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the appetizer:

The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.

Cookbook

 

Shashlyk

Serves 6

 

This Georgian dish has become a part of Russian cuisine. The meat can be alternated on skewers with onion quarters, cherry tomatoes, slices of green bell pepper or mushroom caps, and should be served with lemon wedges on a bed of rice. If desired, the shashlyk may be sprinkled with finely minced scallions.

  • 3 lbs. lamb, cut from leg, cubed

Marinade 1

  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 1 Tbsp. chopped parsley
  • 1 medium onion, peeled and minced
  • 1 bay leaf
  • Pinch ground cloves
  • Pinch thyme

Marinade 2

  • 3/4 cup vegetable oil
  • 3 Tbsp. lemon juice
  • 1 Tbsp: chopped parsley
  • 1 Tbsp. chopped dill
  • 2 cloves garlic, peeled and crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Marinade 3

  • 2/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/2 cup red wine
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1/2 tsp. salt and 1/4 tsp. pepper
  • Optional: pinch cinnamon

For each marinade, combine all ingredients in a glass bowl and put in cubed meat. Let meat stand in marinade for at least 5 hours. The dish will be even better if the meat marinates overnight. Before placing on skewers, dry the meat well and sprinkle lightly with salt and, if desired, a little pepper. Thread on skewers with vegetables (see above), and broil over high heat; a hibachi-type grill, barbecue, or even broiler is fine. The meat and vegetables should be removed from the skewers and placed on rice just before serving, or this can be done at the table.

 
  • from:
    The Russian Heritage Cookbook
    A Culinary Tradition Preserved in 360 Recipes
  • by Lynn Visson
  • Overlook Press/Peter Mayer Publishers 2009
  • Hardcover; $28.95
  • ISBN-10: 1590201167
  • ISBN: 978-1-59020-116-9
  • Recipe reprinted by permission.

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This page created October 2009


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