Secrets of cooking Caucasian shashlik

Many Eastern countries pretend to be the first to invent the shashlik. Igor Vukolov'll tell how the shashlik is prepared in the Caucasus in the «Sugrob» restaurant on the mountain ridge Aibga near to Krasnaya Polyana.

In the first instance the meat is chosen. This is what the whole success of preparing dish depends on. The most preferable is the mutton one in this region. It was a sheep that used to form mens' lifestyle. A shepherd had to choose a pasture, to guard, to shear hair which was used along with the leather in cloth's sewing. Mutton is a very high-calorie meat and contains easy of digestion proteins and also has a wonderful taste and smell. It's the meat of not older that 18 months lamb which is of the highest value. Nothing could be better than prepare it fresh. It's interesting, that the cook of «Sugrob» doesn't marinade meat and use species. That way he preserves natural taste of young mutton. Other secrets you will discover in the program. Caucasian Shashlik and Soup-Shulum cooking time ~ 1.5 - 2 hours to readiness Ingredients: 2 kilo mutton on bones, 3 tomatoes, 1 eggplant, 3 onion, 2 Bulgarian pepper. Directions: Put meat away from bones and cut into oblong pieces. String meat tightly to a skewer and fry on barbecue to light golden crispy crust. Cut 2 onions into thin slices and serve with prepared shashlik. Put meat left from shashlik in a cauldron and fill it with water. Cut vegetables (tomato, eggplant and pepper) into large pieces and put in a cauldron. Put the whole peeled onion in soup.