Chalagach is an Armenian dish, which is, in fact, an ordinary pork shish kebab, only cooked not from flesh or neck, but from the costal part of the carcass. As you know, meat on the bone always comes out a little more fragrant and juicy than without it. Do not miss the chance to eat this Armenian cuisine, which is available for cooking not only at the stake, but also in the oven.
Chalagach from pork
The main praise for any cook, and at the same time the main sign of a properly cooked meat dish, is the fact that ready-made meat can literally "melt in your mouth," so tender and juicy it is. Pork, cooked according to the following recipe, will get exactly this.
Ingredients:
- pork (loin) - 600 g;
- white onions - 200 g;
- apple cider vinegar - 20 ml;
- beet juice - 50 g;
- dried basil - 6 g;
- fresh basil.
Preparation
Before pickling chalagach, the meat should be washed and dried, and then cut off all the excess in the form of films and excess fat. All fat is not cut, as the meat will turn dryish. Marinade for meat is elementary simple: first pork rubbed with salt and pepper, then mix with half of chopped onion and sprinkle with basil. The pickling of meat will take about 2 hours, but ideally the meat should be marinated for hours 8.
While pork is saturated with taste, we have plenty of time to prepare the onion. Onion rings marinated in apple cider vinegar, mixed with beet juice.
We pass the skewer along a piece of pork loin and fry chalagach on the coals until ready.
The prepared dish is served with lavash, fresh herbs and pickled onions.
How to cook a spicy chalagach from mutton at home?
Ingredients:
- lamb chicken - 600 g;
- paprika - 8 g;
- ground cumin - 8 g;
- Ground coriander, cinnamon, cloves - 4 g;
- ground cardamom - 2 g;
- pinch of Muscat;
- oil and lemon juice - 40 ml each.
Preparation
First, you need to prepare a dry mixture of spices for lamb chops. To do this, carefully mix the paprika with cumin, coriander, cinnamon, cloves, cardamom and nutmeg. Salt with pepper is also, of course, implied. Mix the oil and vinegar, pour the resulting meat dressing and add the spicy mixture. Cover the container with lamb film and leave everything in the refrigerator for at least 2 hours.
We warm up the grill and fry the lamb loin on the bone for 3-4 minutes from each side.
Lavash cake and fresh salad to such an aromatic dish should be served without fail.
Chalagach in the oven - recipe
Many are interested in how to cook chalagach in the oven. And we can not leave this question unanswered, because it is absolutely possible to make this Armenian dish in your own apartment, and not in the nature with a fire. Moreover, such a recipe is much easier to reproduce, because the temperature of the oven can be adjusted more easily than the temperature of the open flame.
Ingredients:
- Pork loin - 1 kg;
- lemon - 1 piece;
- garlic cloves - 1 pc .;
- dried mint - 3 g;
- Sunflower oil - 25 ml.
Preparation
Before cooking, a number of pork ribs are divided into individual portions, each of which is limited to bone. The edges
Mix the sunflower oil with the juice of one lemon, we also add its zest to it. It turns out a simple and tasty marinade for pork, which can only be supplemented with salt with pepper and mint. Lovers of basil can put and its leaves in a crushed form.
We dip the bacon into the marinade and leave it for a couple of hours, after which we lay the meat on a baking tray and send it to the oven at a temperature of 190 ° C. After 20 minutes you can check the readiness of meat.