![]() ![]() They would just fry the meat on a frying pan, which I’m pretty sure would have to be called “fried meat” and not “shashlik,” but the word shashlik conjures up memories of summer, fresh air, sun, songs by the fire with friends - all the things that are so rare in the Moscow climate that it’s worth trying to reproduce them in a frying pan. Given the popularity of the dish, cafes and restaurants with access to the space for an open fire would also try their best to prepare good shashlik.Īt home, though, the lack of free flames didn’t stop people from making shashlik. “Sunday tourists,” who would drive out into the countryside for an afternoon or camp out overnight would always bring dishes full of marinated pre-chopped meat to be put on skewers and cooked on a grill over an open fire. From the beginning, shashliking was a competitive sport. Everyone developed his own marinade (ketchup and garlic usually factor heavily). ![]() Here it’s made with chicken, pork and fish, the meat interspersed with pieces of onion, peppers or tomatoes. ![]() ![]() In Moscow, however, there is less mutton, and Russians became more creative with their shashlik. That’s how it’s often made in the Caucasus, where the dish originated, and where there’s lots of sheep. The “classic” shashlik, Granny says, should be made with mutton. Delicious TV: The perfect side-dish for shashlykShashlik in its most basic form is pieces of meat grilled on a skewer over coals. ![]()
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