“Kebabcheta” (2)





Beef pulp 350 grams
→ or veal pulp 350 grams
flesh of mutton 350 grams
pulp of pork 300 grams
onion 1 head
cumin seeds 1/2 hours. spoons
salt to taste


Cooking method:

The meat cut into pieces weighing 50 grams, salt and mix. Pass the meat through a meat grinder with frequent bars (beef miss twice).

The resulting minced lay on a flat dish or on a small cutting board even layer thickness of 10 cm. Place the dish with minced meat on the ice and put it in the upper part of the refrigerator and soak for 10-12 hours. Thus beef should be refrigerated, but not frozen.

hands soaked in water knead minced until until it becomes soft and elastic. Add the finely chopped onion, cumin, salt and mix.

From the prepared stuffing sausages sformuyte 2-2.5 cm in diameter and 6-7 cm in length and refrigerate them within 1-2 hours. Roast on the grill in the oven or over hot coals.

Serve with fresh vegetables.

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