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عرب
Kebab cooked in a boiler
4 servings
Cut fatty lamb or beef into small pieces, salt. Shred the onion with rings, add a little dill or cilantro. First, put one layer of meat in the cauldron, a layer of onions on top, then a second layer of meat and onions, etc. Then close the boiler tightly with a lid, put on a very low heat, extinguish for two hours. To improve the taste of the kebab, put a pod of red pepper divided in half. Put the finished dish on a plate. To the kebab, serve finely chopped onions with black pepper or pickled wild onions, or fresh tomatoes, cut into wedges.
Cut fatty lamb or beef into small pieces, salt. Shred the onion with rings, add a little dill or cilantro. First, put one layer of meat in the cauldron, a layer of onions on top, then a second layer of meat and onions, etc. Then close the boiler tightly with a lid, put on a very low heat, extinguish for two hours. To improve the taste of the kebab, put a pod of red pepper divided in half. Put the finished dish on a plate. To the kebab, serve finely chopped onions with black pepper or pickled wild onions, or fresh tomatoes, cut into wedges.
soft meat - 700 g, onions - 500 g, dill - 2 bundles, or cilantro - 2 bundles, red pepper - 1 pc., salt to taste
