If you want to be a real Russian you are obliged to love SHASHLIK!

 

 

 

 

It is an indispensable attribute of spring, summer and autumn. For ease of understanding I can say that it is a kind of European Barbeque, but more complicated. For Russians it is a whole philosophy!

There are three main parts that support this philosophy. Firstly the preparation process, which stretches the strongest of men. Secondly the cooking process, more complicated than a NASA spaceship and finally the process of eating itself, which will waste more paper than a small African state.

 

 

So, to begin with every grown-up man has their  “best of the best” recipe for preparation ever. The main idea of our SHASHLIK is pickling. You do it 24 hours before cooking, and there are dozens of ways of doing it. The most common is with vinegar, salt, pepper and onion rings. Some people replace vinegar with white vine, mineral water or even milk. All these products soften the meat.

 with spieces and pomegranate juise

 with mineral water

 

                                     

with cream

 

 

 

Then, follows the cooking process. You need to have some special equipment for it. First – a brazier.

the simpliest one

 

 If you do not have one – just use building bricks.

people built specials at home

 

Secondly – skewers. They have different shapes and length.

the most popular and sipliest ones

special set

gift set

 

The final thing –  is firewood. Usually we do not have or buy special wood or coal, we just go and find it  in the forest or (in the) garden – we never do SHASHLIK inside – this is an outdoors amusement only.

 

As a rule it is a man's job, and women do not interfere with the process. When the SHASHLIK itself is ready – all guys are already drunk. It is impossible to cook meat outdoors without drinking vodka. 

 

Cooking shashlik is as sacred as the most holiest of religious ceremonies. it has to be the most perfect of perfect operations ever conducted and like an experience hospital surgeon, the 'drunk' chef de-la-maison concentrates with all their power in the methodical process of creating this memorable feast. 

put the onion from the pickle and fresh coriander on top

be careful not to burn vegetables

watch the fire

sidings - simple vegetables

dont forget to turn all the time

Of course, today not everybody can enjoy the process, because they live in apartments, so they have to be content with eating it in a restaurant. Ask anyone where you can eat really good SHASHLIK, and they will answer in a lingering way. It is not easy to find the right place, especially in the central or northern part of Russia. Usually SHASHLIK is better when it is bought  from “southern” people, but even in my southern Rostov-on-Don I eat it only in very certain places, as a rule all of them belong to people from the Caucasus – Georgia, Armenia or Azerbaijan. There is even a joke – All Georgians are perfect singers, those who are not should at least cook perfect SHASHLIK

 

 

Priatnogo appetita! Bon Appetit!