About kebabs

Barbecue, whatever one may say is the oldest dish on earth. Well, you see, a mammoth on a skewer - it is barbecue, and if it was pre-cut into the spruce, or on the branches of another fragrant kind of tree, here is the marinade to you and. Therefore, to argue about the Motherland of this beloved dish is simply useless. It is made ​​in all countries and all continents, only the names differ and a great quantity of recipes.
Today I would like to tell about the Uzbek kebab, or as it is called here - "Kabob" (fried food without water ").
Traditional Uzbek kebab is used to be a tender meat of lamb, marinated in aromatic spices, strung on a short skewer interspersed with thin slices of mutton fat interior (dumbo) and fried on a brazier. The aroma of roasted meat, mixing with the smell of burn through wood and red wine vinegar, laced with a barely perceptible hint of aromatic spices is a fairy tale. Well, who wit his own wish is able to pass this? You? Hats off - you're really strong person.
  Speaking about strong people. Exclusively male were near the barbecue from immemorial time in Uzbekistan. Women are admitted to this priest only at the stage of dressing and marinating foods. According to the professionals (again male), there are several aspects in order to cook these wonderful dish. They are: good meat, "right" pickle, wood and, of course skill of kebab-maker.
Well, it is all clear with good meat, it must be fresh and if possible from a young animal. But what about the "right pickle" - this is science. What is the only craftsmen do not marinate the meat for kebabs: it is vinegar, and sour milk, mayonnaise and lemon juice, and even brandy.
It is adopted in Uzbekistan to marinate kebabs in the water. Yes, in the common cold boiled water, although a mineral water is also sometimes used.  A small amount of water plus salt, pepper and spices, sliced ​​of onions yes - this is the right marinade.
Now about the wood, it all depends on the region, but the most commonly used are dry twigs of dried apricots, cherries, and grapes. First, burn the wood for 30-40 minutes and only when they were covered with a layer of gray ash, that is actually the time to start frying. Roasting kebab sprinkles coals with melting fat and smoke, mixing with the aroma of verging on the meat, gives the meat an elusive but recognizable accent.
It is needless to say, that the skill of kebab-maker is, perhaps the main component of a successful dish. It requires for him an unusual flair to determine the readiness of meat, skill and ability to adjust the intensity of the fire, and sometimes the ability to put out wine vinegar tabs open flame.
Today the venerable osh-poses (cooks) of Uzbekistan offer up to twenty species of shish kebab. The most popular of which is: "kiyma kabob" - skewers of ground meat, "dzhigar kabob” - liver kebab, kabob of Charvil - skewers of meat, wrapped in plastic interior fat. Unusual recipes for lamb tenderloin and ribs on several skewers, spread out like a fan, are also in a great demand. Well, a riding skill is cooking barbecue, in which the whole pieces of meat are replaced by rolls stuffed with bacon interior (dumbo) and spices.

In addition to lamb kebabs, the cooks masterfully prepare them with veal, chicken, fish, a special delicacy of Uzbek cuisine - skewers of quail (bedana). Today you are able also try eggplant, tomatoes, Bulgarian pepper, and mushrooms cooked on the grill.
Kabobs of many regions and districts of Uzbekistan, are renowned for its cuisine might argue for the right to be called the best in the country, but the "garland» firmly belongs to barbecues of Gijduvan.
This small district center is located 56 kilometers north of Bukhara city, is famous for its cuisine from the ancient time. Samsa is the most delicious, fish is also fried in a different way, well and kebabs - is another story. Gijduvan skewers both simple and complex, with its unique twist, forcing people to choose it from the variety of options proposed.
It would seem, skewers of a ground meat, well, that might be unusual? But as soon as you put in your mouth the first piece, you understand that the unusual is everything. Elastic slice of delicious brown skin explodes in the language of the unique taste of melted dumbo and some fantastic bouquet of spices. It melts in your mouth, leaving an incredible finish, causing even the discerning palate screw up one's eyes with pleasure.
And what is a secret of it? Do not ask, an answer is impossible. One thing is for sure, Uzbekistan fans of Gijduvan barbeque is almost 99% of the adult population. However, the recipe is aware by only 1%, and apparently these are the chefs who own it and prepare. But it is useless to ask them. No, no you do not fail, and will be told for a long time with many details, but in practice you still will not be succeeded. It is not surprising, because the secret of this dish is thoroughly guarded from competitors and is transmitted from generation to generation to only authorized persons and students.
Well, we have to live with the fact that we have something we do not know and just enjoy the result. It is good, there is no one who takes it away.