materials). The dishes that are used in me as a cover is sufficiently volumetric and an inspiration to be shifted by a pair pressure. You take into account this moment, and if you doubt the dishes, put the appropriate cargo on it.

Finally, during the preparation of Kazan-Kebab, even under a tightly closed moisture lid evaporated completely and begins essentially roasting meat in the remaining fat, although it is not so much. This face, when the moisture was evaporated and roasting began, it was very easy to catch, listening to the cauldron itself. It will stop making sounds characteristic of boiling fluid. This usually happens 10 minutes before the end of the preparation of Kazan-kebab, subject to the compliance with the specified temperature mode - that is, in about 25-30 minutes after the closure of the cauldron is the lid. The start of the roast is a signal to the fact that the cover can be lifted, carefully remove potatoes, mix the contents of the cauldron carefully, return the potatoes and re-close the minutes by 10, supporting a small flame under Kazan. This reception will provide meat uniform final roasting and appetizing color.

Well, the campaign must be prepared for the future dish onions - this is one of the main seasonings to the Kazan Kababu. To do this, we apply thin rings of two or three good bulbs, rings carefully with your hands and several times with a promotion in cold running water. Add a little small chopped greenery, slightly pepper with red sharp pepper and we will pronounce an approximately tablespoon of lemon juice or 6 percent high-quality vinegar. We mix thoroughly.

Kazan-kebab lay out on a large plate (you can add here and potatoes - it will be in great shape), top with the residues of fat from the cauldron, lay out the prepared onions. One of the wonderful dishes, absolutely unique in tenderness and taste, can be served on the table!

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