Composition / ingredients
Cooking method
Cut beef into large chunks. Very thick rings cut onions, chop dill, coriander and parsley. Mix the onion with the herbs. Pour vegetable oil into the cauldron and put a layer of meat there. Salt to taste and sprinkle with black pepper. Put a layer of greens and onions on top. On it – again a layer of meat, which is also salted and peppered. We continue this way until the meat runs out. Under the last meat layer we put a plate of hot pepper, peeled from seeds and cut lengthwise. We fall asleep with cumin and dried paprika. And we put the last layer of greens and onions. Cover with a lid and put on the fire for two, two and a half hours. By the way, during this time you can have time to bake potatoes on coals, which will be an excellent side dish for kebab.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Zira - 112 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Coriander greens - 25 kcal/100g
